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Kiwi Sizzler Smoking Book: A How-To Guide To Smoking Food

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Paperback / softback
Kiwi Sizzler Smoking Book: A How-To Guide To Smoking Food by Chris Fortune
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1% of people buy Kiwi Sizzler Smoking Book: A How-To Guide To Smoking Food and New Zealand Barbecue Cookbook ~ Paperback / softback ~ Alison Holst.

Buy together: $47.50

Customer reviews

4.4 out of 5 stars Based on 18 Customer Ratings

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"The Kiwi Sizzler Smoking Book quickly gets you smoking."
5 stars"

Smoked food can be moreish, but teaching yourself how to do it can be tricky. The Kiwi Sizzler Smoking Book does not get lost in the details of how to custom build your own backyard smoker. It helps you to work with ready made equipment options, from simple fish smokers, to hooded bbqs, to bigger dedicated and discretely temperature controllable smoking cabinets.

As a keen amateur at charcuterie I have found other books fail to enable me to simply construct the latter sort of cabinet at home – fine temperature control is required especially for cold smoking. This can be important for meat especially such as salmon, bacon and ham and some cured sausages. Cold smoked garlic is a good option to have also.

Enough fundamentals are covered to get you quickly to the point: smoking great food. These include the difference between hot and cold smoking and the importance of preparing many meats with brining or curing techniques.

Chris Fortune's techni­ques work . His recipes are really great and because he explains the principles so well allows you to easily innovate without wasting time and money.

I have used most of the books' recipes exactly. I have hot smoked several sides of salmon, Kahawai, Mullet, chicken nibbles, a turkey buff, turkey sausages, beef sausages, several chickens, a lamb leg, rock salt and made up Chris Fortune's spice rub with the smoked sea salt. I have cold smoked middle bacon and streaky bacon and some cured cabanossi. The spice rub makes a great dry cure for bacon I have found.

I plan to try cold smoking some tomatoes this summer for next year's batch of tomatoe sauce which will be my first attempt at smoking fruit and vegetables, there are more recipes for veges in particular and even a few desserts.

I have had the book for perhaps 18 months now during which time I have been able to refine my water/hot smoking techniques with my hooded bbq after giving up on my basic fish smoker (operated on methylated spirits). Two months ago I purchased the proprietary Kiwi Sizzler gas smoking cabinet online and it has really delivered.

The Kiwi Sizzler gas smoker can be bought at a competitive price. Its versatility gives me all the options that I wanted and certainly complements Chris Fortune's book perfectly. The only recipe that I have not had success with is the smoked lamb, I am inclined to think that the leg of lamb may have been part of the problem though I might consider brining a leg some time in the future prior to smoking.

If you need to know about smoking food, start here. This book rocks!

2 out of 3 people found this review helpful.
"Great read"
5 stars"
Purchased on Mighty Ape

Easy to follow and great receipes!

1 out of 2 people found this review helpful.
5 stars"
Purchased on Mighty Ape

Also bought for my man and now he has no excuse not to cook me dinner for a change!!!! ;-)

1 out of 2 people found this review helpful.


All you need to know about smoking food from renowned New Zealand chef, Chris Fortune.

Includes . . .
• hot and cold smoking techniques
• smoking essentials and pre-smoking processes; including preparation of food
• information on the types of smoker you can use, including Kiwi Sizzler gas smokers
• which woods to choose for different flavours
• how to store smoked food
• a useful troubleshooting guide for when things go wrong, and much more.

Illustrated throughout with full-colour photographs, the book describes the basic methods for smoking a variety of foods, including handy suggestions on how to use your smoked product. The wide range of mouth-watering recipes encourages you to get more adventurous with your smoker. Try the Hot-smoked Oysters with Tomato and Chilli Salsa from the fish and seafood section or Hot-smoked Spicy Sausages in the red meats. Chris’ Pork Ribs Hot-smoked over Oak are hard to beat and the duck and chicken section includes a recipe for Green Tea Smoked Duck Breasts which can also be used for chicken breasts. The vegetable section has a yummy, versatile Smoky Tomato Ketchup and there are also delicious recipes for smoking cheese, nuts, chocolate and much more . . .

The recipes have all been developed by Chris to help you get the most out of your smoker.

About the Author

Chris Fortune is well known as a chef and as a leader in the Farmers' Market movement. He has worked as a chef on a super yacht and run restaurants and a seafood cooking school in Marlborough. His passion for honest, home-grown or home-produced foods is evident throughout this book. 
Release date NZ
July 6th, 2015
  • General (US: Trade)
Country of Publication
New Zealand
colour illustrations
David Bateman Ltd
All-time sales rank
Top 2000
Product ID

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