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Muurikka Electric Smoking Oven 1200 W with thermometer

Product number: 54410040
Legacy product code: TO6845/LM

Immediately ready for use Muurikka Electric Smoking Oven with thermometer and ventilation valve. Designed, made and inspected in Finland


Genuine and original Muurikka Electric Smoking Oven

A genuine original Muurikka Electric Smoking Oven can be recognised by its Genuine Muurikka Product stamp. The Muurikka Electric Smoking Oven is an easy-to-use smoker and versatile outdoor oven in one. With it, you will always succeed and easily cook fish, meat, sausages and vegetables. The device can be used for smoking with smoking chips or as a normal outdoor oven without smoking chips, all year round.

The thermometer mounted to the body makes it easy to monitor the smoking temperature. Through the vent on the back of the smoker, excess moisture escapes from the appliance and the handle attached to the fat plate helps to take the food out of the smoker. The grating, fat plate and chip tray are dishwasher safe, so cleaning is easy.

The smoker is delivered assembled, so it is immediately ready for use. The package contains a protective cover for protecting the smoker from dirt and moisture. A small bag of smoking chips is included.

  • Easy to use
  • Immediately ready for use, delivered assembled
  • Designed, made and inspected in Finland
  • Two smoking trays
  • Griddle dimensions: upper 24 cm x 48 cm and lower 25 cm x 48 cm
  • One chip and fat plate
  • The thermometer can be used to monitor the internal temperature of the oven
  • The ventilation valve removes excess smoke and moisture
  • Output 1200 W
  • Connection cable 2 m
  • Stainless steel
  • Diameter of the unit: 28 cm
  • Length of the unit 55 cm
  • Protective hood included and a small bag of smoking chips
  • Without smoking chipts, the smoker can be used as a grill/outdoor oven

Possible uses

With this electric smoking oven, you can cook and smoke fish, meat, sausages or vegetables. You can also use it for merely flavouring the food with smoke. In addition to smoking, you can cook foods with the device like an oven, just leave the smoking chips out. When cooked in a high temperature, foods is preserved juicier when wrapped in aluminium foil. It is important to monitor the cooking of the food regularly.

How to smoke fish

Salt and season or marinate fresh gutted fish or fish fillets before smoking. You can also salt the fish after smoking while it is still hot. If you use frozen fish, thaw the fish in cold and salt it before smoking.

Sprinkle a thin layer, approximately 2 dl, of clean coarse smoking chips or chunks on the chip tray. NOTE! Make sure that the smoking chips are moist; if the chips are too dry or the amount of chips is too high, it can cause the lid to pop open during smoking! You can moisten the chips by spraying them with a spray bottle, for example. Push the chip tray onto the holders above the heating element (do not place the chip tray directly onto the heating elements).

You can add or moisten the chips if they char too quickly. Instead of chips, you can also use cut up slices of alder. Various types of wood are suitable for smoking, e.g. alder, apple tree, oak, hickory and cherry tree chips.

Place the fish in one layer onto the griddles and push the griddles into the smoking oven. Supervise the smoking and monitor the cooking of the fish. The smoking time depends on the number and size of fish. Small fish is smoked in 15–20 minutes and larger fish in 40–60 minutes. A salmon fillet takes approx. 35–50 minutes to cook, depending on the size. The fish is ready when the backbones and skin come off easily. Remove the connection cable form the outlet and take the fish out of the smoker.

0.5 kg 1 kg 1.5 kg
Fish 15–25 min. 25–35 min. 35–60 min.
Shellfish and crayfish 10–15 min. 25–30 min. 30–35 min.
Poultry 40–45 min. 50–55 min. 60–65 min.
Pork 30–35 min. 40–45 min. 50–55 min.
Beef 20–25 min. 40–45 min. 50–55 min.
Lamb 30–35 min. 40–45 min. 50–55 min.
Vegetables 20 min.
Potato 40 min.
Corncob 60 min.


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The package contains smoking instructions, a small pouch of smoking chips, recipe book and protective hood.

Parts: 2 griddles/1 chip tray/1 fat plate
Electric connection: grounded socket 230 V 50 Hz
Connection cable: 2 m
Electric power: 1200 W
Material: stainless steel
Size: diameter 28 cm/length 55 cm

Freight weight: 8.268 kg

Muurikka Electric Smoking Ovens 1100w and 1200w instructions for use  (PDF)

Cleaning the Electric Smoking Oven

The Electric Smoking Oven is made of stainless steel. The removable inner parts, i.e. chip tray, drip tray and griddles, should be cleaned after each use. You can even wash the parts in a dishwasher. Tip! You can protect the chip and drip drays with aluminium foil, it will make cleaning easier. Especially if you use sugar cubes to add colour to fish, they easily melt onto the chip tray.

We also recommend cleaning the inside of the electric smoking oven if a lot of soot and fat have accumulated on the walls. Remove the electric resistor from the smoking oven (the element is fixed with 1 lock nut), remove the resistor and its support from the smoker, after which you can clean the inside of the smoker with Muurikka Multicleaner.

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