Fired it up today to do a test run to get used to it before smoking food. Thanks great smoke generator. I have followed Tom Muller for a few years and he gets the credit for me buying your product. Thanks again.
Smokai 4 Litre Monster Smoke Generator
Smokai 4 Litre Monster Smoke Generator
Regular price
$349.00 CAD
Regular price
Sale price
$349.00 CAD
Taxes included.
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The 4 Litre Monster is our largest Smoke Generator. Fired up, the Monster produces an adjustable, ludicrous volume of quality, cool, natural wood-fired smoke, delivering exceptional flavour every time. Its sleek design reflects the uncompromising quality and superb performance that is Smokai.
- Proudly designed and manufactured in New Zealand
- Matched to larger grills, barrels, smokers, smokehouses and conversions like fridges and sheds
- 4 Litre Capacity - for up to 32 hours* smoking time (refer "Get Smoking" below)
- Built tough from 304L hygienic stainless steel
- Use woodchip or 100% hardwood pellets
- Choose from the Smokai mains powered option, or smoke wirelessly for up to 40hrs with the cordless, rechargable battery option (also available as an optional add-on)
Made in NZ
Heavy Duty - Built to Last
Smokai Modular System™
Control Your Smoke™
Cool, Wood Fired Smoke
Cordless Option
Customer Reviews
Overall rating: 5.0 / 5 from 158 reviews.
Great product, some sooting issues but all in all would purchase again
Works very well, just finished 30 pounds of smoked Polish with jalapeno. Going to experiment with various wood chips, Well built and very solid.
Awesome Job!
It took a minute to get the hang of firing it up, but once I figured it out it was great!! I LOVE this thing!!
Put it on our smoke house for sausage and it worked awesome.
Awesome product. Get you one you will not be disappointed!!
Good bacon !
Works great, tons of good quality smoke. I am able to ferment cured sausage in the smokehouse.
It smokes really well, but it will not get up to the temperature that I need to smoke with I’ve got to find some way of adding heat to it but the smoker really smokes good
I’ve smoked some vegetables and some cheese and they both turned out amazing!
Previously on this large brick smokehouse i had a smaller smoke generator that didn’t produce enough smoke for long duration smokes so getting the monster produced a ton of smoke and filled up the smoker! Made a great batch of sausage so im really impressed with it! High quality construction, the wood chips lit very easily and stayed burning producing great smoke for 6 hours with pump on high. Highly recommend!
Great addition to my grill . If fact i liked it so much i built a wooden smoke house too
Works great!
This thing is incredible. Produces really steady thick smoke. I really like the ability to control the amount of smoke I want.
Smokes perfectly. Great purchase.
Great smoke coming out of it!
will be getting a back up battery so I can smoke for 72 hours straight for sausage .
really like that device, I wish it will be more information on what the best pellets and wood chips to use
Works great still learning how to smoke with it
I love it! I will be smoking up some Jerky and a pork but this weekend. Hope I and come back to this e-mail later.
Built a small smokehouse for the Smokai Smoke Generator. Immediately, brined, air dryed and started a 48 hour smoke!
Amazing bit of kit, Revolutionised how I bbq, And really well made solid and precision cut it’ll probley outlast my smoker lol love love love it
Awesome addition to the smoker.
Perfect smoke generator for my custom build. Great product!!
great product, easy to use and great results. Great service.
I love the Smokai! I have another brand which gets very hot and keeps hardening my air line to the point it turns brittle and breaks. That doesn’t happen on the Smokai! I should have purchased this years ago!! Troy
Cold smoked whole strip loin for 20 hrs, then hot smoke for 7 hrs. Medium rare and delicious. Smokai installed on 4.4 cubic ft. refrigerator.
I originally had a BBQ-style smoke generator hooked up to this one-owner 70-year-old Kelvinator.
I constructed a smoker some years ago and the original configuration used an incinerator in which I let sawdust smolder and then fed the smoke into the base of the unit. This produced erratic result and it was difficult to keep the sawdust burning over a long period. After a lot of research and viewing comments by others I decided to upgrade to a Smokai Monster for the smoke generator. I removed the bottom of the original unit and constructed a new base and smoke distributor. The Smokai unit is attached to the side if the new distributor and provides a constant and consistent flow of smoke. I have used it twice in the first week of ownership and produced a side of salmon and smoked haddock. The result is beyond expectation and the product is by far the best I have ever managed to produce. Chris
One of the best investment ever purchased, it works amazing, love it.
This unit rolls the smoke!
We are a small family operation in the Appalachian Mountains of Southwest Virginia. We use all traditional dry cure processes for hams and bacon along with added cold smoke for flavor. We were looking for a simple process to use and not have to babysit a stove and manage heat. Smokai has provided that for us. This was initial start up using the 4L. My Smokehouse is 7’x8’x7’. We did a 24 hr test run using Hickory pellets. It produced ample amount of smoke. I will say after about 20-24 hours we needed to clean some ash from the bottom of the Smokai. It did not take much cleaning just ran a piece of wire across through the two holes at the bottom,which I thought was to be expected after that amount of time running. Overall this unit produces what I call true cold smoke and plenty of it. I would highly recommend this product.
Excellent. I expected a long delay as I live in the US and this product has a long swim to get here.....it just took a few days! I purchased the Smokai to help with luke-warm, cold and even normal smoking. My smoker was having a hard time adjusting down to 165F which is where I like to smoke salmon/steelhead. I added the Smokai to the back of my grill and the problem is solved. Since my smoker has a fan to assist pellet burn, I find I have to just crack the main door ajar to create the perfect atmosphere for the Smokai. My first batch of fish smoked in 4 hours to an internal temp of 140F--let the sit in the smoker for 1 hour with no heat-just smoke--it is perfect; moist, very smokey flavored an beautiful color!!!! I did raise the smoke temperature to 180 and cut way down on the time. finish product is even better than expected!!
This product is excellent highly recommend it for cold smoke
I am more than satisfied with the product, it's a great matter of quality, nice greetings from slovenia
Awesome 20 pounds of cheese Two fish Two Calabrian pork loin Three chickens in the Weber rotisserie
Super impressed with this 4l on my recteq 1250.
Good i like how much smoke the generator puts out, I'm sure it will give a good cold smoke