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Our Smoke Generators are used everyday around the world by fisherman, hunters, small-goods companies, smoke houses, pit masters, BBQ champions, home smoking enthusiasts, celebrity chefs and many other good folk.


Manufactured in New Zealand | Precision-Engineered | Heavy-Duty | Easy & Convenient | Versatile | Controllable | Reliable | Economical

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 preferred setup to get up and smoking.

We also offer a range of Quick-Mount™ adaptors if you're mounting to your BBQ / Grill.

    PREMIUM SMOKING WOOD

    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 keep it fresh
    COLD SMOKED SALMON

    COLD SMOKED SALMON

    A classic quick recipe description that talks about what it is, who it’s for (starter or the passionate) what occasion, and always how much you’ll enjoy it. Then your audience can scan through all the salmon options and choose one that suits easily

    • Prep:
      30mins
    • Curing:
      24mins
    • Smoking:
      12mins
    Method

    MAKE THE BRINE

    1. Combine the brine ingredients in a pot and heat slowly 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.
    2. Allow the brine to cool completely and then chill in the refrigerator for 4  hours.

      SORT THE SALMON

    3. After filleting your Salmon, remove all the bones and leave the skin on. Submerge your Salmon fillets in a nonreactive container in your refrigerator for 1 hour per cm thickness (of the thickest part of the fillet).
    4. Remove your Salmon from the brine and soak it in fresh cold water 15 to 20 minutes to remove some of the saltiness and sweeten them a little. Pat dry and place them uncovered, skin side down on racks (with a drip tray underneath) in your refrigerator for 24 hours. 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.
    5. Remove from the refrigerator and place the Salmon skin side down on racks or hang them from dowels in your Smoker.
    6. Allow the temperature of the fish to equalise with the ambient temperature of your smoker for an hour or two before smoking. This is important as condensation will develop on your fish resulting in an inferior product if your fish is cooler than the smoker.

      START YOUR SMOKER

    7. Smoke your Salmon with your Smokai Smoke Generator on a low pump speed for 12 to 24 hours depending on how strong a smoke flavour you enjoy. The fish will firm up during the smoking process as a result of water loss condensing the flavour.
    8. Do not slice your Salmon directly after smoking. Place it in your refrigerator overnight to allow the flavours to distribute evenly throughout the fillet.

      ENJOY!

    9. Smoked Salmon, particularly with Manuka goes well with

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