Questions and tips

Yes. Borniak smokers use a precise thermostat, solid insulation and a generator that ensures steady, stable smoke production.

You set the temperature with an accuracy of one degree. You also have full control over the smoke — its aroma depends on the wood chips you choose, and the intensity on the generator run time and flue (chimney) settings. This lets you achieve exactly the smoking profile you want — from very delicate to distinctly intense.

Yes. Borniak smokers work in stable, repeatable conditions thanks to set & hold technology, which keeps the temperature constant throughout the process. The generator produces smoke in a uniform, predictable way.

This means that if you achieve a perfect result today, then every future smoking run with the same settings — the same temperature, time and chips — will come out the same. Every single time.

Yes. The intensity of the aroma depends on the type of chips you use, the smoking time and the density of smoke, which you control using the chimney vent.

This makes it easy to achieve anything from a very subtle hint of smoke to a deep, pronounced flavour — exactly the way you like it.

Yes. Thanks to solid insulation and set & hold technology, Borniak smokers maintain a stable temperature even during many hours of smoking.

Fluctuations are minimal — usually within 1–2 °C — so the entire process runs in steady, predictable conditions.

No. Thanks to the insulated construction and stable operation of the heating system, the temperature remains constant throughout the smoking process without you having to look inside.

You can also use a food probe to monitor the internal temperature of the meat in real time, without opening the door. This lets you precisely control the moment when the product reaches the ideal doneness — always the same, with no risk of losing heat or smoke.

No. The smoke in Borniak smokers is clean and natural, and its intensity depends entirely on your settings — the type of chips you use, the airflow and the chimney (damper) adjustment.

This allows you to achieve anything from a very subtle smoky note to a more pronounced effect, tailored exactly to your preferences.

Yes. Smoking in a Borniak smoker relies solely on natural smoke and stable temperature — exactly like traditional smoking.

The chips are made from dried, natural wood without bark or additives, and they smoulder in controlled conditions. This ensures clean, high-quality smoke and repeatable results.

Thanks to the stable temperature, the products are genuinely smoked, not “fake-smoked” — always naturally and with a full, authentic aroma.

Yes. The stable, repeatable conditions in the smoker let you focus on creativity: choosing wood species, blending aromas, adjusting smoking time and refining your spice mixes.

This way you can create your own flavour compositions and develop a personal smoking style — exactly the way you like it.

Yes. The smoker is very intuitive to use — you set the basic parameters and the unit runs the process by itself.

With the Borcook app the entire smoking process is broken down step by step, so your role often comes down to choosing a programme and confirming the settings.

Even if you are starting completely from scratch, you’ll quickly achieve great results.

The risk of error is minimal. Stable temperature and predictable smoke production eliminate most common issues.

Key stages, such as proper drying of the product, are clearly described in the recipes. If you follow the steps and settings, the process runs in controlled conditions — and the smoking almost always turns out well.

No. Borniak smokers maintain a stable temperature and a steady level of smoke, so the process runs predictably without the need for constant supervision.

You can check on the progress if you wish, but you don’t have to — the unit maintains the parameters by itself throughout the entire process.

Yes. Borniak provides simple, clear step-by-step recipes — from choosing the product and the amount of salt to the correct temperature and smoking time.

The Borcook app contains ready-made programmes tailored to specific recipes, as well as two advanced modes:

• Custom programme mode – you create each stage of smoking yourself,
• Manual mode – full control over the entire process.

The app works like a smoking assistant: it suggests the next steps and reminds you of important stages.

The unit is robust and durable, but like any heating appliance it needs proper installation and use according to the manual.

Incorrect placement, wrong electrical connection or using unsuitable materials can lead to damage — which is why it’s important to follow the safety guidelines.

Yes. The stable operation of the smoker ensures a predictable process, and a temperature probe lets you precisely determine when the product has reached its target internal temperature.

The app and the device let you know when the product is ready, so you don’t have to guess or keep opening the door.

Yes. Home smoking in a Borniak smoker is based solely on natural wood chips — with no chemical additives, preservatives or colourants.

You decide what goes into your food, how much salt and which spices you use, so you have full control over what you eat. Home-made products are tastier, more natural and healthier than most ready-made products from the store.

Yes. The stable temperature and predictable course of the process ensure safe thermal treatment.

Temperature probes let you precisely determine when the product has reached the correct internal temperature — so it is fully safe to eat.

Yes. With full control over smoke intensity, choice of chips and seasoning, you can prepare mild, light products suitable for children and older people.

You decide on every ingredient — you control the level of salt, fat and any extras.

Yes. In a Borniak home smoker you have full control over the ingredients, so you can completely avoid typical allergens found in many commercial products — such as preservatives, flavour enhancers, colourants or spice blends of unknown composition.

Natural wood chips contain no allergenic substances, and you can adjust every recipe to the individual needs of each person.

Yes. The chips used in Borniak smokers are made from 100% natural wood — with no glues, dyes, flavourings or chemical additives.

The smouldering process takes place in controlled conditions at low temperature, which minimises the formation of undesirable compounds such as benzo(a)pyrene.

The entire process is completely natural and clean — with no artificial boosters.

Yes. Borniak smokers are built for many years of work: a solid steel cabinet, strong hinges and components resistant to high temperatures and intensive use.

The unit is designed to withstand regular operation with no problem — both at home and in small-scale catering.

Yes — under a roof. Borniak smokers cope well with cold, moisture and changing weather, but they should not operate or be stored directly in the rain.

The best place is a terrace, gazebo, carport or another covered area that protects the unit from direct weather conditions.

Yes. Borniak smokers use less energy than most large ovens, because they work in a stable, well-insulated chamber.

The chips used for smoke are inexpensive and very efficient, lasting for many hours of operation, which makes the entire smoking process highly economical.

No. The smoke and deposits stay inside the chamber, so the surroundings remain clean.

The interior is designed to be easy to clean — most of the residue gathers in the drip tray, and the rest can be removed in just a few simple steps.

No. The basic smoker set includes everything you need to run a complete smoking process.

Extra accessories such as shelves, hooks, racks or thermometers can be purchased later — when you want to expand the capabilities of your unit.

In the event of a power cut, the insulated chamber retains heat for a good while — the process does not stop immediately.

Once the power is back, the unit returns to the set parameters, so you can continue smoking without losing quality.

The smoke from a Borniak smoker is clean and steady — much less intense than from a classic grill.

The generator produces a controlled stream of smoke without heavy clouds of acrid fumes drifting around the neighbourhood. This makes Borniak suitable even for balconies, terraces and gardens in densely built-up areas.

In practice, it is a much more “neighbour-friendly” solution than a traditional grill — it doesn’t flare up, doesn’t spit fat and doesn’t produce thick, choking smoke.

No. Borniak smokers are designed to require minimal attention. After each smoking session, it is enough to empty the drip tray, wipe the chamber and remove the ash from the generator.

Regular cleaning takes only a few minutes and significantly extends the life of the unit.

After each smoking session you should remove the ash and check whether any deposits have built up on the feed mechanism.

If they have, they should be removed gently with pliers or carefully chipped off. This only takes a moment and ensures stable smoke production for many years.

Yes. All main parts — heating elements, feeders, trays, seals, probes — are available as standard spare parts.

In most cases they can be replaced by the user in just a few minutes, without specialist tools.

Inspections are not mandatory. Many users simply carry them out themselves once or twice a year.

It’s a good idea to check the condition of the gaskets, cables and the cleanliness of the chamber — especially if the unit is used intensively.

Borniak oferuje szybkie i wygodne wsparcie serwisowe. W większości przypadków problem można rozwiązać zdalnie — telefonicznie lub mailowo.

Jeśli potrzebna jest część zamienna, jest wysyłana możliwie najszybciej, a konstrukcja wędzarni pozwala na jej łatwą wymianę przez użytkownika.

Regularnie czyść komorę i generator, przechowuj urządzenie pod zadaszeniem i dbaj o stan uszczelek.

Stosowanie tych prostych zasad zapewni pełną funkcjonalność i dobry wygląd urządzenia nawet po wielu latach intensywnego użytkowania.

Lepiej unikać. Zrębki łatwo chłoną wilgoć, szczególnie gdy wędzarnia stoi na zewnątrz. Wilgotne zrębki mogą spleśnieć, zbrylić się lub gorzej się palić.

Najlepiej opróżniać generator po każdym wędzeniu i przechowywać zrębki w suchym, przewiewnym miejscu. Dzięki temu dym pozostaje czysty, a podajnik pracuje bezproblemowo.

No. Borniak smokers are designed to require minimal attention. After each smoking session, it is enough to empty the drip tray, wipe the chamber and remove the ash from the generator.

Regular cleaning takes only a few minutes and significantly extends the life of the unit.

After each smoking session you should remove the ash and check whether any deposits have built up on the feed mechanism.

If they have, they should be removed gently with pliers or carefully chipped off. This only takes a moment and ensures stable smoke production for many years.

Yes. All main parts — heating elements, feeders, trays, seals, probes — are available as standard spare parts.

In most cases they can be replaced by the user in just a few minutes, without specialist tools.

Inspections are not mandatory. Many users simply carry them out themselves once or twice a year.

It’s a good idea to check the condition of the gaskets, cables and the cleanliness of the chamber — especially if the unit is used intensively.

Borniak offers fast and convenient service support. In most cases the issue can be solved remotely — by phone or e-mail.

If a spare part is needed, it is shipped as quickly as possible, and the construction of the smoker allows the user to replace it easily.

Clean the chamber and generator regularly, store the unit under a roof and keep an eye on the condition of the gaskets.

Following these simple rules will keep the smoker fully functional and looking good even after many years of intensive use.

It’s better not to. Chips easily absorb moisture, especially if the smoker is kept outside. Damp chips can go mouldy, clump together or burn poorly.

It’s best to empty the generator after each smoking session and store the chips in a dry, well-ventilated place. This way the smoke stays clean and the feed mechanism runs smoothly.

No. Borniak can do much more than classic smoking. It is a device that works from just a few degrees above ambient temperature up to about 150 °C.

Thanks to this you can:

• smoke cold, warm and hot,
• dry different products,
• pre-bake and finish products,
• prepare BBQ-style dishes (low & slow).

All of this with full temperature control and precise “dosing” of smoke.

Yes. Stable low temperature and even airflow make Borniak perfect for drying many products, such as:

• fruit (e.g. apples, plums, apricots),
• vegetables (e.g. tomatoes, peppers, onions),
• mushrooms,
• herbs and spices,
• meat for jerky,
• fish (e.g. traditional dried cod),
• home-made dog treats (dried meat, skins, tripe — without spices).

You can dry with smoke or without it — depending on the result you want to achieve.

Yes. Thanks to stable temperature and gentle, even airflow, Borniak works very well as a dryer for:

• beef (jerky),
• fish,
• cooked hams that are dried before smoking,
• kabanos-type sausages,
• salami and other cured sausages (during the pre-drying stage).

This lets you tackle more advanced meat projects — from simple snacks to semi-finished products for further smoking or curing.

Yes — within the available temperature range. Borniak works like a stable BBQ smoker, ideal for low & slow techniques such as:

• pulled pork,
• pork neck,
• ribs (e.g. 3–2–1 method),
• poultry,
• pork knuckle,
• beef roasts,
• brisket,
• pastrami.

Thanks to precise temperature control the meat comes out juicy and tender. The only limitation is the lack of very high temperatures, so:

• you cannot do a classic “sear” like on a red-hot grill,
• you won’t get a very dark, ultra-crispy crust.

For typical low & slow BBQ, however, Borniak works brilliantly.

Yes. The smoker can run in heating-only mode, with the smoke generator switched off. In this mode you can:

• brown meat gently,
• prepare casseroles and one-pot dishes,
• finish smoked products after the smoking process,
• reheat ready meals without drying them out too much.

The limiting factor is the maximum temperature of about 150 °C — more than enough for most delicate roasts and bakes, but not enough for classic grilling or very intense browning.

Under-smoked sausage is one of the most common issues when smoking. It usually results from:

1. Too much product in the chamber — hanging the sausages too close together restricts smoke flow.
2. Insufficient drying — a wet casing blocks the penetration of smoke.
3. Too short smoking time — the colour typically develops after 3–4 hours.
4. Too low temperature — slows down colouring and surface drying.

Tip: First dry — then smoke. Colour and aroma develop much faster on a dry surface.

Injecting helps the meat cure more evenly and stay juicy.

You will need:

• a syringe with needle,
• brine or liquid cure,
• meat (ham, loin, bacon, pork neck),
• a roasting tin or container.

Instructions:

1. Prepare the brine and fill the syringe.
2. Place the meat in the tin or container to keep things tidy.
3. Inject every 4–5 cm, ideally across the grain of the meat.
4. Use 7–10% brine relative to the weight of the meat.
5. After injecting, cure the meat or let it rest so the brine can distribute evenly.

Correct hanging of the fish ensures even smoking.

• Insert the hanger from inside the fish and lead it out through the mouth.
• Hooks 20, 21, 25: insert the prongs next to the backbone; the spreader prevents the fish from closing.
• Double hook: insert the prongs on both sides of the backbone.
• S-hooks / asymmetrical S-hooks: mainly for meat.

The amount of fish depends on the chamber size and the way they are hung.

• 150 L: approx. 14 kg of fish
• 70 L: approx. 7 kg of fish

You have three options:

1. Bend the eel into a “U” shape.
2. Hang it in a spiral.
3. Cut it into shorter sections.

Drying is crucial because it affects:

• proper smoke absorption,
• even colour,
• avoiding sour smell and sticky surfaces.

A wet surface blocks smoke absorption — the product starts to “stew” instead of smoke properly.

1. Mount the dryer in place of the smoke generator.
2. Set the temperature to approx. 30 °C.
3. Open the chimney fully.
4. Dry for 3–4 hours (instead of 24 hours in traditional drying).

A load of 2 litres of chips is enough for about 8 hours of generator operation under standard settings.

The optimal chip size for the Borniak generator is:

• 3×3 mm – 4×4 mm

This size ensures even feeding and stable smoke production.

Yes — mixing different types of chips lets you create your own aromatic blends.

Juniper can be added:

• directly onto the heater of the generator,
• preferably at the beginning of the smoking process.

The standard generator can raise the chamber temperature up to approx. 60 °C.

The cold smoking attachment reduces the chamber temperature to approx. 1–2 °C above ambient, which is ideal for:

• salmon,
• cheese,
• delicate fish,
• dry-cured hams.

The attachment is installed in a simple way:

• connect it to the smoker chamber with a flexible spiro duct,
• place the attachment approx. 2–3 m away from the smoker,
• mount the smoke generator on the attachment in the same way as on the smoker cabinet.

The most common causes of chips catching fire are:

1. Built-up deposits on the feed mechanism — they must be removed regularly.
2. Strong wind — the generator draws in too much air.
3. Underpressure in the room — the smoker must not be used indoors.
4. Connection to a chimney or extraction system — creates excessive draft.

The cause is usually:

• moisture,
• long periods of disuse,
• a minor short circuit in the heating element.

Solution: connect the generator to the smoker and heat the chamber to about 100 °C to dry the generator for around one hour (the generator itself remains switched off).

This is completely normal. The chips turn into charcoal, because the smoke is produced by pyrolysis, not full combustion.

The strongest aroma is produced before the chips are fully burned.

The air shutter regulates how much air enters the generator.

It is mainly closed when:

• there is strong wind,
• there are draughts,

in order to reduce the airflow and prevent the chips from catching fire.

No. A standard 230 V socket with grounding is sufficient.

The smoker is not waterproof, but it can stand under a roof all year round.

We recommend using a protective cover.

No — all Borniak smoker models come in fixed, predefined sizes.

No — we only sell complete sets (cabinet + generator).

You must not connect the smoker directly to a chimney or extraction system.

Forced draft can cause the chips to ignite. If you want to vent the smoke higher, use a hood above the smoker instead.

No. The smoker is intended for outdoor use only.

Underpressure in a room can draw in air and cause the chips to ignite.

The set includes three cables:

1. Power cable for the smoker (control panel → wall socket).
2. Extension cable from the control panel to the generator.
3. Power cable for the generator (for cold smoking, when the generator stands further away).

The smoker also works at temperatures below 0 °C, and stability depends on:

• the amount of product in the chamber,
• wind strength,
• ambient temperature.

The difference between the set and actual temperature can be caused by:

• a generator mounted on the chamber (it can heat it up to around 60 °C),
• water in the water pan,
• the amount of product in the chamber,
• ambient temperature.

For lower temperatures, use the cold smoking attachment.

The F1 message means that the control panel was switched off while one of the elements was still running:

• heater,
• smoke generator,
• dryer.

When all functions are switched off correctly, the message does not appear again.