Electric smokehouse-pressure cooker Brand 6060

Good day! It's been a week in my smokehouse, yesterday I noticed that the cup with chips has stopped heating up, it's very sad ... This is probably a marriage?

I had the same initially. If it is possible to exchange, it is better to change.
We had to replace the additional heating element (pin). Since they changed it themselves, after the replacement they opened the non-working one, it turned out that during the assembly the Chinese made and connected only one wire, the second was cut off to the very root and there was no way to connect. You, probably, also have something clever.

I indulged myself here a couple of times in different pressure cookers:



Brisket brutal

Darling appreciated perfectly.

In the "technopark" without any problems, they exchanged a smokehouse for me: girl_dance: now I'm sitting waiting for something to be marinated to check it on modes.

Hello everyone! I report, we exchanged today at the Globe without any problems. The red marks in this pan match, the pin heats up quickly, let's see how long this instance lasts

Here! Smoked chicken legs and mushrooms in a combined way. The meat was marinated in adjika, soy sauce, lemon and spices, mushrooms with mayonnaise and garlic. I smoked on such a mixture (fresh apple, drying apple, mustard seeds, alder chips) the mixture just a little bit. The unit worked as expected. But I only tried smoking.

Girls, hello! I read the topics with your participation about the smokehouse on Brand's website and on I hope I will master this Temko too.
I recently got a multicooker, not Brand. At first I was upset because I was buying, I thought I would save time, in fact I cook faster on the stove if something is not intricate - that is, a dish for every day ... Now I am not upset because I am afraid of pressure cookers, but in my plans all the same this purchase is.
So I sit and read ...
I decided to take something from Brand. Please advise what to take a pressure cooker or just a pressure cooker? I read yesterday about a new model that will be in June - there are a couple of questions - redirect me there please, otherwise I lost Temka ...
In general, I choose between the smokehouse and the new model of the 6051 pressure cooker.

6051

And how to advise here? These are fundamentally different devices. You yourself need to decide what is more important to you

I already tried steaming, stewed meatballs yesterday, and today smoked chicken balyk cold, set it to cool, I can't even imagine how it tasted

I already tried steaming, stewed meatballs yesterday, and today smoked chicken balyk cold, set it to cool, I can't even imagine how it tasted

Well, here again I missed something ... I always thought that balyk ... only from fish happens .. poke me into Temka .. where from something else (except fish) they cook balyk ..

I do it very often, because my husband likes it, I found it on 7say, I don't know, maybe there is one here, I'm new on this forum, I haven't read the recipes yet. She took the breast, carefully separated the fillets. I mixed a cup of rock salt, a pinch of pepper, adjika, granulated garlic, Art. l soy sauce, in general, my favorite seasonings, and 50 grams of vodka there, smeared the breasts with this gruel and put it in the refrigerator, I stood the meat for a day, took it out in the morning, washed it well under cold water, wiped it dry, wrapped one file in a cotton cloth and back to cold for 12 hours, then you can eat, and decided to try to smoke the second filechka, but soaked it more from salt, wiped it off and put it on cold smoking for 35 minutes. already ate, with bread and butter, slightly salty around the edges.I have not yet read whether it is possible to insert recipes from other forums here, if I can find the exact recipe.

this is not the first time you do it? like? just if there was a domestic chicken ..

I did it many times, it turns out not at all raw, if you add more wine there, then the color will be pink, like that of a fish. I think if it's scary, but you need to smoke it, I read a recipe here about cold smoked breast in the recipes, just smoke not for an hour, but for 30 minutes, and then it is better to soak it, otherwise it will be salty. in general it is necessary to experiment.

I also salt breasts and chicken and turkey so often. To beer - mmm!

I also salt breasts and chicken and turkey so often. To beer - mmm!

And here I managed to make pork ribs ... just in time for beer, except perhaps ... I soaked them in salt solution, I did this a thousand times for a pressure cooker, and everything was fine, but here - solid salt! I did not take into account the fact that in the pressure cooker they still give part of the salt to the resulting broth, and in the smokehouse the salt, on the contrary, is concentrated due to the shrinkage of the product. In short, beer ribs are available, but bad luck - we don't drink beer ...

Hello everyone, I ask you to accept me into your friendly community, I have been sitting for a long time and watching your communication and now I have made up my mind.
And right away with the problem, my favorite smokehouse behaves very well. strange on hot smoking. Yesterday I laid everything down, poured wood chips, poured 100 ml of water. I turned on hot smoking for 10 minutes, I'm sitting waiting for the coveted peak. peak. 10 9,8,7,6,5,4 but no error E2 I decided to try again and again the same thing, and all other modes are fine, even combi. Please give a seat, maybe someone knows what it is. Well, I'm very attached to her and I don't want the service.

Girls, and I'm still sitting and watching the news about the new smokehouse. Like at the end of March they promised to tell? Or something I misunderstood? Can you run faster to Yulmart?

Girls, and I'm still sitting and watching the news about the new smokehouse. Like at the end of March they promised to tell? Or something I misunderstood? Can you run faster to Yulmart?

So stop, what kind of new smokehouse ??? otherwise I ordered 6060 for myself in Yulmart ...
Now I'm thinking - we can be in vain

And another question: does the 6060 come with two bowls at once or with only one pin?

On the one hand, of course.

add something to the fire .... "cake" -



knuckle -

Yes, no, it seems there is an extra available. bowl to 6060, the price is true 1640r. like? Or what am I confusing, with joy then?

Yes, I say that this is a bowl with a heating element for smoking (that's why it's expensive), but you need a regular one like in multicooker, it costs 900-990 rubles

Yes, no, there seems to be an extra available. bowl to 6060, the price is true 1640r. like? Or what am I confusing, with joy then?

This is a bowl-smokehouse .. that's why I say .. don't mix it up .. an ordinary one is not worth more than a thousand ..

Girls, don't swear. : rose: I didn't look at the picture, it really is with a pin. I'll wait for my smoker. : girl_in_dreams: Tell me, pliz, I don't have chips yet, but did anyone smoke on raspberry branches?

Girls, don't swear. : rose: I didn't look at the picture, it really is with a pin. I will wait for my smoker. : girl_in_dreams: Tell me, pliz, I don't have chips yet, but did anyone smoke on raspberry branches?

everyone smokes differently .. they even come up with their own mixtures ... in my opinion, somewhere at the beginning of the topic .. laid out a lot of recipes ..

Girls, don't swear. : rose: I didn't look at the picture, it really is with a pin. I'll wait for my smoker. : girl_in_dreams: Tell me, pliz, I don't have chips yet, but did anyone smoke on raspberry branches?

I've tried it. Added a fresh apple. Fine. Cora did a little skinning, really.

And here in the garden center Auchan I saw heaps of different chips, including fruit ones, in the section of smokers, and at a SOUCHEN humane price.

I won't have a problem with wood chips, a dacha with a garden, and the forest is nearby in case of emergency. And I saw a lot of wood chips in stores next to barbecue goods.

, and the forest is nearby in case of emergency.

Do not use conifers, they will not do!

Hello everyone, I ask you to accept me into your friendly community, I have been sitting for a long time and watching your communication and now I have made up my mind.
And immediately with the problem, my favorite smokehouse behaves very well. strange in hot smoking. Yesterday I laid everything down, poured wood chips, poured 100 ml of water. I turned on hot smoking for 10 minutes, I'm sitting waiting for the coveted peak. peak. 10 9,8,7,6,5,4 but no error E2 I decided to try again and again the same thing, and all other modes are fine, even combi. Please give a seat, maybe someone knows what it is. Well, I'm very attached to her and I don't want the service.

Good day.
Without a wizard, it is difficult to identify the cause of this error in only one mode. I don't think the renovation will take long. It is necessary to check the temperature sensor circuit and the sensor itself.
The address of the SC closest to you can be found on the website of our company.

Valyush, if you find wood chips on the way somewhere, then take it on me, okay?
Look at the bowl, and it turns out to be so difficult to push it inside and not break anything!

I ordered 4 types of wood chips at OZONE, while there is a 500 gram bag and is inexpensive

Good evening! We got a smokehouse the other day. We were very pleasantly surprised when they saw an additional silicone gasket in the kit, the problem of finding a spare one disappeared. So far, everything is fine. Only now the question arose: in the "soup / stewing" mode, clicks occur (the sound is the same as when you press the "start" button) only not once, but multiple (approximately 3-5 clicks in a second), and so on for cooking the dish once 2-3 happens. I suppose that the clicks should be when switching programs (this relyushka works), but one-time. This was not observed on other programs. Tell me, does everyone have this or just us?

Yesterday I managed 4600 in Yulmart ... you can buy wood chips at the Perekrestok in the dacha department, and in Moscow there are a lot of apple trees, rowan trees and cherries.

oh, so I managed to order myself yesterday before 23.00. the truth is already denied free shipping!
Here we have to go to pick up!
it was a sin not to take at such a price! I will pay off with a credit card, and then it will be clear what and how.

girls, what should I pay attention to when receiving? otherwise I didn't even twirl the smokehouse in my hands.
and there are no chips to it? need to look somewhere? Is it possible to cook something without chips? and what to start with?

first check how the ring fits .. and the additional one (they now have to provide it) also check how it fits

Hurrah! A beautiful smoker arrived yesterday. Face control passed at 5, looked and probed everywhere and everywhere, all that remained was to kiss, but she resisted. * JOKINGLY * Smoked kupaty last night, delicious. Today I tried combined smoking on mackerel, the flight is normal: nyam: True, there was smoke from under the lid, but I probably didn’t see it behind the ring. Tomorrow we'll see how it will behave, the ring is tucked in.

A lot of smoked with damage in the bowl. I also bought a month ago, took it myself from the point of issue, like I looked at everything there and did not see it. Houses have already found a scratch on the side wall, and now several small ones have appeared. What is their coverage? Well, okay, I just smoke, and in the end it will be possible to order a bowl with a pin. And just to cook - my two multis do well.

Well, they brought it to me ... But I don't have chips, but can birch coal somehow be adapted there or is it completely impossible?

How can I replace the chip?

Are there any apples? You can use an apple. Shells from nuts.
Yes, I didn’t congratulate you ... Congratulations on the smoker !!!

Thank you, Mannochka!
I have walnuts, you can pick up the shells))) but how many of them do you need then? And what kind of apple, can you be fresh? I still have dried figs ...
And coal is not allowed, right?

[Vei, tatjanka]

Girls, Vei, tatjanka, congratulations on your purchase! Delicious smoked products, fragrant wood chips! Let the smokehouse always delight you with goodies!
With its appearance, I have smoked chickens, fish, meat, bacon ... only of my own production!

And coal is not allowed, right?

Are you sure about the composition of this coal? I wouldn't risk it. You can take partitions from walnuts. And the apple ... well, a couple of slices ...

Are you sure about the composition of this coal? I wouldn't risk it. You can take partitions from walnuts. And the apple ... well, a couple of slices ...

That is, the shells themselves are not allowed, but only the partitions? This is how much to pick them, then ???

[Veechka]

Veechka, so it is necessary just a little ... 1-2 teaspoons. The shells themselves, it seems to me, will not smolder as the partitions.

Well, they brought it to me ... But I don't have chips, but can birch coal somehow be adapted there or is it completely impossible?

How can I replace the chip?

Hurrah! Congratulations! How is the quality?
And on the street from a twig to cut a teaspoon, eh? Put dried berries, juniper, for example, tea leaves ... apples again

[Vei]

VeiEchka, with a smoker for you! The fish can be smoked on a mixture of rice-sugar-cinnamon-black tea (I put a circle of fresh apple on the bottom of the chip cup, and the mixture on top). The chicken, except for walnuts (partitions), was smoked on a fresh apple, on dried fruits (dried apricots, apples). Well, from the dacha they brought twigs of cherries, apple trees. And I have not yet bought wood chips from us in Minsk. Now, on the advice of experienced people, on occasion, I go to Rybolov-Hunter stores, so far to no avail. But I've already smoked ... a lot of things. I think what else ...

Girls, I just bought pork ribs, such meat, low-fat. And also chicken sausages, like kupat, only thin.

Now I'm thinking where to start and how best to cook!

And how long do you need to bake on a hot smoke?

[Vei]

VeiEchka, with a smoker for you! The fish can be smoked on a mixture of rice-sugar-cinnamon-black tea (I put a circle of fresh apple on the bottom of the chip cup, and the mixture on top). The chicken, except for walnuts (partitions), was smoked on a fresh apple, on dried fruits (dried apricots, apples). Well, from the dacha they brought twigs of cherries, apple trees. And I have not yet bought wood chips from us in Minsk. Now, on the advice of experienced people, on occasion, I go to Rybolov-Hunter stores, so far to no avail. But I've already smoked ... a lot of things. I think what else ...

If you can smoke on rice, maybe then on oatmeal? What is good for ribs made from scrap materials?

Smoky people take the salad "MIMOSA" with smoked trout! 🔗
5 hard boiled eggs
100 cheese (like Pashekhonsky, Gollansky)
hot smoked trout quarter (fish 2.5 kg)
bow - anyone you like
mayonnaise
1) Grate the protein on a coarse grater
2) slightly smear with mayonnaise (I just "sprinkled" from the pack)
3) crumble the smoked fish (smoked the fish in a Brand 6060 smokehouse for 20 minutes on hot smoking. The fish was not completely thawed !!! if you take chilled, then reduce the smoking time to 15 minutes)
4) mayonnaise also "sprinkle"
5) grate cheese on a fine grater
6) the very last layer of finely grated yolks
Classic salad "Mimosa" only I replaced canned pink salmon with smoked trout! The salad is very tasty with a subtle smoked aroma.

have you bought for a long time?

I bought it in February. I was very worried while waiting - I knew about the bowls. But I was lucky - they brought absolutely normal, well, after a very close examination, I found only a couple of tiny scratches. Now I already have one such normal scratch on the bottom - and in fact there was only once a grill without a shoe. Since then, a leg from the bottom steamer has been adapted.

If you can smoke on rice, maybe then on oatmeal? What is good for ribs made from scrap materials?

I probably would have tried it on an apple with a nutshell. Well, maybe I threw one or two juniper berries ... a bit of dried garlic (quite a bit and closer to the apple).

Smokers!

Great treatment! I would also add - with "brand" and smokers

Please tell a beginner with a "brand" and former smoker
The first time I made hot smoked ribs. Of the spices, only salt and pepper. Alder chips. Time from instruction is 50 minutes. It turned out delicious, but ... either I'm picking on, or the taste is still specific, a little not smoked, if I may say so, or another smoked .. In general, not the same as used to.
Or I did something wrong when smoking ..
Here is a piece of Ukrainian bacon, I also want to smoke it, just tell me how best - hot or cold smoking, what spices. Thank you

Please tell a beginner with a "brand" and former smoker

Here you need to choose a smoking method to suit your taste ...
... You can (and for meat too) first start the cold smoking mode for a maximum of 10 minutes ...
... You can moisten the chips a little ...
... You can choose different additives to the chips to taste ...
... You can drop a little good brandy on the chips ...
...
Z. Y.
It is also very important how you prepare the product for smoking ... just salt or pick up spices and what ..., or marinate ..., or soak in brine ...

In general, you have an extensive choice. Try it. Search. Be creative.

Be careful with soaking in brine, just above I wrote about my disastrous experience - it turned out very salty!