Electric smokehouse-pressure cooker Brand 6060

I have a slight sip during cooking.
And my ring is cold and loose.
Can you cool the lid and ring under cold water?
Appreciating a bite hotzza, it would be necessary to put a kuru

I have a slight sip during cooking.
And my ring is cold and loose.
Can you cool the lid and ring under cold water?
Appreciating a bite hotzza, it would be necessary to put a kuru

I put up with a little hiss, but I looked where and then I looked at the ring
strangely the ring should be heating too, :)
I was studying

[Arka]

Arka, tell me - do you have a silicone seal much larger in diameter than the metal ring under which it is set? If so, like Mistletoe, then you need to change! If not, boil it for about 20 minutes and refuel again. Look what will happen.

Can you cool the lid and ring under cold water?

Yes you can!

Yes, my cold silicone ring is larger in diameter than the metal holder, so it doesn't hold tight.
I realized that you only need to change the ring, right?

Yes, my cold ring is larger in diameter than the metal holder, so it doesn't hold tight.
I realized that you only need to change the ring, right?

Can I have a photo of the inserted ring?

Now the chicken will be finished, we will taste it, and then I will go to study the ring. I'll post a photo, I'll tell you how I fought.

the ring, let's see how you insert, then the doctors will say))))))

Yes, my cold silicone ring is larger in diameter than the metal holder,

That's exactly what it was with Mistletoe The ring did not fit completely under the holder. I changed it - and everything is in order!

Doblet, People's Commissar, my ring is being adjusted, there is just a gap.
I'll tell you how I smoked the kuru. I decided not to pour out my "lemon soup" completely, so I scooped up the water until the center of the bottom was poured. She put the pickled chicken on, touched the ring, moved it, closed the lid. I decided to make sure that the lid does not let through. I turned on "Soup", after a couple of minutes the steam from under the lid was etched. I opened the lid, wiggled the ring, closed it again, started the Soup again. Steam went on. I turned the lid, moved it back and forth without removing it, screwed it up again, started the Soup. The couple were gone. She turned it off, and then according to the Doplet method: first, cold smoking for 15 minutes, then 20 minutes hot. Doblet, tomorrow I'll bring the photos to you.
The chicken smelled amazing! But who am I telling this to ?!
The only moment, we do not like soft skin, but it was not a surprise, I had already warmed up the grill by that time, the chicken turned brown very quickly, 2 minutes on each side is enough.
What a thrill it was! The chicken seems to have gotten to the table from the grill! .. Let's start a cold one for breakfast. In scribbled! I even forgot to stick emoticons

Well, congratulations - all's well that ends well! A little backlash is normal! And the poisoning stopped when the ring warmed up. But still, if the next time it will be like this, you boil it, it will be better.

That's what I really miss in the smokehouse, it's the grill-heating element built into the lid so that you can brown the crust
Maybe in the next model? ..
Huh, Brand?

[Arka]

Good day.
Arka, the O-ring should not fit snugly on the metal rim. But it should fit perfectly against the lid.

As for the weak hiss from the hole in the cover (pressure indicator), then it (hiss) is allowed. After washing the lid, condensation or water droplets get into the hole and "bearing" occurs.

And if you need a golden brown crust, I recommend frying the product on the Fry mode before smoking.

The ring in the lid is simply a holder for the self-sealing silicone gasket, and in the cold state, the gasket fits freely behind the ring with some clearance. Before closing the bowl with a lid, you need to visually follow the position of the gasket around the entire perimeter, and it is better to slide it along the gasket, pressing it against the lid. Why is the gasket self-sealing: The gasket is V-shaped. The steam presses on the "petals" (sections) and presses the gasket against the lid and the bowl, the higher the pressure, the more such gasket is pressed against the parts to be connected (lid - bowl), in our case sealing the bowl. The petals move apart, lifting the cover. It is normal for the lid to backlash and then lift it up when pressure builds up.

Please tell me where in the Volga region you can buy a pressure cooker-smokehouse and what is the price? : rose: The first page does not say about baking.

Yulmart has
for the first price column 6690 rubles, for the second 6060 rubles. The second price column will be if registered with a code. _{if necessary, I can give the code}

Let's. Waiting

type in the search engine the phrase -electric smokehouse-pressure cooker Brand 6060 buy-you will be given the addresses of stores where you can buy it on the nearest Internet or just stores in your region ... for example, I live in the Leningrad region ... when I enter it into a search engine .. first of all .. show St. Petersburg stores ...

Hello, today I smoked cold smoked mackerel as in the recipe, but not trout but mackerel. For some reason it turned out like hot smoking. What did you do wrong ??

I got cold smoking when the fish was frozen, that is, the fish should be salted and dried for at least a day, smoked on the cold. for about 7-10 minutes, then take out the fish and let it cool down, then smoke it so many times so that the result will satisfy you.

Hello, today I smoked cold smoked mackerel as in the recipe, but not trout but mackerel. For some reason it turned out like hot smoking. What did you do wrong ??

It is necessary to place the fish so that it is not over the additional heating element and as high as possible on the grill (these recommendations will be in the instructions for the next batch).

Apple-carrot cupcake

And I, and I, and I smoke golden trout

And my lid still lets through on cold smoking, although I changed the ring

And I, and I, and I smoke golden trout

And my lid still lets through on cold smoking, although I changed the ring

In this case, I recommend boiling the O-ring. It will become softer and more tightly pressed against the bowl.

Girls, did anyone smoke the knuckle?

Girls, did anyone smoke the knuckle?

Lucy recently, look at her recipes, I'm just already at the door - I'm running after the deep fryer)))

[Song*]

Song*, maybe these will be useful to you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0

And I also have a knuckle planned. I will make it in beer

Yesterday I smoked a knuckle, but not whole, but the so-called "Pirogov cuts" (transverse cut) ... Marinated with dry marinade for 2 hours, hot smoking for 50 minutes. They say it's delicious ... There are no photos, but if necessary, they will be

So, let’s advise me how to do it, and I’ll bring foty to fast.
I plan to first boil it in beer and salt in the smokehouse without marinating. This is how long and how to choose a program
And then I will salt the excess liquid and start hot smoking. Or cold? or combined? It's also interesting what is better and for how long.
And then I'll shave off the crust

So, let’s advise me how to do it, and I’ll bring foty to fast.
I plan to first boil it in beer and salt in the smokehouse without marinating.This is how long and how to choose a program

the main thing is not to choose "frying", except for smoking, we have one program "Soup / stewing"

and beer under pressure will not turn into "Buratino", well, or will it behave somehow indecently?

and beer under pressure will not turn into "Buratino", well, or will it behave somehow indecently?

haven't tried it in pressurized beer.

the main thing is not to choose "frying"

And why did the frying not please you?

Orange cupcake

I want to ask you:
put 2 salted mackerels on the HC for 99 minutes
I didn't put too much wood chips
as a result, my mackerel still warmed up and boiled
combined mode did not include
can the unit warmed up due to the included smoking element?
I really want to make cold smoked products

Sorry if there was a similar question already.

Regina all the recipes are laid out on the first page of the topic - look .. but as I understand it .. well, the product of purely cold smoking will not work .. well, look anyway .. the girls share

I want to ask you:
put 2 salted mackerels on the HC for 99 minutes
I didn't put too much wood chips
as a result, my mackerel still warmed up and boiled
combined mode did not include
can the unit warmed up due to the included smoking element?
I really want to make cold smoked products
Sorry if there was a similar question already.

For cold smoking, the smoke must be cold. To do this, the source of heating chips for the appearance of smoke must be located from the smoked object at a distance sufficient to cool the smoke ... Here, not only the smoke is not cold, but also the heat source is literally next to the product ...
So HK in its pure form will not work ...

I'll see, thanks.
and I already bought the guts for the sausage

I'll see, thanks.
and I already bought the guts for the sausage

And in what form is the gut sold and where? What's the price?
At least roughly know where and what she is?

I bought the gut in the "4 seasons" supermarket, there is 10 meters for 140-00.

And in what form is the gut sold and where? What's the price?
At least roughly know where and what she is?

You can buy from us at the bazaar in the meat rows. I do like this.

And in what form is the gut sold and where? What's the price?
At least roughly know where and what she is?

in our area, a man sells meat (he has a website on the internet, I don’t know the address, can I write?), and so he has a guts-50 rubles a meter

Thank you. What a friendly forum !!!
I will ask at the bazaar and at the meat processing plant.

Can you please tell me, and how to choose spices for sausages or are there ready-made ones?

I will grind: black pepper, coriander, mustard, nutmeg and some cinnamon.
I made a large piece of brisket. Smoked and cooked in 99 minutes. Smells like regular smoked pork ribs.
Now I will try - 10 minutes and stop until the heating process starts.

Thank you, but where else can you see sets of mixtures of different components? I didn't find something on the first page, as well as the mixture for smoking.

Thank you, but where else can you see sets of mixtures of different components? I didn't find something on the first page, as well as the mixture for smoking.

I use Amin for meat and sausages with the following spices: "Seasoning complex mixture for meat 1 (fresh)" company - "maitrefoods" production Russia GOST R ISO 22000-2007 (iso 22000: 2005) I add 1 teaspoon to 1 teaspoon kg of meat, it is written that it prevents sausage and butulism from spoiling, unfortunately you do not have it written where YOU are from! and it is very difficult to give advice

[Regina]

ReginaIn order to obtain a finished product close to cold smoking, it is recommended to dry enough after pickling (2 days) in a suspended state and smoke on a cold one for 10 minutes, followed by cooling the smokehouse and the contents in it several times.And if immediately for a long time, then the heat of the pin and the released juice is enough to arrange inside the smokehouse, if not a sauna, then a steam room for sure.

[Regina]

ReginaIn order to obtain a finished product close to cold smoking, it is recommended to dry enough after pickling (2 days) in a suspended state and smoke on a cold one for 10 minutes, followed by cooling the smokehouse and the contents in it several times. And if immediately for a long time, then the heat of the pin and the released juice is enough to arrange inside the smokehouse, if not a sauna, then a steam room for sure.

DO YOU PUT A CHIP EVERY TIME?

So I'll do it - 10 minutes each and stretch it out for several days, with airing.
Chips, of course, it is better to little by little and add a new one every time. It is a pity that now they stopped selling cartilage stew. I really want to make smoked pork ribs, boil and eat them.

And in what form is the gut sold and where? What's the price?
At least roughly know where and what she is?

instead of the intestine, you can use the casing for cooking sausages on the white-sided site. rf go to the smoking section there you will see this shell, there is also a video on how to use it. Very comfortably
PY. SY. there is also a net for smoking, the same is convenient if you make a roll. I bought myself such a long time ago and I like using these bells and whistles, so I recommend

instead of the intestine, you can use the casing for cooking sausages

That's just a natural question arises, from what chemistry it is made.
It may be better to spend a little time searching and ordering, and then please
their environmentally friendly product.