Borniak Smoker 150 BBQ INOX Wi-Fi

A model-specific cabinet

The Borniak Smoker 150 BBQ INOX Wi-Fi is a freestanding electric smoking cabinet: a tall stainless enclosure, front door, chimney, side-mounted smoke generator and a separate controller. Its exact product identity is BS150IWUK (EAN 5902114272227). This record describes that Wi-Fi, 150-litre BBQ INOX model, rather than Borniak smokers generally.

The maker’s comparison separates it from the similar 150 Wi-Fi Classic. Both are 150-litre cabinets with Wi-Fi controls, but the BBQ INOX version has a brushed stainless exterior and reaches 150°C; the Classic has an aluminium-zinc outer shell and a 120°C maximum. The shared size and app do not make the two models interchangeable, and specifications here should not be generalized to other models.

How the chamber makes smoke and heat

The appliance combines an electric heater with an automatic wood-chip smoke generator. The manufacturer says the generator feeds chips to produce smoke while the heater maintains the set chamber temperature. A chimney with a damper, a drip tray and a condensate collector form part of the supplied cabinet arrangement. Wi-Fi control through BORCOOK adjusts temperature, time and smoke generation; the built-in panel also operates it without the app.

Two included probes measure the temperature of two products. They are separate from the cabinet’s temperature setting: the controller’s chamber reading describes the air space, while a probe measures food. This distinction matters when choosing a tested smoking procedure. A cabinet feature does not itself establish that a piece of fish or meat has reached a safe temperature.

Capacity, structure and supplied fittings

The chamber is listed at 150 litres and 42 × 49 × 71 cm internally. The maker gives external dimensions of 52 × 71 × 115 cm (depth × width × height), 38 kg net weight, 230 V supply and 2015 W power. Its stated maximum load is up to 20 kg. These are manufacturer specifications for this unit, not a standard for cabinets of the same nominal volume.

The supplied set includes a rack, hooks, three smoking rods, two food probes, a chimney with damper, smoke generator and starter wood chips. The rods suit hanging products; racks and hooks allow the chamber to be arranged for different loads. Which arrangement is suitable depends on the product and the maker’s process directions, not merely on whether the cabinet can physically hold it.

A higher-temperature BBQ INOX version

The BBQ designation marks a higher upper temperature than the Classic range. At up to 150°C, the maker presents this model for smoking and for finishing or cooking selected foods at higher chamber settings. This does not mean it is a grill, nor that every recipe designed for an oven or barbecue has been tested in this cabinet. It is an enclosed smoker whose heating, smoke generation, airflow and chamber layout shape the result.

The maker publishes a smoked-carp procedure using a smoker, with fish placed on hooks or racks, then dried, smoked and roasted. That is a maker’s example of a fish application; it should not be read as proof that the exact timings or temperatures suit every fish, batch or installation. The broader hot-smoked-fish procedure linked here provides a separate reference point, and its own validated directions govern the food.

Geography, care and limits

Borniak identifies itself as a Polish manufacturing company and lists its Polish address under manufacture, sales, warehouse and service. The exact model is also offered on the company’s United Kingdom storefront. These facts document the maker and a UK market listing; they do not establish where a particular unit was assembled or how widely owners use it.

The manufacturer says the cabinet is for outdoor installation and explicitly rules out indoor installation because smoldering chips and an added vent or chimney can create unsafe draft and fire risk. Cold smoking requires the optional cold-smoking attachment, sold separately; the standard cabinet should not be described as a complete cold-smoke setup by itself. For fish, follow a tested, food-specific process, measure the food separately, and keep lightly smoked fish refrigerated or frozen as directed: smoke alone does not make it shelf-stable.

The product page recommends mild cleaners for the stainless surfaces, rinsing after cleaning and drying them thoroughly; it warns that harsh chemicals may react with the steel. Its listed materials are stainless steel grade 1.4016 inside and out, with a brushed exterior. The page gives no model launch date, so this is a contemporary model documented by the current manufacturer, not a dated history of its introduction.