Electric smokehouse-pressure cooker Brand 6060

I went as a specialist and tried it again. No, it is not fixed. The head of the screw, which protrudes above the pin, interferes.

I went, dressed, examined under a table lamp. I also put on to the screw, but already in this position it does not tip over in any way. Only if you move it away from this screw again.

I went as a specialist and tried it again. No, it is not fixed.

There is a slight play in the correct position, but it is still impossible to overturn the bowl if it do not hook or move from this thickened part of the pin (on which the screw).

My cup overturned only the very first time (I didn’t wear it completely).

And I, too, now took a closer look (with glasses), how the container for chips is attached. I have everything like Luysia. Puts on to the screw. Has little backlash. But there were never any problems. Nothing toppled over. And even though the lid is worn from above without fixing, it also never fell off. Although it is somehow not held reliably.

I repeat, but I would also like the chip cup to be fastened more tightly, because now, it overturns with every not careful movement, especially when you install the grate.

I thought it was just annoying because I was used to a 100% stable cup.

I have the impression that everyone who complains about the instability of the chip cup simply does not wear it correctly, that is, to the end.

When putting on the cup, it is necessary to grasp the edge of the cup with your fingers from the side of the square hole and slightly lift it up slightly to the right. The cup will become almost dead and will not tip over.

The fact of the matter is that "ALMOST" is dead. And I knocked it over a couple of times, hooking it (after all, it is not fixed rigidly, but crawls along the heating element) And how I install it, there are pictures (I already go for the screw)

There is a slight play in the correct position, but it is still impossible to overturn the bowl if it do not hook or move from this thickened part of the pin (on which the screw).

Agree! But still, the design is not reliable.
And I came to cry. Yesterday I was thinking of smoking my saucepan with a pin. I see something sticking out near the pin where it is attached to the pan. I, foolish, decided that it was a piece of an onion that I pulled ... and only then, I looked closer, turning on the flashlight. That's what it is



The husband forbade to use it, he said it was a silicone gasket, which does not allow moisture to penetrate into it ... well, in general, what is on the bowl.

[I am a master]

The fact of the matter is that "ALMOST" is dead. And I knocked it over a couple of times, hooking it (it is not fixed rigidly, but crawls along the heating element) And how I install it, there are pictures (I already go for the screw)

And the screw is also bad! There is already a thread and it can turn again on it.

I am a master here are the crazy hands! I can't see anything there, for which I can pull!

But if you were able to pull, then the gasket must have burst and the tip was sticking out.

And all the same, it seems to me that I need to try to somehow change the design so that it is possible to fix the cup more stably

But if you were able to pull, then the gasket must have burst and the tip was sticking out.

He burst himself

You see in the photo, there is a mustache sticking out. And the tip was sticking out from above. So yes, it burst and I pulled the tail. Not by the loop, but by the thin tip. Now I'm waiting for my crazy husband, I promised to cover something up with silicone.She showed that she would pay attention from time to time to such "tsibulki", otherwise it could be a nuisance.

Wait to let your handyman to the pot with silicone, maybe Elena and Vadim will advise ... Write to them.

And all the same, it seems to me that I need to try to somehow change the design so that it is possible to fix the cup more stably

I propose to return to my design, I wrote that it seems to me more successful. Although the instructions say that you should not move the smokehouse during operation, I move it and tilt it - the cup is still standing!

Hello, everyone has a closed lid, the lid goes up and down a little ??? The smoke comes out from under the lid during cold smoking, during extinguishing the valve does not close for a long time, steam from it comes out in a place with water. also soars from under the cover !!! The gasket used and the standard and additional effect is the same. So it should be, or is it a joint?

The gasket used and the standard and additional effect is the same.

Are you absolutely sure you have correctly tucked it under the steel ring?

Now I checked, with hot smoking, 7 minutes passed, but the valve did not close, steam comes from under the valve and from under the lid, pressed the lid on top, after 30 seconds the valve worked and the lid sucked. Probably all the same it is a jamb (((

Maybe, but not all. I just put the chicken legs on Hot smoking, poured cold water on purpose, after a few minutes the valve closed, there was no smoke at all.

Are you absolutely sure you have correctly tucked it under the steel ring?

absolutely

Now I checked, with hot smoking, 7 minutes passed, but the valve did not close, steam comes from under the valve and from under the lid, pressed the lid on top, after 30 seconds the valve worked and the lid sucked. Probably all the same it is a jamb (((

there was the same problem, it was not sealed on the cold lid, but with constant use (a couple of times a day), the problem disappeared after 4-5 days ...

And at a cold smokehouse, with the lid closed, there should be a backlash at the lid up and down ???

And at a cold smokehouse, with the lid closed, there should be a backlash at the lid up and down ???

no, it shouldn't, at least not now, but it was originally. Try to hold the ring in hot water, it may dry out a little.

[10. Chicken legs - hot smoked]

10. Chicken legs - hot smoked



Marinated chicken legs in 1 tbsp. l. homemade mayonnaise with spices for chicken, 1st. l. lemon juice with garlic and salt for 4 hours.
Mode - Hot smoking for 30 minutes. Chips - a mix of pear-cherry-apricot.

The legs are very tasty, the smell of smoke appeared only after removing the lid. Poured cold water from the tap, 100 ml.

[Flight number seven - Fresh frozen pink salmon (fillets on skin) was thawed. Salted with sea salt ~ 1 tsp, sprinkled with seasoning for salting red fish ~ 1 tsp. (composition: ground red pepper, paprika, mustard seed, sugar, ground black pepper, ground allspice, garlic, parsley, salt). Left in the refrigerator to marinate for 12 hours.After the specified time, the pickled fillet (480 gr.) Was laid on the wire rack in 4 tiers. Installed a bowl for chips on extra. heating element and poured a pinch of alder chips, closed with a lid.She put the grates in the bowl and put the bowl in the smokehouse. I closed it with a lid, checking the presence and correct installation of the O-ring. Installed a pressure regulator.I switched on the "Cold smoking" mode for 25 minutes with a Delay of 5 minutes. I pressed the "Start" button. The delay worked. After 5 minutes, the "Cold smoking" indicator came on and the countdown began.After 2 minutes from the start of the program, a rather intense stream of smoke escaped from the pressure indicator. I turned on the hood. After 3-4 minutes the smoke stopped completely. The hood draws in well for me, because the smell of smoke was felt only in the very immediate vicinity of the smokehouse. At a distance of 30 cm or more, it was no longer possible to catch the smell of smoke.The smokehouse did not make any extraneous sounds, it worked quietly until the end of the regime.After the signal, the lid opened immediately. Opening the lid, it immediately smelled of smoke, like from a fire, but it quickly disappeared even without airing. We have no doors in the kitchen, but the smoke in other parts of the apartment was not felt at all.During the smoking period the wood chips were charred to ash.I deliberately did not add more wood chips. Since we liked it better when the aroma and taste are not strong, only slightly perceptible, but still smoked. 25 minutes for a well-salted fish was a lot. It would have been enough 20, or even 15. But I was reinsured. Now I know.I liked "cold smoking" both in work and the result. To be honest, I was afraid of him. But in vain. The flight was successful.P.S. I have noticed that the O-ring becomes softer from use and sticks better and better each time.]

Flight number seven -

Fresh frozen pink salmon (fillets on skin) was thawed. Salted with sea salt ~ 1 tsp, sprinkled with seasoning for salting red fish ~ 1 tsp. (composition: ground red pepper, paprika, mustard seed, sugar, ground black pepper, ground allspice, garlic, parsley, salt). Left in the refrigerator to marinate for 12 hours.
After the specified time, the pickled fillet (480 gr.) Was laid on the wire rack in 4 tiers.

Installed a bowl for chips on extra. heating element and poured a pinch of alder chips, closed with a lid.
She put the grates in the bowl and put the bowl in the smokehouse.
I closed it with a lid, checking the presence and correct installation of the O-ring. Installed a pressure regulator.
I switched on the "Cold smoking" mode for 25 minutes with a Delay of 5 minutes. I pressed the "Start" button. The delay worked. After 5 minutes, the "Cold smoking" indicator came on and the countdown began.
After 2 minutes from the start of the program, a rather intense stream of smoke escaped from the pressure indicator. I turned on the hood. After 3-4 minutes the smoke stopped completely. The hood draws in well for me, because the smell of smoke was felt only in the very immediate vicinity of the smokehouse. At a distance of 30 cm or more, it was no longer possible to catch the smell of smoke.The smokehouse did not make any extraneous sounds, it worked quietly until the end of the regime.
After the signal, the lid opened immediately. Opening the lid, it immediately smelled of smoke, like from a fire, but it quickly disappeared even without airing. We have no doors in the kitchen, but the smoke in other parts of the apartment was not felt at all.
During the smoking period the wood chips were charred to ash.
I deliberately did not add more wood chips. Since we liked it better when the aroma and taste are not strong, only slightly perceptible, but still smoked.
25 minutes for a well-salted fish was a lot. It would have been enough 20, or even 15. But I was reinsured. Now I know.


I liked "cold smoking" both in work and the result. To be honest, I was afraid of him. But in vain. The flight was successful.

P.S. I have noticed that the O-ring becomes softer from use and sticks better and better each time.

[zalomin81]

I initially and now have a lid in a cold smoker with the lid closed (turned counterclockwise) goes up and down. And also when the lid is closed, it walks back and forth. Whether it should be so or not - I don't know.
Initially, with cold and hot smoking, steam and smoke went stronger. Steam also came out from under the lid, but not much. Now there is no such thing.
I use the smokehouse 2-3-4 times a day.
Initially, when the smokehouse steamed and smoked strongly, there was no attraction of the lid when it was closed. There was also no pull-in of the lid after cooking and equalizing the pressure. Now this phenomenon is observed. With every preparation.
zalomin81, try to cover the smokehouse with a lid and see if the air comes out and the lid seems to attract or not?

Today I cooked hot smoked fish. Carp. It turned out badly. But this is not due to the smokehouse, but to the wood chips. Chips, the husband said pine. The smell of smoking is not felt at all. The fish was steamed.
Tell me, did someone try to smoke on pine chips? And in general, are these chips suitable for smoking?
I also prepared a classic biscuit today. Thank you, artisan. This is her tip.
Everything worked out well, but I'm not sure. Can I cook biscuit soup in the mode? There is practically no liquid there. It prepares under pressure. Does this harm the smokehouse?
The biscuit rose exactly as much as the form was filled with dough. Initially, the dough was at level 2. It rose to mark 4. On top of the biscuit is white. The bottom has a pleasant "tan"



I cooked as Oksana wrote above.
For 3 eggs, 100 g of sugar and 110 g of flour. She greased the mold with oil. Baked on soup for 20 minutes. After baking, the lid did not open immediately. She let it stand for about 5 minutes. I tried it with my finger. The top was damp. But after standing for another 5-7 minutes with the lid open, when pressing on the biscuit, it stopped sticking to the finger.

Tell me, did someone try to smoke on pine chips? And in general, are these chips suitable for smoking?

Luda, coniferous wood chips are not suitable for smoking! And birch trees too.

Oak, Beech, Alder, Cherry, Apple tree, Pear are the main types of wood most used for smoke generation.

I thought it was just annoying because I was used to a 100% stable cup.

No, dear, not you alone - I was twice overturned yesterday - no click, everything is kept on parole.
And yesterday I had a small emergency - I set the Munich sausages to smoke - and suddenly the light blinked and E 2 popped up on the screen. I turned it off from the network, turned it on again - again the same thing. Climbed the instructions to read - wire breakage. I called my husband - he installed a stronger wire in the nest, and everything worked again. I will now check this case!

P.S. Just now, after the first batch of cutlets, I was putting on the second - twirling and twirling a jar for chips - and it clicked on me - and stood up firmly!

Girls, it is simply not possible to look at your beauty, salivation begins immediately.
But I have such a question, can someone answer, there are no cherries in front of the house, but cherries are in abundance, you can use chips from cherries, otherwise alder is not very good for me.

[Basja]

BasjaSomeone wrote in this thread that once, in the absence of cherry blossoms, they smoked them on cherry twigs. I got to page 71 and did not find it. But somewhere there was a conversation just about cherries.

Girls, can someone tell me. I want to order at the office. site smokehouse ring and bowl in Tomsk. No one will tell you how much the delivery by a transport company from Moscow to Tomsk may cost.

Girls, it is simply not possible to look at your beauty, salivation immediately begins.
But I have such a question, can someone answer, there are no cherries in front of the house, but cherries are in abundance, you can use chips from cherries, otherwise alder is not very good for me.

Use it boldly!

[Basja]

BasjaSomeone wrote in this thread that once, in the absence of cherry blossoms, they smoked them on cherry twigs. I got to page 71 and did not find it. But somewhere there was a conversation just about cherries.

MariV

Thank you girls. I'm going to trim it.
As for baking in a pressure cooker, I want to say, I have an LL pressure cooker, so I bake a biscuit in it, while I take out the pressure valve (we have this weighting agent). No water, no pressure.

[Basja]

There was no need to say that everything is fine with me!

No, nothing terrible happened, just mystically one silicone leg disappeared from the stand. I washed the grate - there was a leg, began to wipe it and fold it - there is no leg!

A trifle, not nice.

BasjaSomeone wrote in this thread that once, in the absence of cherry blossoms, they smoked them on cherry twigs. I got to page 71 and did not find it. But somewhere there was a conversation just about cherries.

It was Olya ukka who said that they smoked cherry twigs in a summer cottage smokehouse and it turns out deliciously.

A trifle, not nice.

Just don't glue the rest of the "moment" like Mistletoe!

I use my smoker for smoking sausages. There was another experiment today. I prepared the sausages, decided that I would make some of them cooked smoked, and some just hot smoked. The sausage that for boiled smoked was previously put in hot water, with a temperature of 80 * and kept for 20 minutes. Then I put it in the smokehouse for cold smoking for 20 minutes. There was practically no smoke, well, in any case, I did not feel it. After the time of smoking and opening, the sausage was withdrawn, and in its place the next batch was fired for hot smoking. Added water in the amount of 100 ml and set the time for 20 minutes hot smoking. Also, after the signal and the pressure was released, the sausage was automatically removed from the saucepan.
This is how these two types of smoking look like, outwardly they do not differ in any way
🔗
those in the background (2 pieces) are cooked smoked, and the first one is hot smoked.
Having cooled the sausage a little, I made a cut, and so the structure of the cooked smoked one is denser, I think it is due to the fact that it is BOILED, and the smoked one looked more "loose" on the cut and I would say more "juicy".
We had breakfast cooked smoked, but just smoked is still in the refrigerator.
This is how it turned out boiled smoked
🔗

[11. Express dinner of potatoes and fish]

11. Express dinner of potatoes and fish


A large purchase of products was planned today. But as sometimes happens, everything changed at the last minute.

Therefore, on the go, we scrape along the bottom of the barrel and quickly cook from what is ...

Found a piece of fish, a large onion, potatoes, some milk and a piece of butter. We clean fish, potatoes and onions.

Cut the onion in half rings and put it on the bottom of the pan (without a heater), then potatoes in pieces + salt and spices, on top of the pieces of fish. Pour 1 multifunctional glass of milk and put small pieces of butter on top.

Soup / Stew mode 30 minutes under pressure.

... and that's it, free ...

Of course, the dish turned out to be not festive, but quite tasty and aromatic dinner.

Lyus, we have a fish day today, but I smoked salmon "hot smoked" ha. But there is no photo, while I was sitting at the parent meeting and listening to about what kind of genius children I have, these very genius dates headed by dad and Masem, they all took

Salted salmon tails, I will do it on "cold smoking"

I put potatoes with meat on the "Soup / Stew" program for 99 minutes. The fact is that I flooded everything with cold water. Or too much time?

I put potatoes with meat on the "Soup / Stew" program for 99 minutes. The fact is that I flooded everything with cold water. Or too much time?

Too much in my opinion ...

[Luysia]

In my opinion, too much ...

Luysia, Thank you! I'll let you cook for an hour and turn it off.

P.S. I remembered that the meat was frozen at first and left the time for 99 minutes, especially since the pan was almost full. It turned out very tasty, although 90 minutes was enough. Unfortunately, I can't post a photo.

I put potatoes with meat on the "Soup / Stew" program for 99 minutes. The fact is that I flooded everything with cold water. Or too much time?

I bet 35-40 (I don't remember exactly)

Here's a biscuit turned out

[Dopleta indoor smokehouse]

Good day everyone!
I decided to share my problem with you. At your forum, I sat in the bushes for a long time, I know all your NIKIs, but due to lack of time I still could not get into communication. I constantly copied your gorgeous recipes and cooked them according to them. Stumbled upon Dopleta indoor smokehouse and lost peace, and when I saw the information on the Brand 6060 pressure cooker and completely insomnia, I really wanted her. Immediately registered on the Brand website and subscribed to the newsletter about the receipt of her, dear, on sale. In the first days I made an order and paid. Previously, I found out from the manager the possibility of EMS delivery by mail and its cost and also went to such costs. The fact is that I am from Ussuriisk, someone does not even know where this city is located, and this is 9000 km from Moscow, on the very edge of Russia. We receive mail for at least 3 weeks, and in the winter and before the New Year ……… .. I subscribe almost all the equipment from Moscow, they don’t bring it to us, and I always pay for the delivery by EMS or the company with which this or that organization works. Once I paid for a simple postal delivery and received spare parts from a multicooker, since then advertising about the advantages of the Russian Post has terrified me.
Imagine my state when, after my reminder, a week after payment, I receive a letter from the manager that my smokehouse was sent by simple mail and offer to write a statement about the return of the overpaid amount for delivery. There was not even a simple excuse.
I wrote to Elena Br in a personal message, suggested, as serious organizations do, to recall the parcel sent by ordinary mail, especially since it was still in Moscow, and send me, according to my order, EMS by mail. To Elena's credit, she apologized to me, thank you, but did not offer any other options, but wished to believe that "Everything will be all right and the Russian post will be treated differently." And she even promised that if something happens to the smokehouse, they will send me another one. But that doesn't make it easier for me.
I read here that even girls from Ukraine have already received their smokers and diligently copied all messages with recipes, dreamed of making her family happy for the New Year.
The second day, everything falls out of hand ……… ..
Girls and boys, everyone, I'm sorry if something goes wrong, it was the pain of my soul that was not smoked …… ..
Dopplet-You are lovely, your recipes are incomparable. SchuMakher-from Your his I can't tear myself away from the lard you cooked. Huge hello to everyone from the Far East itself

[Dopplet]

Dopplet-You are lovely, your recipes are incomparable. SchuMakher-from Your his I can't tear myself away from the lard you cooked. Huge hello to everyone from the Far East itself

Thank you, Evgeniya ! Well, what to do - let's hope everything will be all right. Everyone has come across the "shoals" of our mail, but we will not cry ahead of time, especially since ElenaBr has given you so much hope. We tune in and meditate - everything will be fine! Mine flew out of America, and is alive and well. Good luck!

As the saying goes: "Hope for the best, prepare for the worst." My parcel was sent on December 7, the deadline for delivery to our city is 6 days. I was already getting ready to receive it in the coming days, and today I read on the mail site - "December 14 - sorting - Moscow Asc Parcel Shop", the parcel is still dangling in Moscow. But I only need to be offended by myself, I chose the delivery method myself (it is called saved). Be patient and don't be nervous. Everything will be fine.

[Evgeniya]

I also tried this device, having received it on December 10!
From a positive, outwardly I really liked him, cute!
The instruction is available, the menu interface is intuitive, the colorful recipe book.
Of the moments that somewhat darkened the impression
1) there is a backlash of the cover - in the "closed" position, the cover moves, which is alarming for a device operating under pressure
2) after the first use, it was not possible to wash the sawdust container with any means (including aggressive chemistry)), so it will be terribly smoky
3) the quality of the steel is also so-so - after the first use, the color of the metal has changed on the inside of the lid
However, in general, the saucepan pleased. I do not plan to use it for other than smoking purposes, but I am still happy with smoking, although I did quite a bit.
Smoked homemade sausage and pork. Both turned out very tasty. The aroma is really completely different from the purchased products - it smells of smoke and fire!
The smell of smoke in the kitchen (I also have no doors) and in the apartment was completely absent. Only after opening the lid did a smell appear, namely a smell, and not smoke or soot!
As an alternative to a summer cottage smokehouse, the device suits me very well during the "off-season" season!

Evgeniya, of course, I live incomparably closer to Moscow than you, but still almost 2000 km away .. Very often I buy on the Internet with mail delivery (not only EMC). For many, many years, once there was a battle, and even then the company paid for everything!
They also sent me the smokehouse by Russian post, I want to say that it is packed quite well: the box, inside which there is another "native" box, the saucepan itself in foam seals, does not move around the box! So let's hope everything goes well!

[Evga]

Evga, do not worry, PR already delivered electronics to me, with normal packaging they could not destroy by the way there were also complaints on EMS, they brought a model to a friend in the form of plastic waste.

1) there is a backlash of the cover - in the "closed" position, the cover moves, which is alarming for a device operating under pressure
2) after the first use, it was not possible to wash the sawdust container with any means (including aggressive chemistry)), so it will be terribly smoky
3) the quality of the steel is also so-so - after the first use, the color of the metal changed on the inside of the lid

As an alternative to a summer cottage smokehouse, the device suits me very well during the "off-season" season!

T. Besya, everything is in order with your smokehouse!
1) There should be some play in a cold saucepan. It surprises me that someone does not have it. In all my pressure cookers, it is present and disappears only when heated.
2) Why scrub it to shine? Do you scrub a street smokehouse too? This is his normal state, because resin burns there. Well, if it is absolutely necessary, then you can, as I once did, use phosphoric acid for this purpose - everything is gone. Until the next smoking. So I don't see the point in this.
3) And this is not a disadvantage, but a peculiarity of smoking. The steel there is the same as in other pressure cookers, but the smoking process takes place only in this one.

So rejoice and enjoy!

[Evga,]

Mine flew out of America, and is alive and well. Good luck!

Thank you, my slow cooker also came from Korea through Moscow (this is how our EMS mail works), I had to learn the Korean language in order to talk with her on equal terms

Evga, dont be upset! More than two weeks before the New Year, your package will reach the Far East itself!

Oh, your words yes ........in your ears, thanks

Evgeniya, of course, I live incomparably closer to Moscow than you, but still almost 2000 km away .. Very often I buy on the Internet with mail delivery (not only EMC). For many, many years, once there was a battle, and even then the company paid for everything!
They also sent me the smokehouse by Russian post, I want to say that it is packed quite well: the box, inside which there is another "native" box, the saucepan itself in foam seals, does not move around the box! So let's hope everything goes well!

Be patient and don't be nervous. Everything will be fine.

Girls, thank you all very much for your support.
It's a shame that everything seems to have been foreseen so that the parcel arrives on time and without losses, but by mistake (as they wrote to me) I now have to worry about the driver, and this does not add to the reputation of the company

[12. Bacon - cold smoked (take two)]

12. Bacon - cold smoked (take two)



Here's another warm one. Everything is the same as last time, but without the spices coloring the fat.

Cold smoking mode 60 minutes. Chips - a fruity mix with the addition of oak chips and a pinch of black tea.

[Bacon - cold smoked (take two)]

Bacon - cold smoked (take two)

The barrel is slightly browned. This, apparently, was lying next to the heating element ...

Yes, I pushed it as much as possible, but the piece was large, and I didn't want to cut it.

Was he alone? Maybe it's better then to put it higher ... well, so as not to blush ... By the way, I noticed that even if the grate is on the third level, the bottom turns red on cold smoking, if you put it directly above the heating element, and if a little to the side, then no.