01
Sausages
Make your own sausages and control the ingredients, seasoning, temperature and intensity of the smoke.
Traditional smoking
Traditional smoking with modern control
Borniak Classic smokers are designed for traditional smoking of meat, sausages, fish, cheese and other foods. Electric heating and an automatic smoke generator help maintain stable conditions without the need to constantly tend a fire. It is a modern approach to traditional smokehouse-style smoking.
For those who value traditional flavour and full control
The Classic range is suitable both for people taking their first steps in smoking and for experienced users preparing their own homemade products.
Stable temperature and consistent smoke generation make it easier to achieve repeatable results from one batch to the next.
Applications
What can you prepare?
A Classic smoker gives you plenty of possibilities, from traditional smoked foods to your own culinary experiments.
02
Meat
Smoke ham, pork loin, bacon and other products according to your own recipes.
03
Fish and cheese
Stable conditions make it easier to prepare fish, cheese and foods that benefit from a gentler process.
04
Vegetables and more
Experiment with vegetables and other foods where smoke can add extra aroma and character.
Borniak Classic
Traditional smoking. Simpler than you think.
See Borniak Classic in action – stable temperature, consistent smoke and full control over the food you prepare.
120°C
maximum temperature
A temperature range designed for traditional smoking
A maximum temperature of 120°C covers most typical traditional smoking processes for meat, sausages, fish, cheese and many other foods.
If traditional smoking is your main priority, the Classic range provides the temperature range you need without requiring a higher-temperature model.
More possibilities
Hot and cold smoking
The smoker can be expanded with a cold-smoking attachment that separates the smoke generator from the smoking chamber and helps reduce the effect of heat generated during smoke production.
Hot smoking
A traditional process with controlled temperature and consistent smoke delivery.
Cold smoking
With the appropriate attachment, you can prepare foods that require lower smoking temperatures.
Your own recipes
Control time, temperature, wood chips and ingredients to create your own smoking recipes.
Need a higher temperature?
Discover Smokers BBQ
If you want to go beyond traditional smoking and prepare brisket, ribs, pulled pork, chicken wings and other dishes that benefit from higher temperatures, explore the Smokers BBQ range operating at up to 150°C.
Frequently asked questions
Classic Smokers – FAQ
Is 120°C enough for traditional smoking? +
Yes. A temperature range of up to 120°C is suitable
for most traditional smoking processes involving meat,
sausages, fish and cheese.
Can I cold-smoke with a Classic smoker? +
Yes. The smoker can be expanded with a cold-smoking
attachment that helps reduce the effect of heat
from the smoke generator on the smoking chamber.
What is the Classic range best suited for? +
The Classic range is ideal for sausages, ham, bacon,
pork loin, fish, cheese and many other foods prepared
using traditional smokehouse-style smoking methods.
Classic or Smokers BBQ – which should I choose? +
If traditional smoking is your main priority,
Classic is a great choice. If you also want to prepare
BBQ dishes at higher temperatures, the Smokers BBQ range
offers greater versatility with temperatures up to 150°C.