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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.

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.

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ASIAN SMOKED EEL

Recipe by Smokai


INGREDIENTS

  • 1 fresh eel
  • 3 tablespoons honey
  • 10  thin slices of fresh ginger
  • 3 tablespoons Chinese five spice powder
  • 60ml tablespoons soy sauce
  • 60g sea salt un-iodised
  • 1 fresh chilli chopped
  • 500ml water 



    DIRECTIONS

    • In a large pot bring water to a boil.
    • Add in ginger, chilli, vinegar, soy sauce and honey and stir to dissolve honey completely.
    • Allow to cool completely.
    • Butterfly the eel or remove fillets.
    • Marinate eel refrigerated for two to three hours depending on thickness of the fillets.
    • Remove eel and allow to dry and form a pellicle, uncovered in the fridge overnight normally does the trick.
    • Hot smoke for 30 minutes at 80 Deg C until an internal temperature of 70 deg is reached.
    • Remove eel and rest 10 minutes before serving.

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