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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
    STICKY PORK RIBS

    STICKY PORK RIBS

    These ribs are so damn good and easy to make, after the first lot, you'll be ordering a regular supply of fresh ribs from your local butcher for a weekly rib session.  Using the Smokai Smoke Generator allows you to adjust the volume of smoke to your personal taste.  If you've only got a gas grill, don't worry - just add a Smokai Smoke Generator and you're ready to start smoking.

    • Prep:
      20mins
    • Curing:
      12hrs
    • Smoking:
      4-5hrs
    Method

    MAKE THE DRY RUB

    Combine salt, brown sugar, black pepper, chilli powder, paprika, and cumin in a bowl and mix thoroughly.  Once all ingredients are mixed well, set the bowl aside.  

    PREPARE THE RIBS

    Carefully remove the sinew from the surface of the ribs and then pat dry with paper towels. 

    Generously rub the mixture into the ribs on all sides covering well.   Place the ribs in the refrigerate for at least two hours, but ideally overnight.

    Remove the ribs from the fridge and place in the smoker for between 1-2 hours to bring up to the ambient temperature of the smoker.

    SMOKING AND BASTING

    Heat your smoking chamber up to 120°C.

    Light your Smokai Smoke Generator and smoke the ribs at 120 °C for 1 hour during which time you can make the basting marinade.

    Combine all the basting marinade ingredients in a bowl and stir thoroughly. 

    After the first hour smoking, generously mop (cover) the ribs with the marinade every 30 or so minutes while smoking the ribs for a further 3-4 hours.

    After 3-4 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.

    We serve our ribs with jacket potatoes and coleslaw.


     

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