HOT SMOKED MULLET

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

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

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

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

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

$379.00 NZD

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

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.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

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

Recipe by Smokai

INGREDIENTS

2 x Large Mullet

BRINING

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

DIRECTIONS

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 mullet and place completely submerged in a nonreactive container for no longer than 1 hour.
Remove from brine and soak in fresh cold water for 20 - 30 minutes to remove some of the saltiness and sweeten them a little.
Pat dry and place them skin side down on racks or hang them from dowels in your Smoker.
If you do not intend to smoke them straight away place them on racks uncovered skin side down 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.

COOK AS FOLLOWS

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.