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
Smoking has been used as a way of preserving and flavouring food for many thousands of years. Our ancestors discovered, probably by serendipity, that foods exposed to smoke lasted longer before spoiling.
Wetting a line on a river in hunt of a rainbow or brown is something special. Mostly, we release our catch to fight another day, but every now and then, if the fishery is in good condition, we take one for the table. There's no better way to enjoy what nature has provided from the river - the trout just has to be smoked, hot or cold.
There are not many saltwater fish species that lend well to cold smoking. Generally speaking, the fish needs to have a reasonably high fat content to cold smoke. Kingfish is one that stands out. Without any doubt, cold smoked Kingfish is a real treat.
We reckon that our cold smoked salmon is the absolute best. It is very easy to make at home with our simple to follow recipe and your Smokai Smoke Generator. Make sure you don't skip or speed up any steps as this smoked salmon recipe is the cold kind. While it’s technically raw, it is safe to eat if prepared correctly.