SMOKED PEPPERS

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

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.