How the Smokehouse Works

- Picture of a beautifully smoked fish with garnish -

Operating the Kiwi Woodfired Smokehouse is about getting back to basics. The results will impress any food critic. With no technological hassles or having to source electricity or gas, it couldn't be easier to use. A small fire within the burner using appropriate wood is all that is required. Ti-tree (Manuka), Kanuka, Oak, Apple or Cherry wood will provide a variety of flavours. Heat from the fire cooks the food and smoke from the burning wood flavours it. Dampers on the front of the firebox and in the chimney mean you can easily control the temperature being produced.

By following the guidelines supplied when you purchase and after a little experimentation, you will soon learn the time required to cook your fish or other foods at various temperatures.

- Picture of a beautifully smoked chicken, salmon and mussels, with garnish -

Due to the size of the Smokehouses and your ability to control the temperature you don't have to restrict yourself to smoking just fish. Smoked chicken, eel, venison and sausages are well known, and smoked New Zealand beef, lamb and pork are superb. Smoke your own mussels, oysters, crayfish, cheeses, nuts and a host of vegetables and surprise your guests with delicacies they may not have tried before. The range of products you can smoke is only limited by your imagination! Why not become a backyard gourmet and develop your own original flavour sensations?

- Picture of a Kiwi Woodfired Smokehouse in action -

Product Design

Kiwi Woodfired Smokehouses are designed to last. With a solid steel frame and stainless steel exterior, (galvanised steel option available), you will be able to smoke your own food for many years to come. To prevent rusting we have coated the exterior steel frame and steel firebox with heatproof paint. With use, a black resin coats the interior also protecting it from the elements.

Sizes

With three standard sizes available and custom sizes built to order, there is a Kiwi Woodfired Smokehouse to suit all needs. The smallest, a 4-tier smokehouse, is ideal for recreational fishing use. The 7-tier unit is better suited to more serious anglers, fish shops and restaurants, while the ultimate 11-tier unit is perfect for fishing clubs, lodges, hunters and deep sea fishing fans to fit in the big catch.