Manna

Electric smokehouse-pressure cooker Brand 6060
Electric smokehouse-pressure cooker Brand 6060


/ Specifications
Electric smokehouse-pressure cooker Brand 6060


/ Device device
Electric smokehouse-pressure cooker Brand 6060


You can download the instruction here - 🔗


Excerpts from instructions


Instruction, page 2: "Heating temperature: 60-80 ° С".

Instructions, p.6: "ATTENTION! The bowl is not dishwasher safe or immersed in water... On the outside of the bowl there is a group of contacts for connecting a heating element for charring chips. Wipe the housing, the interior of the instrument and the lid with a damp sponge. Then wipe it off with a clean dry cloth. "

Instructions, page 9: "When smoking in the Brand 6060 pressure cooker you will need 1-2 teaspoons of wood chips one cooking stage. You can vary the amount of wood chips in the charring bowl, thereby adjusting the degree of smokeiness of the food. "

Instruction, page 10: "As much as possible smoke no more than 2 kg".

Instructions, page 11: "When using the" HOT SMOKING "mode, food may cook faster than they have time to smoke. Therefore, we recommend that you first use the" COLD SMOKED "mode for pre-smoking instant food such as certain types of meat, fish and shrimp ...

Instruction, p.10 and p.11: "Do not place food on the bottom of the bowl when cooking on the "HOT SMOKED" mode "," Do not place food on the bottom of the bowl when cooking on the "COLD SMOKED" mode! "

Instruction, p.13: "When using this mode [" SUP / EXTINGUISHING "], only the main heating element works, therefore it is allowed to use a special bowl without an additional heating element... (This bowl is not included in the delivery set.) "And also in the modes" FRY "and" HEATING ".

Instruction, p.14: “EXTINGUISHING” mode. "When the mode no pressure regulator used".

Instructions, page 14: "During cooking in the HEAT mode Do not cover the pressure cooker with a lid!"

Instruction, p.15: "The maximum cooking time in the HEAT mode is 20 minutes... It is not recommended to use this mode longer than the specified time, since this may lead to deformation of the case of the contact group. "

Instruction, p.15: Function "HEATING". "This program allows you to keep the prepared food hot. If you cooked under pressure and then turned on" HEAT ", the food continues to cook. We recommend that you first stabilize the pressure (by releasing steam), and then turn on the "HEATING" function. The pressure regulator is not used in this program".

Instruction, p.16: "DELAY" function. "This function will delay the start of the selected program up to 99 minutes... The delay time does not include cooking time! The "DELAY" function is used in all modes, except HEATING and HEATING!"

Instructions, p.17: "The program starts working after 3-5 seconds after pressing the START button ".

Instruction, p.17: "Using the" TIMER "button you can set the cooking time. The time interval of the" TIMER "button is from 0 to 99 minutes".

Instruction, p.17: "If necessary reset all settings, then press and hold "STOP" 3 seconds... If you reset all settings, you will hear 3 beeps and the pressure cooker will go into standby mode. "
Quote: SVP

Here list of participantsto whom Brand, after consulting with the administration, would like to offer testing this new device:

1. Mistletoe
2. Dopplet
3. The mistress
4. ViKi
5. Husky
Vasilica
Electric smokehouse-pressure cooker Brand 6060
1. Salted mackerel (for smoking) Levitan

2. Chicken legs - hot smoked Levitan

3. Lard - hot smoked larissa

4. Sausages VS NIKA

5. Potatoes VS NIKA

6. Shrimp Exocat

7.Lard - hot smoked VS NIKA

8. Shrimps and scallops. Potato dopleta

9. Aspic Levitan

10. Mackerel - cold smoked Levitan

11. Hot smoked chicken drumsticks manna

12. Chicken breast with cheese VS NIKA

13. Hot smoked pork loin Ledka

14. Chicken roll with cheese and mushrooms larissa

15. Pork knuckle + stewed cabbage Kisa and Osya

16. Curd manna manna

17. Chicken (combined mode) VS NIKA

18. Chicken Envelopes and Stuffed Chicken Thigh manna

18. Chicken yoga SchuMakher

19. "Pilaf" in steamed chicken thigh manna

20. Steamed vegetables manna

21. Lazy cabbage rolls VS NIKA

22. Pork neck + potatoes Husky

23. Pea soup SchuMakher

24. Lonely cutlet Husky

25. Cold-smoked homemade cheese ilga

26. Carp (cold + hot smoking) nut

27. Smoked potatoes SchuMakher

28. Pilaf manna

29. Buckwheat stew with vegetables and pork husky

30. Neck marinated in horseradish husky

31. Elk meat (hot smoking) Omela

32. Tilapia rolls with lemon SchuMakher

33. Sweet pilaf Omela

34. Vegetables stewed with chicken manna

35. Buckwheat manna

36. Shrimati (no filling) from Mistletoe manna

37. Borscht on smoked chicken breasts husky

38. Smoked brisket Omela

39. Cutlets VS NIKA

40. Smoked pork shank Luysia

41. Fish macrorus Narkom

42. Boiled dumplings husky

43. Cold smoked lard (bacon) Luysia

44. Rice milk porridge manna

45. Smoked tongues dopleta

46. ​​Fried potatoes with chicken fillet manna

47. Meat with potatoes Narkom

48. Stewed potatoes + steam cutlets Luysia

49. Steamed vegetables husky

50. stewed potatoes with smoked ribs husky

51. Oatmeal milk porridge Narkom

52. Borsch Narkom

53. Sausage (cold smoking). Vegetables for salad Basja

54. Wheat pilaf manna

55. Pea soup with smoked meat Luysia

56. Cold smoked pork baked with vegetables dopleta

57. Smoked pork (combined mode) husky

58. Cutlets "A la lula kebab" Luysia

59. Salo SchuMakher

60. Solyanka dopleta

61. Chicken with potatoes artisan

62. Chicken breast and thigh (hot smoked) artisan

63. Buckwheat-rice porridge artisan

64. Potatoes and peppers stuffed with cheese Ledka

65. Cauliflower stewed with zucchini manna

66. Smoked trout (combined mode) marishka

67. Chicken wings (cold smoking) dopleta

68. Smoked capelin (cold smoked) Luysia

69. Mackerel (combined mode) Narkom

70. Baked milk lemusik

71. Salmon smoked on sprigs of cherry and rosemary + video MariV

72. Cold smoked chicken fillet manna

73. Milk buckwheat porridge manna

74. Cold smoked podcherevok nut

75. Baked milk Luysia

76. Hot smoked chicken legs Viki

77. "Ukrainian" pork sausages (cold + hot smoking) Luysia

78. Hot smoked pork sausage Ksyushk @ -Plushk @

79. Smoked shrimps Ledka

80. Hot smoked pork ribs Ksyushk @ -Plushk @

81. Hot-smoked pea soup on ribs Ksyushk @ -Plushk @

82. Hot smoked cutlets MariV

83. "Ukrainian" pork sausages (frying + cold smoking) Luysia

84. Shrimps. Mackerel. SchuMakher

85. Chicken on hot smoked mode with vegetables fried in a smokehouse husky

86. Stewed milk manna

87. Sea bass (combined mode) MariV

88. Hot smoked mackerel. Cold smoked mackerel husky

89. Nutria Meat (Combined Mode) artisan

90. Rice milk porridge - millet Ksyushk @ -Plushk @

91. Baked milk Ksyushk @ -Plushk @

93. Steam meatballs Ksyushk @ -Plushk @

94. Boar meat stew Omela

95. Chicken legs - hot smoked Luysia

96. Cold smoked pink salmon Ksyushk @ -Plushk @

97. Biscuit husky

98. Cooked-smoked sausage. Hot smoked sausage Basja

99. Express dinner of potatoes and fish Luysia

100. Biscuit Narkom

101. Bacon - cold smoked (take two) Luysia

102. Milk porridge rice - corn - millet "3 grains for Cinderella" Ksyushk @ -Plushk @

103. Charlotte with apples Ksyushk @ -Plushk @

104. Azu from beef with carrots and prunes Ksyushk @ -Plushk @

105. Rice for garnish Ksyushk @ -Plushk @

106. Fish soup. BBQ sausages husky

107. Hot smoked chicken drumsticks vernisag

108. Stuffed squid vernisag

109. Chicken rolls with apples vernisag

110. Stuffed vegetables vernisag

111. Loin Omela
Viki
Electric smokehouse-pressure cooker Brand 6060
Ksyushk @ -Plushk @
How to CORRECTLY place the O-ring in the lid of the smoker

Quote: Elena Br

The O-ring should not fit snugly on the metal rim. But it should fit perfectly against the lid.


All about chips for smoking

Smoking marinade recipes

How to clean the lid to get rid of odors

All about homemade sausage!

Apple peel as a raw material for smoking

"Taste" properties of different types of chips for smoking

---
What to do if the silicone "legs" of the shelf are lost from Urry
Ksyushk @ -Plushk @
Quote: manna

I've been collecting my tests here in links

Photos of the smokehouse, heating elements, bowls, shelves, wood chip cups, etc.
Photos of the extra bowl and silicone gasket ring
Preparing the smokehouse for use
First Test - Hot Smoked Chicken Leg
Test two - Steamed curd manna
Trial Three - Chicken Envelopes and Stuffed Chicken Thigh
Test four - "Pilaf" in steamed chicken thigh
Test five - steamed vegetables
Trial six - Pilaf
Trial Seven - Vegetables Stewed with Chicken
Eighth test - Buckwheat
Test nine - Shrimati (no filling) - Pressure baked goods
Test ten - Vegetable soup with buckwheat
Test Eleven - Heating up the Soup
Test 12 - Warming up the pilaf
Trial Thirteen - Rice Milk Porridge
Test fourteen - WRONG! - Fried potatoes with chicken fillet
Test fifteen - Wheat pilaf
Trial Sixteen - Cauliflower Stewed with Zucchini
Test Seventeenth - Cold Smoked Chicken Fillet
Test Eighteen - Buckwheat Milk Porridge
Test Nineteenth - Test of Silicone Gasket Rings, more explanations, more about the sameand one more explanation
Removing the main bowl from the smokehouse
Trial Twentieth - Baked Milk
I also decided to collect in one message what I was cooking. Although not as much as Mannochka's, but what we have. I can't sleep

Flight number of times - Hot smoked homemade pork sausage
Flight number two - Hot smoked pork ribs
Flight number three - Hot-smoked pea soup on ribs
Flight number four - Rice milk porridge - millet 1 to 5
Flight Number Five - Baked Milk
Flight number six - steamed meatballs
Flight number seven - cold smoked pink salmon
Flight number eight - Milk porridge rice - corn - millet "3 grains for Cinderella"
Flight Number Nine - Apple Charlotte
Flight number ten - Beef azu with carrots and prunes
Flight Eleven - Rice for Side Dish

Features of my copy of the smokehouse. Useful information about red marks
Quote: Viki

But I don't agree
Any pressure cooker is ready to smoke by itself. It is enough to add a grate to it, pour sawdust on the bottom and select the mode. I feel sorry for the bottom, I lay the foil on the bottom, and sawdust on it. Then a small grate and a bowl for collecting fat (I love the fish so that the sawdust smolders themselves, and not cooked in fish oil), a high grate on top, a fish on it. And I turn on the "meat" mode for 15 minutes.

I am already reading the instructions
How to understand this?
"If several modes are set for cooking, then the current
mode is indicated by a lit indicator, and a blinking indicator displays
modes that will start their work at the end of the current one. "

That is, it will be possible to lay down two modes in sequence? And as I understood, only in combination, first Cold smoking, then Hot. Right? Interesting.
Sens
Quote: Ksyushk @ -Plushk @

Quote: "When using this mode, only the main heating element works,
therefore, it is allowed to use a special bowl without an additional heating element. (This bowl is not included in the package.) "
Question: will these bowls without an additional heating element go on sale immediately or later?

and what is the volume of the "special bowl"?
and what mode are we talking about? stewing or frying ??
Ksyushk @ -Plushk @
I read the instructions for the Brand 6060 smokehouse. I really liked that the EXTINGUISHING mode will work without pressure, that is, as in a conventional multicooker. And the FRYING, as I understand it, will be very intense, since it is not just not recommended to close the lid, but it is FORBIDDEN directly and the operating time is maximum 20 minutes.
The STOP button will stop the program, but not reset it. That is, they stopped and after the right time (or after the necessary manipulations) they started again and the smokehouse will continue to work. Interesting.

Quote: "When using this mode, only the main heating element works,
therefore, it is allowed to use a special bowl without an additional heating element. (This bowl is not included in the package.) "
Question: will these bowls without an additional heating element go on sale immediately or later?
Vasilica
Maybe a pressure cooker bowl will fit her?
Ksyushk @ -Plushk @
Quote: Sens

and what is the volume of the "special bowl"?

There is no data in the instructions. But I think like the bowl from the kit, for 6 liters.

Quote: Sens

and what mode are we talking about? stewing or frying ??

This is from the description of the SPC mode. As far as I understand, an additional heating element is needed only for Cold and Hot smoking. In all other modes, it is not involved and therefore you can use the bowl without it. So I'm wondering if the bowls will float right away with the smoker or will come later.

Quote: Vasilika

Maybe a pressure cooker bowl will fit her?

I think no. Displacement is different.
Sens
Quote: Ksyushk @ -Plushk @

There is no data in the instructions. But I think like the bowl from the kit, for 6 liters.
6 liters is super!

it turns out, you can and how to use a pressure cooker?

well yes!!! here they write:
SOUP mode Cooking takes place under high pressure;
reduces cooking time
Ksyushk @ -Plushk @
Quote: Sens

6 liters is super!

it turns out, you can and how to use a pressure cooker?

modes SOUP and STEAMING (the same SOUP, but with a small amount of water + grates for food) will cook, and STEWING and FRYING - multivariate. 3 in 1.
Sens
Quote: Ksyushk @ -Plushk @

modes SOUP and STEAMING (the same SOUP, but with a small amount of water + grates for food) will cook, and STEWING and FRYING - multivariate. 3 in 1.
it is better for them to write so on the site in the title
"multi-cooker-pressure cooker-smokehouse 3 in 1",
Schaub at once everything was clear to everyone
Ksyushk @ -Plushk @
Quote: Sens

it is better for them to write so on the site in the title
"multi-cooker-pressure cooker-smokehouse 3 in 1",
Schaub at once everything was clear to everyone

Oh, then there will be even more questions, I think. Judging by the Brand 6050 Multi-Cooker Pressure Cooker. People ask Mulien questions. And then the most important thing is the smokehouse. And the rest of the features are a nice bonus.
julka76
My husband and I are avid fishermen and, as a result, smoke almost every week. We tried different types of fish, different recipes. We have several smokers: camp, stationary, even for a stove in winter. There is no sauna without smoked fish, no festive table. And so, I'm just very interested, well, is it really possible to achieve a result similar to natural ?! I tried what the hotter turns out in the airfryer, my mother has nothing in common. Recently became the owner of 6050. I am still in complete euphoria. I don't cook almost anything on the stove, my husband is delighted with the dishes that he has not eaten before. To say that I am delighted is to say nothing! I hope that Brand will be at his best here too. I'm not yet sure that I want it, while I want a regular cartoon, but if the testers say it's super, then maybe smoked fish will not only be a weekend delicacy.
Shelena
And that's true ...
But seriously, smoking in AG with liquid smoke is not at all useful, with shavings - it is not like REAL smoked products. And in the new appliance they promise both tasty and healthy !!! So a little WALKING TO THE LEFT can be resolved ...
AJlEHA
Hellish brazier
For some reason, a picture of a nickel-plated steam locomotive, puffing with black smoke and rapidly rushing at full steam to the market to the consumer with the sound of a lingering beep, surfaced before my eyes ...And inside there are devils, slowly spinning spits with food on a brazier, burning with tongues of fire ... And the stoker is all in tar, burning, soot, throwing coal into the furnace
Well, you must have come up with a device)
It will be interesting to know how this wonderful device will cope with smoking functions in comparison with an airfryer:
Successful test drive girls
Vadim Solynin
Quote: Ksyushk @ -Plushk @

There is no data in the instructions. But I think like the bowl from the kit, for 6 liters.

This is from the description of the SPC mode. As far as I understand, an additional heating element is needed only for Cold and Hot smoking. In all other modes, it is not involved and therefore you can use the bowl without it. So I'm wondering if the bowls will float right away with the smoker or will come later.

Yes, Ksyusha. Smokehouses will bring additional 6 liter bowls and additional silicone gaskets

Quote: Sens

6 liters is super!
it turns out, you can and how to use a pressure cooker?

Sure you may . Anyone who will be confused by the smell of smoke can purchase additional. bowls with gaskets.

Quote: Wildebeest

This smoker will reach Moscow at the end of November, and when will it appear in St. Petersburg? I also dream about her for a long time. But time flies fast.

I am sure that in a week after arriving in Moscow, he will be in St. Petersburg
Vadim Solynin
Quote: AJlEHA

Hellish brazier
For some reason, a picture of a nickel-plated steam locomotive emerged before my eyes, puffing with black smoke and rapidly rushing at full steam to the market to the consumer to the sound of a lingering whistle ... And inside the devils, slowly spinning spits with food on a brazier, burning with tongues of fire ... And a stoker all in tar, burning, soot, throwing coal into the furnace
Well, you must have come up with a device)
It will be interesting to know how this wonderful device will cope with smoking functions in comparison with an airfryer:
Successful test drive girls

This is imagination
I am sure that this wonderful device will give 100 handicap points to the functions of smoking in the airfryer
Viki
Quote: SVP

I am sure that this wonderful device will give 100 handicap points to the functions of smoking in the airfryer
And I'm sure! Only .... is there at least one dealer alive in Ukraine?
Vadim Solynin
we have no one in Ukraine ...
And yet they themselves do not have enough strength to master
Viki
Quote: SVP

we have no one in Ukraine ...
Bad how ...
I've been smoking in a pressure cooker for over 10 years. Last year I bought an electric one, we only have Moulinex at exorbitant prices and Elby at affordable prices, but the saucepan is too small and ... how tired I was to build pyramids from gratings ...
What to do, I will ask my friends to send it.
Suslya
Quote: SVP

we have no one in Ukraine ...

Well, we have plans, huh? there are so many of us here, thirsty and waiting ...
Vadim Solynin
Of course there are plans. We have plans for all continents
But today, we are not big enough to go to Ukraine
AJlEHA
Quote: SVP

Of course there are plans. We have plans for all continents
But today, we are not big enough to go to Ukraine
I am the first to hammer myself into the plan for the Faynoyukrainovsky continent as a dealer A little good) because the spool is small, but expensive
Let's give coal to all countries! Toisc is smoked throughout the international forum, at least for a start)
The main thing, as Lelik said, was that the shop was truncated in order, the chef AND the shop without unnecessary noise and dust - in the sense of no burning and soot, so to speak, or rather, with the correct soot (smokes of animal origin in a smokehouse, people smoke under the sun in anticipation of a miracle from the miracle smokehouse) The main thing is not to confuse anything
Three cheers, comrades! )))
Manna
Quote: SVP

Smokehouses will bring additional 6 liter bowls and additional silicone gaskets
Vadim, and the stainless steel bowls are not planned for the smokehouse by accident?
Ksyushk @ -Plushk @
Quote: manna

Vadim, and the stainless steel bowls are not planned for the smokehouse by accident?

Why do you need a stainless steel in a smokehouse? What are you going to cook? Confess i
Ksyushk @ -Plushk @
Quote: 14anna08

oh, ... oh, what can I do ... don't smooooooooooo before

An
, everything will be fine.They will arrive only at the end of November. This and that, they will unload. And then how they start sending. I think two weeks, or even three weeks, day and night, I will send transport companies only to our Khlebopechkinsky. Immediately there is a turn to China. So count, plus another week on the road. And there in a week and NG. So everything will be in time. Don't forget to name the main password
14anna08
if you bought something from the Brand - register on the forum and here's 5% for you. put 100 recipes - it seems 10% (I don't remember exactly) ...
14anna08
there is a forum on the company's website, if you bought and registered by indicating the equipment, you are 5% - take a read - I just don't remember literally ...
Manna
Quote: Ksyushk @ -Plushk @

Why do you need a stainless steel in a smokehouse? What are you going to cook? Confess i
So ... this ... this smokehouse can also be used as a pressure cooker ... Well, stainless steel bowls as well as to use in a pressure cooker.

By the way ... Vadim, and the spare bowls will be ordinary or "smoking" type (I'm talking about a pin for a cup for wood chips)?
Ksyushk @ -Plushk @
Quote: manna

By the way ... Vadim, and the spare bowls will be ordinary or "smoking" type (I'm talking about a pin for a cup for wood chips)?

Mannochka, I asked about the bowls without a pin. I hope Vadim answered about them.

Quote: SVP

Yes, Ksyusha. Smokehouses will bring additional 6-liter bowls and additional silicone gaskets

Manna
Quote: Ksyushk @ -Plushk @

Mannochka, I asked about the bowls without a pin. I hope Vadim answered about them.
Vapsche ... here I was thinking ... what would be ideal if the bowls with a pin were stainless steel, and without a pin they were non-stick ... No? Bad idea?
Husky
Ksyushk @ -Plushk @, and where can I see the instructions for the smokehouse? I won't find anything anywhere.
Ksyushk @ -Plushk @
Ludmila, in the first post there is a link to the instruction
Vanya28
And you can buy a separate bucket without a heater from an ordinary pressure cooker? Right?
Sens
Quote: Vanya28

And you can buy a separate bucket without a heater from an ordinary pressure cooker? Right?
from the usual does not fit. it comes with an optional model bucket without heater
Vadim Solynin
Quote: manna

So ... this ... this smokehouse can also be used like a pressure cooker ... Well, stainless steel bowls as well as use in a pressure cooker.

By the way ... Vadim, and the spare bowls will be ordinary or "smoking" type (I'm talking about a pin for a cup for wood chips)?

Manna, we will definitely think about stainless steel bowls. With or without heating elements
Spare bowls will be regular, without a pin

Quote: Vanya28

And you can buy a separate bucket without a heater from an ordinary pressure cooker? Right?

Yes, you can buy an extra bowl without a heating element. I don't know what you mean by an ordinary pressure cooker, so I cannot answer.
Manna
Introduced in the first message excerpts from the instructions describing the features of this smokehouse
Vanya28
Quote: SVP

Yes, you can buy an extra bowl without a heating element. I don't know what you mean by an ordinary pressure cooker, so I can't answer.

Thank you!
Already managed to tell, but with a spare bowl I did not express myself exactly, I meant without a heater, like with a conventional pressure cooker.
Will the additional bowls be immediately on sale by November 25, along with the main smokehouse?
And the price for extra. Tell me the cup?
Vanya28
Quote: manna

Introduced in the first message excerpts from the instructions describing the features of this smokehouse

You can also display on the first page the cooking temperature under high pressure of 70 kPa, this is within 115C.
Manna
Quote: Vanya28

You can also display on the first page the cooking temperature under high pressure of 70 kPa, this is within 115C.
Vanya28, in the first message I quoted the instructions, and did not write from myself ... And the instructions do not contain information about the temperature you specified.If you are interested in the temperature of Brand 6060 at increased pressure, you can ask Vadim and / or Elena
Kriogenik
Hello everyone from the Russian capital! I have been reading the site for a long time, but I am writing it for the first time - the soul of an old techie could not stand it.I risk incurring the ire of the female audience of the forum, but I will speak out in defense of physics, which is so hated by most women (more precisely, thermodynamics). What are the official explanations? Even Brand cannot influence the boiling point of water at a pressure of 70 kPa (1.7 atm. - so everyone understands). And she really is somewhere 115 * C. I'm much more interested in something else. Having carefully studied a rather short instruction for such a multifunctional device, a question arose. I was surprised by the choice of measure for wood chips - teaspoons. Wood chips are not a free-flowing product, they are not sawdust. I would like to find out from the developers how they themselves imagine this process of measuring tsp. And further. If you need 1-2 tsp of chips, why is the chip bowl disproportionately large? Sorry for my causticity.
v_v_su
Now I will incur the wrath of the entire forum:

The most sophisticated smoking device is a medical bix for instrument sterilization. Volumes range from small to huge, fishermen are already aware. Material - high quality stainless steel. It is hermetically closed, there is a grate for the product (a tool is put there by default), and sawdust or shavings are poured down into the water, sawdust or shavings are poured in (with an electric plane in five minutes, a bunch of shavings can be cut from an apple or cherry tree for the winter) All this device can be put either on gas or on a fire. Explain why the brand should invent a bicycle? I can't say anything about the Brand 6050 pressure cooker - a thoughtful and high-quality device at a reasonable price, for which the company is very grateful. But I doubt something about the future of the smokehouse.

I apologize in advance for the negative, I look forward to constructive answers, can someone dissuade me?

Elena Bo
It is more aesthetically pleasing for a woman to see in the kitchen just a Brand's smokehouse, and not something adapted medical. And then not everyone has gas. At the stake in the village, of course, it may not matter, but at home in the kitchen is not. I want it to be beautiful.
Ksyushk @ -Plushk @
I agree with Elena both on the issue of aesthetics and on the issue of gas, since I have not had one in my apartment since 98. But even with gas, the question of smoke is the most urgent, in my opinion: what to do with it in the kitchen of an apartment building? In the conditions of a village, a summer residence, a forest, a field, a river, a lake, etc., etc., everything is clear with this. And there is no need to talk about taps, additional or basic: to the street, in a box, through a window, balcony, etc. This is not an option. It still smells. And it smells like sweat all around. And here they promise without the omnipresent, absorbing smoke. Therefore, I think, I'm not sure - the smokehouse will find its consumer.

Quote: KRIOGENIK

If you need 1-2 tsp of chips, why is the chip bowl disproportionately large? Sorry for my causticity.

Here here you can see that it is not that big.
A here - how much chips are needed.
Vanya28
Quote: v_v_su

Now I will incur the wrath of the entire forum:

....

I apologize in advance for the negative, I look forward to constructive answers, can someone dissuade me?

Here the main idea is to automate the process.
For example, it annoys me that it is necessary to select the intensity of heating the bix, to monitor the time.
Moreover, this smokehouse can be used as an ordinary pressure cooker or multicooker.
Arguments like this tilt the cup in Brand's favor.
Although an example of a good "smoking room" (cigarette lighter-flavoring) has long been decided from an electric solder bath, this is for example.
Electric smokehouse-pressure cooker Brand 6060
Vanya28
Quote: Ksyushk @ -Plushk @

I agree with Elena both on the issue of aesthetics and on the issue of gas, since I have not had one in my apartment since 98. But even with gas, the question of smoke is the most urgent, in my opinion: what to do with it in the kitchen of an apartment building? In the conditions of a village, a summer residence, a forest, a field, a river, a lake, etc., etc., everything is clear with this. And there is no need to talk about taps, additional or basic: to the street, in a box, through a window, balcony, etc. This is not an option. It still smells. And it smells like sweat all around. And here they promise without the omnipresent, absorbing smoke. Therefore, I think, I'm not sure - the smokehouse will find its consumer.

Here here you can see that it is not that big.
A here - how much chips are needed.

Well, this scoundrel nevertheless seeps out slightly, but the pluses are overwhelming, and with a little smoke you can fight successfully.

And the smoke will not leak from the medical bix, it closes hermetically, but for me it is less convenient, I have already written about this above.
Ksyushk @ -Plushk @
Quote: Vanya28

Well, this scoundrel nevertheless seeps out slightly, but the pluses are overwhelming, and with a little smoke you can fight successfully.

Agree.

Instructions, page 11:
ATTENTION: During COLD SMOKING mode there is a small amount of smoke
comes out through the pressure indicator, therefore we recommend using a hood.


And this is what Dopplet writes about this:

Quote: dopleta

And I also need to add: with the cold method of smoking, a slight smoky smell is still observed. They warn about this in the instructions, this is normal - after all, there is no steam, the smoke does not mix with water, and until the valve is closed by pressure, a little smoke has time to be released. But for these 4-5 minutes I turn on the hood, and there is no smoke!

I really hope that it will be really "not a strong smoky smell", which my hood can pull out into the lungs (and I have it - a beast) and you won't have to wash the curtains

v_v_su
At first, a little off topic: friends returned from Akhtuba, where they took Brand 6050 on my tip. Since they have their own generator, the pressure cooker fully justified itself - it turned out to quickly feed 6 people. But for smoking, they use bixes, and a lot. Because there are a lot of fish, and if there was an electric one, then you cannot cope with such a volume.
v_v_su
Quote: Vanya28

Here the main idea is to automate the process.
For example, it annoys me that it is necessary to select the intensity of heating the bix, to monitor the time.
Moreover, this smokehouse can be used as an ordinary pressure cooker or multicooker.
Arguments like this tilt the cup in Brand's favor.
Although an example of a good "smoking room" (cigarette lighter-flavoring) has long been decided from an electric solder bath, this is for example.
Electric smokehouse-pressure cooker Brand 6060

Well, there are special candles and ceramic containers for the cigarette lighter. And I got used to the bix for a long time and it's a matter of experience - to choose a mode.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers