Steel smoker Frigg with firebox

Product detailed description

The Frigg steel smoker with firebox is designed for outdoor wood smoking and can accommodate up to 16 kg of meat. It is ideal for those who prefer a metal smoking chamber and want a complete set including a firebox, smoke flue, and hanging accessories. We designed the Frigg ourselves and have it manufactured according to our own specifications.

Advantages of the Frigg steel smoker

• Capacity for up to 16 kg of meat and two levels for hanging rods

• Welded smoking chamber made of 1.5 mm thick sheet metal, meaning you don't have to assemble it from individual plates

• Folding roof shaped to prevent condensate from dripping onto the cured meats

• Large smoke deflector, which also serves as a drip tray

• Detachable smoking chamber and base with folding handles for easier handling and storage

Space for up to 16 kg of meat

The smoking chamber measures 42 × 50 × 70 cm and has two levels for placing hanging rods. The package includes six rods and 12 stainless steel S-hooks for hanging meat or sausages. When filling, leave space between individual pieces and the walls of the smoker to allow smoke to circulate around them.

Steel construction based on our design

The Frigg is made of 1.5 mm thick black cold-rolled steel. The smoking chamber is welded and stands on a separate steel base with legs. The double front doors have a heat-resistant plastic bead on the hinge; nevertheless, use protective gloves when handling hot parts.

The exterior surface of the smoker is protected by a coating resistant to temperatures up to 600 °C. This refers to the paint resistance, not the recommended operating temperature of the smoker.

Folding roof and fat collection

The hinged roof is shaped to prevent condensate from dripping onto the cured meats. The large chimney features an adjustable damper. The extra-large deflector disperses the smoke and simultaneously serves as a drip tray.

According to the instructions, it is necessary to use the deflector during every smoking session and ensure that dripping fat is collected. Fat must not accumulate on the base or leak into the elbow outlet under the deflector.

How traditional wood smoking works

Heat and smoke are generated in a separate firebox 30 × 25 × 25 cm with a grate and temperature control options. The firebox has a coating resistant up to 600 °C and is connected to the smoker by two pipes and two elbows. Always use both included pipes with a total length of 100 cm and do not shorten the smoke flue.

For heating, use dry, untreated, bark-free hardwood, such as beech or alder. During standard smoking lasting several hours, allow the smoke to exit freely through the chimney. Monitor the temperature using the included thermometer with a scale up to 300 °C; the scale range is not the operating limit of the smoker.

What's in the package

• Frigg steel smoking chamber with double front doors

• Folding roof and large chimney with a regulation damper

• Steel base with 45 cm high legs

• Firebox 30 × 25 × 25 cm with grate and temperature control

• Two connecting pipes, each 50 cm in length

• Two elbow joints for connecting the assembly

• Extra-large smoke deflector also serving as a drip tray

• Six hanging rods

• 12 S-hooks made of 3 mm diameter stainless steel wire

• Thermometer with a scale up to 300 °C

• Foldable handles on both the smoking chamber and the base

Recommended accessories

For outdoor placement, we recommend a medium protective smoker cover, which is not included in the set. You can find further equipment in the smokehouse accessories category.

Assembly and first use

According to the manual, first screw on the legs and fit the roof into the hinges. Then connect the flue with the firebox, insert the deflector and grate, place the smoking chamber on the base, and attach the thermometer. Do not place the firebox directly in front of the smoker doors, as it would obstruct operation.

Before the first use, burn in the smoker empty for approximately two hours at 80–90 °C. Use the same wood that you will subsequently use for smoking and follow the manual.

Placement and care

The smoker is intended for outdoor use only, not for indoors or on a balcony. Place it on a flat, firm, non-flammable, and stable surface protected from strong winds. The manual requires a distance of at least four metres from buildings, trees, flammable objects, and power lines.

Protect the smoker, firebox, and pipes from rain and snow. For the longest possible lifespan, after use and complete cooling, store it in a dry place. Do not move the assembly while it is in operation.

Frequently Asked Questions

How much meat can the smoker hold?

The capacity is up to 16 kg of meat. The smoking chamber has two levels for hanging rods.

Do I have to assemble the smoker from individual sheets of metal?

No, the smoking chamber is welded. According to the manual, you screw on the legs and assemble the individual parts, including the roof, flue, and thermometer.

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

Yes, the manual specifies an empty burn-in for approximately two hours at 80–90 °C using wood suitable for smoking.

Can I use only one connecting pipe?

No. According to the manual, both included pipes must be used, meaning a total length of 100 cm.

Can the smoker stay outdoors?

We recommend a protective cover for outdoor placement. However, for the longest lifespan, the manual recommends storing the smoker and metal accessories in a dry place after they have completely cooled down.

Shop, consultancy and manual

Visit our brick-and-mortar store in Opava. Please check in advance via contacts. whether a specific model is on display We are also happy to answer questions regarding assembly, use, warranty or service.

Before assembly and first use, please read the operating manual for metal smokers.