When starting the panel, the appearance of the F1 message means that the panel was turned off while one of the functions was on (such as heating, smoke generator, dehydrator). The F1 message will not appear if the power is turned off and none of the functions are running.
Unfortunately, we do not offer custom-sized smoker manufacturing services.
The set includes:
Ignition of chips in the smoke generator can be caused by several factors.
First, accumulated soot on the feeder can lead to the ignition of chips. It should be removed by disconnecting the device from the power, removing the generator from the smoker, and breaking up the soot using pliers or a scraper.
The second possible reason is the placement of the smoke generator or smoker in a location exposed to wind gusts. The location of the smoker should be changed to be sheltered from wind gusts, and the shutter under the smoke generator should be closed to limit air flow.
The third possible reason could be the placement of the smoke generator or smoker in a room with negative pressure. It is prohibited to use smokers indoors.
The fourth possible reason could be connecting the smoker to a chimney, ventilation grille, or extending the smoke outlet. Such a connection can cause forced air draft which may result in flames appearing on the smoke generator. The smoker must be disconnected from these elements. It is prohibited to connect the smoker to chimneys or ventilation systems or to extend the smoke outlet.
Humid conditions can affect the operation of the smoke generator, especially if it has been exposed to moisture and not used for a long time. This can lead to short-circuiting in the heater or other electrical issues.
Procedure:
Connect the generator to the smoker (if using a cold smoke attachment), turn on the smoker to 100 degrees Celsius for about 1 hour. Remember not to turn on the smoke generator. This procedure will help dry out the electrical components of the smoke generator.
If the problem persists, contact the service department.
Chips in the generator do not burn to ash because the wood-burning process is incomplete, leading to the formation of charcoal.
The healthiest aroma comes before the complete burning of the wood, as organic compounds and essential oils are released from the wood in the initial stages of burning, giving the dish a specific and deep flavor. These aromatic and flavorful substances are lost in later stages of burning.
The slide in the generator is used to limit the access of air to the chamber. It is recommended to close the slide during strong winds. By closing it, we prevent the accidental ignition of the chips, which is an important safety measure during this process.
The smoke generator is an integral part of the smoker, equipped with a 110W heater, which typically heats the chamber up to 60°C. Using a cold smoking attachment allows for temperature regulation to a lower level, enabling cold smoking. This way, the temperature in the smoker can be maintained at 1-2°C higher than the surrounding environment.
When attaching the cold smoking attachment to the smoking cabinet, a 'connector' is used, which is a spiral tube with clamps. One end of the tube is inserted into the lower hole of the smoker, replacing the smoke generator, and the other end is placed in the outlet hole of the attachment. The smoke generator is mounted on the attachment in a manner similar to the smoking cabinet. The recommended distance between the attachment and the cabinet is 2–3 meters.
Filling the smoke generator's container with chips amounts to 2 liters, which is sufficient for up to 8 hours of smoke production.
The feeder in the Borniak smoke generator is adapted for chips ranging in size from 3x3 to 4x4 mm.
Different types of chips can be mixed, allowing for the creation of original smoked products with a unique color and aroma. Juniper can be added directly onto the heater of the smoke generator, preferably at the beginning of the smoking process, before increasing the temperature, so that the smoke aroma can freely penetrate the meat.
The smoking insert must be dried. This prevents excessive humidity in the chamber during smoking, allowing the smoke components to penetrate the smoked products and create a nice color on the surface of the products.
The dehydrator is used to speed up the water evaporation process after removal from the brine. Instead of drying the smoked products for a minimum of 24 hours in a cool, airy place, the dehydrator shortens this process to 3 - 4 hours. The dehydrator is mounted in place of the smoke generator. Set the heater temperature to 30°C and open the chimney for full airflow.
In a smoker with a capacity of 150 liters, about 14 kg of fish can be placed, while in a smoker with a capacity of 70 liters, up to 7 kg can be accommodated. It all depends on the size of the fish to be smoked, and how they are hung.
To begin the process of injecting meat, you will need:
Instructions for injecting:
Prepare the injection solution and fill the syringe with it, then mount the appropriate end (needle) to the syringe. Place the meat in a roasting pan large enough to prevent any excess solution from spilling during injection. Inject the needle into the meat at various depths, making punctures about every 5 cm. Pierce the product perpendicular to the meat fibers. The proportion of the solution used should be within the range of 7% to 10% relative to the weight of the meat.
There are several reasons why a sausage might be under-smoked. These can include: