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.


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

•          Premium, 100% all-natural hardwood

•          Sourced from renewable sources

•          Cut from fresh, de-barked logs

•          Kiln dried to a super low moisture content

•          Resealable bag to retain quality

Smokai Wood Products are only available for shipping in New Zealand


Recipe by Smokai


  • Herring / Pilchards / Sardines /Yellow eyed mullet


Wet cure 80 per cent brine

  • 1 litre water
  • 200g Non-iodised sea salt
  • 100g Soft brown sugar

Optional ingredients for fish brines

  • Bay leaves
  • Finley chopped onion
  • Dill fresh and dried
  • Crushed black pepper corns
  • Crushed Garlic
  • Fresh or dried chillies
  • Crushed fennel seeds
  • Star anise
  • Lemon Juice
  • Fresh ginger


  • Combine all the wet cure ingredients in a pot and heat until the salt and sugar is completely dissolved.
  • Heating is required as the water will be close to fully saturated and will take forever to dissolve at room temperature.
  • Allow to cool completely.
  • Butterfly your fish and place submerged in a nonreactive container for no more than one hour.
  • If you want your fish whole gut and remove gill tissue brine 4 to 5 hours depending on the size of the fish.
  • Remove from brine and soak in fresh cold water 15 minutes to remove some of the saltiness and sweeten them a little.
  • Pat dry and hang them from dowels in your Smoker if whole or place them skin side down on racks if split or filleted.
  • If you do not intend to smoke them straight away place them on racks uncovered in your refrigerator.
  • This has the added advantage of allowing the salt to further penetrate the flesh and dry the surface of the fish to form a pellicle for the smoke to stick to.


50 Deg C for 1 hour no smoke 

60 Deg C for 1 hour light smoke 

70 Deg C for 2 hours heavy smoke.

You can eat it straight but will benefit for an ageing period of 24 hours in the fridge to allow the smoke compounds to permeate the flesh and balance the flavour.


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