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1/2 LITRE BULLET SMOKE GENERATOR

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

The original 1 Litre Classic Smoke Generator from Smokai is legendary. Turn your BBQ or Grill into a serious hot smoker. Fired up, this cold smoke generator supplies a consistent, controllable volume of quality, cool, natural wood fired smoke to your smoker resulting in legendary flavour every time. Perfect for cold smoking or applying a quality smoke when hot smoking.

1 LITRE CLASSIC SMOKE GENERATOR

from $169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

The original 3 Litre Magnum Smoke Generator from Smokai is legendary. Fired up, this cold smoke generator supplies a consistent, controllable volume of quality, cool, natural wood fired smoke to your smoker resulting in legendary flavour every time. Perfect for cold smoking or applying a quality smoke when hot smoking.

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time:  up to 24 hours
Use: Woodchip or BBQ Pellets

4 LITRE MONSTER SMOKE GENERATOR

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to:  medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

CONTROL-YOUR-SMOKE™

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

BBQ / GRILL

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

LARGE CONVERSIONS

CONTROL-YOUR-SMOKE™

Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.

WOODCHIP

WOOD PELLETS

Smokai Wood Products are only available for shipping in New Zealand

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$49.00

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HOT SMOKED GINGER CHILLI CHICKEN WINGS WITH MINTED YOGHURT DIP.

Recipe by Smokai

 

INGREDIENTS

  • 1kg chicken wings

Marinade

  • 1 tablespoon tomato paste
  • 2 tablespoons good quality paprika
  • 2 tablespoons wine vinegar
  • 1 teaspoons crushed fresh garlic
  • 1 tablespoon grated fresh ginger
  • ¾ teaspoon hot chilli powder
  • 1 tablespoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

MINTED YOGHURT DIP

  • 1 cup natural yoghurt
  • 3 tablespoons fresh lemon juice
  • 1 cup finely chopped fresh mint
  • 2 tablespoons chopped fresh coriander (optional)
  • 2 garlic cloves crushed
  • ½ teaspoon fresh ground roast cumin
  • ½  teaspoon fine sea salt
  • ¼ teaspoon freshly ground pepper

DIRECTIONS

Combine all the marinade ingredients into a bowl and mix thoroughly.

Place the chicken wings into a resalable bag and add the marinade making sure all the wings get a generous coating. Squeeze out ay surplus air and refrigerate overnight or at least eight hours.

Add all the dip ingredients into a mixing bowl, blend well to combine. Refrigerate until used.

Remove wings from bag and place separated on smoking racks; make sure that the wings are well coated with marinade.

COOK AS FOLLOWS
  • 110 Deg C Until an internal temperature of 75 Deg C is reached, usually one to two hours.

WOOD SUGGESTIONS

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