Manve electric wooden smoker with smoke generator

Product detailed description

The MANVE electric wooden smoker with LOKI II smoke generator combines a traditional wooden smoking chamber with convenient electric heating and independent smoke production. The smoker from our own brand OHEŇ V ZAHRADĚ is made of 30 mm thick spruce boards, which are tongue-and-groove joined and treated on the outside with natural linseed oil. Heating is provided by a 2,000 W electric heating element with an RTM 201 digital regulator, while the LOKI II generator with a 3-litre hopper ensures the supply of smoke from wood chips. Thanks to the separate control of temperature and smoke volume, MANVE is suitable for home preparation of meat, sausages, fish and cheeses. It offers a capacity of approximately 18 kg of meat, a three-part construction and complete accessories for hanging food.

Main advantages of the MANVE electric smoker

• Solid smoking chamber made of Scandinavian spruce – walls made of 30mm tongue-and-groove joined boards

• 2,000 W electric heating element – heating the smoker without a traditional wood-fired firebox

• Stainless steel heating element deflector – helps distribute heat inside the smoking chamber

• RTM 201 digital regulator – automatic switching of heating on and off according to the set temperature

• LOKI II 3 l smoke generator – independent smoke production with the possibility of intensity regulation

• Air blower motor with 10–100% regulation – adjustment of smoke volume according to the smoking method

• External tar collection – condensate from the generator is diverted into a separate jar outside the smoking chamber

• Capacity of approximately 18 kg of meat – space for smoking larger quantities of food

• 6 rods and 15 stainless steel hooks – accessories for hanging meat, sausages and other products

• Stainless steel drip tray – collects fat and protects the electric heating element

• Chimney with regulation flap – ability to influence the smoke exhaust from the smoker

• Steel base with legs – sturdy construction for placing the wooden chamber

• External treatment with natural linseed oil – protection of the wooden surface

• Three-part design – base, smoking chamber and roof for easier handling

• Total height 140 cm – smoking chamber measuring 50 × 50 × 70 cm

What's in the package

• MANVE wooden smoking chamber made of Scandinavian spruce – 50 × 50 × 70 cm

• Steel XL base with legs

• Wooden roof with chimney and regulation flap

• OHEŇ V ZAHRADĚ 2,000 W electric heating element with stainless steel deflector

• RTM 201 digital temperature controller with temperature sensor

• LOKI II smoke generator with 3 l hopper

• Air blower motor with stepless power adjustment

• Air hoses and generator connecting material

• Y-connector for connecting air hoses

• Drip jar for tar collection

• Metal air blower motor holder

• Stainless steel gastro container for collecting dripping fat

• 6 rods for hanging meat and sausages

• 15 stainless steel smoking hooks

• Flat wood drill bit 30 × 152 mm for smoke generator installation

• Assembly, operation and maintenance manual

Solid smoking chamber made of Scandinavian spruce

The basis of the MANVE smoker is a wooden smoking chamber made of Scandinavian spruce. The walls consist of boards approximately 30 mm thick, which are joined by tongue and groove. This method of joining helps to limit unwanted gaps between the individual boards and contributes to better temperature retention inside the chamber. The solid wooden construction has greater thermal inertia compared to thin-walled smokers, so it better compensates for short-term changes in outdoor conditions during normal operation.

The wooden part is treated on the outside with natural linseed oil, which helps protect the surface from common weather influences. An advantage is also the traditional look of the wooden smoker, which fits well into a garden environment. To maintain the good condition of the wood, however, regular treatment and protection against long-term moisture are important.

2,000 W electric heating element with stainless steel deflector

MANVE is equipped with a 2,000 W electric heating element that ensures the heating of the smoking chamber. Thanks to the electric heating, there is no need to light a fire in a classic firebox or add wood to maintain the temperature. The heating element is located in the lower part of the smoker and is complemented by a stainless steel deflector, which helps distribute the generated heat into the surrounding area.

This solution is practical when smoking meat, sausages or fish, where it is necessary to maintain a set temperature for a longer period. The heating element is always used together with the supplied RTM 201 controller, which manages its operation. The maximum recommended temperature inside the smoking chamber is 110 °C. Higher settings are not intended for this smoker.

RTM 201 digital temperature controller

The electric heating is controlled by the RTM 201 digital controller, which allows you to set the desired temperature and subsequently automatically control the heating element. The controller works with a temperature sensor located inside the smoking chamber. Based on the measured values, it switches the electric heating on and off so that the temperature matches the selected setting.

Thanks to this, there is no need to continuously adjust the intensity of the fire as with a classic smoker with a firebox. However, the controller does not guarantee a perfectly uniform temperature in all parts of the chamber. Its distribution is also influenced by the amount of suspended food, airflow, ambient temperature, or wind. For the most accurate measurement, it is important to correctly place the temperature sensor in the smoker space away from the immediate influence of the heating element.

LOKI II. smoke generator with 3-litre hopper

The MANVE smoker includes the LOKI II. cold smoke generator with a 3-litre hopper, which creates smoke through the gradual smouldering of wood chips. The generator is located on the outside of the smoker and supplies smoke to the smoking chamber via a smoke pipe. This arrangement separates smoke production from the electric heating and allows both functions to be used as needed.

The LOKI II. generator is equipped with an air blower motor with stepless power control. This makes it possible to influence the amount of air supplied and the intensity of smoke production. The 3-litre hopper provides a supply of chips for several hours of operation. The actual smouldering time depends on the properties of the chips, the motor setting, and the conditions inside the smoker.

Smoke intensity regulation from 10 to 100%

The LOKI II. generator blower motor allows for stepless power regulation from 10 to 100%, allowing you to adapt the smoke supply to the food being prepared. Lower intensity may be suitable, for example, when smoking cheeses or more delicate products, while for larger quantities of meat, the settings can be adjusted as needed.

The primary importance is a uniform supply of smoke and its correct evacuation through the chimney. Excessively dense smoke or its retention inside the smoker may not yield better results. For a pleasant taste of smoked foods, it is advisable to work with a moderate amount of light smoke and ensure its smooth flow around the suspended products.

Tar and condensate collection outside the smoking chamber

The LOKI II. generator features a separate system for draining tar and condensate into a drip jar, which is located outside the smoking chamber. During the smouldering of wood chips, condensing substances are produced alongside smoke, which can accumulate inside the smoke duct. The generator's design allows some of these deposits to be captured separately.

This solution simplifies maintenance and helps prevent captured condensate from entering the food area. The jar needs to be checked and emptied regularly. Equally important is the cleaning of the smoke pipe and other generator parts, where tar deposits can gradually build up during operation.

Two separate systems – heat and smoke

One of the main advantages of the MANVE electric smoker is the separate control of heating and smoke generation. The electric heating element with the RTM 201 regulator maintains the set temperature, while the LOKI II. generator produces smoke from wood chips. Thus, both systems perform different functions, allowing you to adapt them to the specific process during smoking.

For example, during the initial drying of the meat, you can use only electric heating without generating smoke. Once the surface of the food is dry, you start the LOKI II. generator and continue smoking at the desired temperature. This arrangement allows for better control of the individual preparation stages and eliminates the need to manually add wood to a firebox.

Capacity of approximately 18 kg of meat

The MANVE smoking chamber measures 50 × 50 × 70 cm and provides space for approximately 18 kg of meat. It is equipped with six rods for hanging food and fifteen stainless steel hooks, allowing you to prepare pork neck, belly, sausages, or other smoked products.

The actual amount of food depends on the size of the individual pieces and how they are hung. When loading, it is important to leave enough space between the food for the flow of heat and smoke. The meat should not touch each other or lean against the chamber walls, as heat and smoke may not flow evenly in those areas.

Six rods and fifteen stainless steel hooks

The smoker's equipment includes 6 rods and 15 stainless steel hooks, which allow for an organised arrangement of food inside the smoking chamber. The rods provide space for hanging sausages, meat, or other appropriately prepared products, while the hooks are used for hanging individual pieces separately.

A practical advantage is the ability to adapt the layout according to the food currently being prepared. When smoking larger pieces of meat, it is advisable to leave larger gaps between them, whereas for sausages, you can utilise the space differently. Correct distribution of food is important for more even smoking and for the safe collection of dripping fat.

Stainless steel drip tray protects the heating element

A stainless steel gastro container for collecting dripping fat and condensate is located at the bottom of the smoker. It is positioned above the electric heating element and forms an important part of its protection. When smoking meat, fat is released, which must not drip directly onto the red-hot heating coil.

Direct contact between fat and the heating element could cause damage or ignite the fat inside the smoker. Therefore, the drip tray must always be correctly positioned during operation. We recommend removing, emptying, and thoroughly cleaning it after each smoking session.

Three-part construction for easier handling

The MANVE smoker consists of three main parts – a steel base with legs, a wooden smoking chamber and a separate roof with a chimney. The individual parts fit together to form a stable unit when assembled. Thanks to this design, the smoker can be disassembled after cooling down, making it easier to transport or store.

The steel base ensures a firm seating of the smoking chamber and creates space to position the structure above the ground. The wooden chamber is made of solid spruce boards and the roof allows smoke to escape via an adjustable chimney. For safe operation, it is necessary to place the entire assembly on a level, stable, and non-flammable surface.

Roof with chimney and draft control

The upper part of the smoker consists of a wooden roof with a chimney and an adjustable damper, which allows you to influence the smoke exhaust from the smoking chamber. Correct airflow is important for both even smoking and the proper function of the LOKI II generator.

During normal smoking sessions lasting several hours, smoke should flow continuously around the food and then exit through the chimney. Completely closing the smoke exhaust can cause smoke to build up and worsen the smoking conditions. Therefore, adjust the position of the damper according to the amount of smoke produced and current operating conditions.

Dimensions of the MANVE electric smoker

The MANVE electric smoker has an overall width of 50 cm, depth of 50 cm and height of 140 cm, including the upper part with the chimney. The wooden smoking chamber itself measures 50 × 50 × 70 cm. The steel base with legs has a height of approximately 45 cm, and the upper part with the roof and chimney measures approximately 25 cm.

These dimensions allow you to place the smoker in a suitable spot in your garden, ensuring enough space for safe operation. In addition to the structure itself, you must also allow space for the connected LOKI II. smoke generator, electrical cables, and safe access to the controls.

Smoking meat, sausages, fish and cheeses

MANVE allows you to prepare various types of smoked specialities. Thanks to the electric heating and separate smoke generator, you can adapt the temperature and smoke intensity to specific foods. The smoker is suitable, for example, for smoking pork belly, pork neck, homemade sausages, fish, or suitably prepared cheeses.

During warm and hot smoking, the electric heating element provides the necessary heat, while the LOKI II. generator provides the smoky aroma. The generator can also be used for cold smoking without the heating turned on, provided that appropriately low temperatures are maintained in the smoking chamber. The smoker itself cannot actively cool the surrounding air, so it is essential to monitor conditions carefully, especially in warm weather.

Recommended smoking temperatures

When smoking, it is important to choose the temperature based on the type of food and the specific process. The included instructions for the MANVE smoker provide the following indicative ranges:

The values provided are indicative and must correspond to the specific raw material and a safe technological process. The maximum recommended temperature inside the smoking chamber is 110 °C. When preparing meat and fish, we also recommend monitoring their internal temperature with a suitable probe thermometer. Smoking time and the air temperature in the chamber alone do not guarantee sufficient thermal processing of the food.

Which wood chips to use?

For the LOKI II. generator, we recommend dry wood chips specifically intended for smoking food, particularly the 3–8 mm fraction or a suitable larger fraction. Correct moisture, purity, and chip size are primarily important, as they allow for gradual smouldering and appropriate airflow.

Beech chips are a universal choice for a variety of meat products, alder provides a subtler smoky aroma, and fruitwoods, such as plum, cherry or apple, can add further characteristic tones to the final flavour. Do not use damp, mouldy, chemically treated or resinous wood. You can find a suitable selection in our range of smoking wood chips.

First start-up and burn-in of the smoker

Before the first smoking process, the manual recommends performing an initial burn-in of the empty smoker to prepare the equipment for regular operation. After correctly assembling and connecting the heating element, regulator and LOKI II. generator, fill the generator with suitable chips and set the temperature to 90 °C on the regulator.

Let the smoker operate for approximately 2 hours, then turn it off and allow it to cool down naturally. Odours from new materials may appear during the first heating process. The burn-in is performed without food, ensuring smoke exhaust and following the safety instructions provided in the manual.

Installation of the LOKI II. smoke generator

The LOKI II. generator is installed on the outside of the smoking chamber. The package includes a 30 mm diameter flat drill bit, which can be used to create the necessary opening for the smoke supply. The precise positioning of the generator is particularly important with regard to the electric heating element.

According to the manual, the generator outlet must be positioned at least 10 cm above the heating element to prevent smoke from blowing directly onto the red-hot coil. During assembly, the drip jar, aeration hoses and motor bracket are connected simultaneously. All connections must be correctly assembled and securely fastened.

Maintenance of the wooden chamber and metal base

To keep the smoker in good condition, we recommend regular maintenance of both the wooden and metal parts. The external surface of the spruce chamber is treated with natural linseed oil, which helps protect the wood from common weather effects. It is advisable to renew this treatment depending on the condition of the surface, preferably at least once a year.

The steel base and other metal parts have a protective surface finish resistant to high temperatures. However, prolonged exposure to moisture can lead to corrosion, so we recommend storing the smoker in a dry place after use and complete cooling. Also regularly check the condition of the joints, roof, chimney damper and electrical components.

Cleaning the LOKI II. generator and the drip tray

After every smoking session, it is important to remove ash from the LOKI II. generator, clean the smoke duct and check the nozzle and the tar drip jar. Deposits can gradually restrict airflow and impair smoke production. Regular cleaning therefore helps to maintain the correct function of the entire system.

The maintenance of the stainless steel drip tray inside the smoker is equally important. Once cooled down, remove it, clear away any collected fat, and clean it thoroughly. Before the next preparation, all components must be correctly positioned and the electric heating element protected from dripping grease or water.

Safe use of the electric smoker

The MANVE electric smoker is intended exclusively for outdoor use. It must be placed on a flat, firm, stable and non-combustible surface. According to the enclosed instructions, a minimum distance of 4 metres from flammable objects and structures must be maintained, such as wooden fences, trees or buildings.

The electric heating element may only be used via the prescribed RTM 201 regulator and must not be plugged directly into a socket. During operation, the drip tray must be correctly positioned to prevent fat from coming into contact with the heating coil. Electrical components and the air blower motor must be protected from water and moisture.

During smoking, the metal base, heating element and other parts can reach high temperatures. Therefore, use suitable protective gloves when handling and do not leave the smoker unattended. Before moving, cleaning or storing, the entire device must be switched off, disconnected from the mains and completely cooled down.

Who is the MANVE electric smoker suitable for?

We recommend MANVE to customers who want a classic wooden smoker with more convenient temperature control and a separate smoke generator. Thanks to the digital regulator, there is no need to monitor the fire in the firebox or add wood to heat the chamber. The LOKI II. generator simultaneously allows you to adjust the smoke intensity according to the type of food being prepared.

The smoker is suitable for beginners who want to learn how to smoke correctly, as well as for more experienced home smokers. With a capacity of approximately 18 kg of meat, it provides ample space for family smoking of sausages, pork belly, pork neck or other specialties.

Protective cover for the MANVE smoker

If you leave the smoker outdoors after use, we recommend protecting it with a suitable protective cover 65 × 65 × 115 cm. This cover is also designed for the MANVE model and, thanks to sufficient clearance in the footprint, fits comfortably over smokers with a width and depth of 50 cm.

The cover is made of durable Oxford 600D fabric with a water-resistant finish and helps protect the smoker from rain, dust and general dirt. Place the cover only on a completely cooled-down smoker. For longer storage, we recommend a dry and well-ventilated place.

What do we recommend buying?

For regular smoking, we recommend high-quality wood chips designed for smoke generators. By choosing beech, alder, or fruitwood chips, you can adapt the smoke aroma to individual foods.

A practical accessory is also a meat probe thermometer, which allows you to monitor the actual internal temperature of the food being prepared. Further equipment, such as replacement hooks, racks, or protective gloves, can be found in the smoker accessories category.

Frequently Asked Questions

Which smoke generator is included with the MANVE smoker?

The set includes a LOKI II. smoke generator with a 3-litre hopper and an adjustable blower motor. The amount of smoke can be adjusted using the motor power control from 10 to 100%.

What is the power of the electric heating element?

The smoker is equipped with an electric heating element with a power input of 2,000 W, complemented by a stainless steel deflector.

Is a temperature controller included with the smoker?

Yes. The set includes a digital RTM 201 regulator with a temperature sensor, which controls the electric heating according to the set temperature.

What is the maximum recommended temperature in the smoker?

According to the manual, the maximum recommended temperature in the smoking chamber is 110 °C. This value should not be exceeded.

How much meat can be smoked in the MANVE smoker?

The capacity is approximately 18 kg of meat. The actual amount depends on the size of the individual pieces and their arrangement in the chamber.

How thick are the walls of the wooden chamber?

The smoking chamber is made of spruce boards approximately 30 mm thick, joined by tongue-and-groove.

What are the dimensions of the MANVE smoker?

The smoker has overall dimensions of 50 × 50 × 140 cm. The wooden smoking chamber itself measures 50 × 50 × 70 cm.

How many rods and hooks are included in the package?

The set includes 6 rods for hanging food and 15 stainless steel hooks.

Can the temperature and the amount of smoke be regulated independently?

Yes. The temperature is regulated by the digital RTM 201 regulator, while the smoke intensity can be adjusted via the blower motor of the LOKI II. generator.

Can the smoker be used for cold smoking?

The LOKI II generator allows for the creation of cold smoke without the heating element being switched on. For cold smoking, however, a suitable low temperature must be maintained within the smoking chamber, as the smoker does not actively reduce the temperature itself.

Does the smoker need to be burned in before first use?

Yes. The instructions recommend burning in the empty smoker at 90 °C for approximately 2 hours.

What is the purpose of the stainless steel drip tray?

It collects fat and condensate from the food being prepared and protects the electric heating element from direct contact with them.

MANVE – a complete electric wooden smoker with the LOKI II generator.

The MANVE electric wooden smoker combines traditional wooden construction with electric heating and an adjustable smoke generator. It features a solid spruce chamber with 30mm walls, a 2,000 W electric heating element, an RTM 201 digital regulator, and a LOKI II smoke generator with a 3-litre hopper. With a capacity of approximately 18 kg of meat and the included accessories, it is ideal for regular home smoking.

MANVE is part of our own brand, FIRE IN THE GARDEN, and its assembly is designed to provide practical use when preparing meat, sausages, fish, and other smoked delicacies.

Also explore our range of electric smokers, smoke generators, and smoker accessories.

We are a family business from Opava and we will be happy to advise you on choosing the right smoker, smoke generator, and suitable accessories. You can also visit us at our brick-and-mortar store, where we have our best-selling smokers and selected grills on display. If you would like to see a specific model, we recommend checking whether we have it on display before your visit.