Introduction to Borniak Smokers Borniak smokers are wood chip fed electric smokers that are designed and built in Poland. Their smokers are sold throughout Europe and are suitable for both commercial and domestic use. There are eight smokers in the range offering a choice of two different sizes of smoker, the 70 Litre and the 150 Litre capacity models, each of which have a choice of digital controller or digital controller with timer for ease of use and a choice of two external construction finishes of Stainless Steel or AluZinc. The smokers can heat up to smoke food up to 150C but can also be ..read more

What is Cold Smoking Cold Smoking is simply the process of creating wood smoke without cooking or heating your food. The food is placed in some kind of chamber and smoke is introduced and surrounds the food for a prolonged period of time, without heat*.   During this time the smoke penetrates the food, the movement of the air dries out the food and a lovely smoky flavour is introduced. Due to the low temperatures involved, cold Smoking does not cook the food. Because of this only certain foods produced from this process can be eaten straight away whilst some may require cooking ..read more

Which Masterbuilt gravity series model is best for me? All three of the Gravity series models have very similar features and capabilities, that is: They are versatile in that you can grill, bake, sear, roast and smoke on them Can be temperature controlled remotely via the digital controls or using the App Fuelled by charcoal by an attached hopper Can do up to 15 hours of cooking with one load of charcoal Have a temperature range of 100-700F All have a Family size grilli large main grill and 2 warming racks Rotisserie enabled (though sod separately). The Gravity Series of grills provide choic ..read more

As a general rule, a kamado requires very little maintenance but there are a few things you can do regularly and some that need doing every so often every so often to help maintain your grill. INTERMITTENT CHECKS Grill Bands Check and maintain the grill bands.  Checking the tightness of the grill bands a couple of times a year to ensure that they haven’t started to work lose and give them a little tighten if required. Hinge Tension Once in a while the hinge tension will need to be adjusted, keep an eye on this and follow the procedure outlined in your manufacturer’s instructions. Seals Yo ..read more

An Electric smoker may well not be a ‘traditional’ way to smoke food and not necessary for the traditional pitmasters but the electric smoker brings with it a number of benefits that can more than justify its place as a quality food smoker of choice for many. The benefits that an electric cabinet smoker offer include: 1) Electric smokers are perfect for beginners. If this is the first smoker you are buying, then ease of use is an important factor. Using an electric cabinet smoker is pretty much as easy as working an electric oven.  You don’t need to master the art and sometimes unpredicta ..read more

There is an almost unlimited selection of meats and methods you can try when it comes to BBQ smoking. But the ones that we have found to be the easiest to get right from the start, plus aren’t very expensive to buy,(which is a bonus if things don’t go according to plan first time round!) are chicken, ribs and pulled pork. Chicken, whole or part. A whole chicken is a great way to get started, its relatively cheap and hard not to get right.  One method that we’ve used which guarantees a moist and tasty chicken is the beer can method, though we don’t literally use beer cans. All you need is ..read more

If you have a charcoal grill already, then the setup to use it as a smoker is relatively straightforward. Here’s what you need: Charcoal Grill, ideally one like a kettle grill with air vents to help control air flor and temperature Fuel, good quality briquettes or lumpwood charcoal (Nothing with any additives or glues as they can taint the flavour of your food). Lighter, natural wool lighters or a charcoal chimney Thermometer, ideally one for insde the grill and one for the food, the analogue thermometers that are usually on the lid of the grill aren’t renowned for being very accurat ..read more

Whether you’re using a dedicated charcoal smoker such as a vertical bullet style smoker or converting a grill such as a kettle BBQ, there are a couple of ways in which you can arrange both the charcoal and the wood for flavouring to help ensure a low and slow smoke. Firstly though, before you start setting your charcoal you need to ensure the following: No accelerants are used as a way of starting the fire, both liquid or as a product within the lighters or charcoal Use a quality lump wood charcoal or briquette. These will ensure that there is no tainting of flavour to your food and that the ..read more

Smokers are not created equally. Each as their unique strengths and weaknesses. A gas or charcoal grill can be used as a smoker, but it is entirely different from a pellet smoker, upright smoker, off-set smoker, etc Ceramic Kamado Pellet Smoker Offset Smoker Kettle Grill Electric Smoker Vertical Charcoal Smoker (Bullet or Drum) Ceramic Kamado There are quite a few brands of kamado on the market, which all follow the same basic principles and construction.    The distinctive egg or oval shape of the Kamado grill is much more than just a stylistic choice.  Based on ancient ..read more

Smoking woods comes in a variety of forms: Dust Chips Chunks Splits/Logs Formed (pellets/briquettes) Although all of these different wood types can come in the same ‘species’ of wood such as oak, apple, mesquite etc, the different forms and sizes that they can come in all have their own ideal uses when it comes to smoking. Dust This is simply wood that has been ground down into a course powder.  Wood dust is ideal for cold smoking, as when lit, it smoulders slowly giving off a flavoured smoke but with little to no heat. To control the rate of burn of the dust, it is best to use a cold ..read more