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Våre røykgeneratorer brukes hver dag over hele verden av fiskere, jegere, småvarebedrifter, røykehus, pitmastere, BBQ-mestere, hjemmerøykingentusiaster, kjendiskokker og mange andre gode folk.


Produsert i New Zealand Presisjonsutviklet Heavy-Duty Enkel og praktisk Allsidig Kontrollerbar Pålitelig Økonomiskomical

Alle våre røykgeneratorer har Smokai-Modular-Systemet, som har et innebygd feste som gjør det enkelt å feste røykgeneratoren til ditt foretrukne oppsett for å stå opp og røyke.

Vi tilbyr også en rekke Quick-Mount-adaptere hvis du skal montere til din BBQ/Grill.

    PREMIUM RØYKETRE

    Vi gjør kun innkjøp av det fineste røykeved. Fordi det er en velprøvd oppskrift for å lage kvalitetsrøyk og legendarisk smak.


    • - Premium, 100 % helt naturlig hardtre
    • - Hentet fra fornybare kilder
    • - Kutt fra ferske, avbarkede stokker
    • - Ovntørket til et superlavt fuktighetsinnhold
    • - Gjenlukkbar pose for å holde den frisk
    HOT SMOKED PHEASANT

    HOT SMOKED PHEASANT

    Pheasants are one of the worlds most sought after game birds. They are a challenging bird to hunt and their superb eating qualities make them popular with all game bird hunters.

    • Prep:
      30mins
    • Curing:
      24hrs
    • Smoking:
      3-4hrs
    Method

    MAKE THE MARINADE

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

    Note: The reason heating is required is the water will be close to fully saturated and will take forever to dissolve at room temperature.

    PREPARE THE BIRDS

    Clean your birds thoroughly and

    MARINADE THE BIRDS

    Pour the marinade into a nonreactive container and submerge your pheasant in the brine mixture.  Place in a refrigerator and leave to marinade for 24hrs.

    Note: A non-reactive container is one that will not react to the brine.  Aluminium, cast iron, and copper are all “reactive” and should not be used.  Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”

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

    SMOKING

    Heat your smoking chamber up to 110°C.

    Light your Smokai Smoke Generator and smoke the ribs at 110 °C for 3-4 hours or until and internal temperature of 76 °C is reached.

    Your birds should be ready to serve and deliciously tender.

    Serve with oranges, pumpkin, olives and greens

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