Fish Smokers for Sale

Create amazing recipes with a Savebarn fish smoker 

Use gas and wood chips to smoke up a delicious feast. Our fish smokers are crafted from cast iron to create a strong, reliable stove for you to cook in any outdoor New Zealand environment. Choose food smokers to infuse that perfect smoky flavour into your culinary creations time after time. Enjoy easy assembly and company designs that are easy to transport and operate. Shop for your new fish smoker for sale online or in-store today. 

Transform your favourite foods into delectable smoked delicacies

These versatile appliances allow NZ home cooks, chefs and weekend warriors to elevate menus and enhance the flavour profiles of fish fillets, seafood, meat and vegetables. 

We stock a charcoal barbeque grill and smoker featuring a thick steel construction, a temperature gauge on the lid, side handles, latched doors and an adjustable air vent. These grills are ideal for cooking and smoking red meats, fish, vegetables and chicken. 

Order a cold smoker to connect to a smoking box, woodshed, old fridge, barrel, or covered BBQ grill. This type of smoker is perfect for cold-smoking your favourite foods such as cheese, eggs, garlic, bacon, fish or meat. Or, buy a gas-powered smoker manufactured from premium stainless steel. Choose our of our models that come with four adjustable-height produce racks for convenience and adaptability. Need accessories? Browse our cast iron single or double-ring burners, and don’t forget the wood chips. 

Mastering the art of smoking fish

Can you smoke all kinds of fish?

When selecting fish, ‘oily’ fish typically absorbs smoke flavours more intensely and retains higher moisture levels. On the other hand, ‘white flesh’ fish are more prone to overcooking, so you’ll need to monitor the cooking process.

At what temperature should I smoke fish?

To use your smoker, prepare and season your fish. Ignite the wood pellets or chips, and set the temperature to your preferred level—between 65°C and 93°C. Allow to heat for 45 minutes before placing on the racks. Carefully remove after about three hours or until the food’s internal temperature reaches 70°C. To clean your smoker, allow it to cool, then disassemble and wash the racks and interior components—store in a dry place protected by the elements.

Shop for your new fish smoker with Savebarn now