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.

•          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

SMOKED PHEASANT / GUINEA FOWL

Recipe by Smokai

 

INGREDIENTS

  • Brace (Two) pheasants / Guinea fowl plucked and drawn.

 

BRINE

  • 250g sea salt non-iodised.
  • 350g cups soft brown sugar
  • 2 onions roughly chopped
  • 2 oranges roughly chopped
  • 75g grated fresh ginger
  • 5 crushed juniper berries
  • 4 chopped bay leaves
  • 1 bulb garlic halved
  •  3 litres apple juice

  • DIRECTIONS

    Combine all brine ingredients in a saucepan and bring to a boil. Allow to cool completely. Place your pheasant or Guinea Foul into a non reactive container covering completely with the brine mixture. Leave for refrigerated 24hrs in the marinade.

    Remove the birds from the marinade and air dry for 2 hrs.

    Hot smoke slowly at 110 Deg C. for three to four hours or until and internal temperature of 76Deg C is reached. Should be deliciously tender.


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