Kiwi Sizzler PORTABLE SMOKER Original instructions

Instruction Manual & Safety Information
PORTABLE SMOKER

The Kiwi Sizzler range includes BBQs, a propane smoker and spit, smoking
timbers plus an extensive range of cooking accessories, mounts and covers.

Safety Information
Fuel - Use only methylated spirits with your Kiwi Sizzler smoker. No
other fuel should be used.
Flammable Surfaces - High temperatures and ame are generated
during use. Ensure the smoker is used away from alll amable
surfaces, including timber decks and boat oors. Site the smoker to
ensure it is clear of any foliage, grass or timber that could potentially
ignite during the smoking process.
Sharp Edges - Despite all care during construction, as the smoker
is manufactured from stainless steel there is still the potential for
sharp edges. Be careful when handling the smoker.
Hot Surfaces - Because of the high temperatures created during
the smoking/cooking process be aware that the unit will still be hot
for some time after the fuel dishes have extinguished.
Food Safety - Ensure that the foods smoked are properly cooked.
That is especially important when smoking foods such as chicken.
Ensure only quality raw products are used and also make sure that
the food is properly stored after smoking. Remember that this is a
smoker/cooker and all foods cooked are intended for immediate
consumption or within 24 hours if properly refrigerated.
Packaging - Please dispose of the packaging from the smoker in a
considerate manner. All items can be recycled.
Children - Please ensure that children are properly supervised
when the smoker is in use.
First Aid - In the event of an accident resulting in a burn, get the
affected part under cold water immediately and seek professional
help.
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Setup and Preparation of your Kiwi Sizzler Portable Smoker
Introduction
Thank you for purchasing the Kiwi Smoker portable smoker. With just basic
care and maintenance you can look forward to a long life and many great
meals from your Kiwi Sizzler.
Before you start please read this handbook, particularly the safety instructions,
and you will quickly be on your way to some great smoked food.
Before the First Use
Before using the smoker for the rst time
it is essential that you wash it thoroughly
with hot water and detergent. This will
remove any trace of the manufacturing
oil used during construction.
Assembly
There is no additional assembly required
for the smoker. Ensure the fuel dishes
are placed on a safe, heat-resistant
surface and spread apart at a distance that will give even coverage to the
underside of the smoker.
The Smoking Process
To Smoke Your Food
The actual smoking process is very simple. The following pages will give you
more information about preparing your food and brining / salting it, however
before we get to that you need to understand the actual procedure required
when using your Kiwi Sizzler smoker.
To use the smoker you will need:
1. Smoking sawdust
2. Methylated spirits
3. Tinfoil (optional)
4. A lighter

Line the Smoker with Tinfoil
Optional but a great way to keep your
smoker in top condition. Put a layer on
the bottom of the base before sprinkling
the sawdust; the foil can be rolled up and
disposed of after use. Putting tinfoil on top of the
sawdust will also help keep it out of the food.
Sprinkle the Sawdust
A handful will usually sufce. Don’t
overdo the amount you use. It is just a
light and general covering on the base.
Place the Tray(s) in the Smoker
The lower tray goes in rst then the
higher tray if you are smoking a larger
quantity. Replace the lid and the process
is ready to begin.
Fill the Dishes with Meths and Light
Some trial and error will be needed as you learn
how much meths is required and how long it will
burn for. The amount of breeze will also affect the
burn time and heat so place the smoker away from direct
wind. As a starting point if the dishes are half full the burn
time will be around 12 minutes. You can always add more
meths after it has extinguished and extend the cooking time.
A BBQ lighter is a great way to safely ignite the meths.
The Smoking Begins ...
Place the smoker over the top of the
burning meths dishes. Smoke will very
soon appear, rising from the edges of the
lid. Don’t lift the lid during the cooking process or
you will lose the heat and smoke.
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Preparing Fish to Suit the Smoker
Splitting the Fish
There are two ways
that sh can be
prepared for smoking;
lleting or splitting.
The advantage with splitting
the sh is that there is no
waste - even the head can be
left attached and everything
smoked.
To split the sh begin to llet
in the traditional manner but
leave the llet attached along
the back of the sh. It can then be completely opened up and prepared for the
smoking process.
The negative part of splitting the sh is that there is a different thickness on
each side. That can change the taste of the sh on each side if salt and sugar
is applied just before smoking, without brining the sh. An overnight brine
negates most of that problem.
Splitting also leaves the bones in place. Fortunately the sweetest meat is
found around the backbone. With care the backbone can be removed before
smoking.
Filleting
The advantage
with lleting the sh
is that each piece is relatively
uniform in size, making it
easier to get consistent
results, and it looks great if
presentation is important.
There is no right or wrong
answer and experimenting is
great fun!
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Brining or Sprinkling the Fish
Should You Brine the Fish or Sprinkle it?
Prior to smoking the sh or meat it will need
to be prepared with salt and sugar. Other
items such as herbs and spices, even rum
can be added too, but it starts with salt and
sugar.
Use only plain non-iodised salt or sea salt.
Iodine will cause problems with the nal
product.
The best sugar to use is brown sugar.
Brining involves immersing the sh in a liquid
consisting of a mixture of salt and sugar
dissolved in water.
For smaller sh the brining time can be as
short as a couple of hours although four is a
good starting point. Bigger llets or whole sh
will need to stay in the brine overnight.
A good place to start is with the following
mixture -
1 cup of plain salt
1 cup of brown sugar
2 litres of water
Adjust the quantities to suit the amount of sh to be brined.
The amount of sugar can even be doubled or sugar can be applied to the
llets just prior to smoking.
While many prefer to brine, adding a 50/50 mixture of salt and brown sugar to
the llets just before smoking will also do the trick. Better still leave the rubbed
llets in a container in the fridge overnight (never use metal) and it will form a
brine. Rinse off and dry the llets thoroughly before smoking.
TOP: Salt and brown sugar mixture rubbed
into the sh llets.
MIDDLE: A brine is formed after being left in
the fridge overnight. Wash thoroughly and
then dry before smoking.
BOTTOM: These llets have been rubbed
with salt and sugar then sprinkled with
additional herbs just before smoking.

Smoking Timbers
The Correct Timber is Crucial
Selecting the right kind of timber for smoking is critical. Portable smokers use
smoking sawdust, not chunks, and it must be completely untreated.
Kiwi Sizzler have an ever-increasing
range of smoking timber options.
The traditional timber is manuka. It
is ideal for smoking our popular sh
species and very popular as a smoking
timber for dark meats.
Also available is pohutukawa sawdust.
It can be used on anything you would
normally smoke with manuka. They
have slightly different avours. Both
are fantastic - it comes down to
personal preference.
Also available is apple sawdust.
Apple is fantastic! It is superb with
white meats such as chicken and
perfect with other items such as
vegetables.
Apple adds a sweeter avour to the food. It also tastes great with salmon. Use
it with your traditional sh smoking too for a completely different take.
Should you plan to organise your own timber for smoking there are a few
requirements. Make sure you avoid all treated timber and also avoid resinous
timbers such as pine. Don’t cut it with a chainsaw either as the chain oil and
other impurities can be passed on to the smoked food.

Smoking Fish
Which Species?
Pretty much any sh species can be
smoked, however some are better. Salmon
is magnicent. Kingsh and striped marlin
are in another class. Our common species,
particularly kahawai and snapper, are
excellent. Oily species are great. Just make
sure that you start with great product - ensure the sh is fresh, properly killed
and chilled before smoking.
Which Timber?
All of the timbers from Kiwi Sizzler can be used for smoking sh. Use manuka
as the rst option, pohutukawa for a change of avour. Apple is also great and
highly recommended when smoking salmon.
Preparation
Read the earlier sections on lleting or splitting the sh, then brine or sprinkle
with salt and sugar as explained previously. If the sh is brined the most
important step is drying it thoroughly. Pat with paper towels then, preferrably,
leave (in a y-proof container) to dry for several hours. A fan speeds the
process. The surface will be tacky when its ready to go.
Options
Flavourings can be added to the llet or brine. Popular options include golden
syrup, bay leaves, parsley akes, rum, pepper corns and chilli. Experiment!
Smoking Time
From around 12 minutes for small
llets such as those shown (at left)
to as much as 30 minutes for a large
whole sh or thick llets. You can
always rell the meths dishes and
cook a little more.
LEFT: Snapper brined with salt and brown sugar then
smoked with pohutukawa sawdust.

Smoking Meats
Which Meats?
Most meats can be smoked in a portable
smoker however you aren’t always completing the cooking within the smoker.
With meat such as steak, the smoker can be used to impart the smoke
avour, and part of the cooking process, before completing with conventional
methods, such as a BBQ or frypan.
Chicken can be cooked in the smoker although it is critical that you ensure it
is properly cooked. Chicken breasts are ideal. They can be attened before
smoking to ensure thorough cooking. The juices should run clear when
cooked.
Sausages and other meats can also be smoked.
Which Timber?
Apple is great for white meats. It is also a great option with beef. Traditional
manuka smoking is also ideal for all meats.
Preparation
All meats will be improved with a marinade. Again the options are unlimited.
Experimentation will produce great rewards. Soy sauce, peppercorns,
chilli sauces, Worcestershire sauce, in fact the list is limited only by your
imagination.
Options
Don’t just limit yourself to meats; many vegetables also lend themselves to
smoking. Peppers and tomatoes are two in particular that suit smoking.
Smoking Time
Chicken breasts can be ready in 20
minutes (check for thorough cooking),
Other meats will vary from 10-30 minutes
depending on whether it is being cooked or
just smoked.
LEFT: Smoked chicken breast - these were marinated in soy
sauce then cooked and smoked in the portable smoker. Sliced it
makes a great meat for hors d’oeuvres.

Smoking Shellsh
Which Species?
Pretty much all shellsh will smoke well.
Sometimes the smoking needs to be subtle, particularly for small shellsh
such as southern clams. Mussels, conversely, can handle powerful avours
and smoking.
Which Timber?
Any of the Kiwi Sizzler timbers will be ne. Manuka is hard to beat.
Preparation
Shellsh can be immediately smoked but will benet from a great marinade
and overnight refrigeration. Steam the shellsh for a few minutes until they
have opened. Discard any that don’t open. Clean the shellsh by releasing
from the shell and removing the beard or gills. If not being marinated place the
shellsh back into one half of the shell and then place on the smoker rack. If
the shellsh haven’t been marinated they should be brushed with olive oil and
can be sprinkled with avours to suit.
Options
The marinade can be created from all your favourite avours. Sweet chili
sauce is great. Garlic is also popular. Use olive oil to form the base of the
marinade but after that the options are yours.
Smoking Time
Smoking time for shellsh needs to be carefully judged. For mussels a great
result can be achieved by smoking for around 6 minutes, opening the smoker,
turning the mussels over in their shells then starting the smoker again for
another 4-6 minutes.
If the size of the mussels is varied
it will pay to check early in the
process as they very quickly go
from perfect to overcooked.
LEFT: Smoked mussels. These were marinated in a
mixture of sweet chilli sauce and olive oil.

Other Smoking Tips ...
• Don’t open the smoker during the smoking process as you will lose heat and
smoke.
• Don’t worry about the deposits on the inside of the smoker and under the lid
- you will nd the results produced by the smoker actually improve once it has
been used a few times. In fact it even pays to run it without contents before
you smoke food for the rst time.
• Remember that high temperatures are produced. Smoked products can
go from perfect to overcooked very quickly. You can always start the smoker
again. You can’t take away overcooking ...
• Some smokers have a tendency for the base to ‘jump’ due to expansion and
contraction. This isn’t a fault but can sometimes cause the sawdust to land on
some of the food. The answer is to place a piece of tinfoil over the sawdust
before starting the smoke and it won’t then be an issue.
• Please make sure you have read all the safety advice in this handbook and
that the smoker is well away from amable items.
Thank you for purchasing the Kiwi Smoker Portable Smoker.
We know that you will love the results you create.
© 2016 Kiwi Sizzler. All rights reserved