Kiwi Sizzler Two Tray Stainless Steel Smoker
Product Description
The Kiwi Sizzler Portable Smoker is a traditional meths smoker, a classic for outdoor cooking. Perfect when you need to quickly smoke seafood, meats, or vegetables for immediate consumption. This hot smoker is affordable, portable, easy to use, and delivers wonderful results for your next BBQ or outdoor meal.
Core Features
| Double-Decker Capacity | The two-tray setup effectively doubles your cooking surface, allowing you to smoke four to six decent-sized fish fillets at the same time without crowding them. |
| Fuel Source | Operates on variable heat via two stainless steel methylated spirits (meths) burners that sit neatly in the base tray. |
| Built to Last | Constructed from durable stainless steel with a slide-on lid, adjustable top vents to control smoke density, and robust wire racks. |
| Portability | Highly compact and completely self-contained. The legs, burners, and trays all pack down inside the main box, making it easy to store in your car, caravan, or boat locker for fishing trips or camping. |
How to Use It (Step-by-Step)
If you are looking to cook up the day's catch after a successful fishing trip, the process is incredibly straightforward:
- Prep the base: Spread a thin, even layer of fine wood sawdust (Manuka is the Kiwi standard, but Pohutukawa or hickory work great too) across the very bottom floor of the smoker box. You only need about a cupful; too much will make the fish bitter.
- Load the drip tray & fish: Place the solid metal drip tray over the sawdust (this catches the fish oils so they do not burn). Insert the first wire rack, lay down your seasoned or cured fish fillets skin-side down, slide the second rack into place, and fill that one too.
- Light the burners: Place the smoker frame on a flat, non-flammable surface outdoors. Pour methylated spirits into the two round burner cups (fill them halfway for fish fillets), place them underneath the smoker unit, and carefully light them.
- Slide the lid and vent: Slide the main lid shut. Keep the small toggle vents on the lid slightly cracked to allow just a tiny bit of airflow. Leave it alone until the burners naturally extinguish—by then, your fish will be perfectly cooked, flaky, and beautifully golden brown.
Pro Tip for Perfect Smoked Fish: Always dry your fish fillets in the fridge or a cool breeze for a few hours before smoking until a shiny, slightly tacky skin (called a pellicle) forms on the flesh. This skin helps the smoke stick to the fish evenly rather than becoming patchy and wet.
Customer Reviews
Kiwi Sizzler Two Tray Stainless Steel Smoker
Product Description
The Kiwi Sizzler Portable Smoker is a traditional meths smoker, a classic for outdoor cooking. Perfect when you need to quickly smoke seafood, meats, or vegetables for immediate consumption. This hot smoker is affordable, portable, easy to use, and delivers wonderful results for your next BBQ or outdoor meal.
Core Features
| Double-Decker Capacity | The two-tray setup effectively doubles your cooking surface, allowing you to smoke four to six decent-sized fish fillets at the same time without crowding them. |
| Fuel Source | Operates on variable heat via two stainless steel methylated spirits (meths) burners that sit neatly in the base tray. |
| Built to Last | Constructed from durable stainless steel with a slide-on lid, adjustable top vents to control smoke density, and robust wire racks. |
| Portability | Highly compact and completely self-contained. The legs, burners, and trays all pack down inside the main box, making it easy to store in your car, caravan, or boat locker for fishing trips or camping. |
How to Use It (Step-by-Step)
If you are looking to cook up the day's catch after a successful fishing trip, the process is incredibly straightforward:
- Prep the base: Spread a thin, even layer of fine wood sawdust (Manuka is the Kiwi standard, but Pohutukawa or hickory work great too) across the very bottom floor of the smoker box. You only need about a cupful; too much will make the fish bitter.
- Load the drip tray & fish: Place the solid metal drip tray over the sawdust (this catches the fish oils so they do not burn). Insert the first wire rack, lay down your seasoned or cured fish fillets skin-side down, slide the second rack into place, and fill that one too.
- Light the burners: Place the smoker frame on a flat, non-flammable surface outdoors. Pour methylated spirits into the two round burner cups (fill them halfway for fish fillets), place them underneath the smoker unit, and carefully light them.
- Slide the lid and vent: Slide the main lid shut. Keep the small toggle vents on the lid slightly cracked to allow just a tiny bit of airflow. Leave it alone until the burners naturally extinguish—by then, your fish will be perfectly cooked, flaky, and beautifully golden brown.
Pro Tip for Perfect Smoked Fish: Always dry your fish fillets in the fridge or a cool breeze for a few hours before smoking until a shiny, slightly tacky skin (called a pellicle) forms on the flesh. This skin helps the smoke stick to the fish evenly rather than becoming patchy and wet.
