SMOKER
The Kiwi Outdoor Oven uses a traditional smoker method known as a "Smoke Box".
This means that it uses a two box system, one for the fire and one for the food. The fire box is underneath the food box and can be controlled. The heat and smoke is filtered into the food box where it cooks and smokes the food.
How does it work?
The Kiwi Outdoor Oven has channels that run between the firebox and oven. All food will receive an element of smoke.
To fully smoke food the most important elements of smoking are:
Air Flow, Temperature, Smoke, Quality Meat and Flavoring.
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Depending on your smoke needs you can either cover the food to reduce smoke or smoke the wood for full emersion. Wood can also be used for different tastes, fruit food produce a softer flavour than a wood like manukau.
Capacity
What is it that you would like to smoke?
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NZ favourites can include Kawhai, Ribs, Briskets and Game and understanding what you would like to smoke will determine the capacity you require.
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Can the smoker fit a decent set of ribs?
Can the smoker fit a full Kawhai?
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It is far more impressive to be able to present food as a complete piece rather than split because the capacity of your smoker does not cater to your needs.
Temperture Control
Temperature control is vital for producing quality smoked food on time so no one has to wait for their meal. The Kiwi Outdoor Oven has two features to assist with temperature control, dampers in the fire box doors and a thermostat at the top of the food box.
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Of course maintaining heat shouldn't be a full time job so it is important to have a sealed unit with no leaks, insulated to maintain heat and high quality steel 5mm thick. These are all important qualities to stabilise temperatures and manage the amount of smoke flavour.
Once the fire is up to the required heat for smoking, it is very easy to maintain that heat by adding smaller pieces of wood, adjusting the dampers to monitor oxygen supply to the fire and keeping an eye on the temperature gauge.