My Butchers Block Meat Smoking Kit - Smoke Like a Pro
Turn your braai into a gourmet smokehouse with the My Butchers Block Meat Smoking Kit. Designed for both gas and charcoal grills, this all-in-one set is perfect for infusing rich, authentic smoky flavour into your meats, poultry, seafood, and even vegetables.
The kit includes two 100g packs of premium Beechwood and Oak Wood chips, each selected for their distinctive aromas along with a durable, reusable stainless steel smoker box that evenly distributes smoke for mouth-watering results. Whether you're after the sweet, mild notes of beechwood or the bold, earthy tones of oak, this kit has you covered.
Key Features & Benefits
- Perfect for Kettle and Closed Gas Braais: Works seamlessly with any lidded braai setup. Just load, heat, and smoke.
- Premium Beechwood & Oak Wood Chips:
- Beechwood: Light, subtly sweet smoke, ideal for poultry, fish, and pork.
- Oak: Bold, robust flavour, perfect for beef, lamb, and game.
- Reusable Stainless Steel Smoker Box: Durable, rust-resistant, and designed for even smoke release. Built to last through many braais.
- Maximum Flavour, Minimal Effort: Infuse rich smoky depth into your food without chemicals, additives, or artificial flavours.
- Easy Setup on All Heat Sources: Works directly on charcoal or gas burners. No fuss, no flame-outs, just consistent smoke and flavour.
- Compact & Braai-Bag Friendly: Lightweight (600g total) and travel-ready for weekend getaways, camping trips, or on-the-go braais.
- Flavour Variety in One Kit: Two premium wood chips in one kit - experiment and find your signature smoke.
How to Use: Kettle Braai or Closed Gas Braai
Get the best smoky flavour using your kettle or gas braai with a lid:
For a Kettle Braai:
1. Soak a handful of wood chips (Beechwood or Oak) in water for 20-30 minutes to slow the burn and maximise smoke.
2. Place the soaked wood chips into the smoker box and close the lid.
3. Position the smoker box directly on the hot charcoal (away from direct contact with meat).
4. Wait for smoke to start ( 5-10 minutes), then place your meat on the opposite side of the heat source for indirect cooking.
5. Close the lid to trap the smoke and allow it to infuse the food.
6. Monitor and adjust airflow using your kettle's vents to control smoke intensity and heat.
For a Closed Gas Braai:
1. Soak wood chips for 20-30 minutes (optional for slower burn).
2. Fill the smoker box with your chosen wood chips and place it on top of one of the burners (preferably the one on high heat).
3. Turn on your gas braai and allow it to preheat with the lid closed.
4. Wait for smoke to appear before lowering the heat on unused burners and placing your meat over indirect heat.
5. Close the lid to lock in the smoke and flavours.
6. Cook as desired, ensuring the smoker box stays hot enough to continue smoking.
What's in the box
1x My Butchers Block Stainless Steel Smoker Box
1x My Butchers Block Beechwood Chips(100g)
1x My Butchers Block Oak Wood Chips(100g)
