Borniak Classic Smoker 150 Alu-Zinc UWD 1.4

Enjoy effortless traditional hot smoking with the Borniak Smoker 150 Classic, an automatic electric smoker with 150 litres of capacity, precise digital temperature control up to 120°C and enough space to smoke up to 20 kg of meat, fish, sausages or vegetables. The UWD‑150 v.1.4 is the economic version of the BBDS‑150, designed for home enthusiasts who want reliable, hands‑free smoking without a built‑in timer or BBQ high‑temp mode.

• Capacity: 150 litres, 7 stainless steel racks, 20 kg meat capacity
• Digital control: PT1000 sensor with fuzzy logic algorithm
• Max temperature: 120°C, perfect for classic hot smoking
• New v.1.4 features: Redesigned drip tray for better heat and smoke distribution, replaceable base feet (optional wheels available separately)
• Power: 1115 Watts
• Casing: Alu‑zinc exterior, food‑grade stainless steel interior, polyurethane foam insulation
• Origin: Made in Poland by Borniak
• UK distributor: Smokehouse.guru

What the Borniak 150 Classic is and why it’s brilliant

The Borniak Smoker 150 Classic is the economic, no‑frills version of Borniak’s premium BBDS‑150. It’s designed for UK home users who need generous capacity for traditional hot smoking, cold smoking with an optional generator, and easy set‑and‑forget operation.

Digital temperature control is managed by Borniak’s bespoke SIMPLE controller with a PT1000 temperature sensor (highly accurate, no calibration needed) and advanced fuzzy logic algorithm. Fuzzy logic doesn’t rely on binary “on/off” switching, it adjusts heating in real time based on degrees of variation, maintaining rock‑solid temperatures inside the chamber with minimal user input.

You set the temperature with a single dial, press to confirm, and the smoker does the rest. Fill the automatic smoke generator with wood chips (included), load the racks, shut the door and relax.

The updated v.1.4 model adds a redesigned drip tray for improved heat circulation and smoke flow, plus a new modular base foot design so you can add wheels later if you want easy mobility around your garden or patio.

Perfect for

• Classic hot smoking bacon, ham, sausages and charcuterie
• Smoking fish, including up to 40 trout at one go
• Smoking 15 kg of sausages in a single session
• Smoking pork belly, brisket, ribs, chicken wings, pulled pork
• Cold smoking cheese, butter, salmon, nuts (requires optional cold smoke generator)
• Smoking vegetables, fruits, chillies, salt
• Anyone stepping up from a basic offset smoker or kettle BBQ
• UK allotmenteers, keen gardeners, home butchers and serious smokers

What’s different from the BBDS‑150 BBQ model

• No built‑in timer (use your phone or kitchen timer)
• Max temp 120°C (no BBQ roasting mode)
• Economic price point
• Identical digital control unit, insulation, chamber volume and rack count as the BBDS‑150

If you want a timer and higher temps for slow‑roasted joints or American‑style BBQ, choose the BBDS‑150 BBQ with Timer. If you’re focused on traditional smoking at 60–120°C and want to save money, the 150 Classic is ideal.

How to use your Borniak 150 Classic

1. Prepare your food: brine, cure or season your meat, fish or vegetables as per your recipe.
2. Load the automatic smoke generator: fill with Borniak wood chips (beech, oak, alder, apple or cherry). Included in the box.
3. Arrange your racks: hang sausages, bacon or fish on hooks, or lay larger cuts on the racks. Up to 7 racks give enormous flexibility.
4. Set the temperature: turn the knob on the digital control panel, press to confirm. Range 0–120°C.
5. Close the door and adjust the air damper for smoke density.
6. Sit back: the PT1000 sensor and fuzzy logic maintain your target temperature automatically. The 1115 W heater cycles as needed.
7. Monitor and rest: smoking times vary, 2–10 hours depending on food. Use a probe thermometer if you want to track internal temps. Rest your smoked food before serving.

For cold smoking (below 30°C), switch off the heater and run the smoke generator only, or add the optional Borniak cold smoke generator attachment.

Key features and benefits of Borniak 150 Classic

Technical specifications

In the box

• 1 × Borniak Smoker 150 Classic UWD‑150 v.1.4 cabinet
• 1 × Automatic electric smoke generator with power lead
• 3 × smoking bars, plus 2 types of hooks
• 1 × Redesigned drip tray (v.1.4)
• 1 × Ashtray
• 1 × Sample pack of 5 x Borniak smoking wood chips
• 1 × User manual in English
• 1 × Warranty card

Why buy your Borniak 150 Classic from Smokehouse.guru

• Official UK distributor for Borniak electric smokers
• UK‑based stock, fast dispatch and delivery
• Full UK warranty and after‑sales support
• Expert guidance and UK‑focused recipes
• Competitive pricing and bundle deals with accessories
• UK plug fitted, no adapters needed
• Optional wheels, racks, hooks and wood chips available
• Secure checkout and flexible payment options

FAQs

What’s the difference between the 150 Classic and the BBDS‑150 BBQ?

The Classic has no timer and a max temp of 120°C, perfect for traditional smoking. The Borniak BBDS‑150 BBQ has a timer, higher max temp (up to 150°C) and can double as a slow cooker and BBQ roaster. Both have identical chamber size and digital control quality.

Can I cold smoke with this model?

Yes, use the smoke generator without the heater, or add an optional cold smoke generator for temps below 30°C. Ideal for cheese, butter, salmon and charcuterie.

How many racks and hooks can I fit?

You get 7 racks as standard. You can swap racks for double hooks (sold separately) to hang sausages, bacon or fish. Flexible configuration.

Is this weatherproof?

The alu‑zinc casing is weather‑resistant, but we recommend using a cover (sold separately) or storing under shelter to prolong the life of the control unit and generator.

What wood chips should I use?

Borniak recommends beech, oak, alder, apple or cherry. A sample pack is included. Buy refills from Smokehouse.guru. Do not use sawdust, resinous softwoods or treated timber.

How long does smoking take?

Depends on food and temperature. Cold smoking: 6–24 hours. Hot smoking bacon or fish: 2–4 hours. Pulled pork or brisket: 8–12 hours. Use a digital probe thermometer for accuracy.

Does the digital controller need calibration?

No, the PT1000 sensor and fuzzy logic are factory‑calibrated and self‑adjusting. Simply set your target temp and the smoker maintains it automatically.

Can I add wheels?

Yes, the v.1.4 has a modular base foot design. Replacement wheel kits are available separately from Smokehouse.guru.

Is the smoker energy‑efficient?

Yes, the 1115 W heater cycles on and off, and the foam insulation retains heat brilliantly. Typical energy use is 0.5–1 kWh per hour at mid temps, far more efficient than charcoal or offset smokers.

What size is the smoker?

Internal: 730 mm H × 485 mm W × 420 mm D
External: approx. 980 mm H × 530 mm W × 490 mm D
Weight: 28.5 kg
Easily fits on a patio, balcony or under a shelter.