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The Smokai 1/2 Litre Bullet is our smallest Smoke Generator. Fired up, this cold smoke generator produces a controllable, consistent volume of natural wood fired cold smoke, delivering an amazing flavour every time. For cold smoking or to apply a quality smoke when hot smoking. Turn your BBQ or Grill into a serious smoker.

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

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

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

The Original 4 Litre Monster Smoke Generator from Smokai is a BEAST. Fired up, this cold smoke generator supplies a consistent, controllable volume of quality, cool, natural wood fired smoke to your smoker resulting in legendary flavour every time.

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

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.

BBQ / GRILL

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

LARGE CONVERSIONS

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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$49.00

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WILD PORK RIBS

A couple of blokes who stuck a pig... bit of a story here would be good aye mate.

Recipe by Smokai

INGREDIENTS

  • 4Kg Pork ribs
  • 60g fine de-iodised sea salt
  • 10g fresh ground black pepper
  • 60g soft brown sugar
  • 4 shallots very finely chopped
  • 4 cloves garlic crushed
  • 1tsp chilli powder (optional)
  • 10g good quality paprika
  • 10g ground cumin 
  • 10g ground coriander

BASTING MARINADE

  • 250ml apple juice
  • 60g brown sugar
  • 30ml soy sauce
  • 50ml tomato ketchup
  • 1 tablespoon English mustard.

DIRECTIONS

Combine salt, brown sugar, black pepper, chili powder, paprika, and cumin in a  bowl to make the a dry rub. Rub the mixture into the ribs on all sides. Cover well and refrigerate for at least two hours prior to cooking preferably overnight.

Hot Smoke rids at 120 deg C for 1 hour then:

Combine all the basting marinade ingredients in a bowl. Generously paint the ribs with the marinade every 30 or so minutes for three to four hours.  The ribs should have shrunk back from the bone and be mouth-wateringly tender. Finally coat ribs with one more basting of marinade 10 minutes before removing from the smoker. Serve with Jacked potatoes and salad. 

 

WOOD SUGGESTIONS

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