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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.

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.

          Manuka

          Hickory

          Maple

          Alder          

          Apple

          Cherry

          Hickory

          Maple

          Oak

Smokai Wood Products are only available for shipping in New Zealand

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SMOKED PEPPERS

Recipe by Smokai

Smoked Peppers are so versitie, you can hot smoke them quickly for tasty salads, pasta dishes and dips or cold smoke long and slow until they are completely dry and grind them as a powdered ingredient for a great many rubs and recipes including smoked sausage.


INGREDIENTS

  • Fresh whole peppers (hot or not!) 
  • Smoke

 

 


DIRECTIONS

There are many ways to smoke peppers. They can be smoked fast and hot or very long and slow.

If you are intending to dry them out completely for grinding we advise you split them to assist in the drying process. This also helps them take on a smokier flavor.

If you want to store them unrefigerated for any length of time its important they are completely dry, failing this will result in mouldy or flavorless product. 

If you are hot smoking your peppers and not intending to dry them out you can choose to leave them whole or split them.

Spread you peppers out on smoking racks and smoke as follows

HOT SMOKED PEPPERS

Preheat your smoker to 100 Deg C.

Hot smoke 100 Deg C. 1-2 hours Medium to high smoke depending on desired smokieness.

COLD SMOKED PEPPERS
 
Warm smoke at 50 Deg C. for upto 48 hours or until completely dry low smoke.


WOOD SUGGESTIONS

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