Electric smokehouse-pressure cooker Brand 6060

well, it seems that you can fry something by covering the pressure cooker by adapting another lid for this .. it seemed to be written .. but to adapt it as a multicooker ... .. probably all the same cartoon is something else though .. if in manual mode .. ...

Cooking in the smokehouse with the valve open (the weight removed) is the same as in any pressure cooker without it. That is, steam will be released from the hole by a jet, and no pressure will be created inside. But it must be borne in mind that the smokehouse does not have the same number of programs as in the multicooker.

I am already afraid to write about the work of my copy of the smokehouse, so as not to displease Denis Br. Today, when boiling milk porridge, which I had done more than once, after the START, boiling sounds were heard, steam poured out from under the lid for some unknown reason for 10 minutes. As a result, the porridge turned out to be too thick and fried. Today, for the first time in more than six months, there was water in the condensate trap, on the site around the lid too. I cooked soup for dinner without any unplanned incidents.

[Evgeniya]

Evgeniya, but could you just not close the lid tightly? The sealant, maybe, somewhere did not stand up evenly, so the steam went through the lid, as a result, the porridge overheated (a set of pressure requires an increase in temperature).

Cooking in the smokehouse with the valve open (the weight removed) is the same as in any pressure cooker without it. That is, steam will be released from the hole by a jet, and no pressure will be created inside. But it must be borne in mind that the smokehouse does not have the same number of programs as in the multicooker.

So it still works like a cartoon
Probably, if you know the approximate cooking time, then you do not need a large number of programs. And the lid can be opened at any time and you can see at what stage of cooking the dish is. Many even make baked goods at 6060, although there is no such program

[finanna]

finanna, I already in this thread earlier said that without a weighting agent in the "Soup / Stew" mode, the temperature is about 115 ° C. It will boil a lot. I do not in any way detract from the capabilities of this smokehouse, but in the "Soup / Stew" mode without a weighting agent, it rather acts as a double boiler, rather than a multicooker. This is a pressure cooker smokehouse with the possibility of frying, steaming, baking, but it is still not a multicooker in its classical sense.

This is a pressure cooker smokehouse with the possibility of frying, steaming, baking, but it is still not a multicooker in its classical sense.

I fully agree that it will not replace a multicooker fully. But sometimes you can probably use it as a cartoon. And whoever has little space in the kitchen for pots, then 6060 is just right - it can almost everything
And tell me on which program to bake and how long

I bake on the "Soup / Stew" mode with a weighting agent, and the time depends on the moisture content and the volume of the dough. In my profile you can see baking recipes in Brand 6060.

I am already afraid to write about the work of my copy of the smokehouse, so as not to displease Denis Br. Today, when boiling milk porridge, which I had done more than once, after the START, boiling sounds were heard, steam poured out from under the lid for some unknown reason for 10 minutes. As a result, the porridge turned out to be too thick and fried. Today, for the first time in more than six months, there was water in the condensate trap, on the site around the lid too. I cooked soup for dinner without any unplanned incidents.

Good day.
Under no circumstances should steam escape from under the lid. The O-ring may have shifted while screwing on the cover.Hence the crispy porridge.
The O-ring must be located behind the metal rim. The central recessed part of the ring should be level with this rim. The cover must be closed so that the elastic does not move (do not press on the cover with force).
Here is the correct placement of the O-ring in the cover:

[finanna]

finanna, I already in this thread earlier said that without a weighting agent in the "Soup / Stew" mode, the temperature is about 115 ° C. It will boil a lot. I do not in any way detract from the capabilities of this smokehouse, but in the "Soup / Stew" mode without a weighting agent, it rather acts as a double boiler, rather than a multicooker. This is a pressure cooker smokehouse with the possibility of frying, steaming, baking, but it is still not a multicooker in its classical sense.

I was cooking the legs in orange juice and accidentally forgot about the weighting agent! There was not a lot of liquid and of course it boiled away through the open valve. It's good that I heard an unusual (or rather unplanned) sound in time - a constant hiss. In short, the legs were browned in one barrel on which they lay. It turns out without a weighting agent this is not quite a double boiler, but a stewing with "hot heat" Really universal pot!

Hurrah! Now I also became the happy owner of this miracle: girl_dance: Take into your ranks)) I read you for a week and tormented with a choice between 6051 and 6060, but still chose a smokehouse

Hurrah! Now I also became the happy owner of this miracle: girl_dance: Take into your ranks)) I read you for a week and tormented with a choice between 6051 and 6060, but still chose a smokehouse

Congratulations on your purchase !! I will also order soon!)) Have you bought an extra cup? Without sawdust stick

Yes, I immediately ordered an additional thicket, 2 rings and apple chips, the only thing I didn’t know was that the circles had to be ordered separately for the double boiler, but this is not scary, there is a separate double boiler, and I saw girls doing it on the grate. I have already brewed lemon water))

Yes, I immediately ordered an additional thicket, 2 rings and apple chips, the only thing I didn’t know was that the circles had to be ordered separately for the double boiler, but this is not scary, there is a separate double boiler, and I saw girls doing it on the grate. I have already brewed lemon water))

I'm already impatient to order too, but only after vacation now .. Have you been waiting by mail? What website did you order on?

I ordered it for the video brand, delivered it a day later, I already made baked milk, but I had to urgently leave, left it alone unattended, and everything came already ready and nothing happened))) I'm so happy, now I put the jelly and marinated the turkey))

Good day! Take to your warm company? I ordered myself a smokehouse for a stock for 4900. I hope everything in it will work as it should (holds a cross with his fingers so as not to jinx it). Such a discount is doubtful ... And I want to get rid of, as they say!
Now I can't wait! I have already read the entire forum and bought wood chips. There is little to do - wait!

The main thing is to check the bowls for chips and scratches. And it's just a miracle machine, it has already cooked baked milk and jellied meat, next in line is pickled turkey and oatmeal porridge)) I am very happy with my purchase

Good day! Take to your warm company? I ordered myself a smokehouse for a stock for 4900. I hope everything in it will work as it should (holds a cross with his fingers so as not to jinx it). Such a discount is doubtful ... And I want to get rid of, as they say!
Now I can't wait! I have already read the entire forum and bought wood chips. There is little to do - wait!

let's keep our fists!
do not worry! I also took mine for a stock, for 4640r. in Yulmart on April 2, etc., so she serves me faithfully!
waiting for your receipt!

She can do everything !!!! Cottage cheese casserole on proteins, the first time I do this, usually I put whole eggs and 2 tbsp. l. semolina, and here with proteins and cornstarch. 70 minutes on soup without a valve and everything is ready, my husband appreciated it, really liked it, did not wait until I pulled it out, got it straight from the thicket))

Girls, do you think there are many modes in it? And I quickly read the instructions and I didn’t come across infa about the postponement .. that is, I can't put the porridge in the evening so that it would be ready by morning? Or the same broth, so that in the morning to cook soup for dinner .. I am deciding on the question of buying a second multi (not having the first one yet) Maybe 6060 will replace the second one for me, and I don't need it ??

do you think there are many modes in it ??
Maybe 6060 will replace the second one for me?

I had 3 multicooker. I sold the outdated model, bought an updated one with a larger bowl volume and a larger number of functions.
I cook porridge for breakfast with a delayed start. Soups, carcass, fry, steam, bake pies, bread.
But in all 3 multicooker, my cooking scheme is about the same (the time differs, not the programs): Frying for 15-20 minutes (I fry or crust on meat or vegetables) Then either Baking (if I need less liquid, crispy crust), or stewing (if necessary with gravy, in sob. juice, etc.)
I cook everything with this algorithm: pilaf, fried meat, stew, fried stewed vegetables, etc.
The 6060 has these modes.
Baking - the girls have already proven many times - you can!
Steam cooking is 100 times more convenient - it will fit 4 times more on the wire shelf than on the steamer in a regular MV.
Moreover, 6060 - smokes!
In addition, 6060 cooks 2-3 times faster due to "cooking"
What other modes are needed? Most of them "echo" themselves, only they are called differently.

One drawback - the delayed start of 99 minutes - this is certainly not at all serious. (Manufacturers! Is a full-fledged scoreboard so much more expensive !? I think everyone present would have overpaid an extra thousand for a full-fledged delayed start!
But for a pressure cooker, this minus is not significant. It takes 10 minutes to cook porridge for breakfast. In the same way, in the evening I prepared everything, fell asleep in the bowl. I got up in the morning - I pressed start and went to do the morning procedures, everything returned is ready!
You can also have dinner when you come home from work. I downloaded everything in advance, and when I got home, I pressed "start" right from the doorway for 20-30 minutes, too, they don't make much of the weather. Matter of habit.

Previously, I thought that the first saucepan should be bought by MV, "cheated" with the modes and features, then to help myself and her buy SV.
Now that I've already used MB and saw 6060 .... I changed my mind. For a small family 6060 - behind the eyes. Well, here, of course, if you have a culinary vocation (after all, not everyone is given - nothing personal, just statistics)
IMHO take 6060, and if there is such a need, later take a cheap MV for a thousand for 3. Thank God now, thanks to fierce competition, the prices for CF have finally become adequate.
Good luck!

[grazhdanka,]

grazhdanka, I can't wait for my 6060 myself! I will make homemade sausage, shashlik mmmm ... In our family all meat eaters, I think the smoker will find new idols
By the way, if you take 6060 as the main one, take a removable bowl without a pin. And a marinator !!! This is the thing!
And since you came to the forum, cook 5-10 times strictly according to local recipes, the algorithm of your saucepan will become clear to you. And then ... the flight of imagination is endless!
Indeed, on a gas stove, confoka does not bother us with the presence of a "large" and "small" flame and EVERYTHING ... and no modes. But in the right hands you can cook ANYTHING. And with CF in this regard, it is much easier. Hands, body and mind (forgot to interfere! But won't it burn?) Can rest, the miracle saucepan does everything for us
Before buying, cooking after a hard day was always tense, when children were also hanging in bunches on the sides, and my husband was hungry and cold.After buying MV, I began to cook with reverent love (I threw everything into MV and forgot), Life was a success ... But when I will have 2 saucepans ...
________________________ ____
"I used to have one cow, but now that there are two of them, I will be twice as happy!" (C) Cat Matroskin

[grazhdanka,]

grazhdanka,
By the way, if you take 6060 as the main one, take a removable bowl without a pin. And a marinator !!! This is the thing!

________________________ ____
"I used to have one cow, but now that there are two of them, I will be twice as happy!" (C) Cat Matroskin

I will definitely buy a bowl without a pin !! And what kind of marinator? Is this what I think about? Which one should I buy separately?

[grazhdanka,]

grazhdanka, Vacuum marinator. It looks like a horizontal glass bulb on the base that twists it. It costs about 1000 rubles. For a couple of cycles in a vacuum, the meat is marinated in the same way as for several hours in the refrigerator. You can also do, for example, Korean salads, etc.
I have exhausted the limit (in addition to the marinator and 6060, something else stuck) So for now I will try without a replacement bowl. And in the future I will also buy it. After all, initially I wanted a pressure cooker, and the smoker accidentally caught my eye, but how lucky! As soon as I saw what MASTERPIECES they cook in it - not a minute
did not doubt - we must take! I've been waiting for a week. It should come now

[grazhdanka,]

grazhdanka, Vacuum marinator.

I’ll probably manage without a marinator so far I’ll probably rarely use it, only it will take up space .. I’ll better buy a little cartoon later .. and the meat is marinated well so

[grazhdanka,]

grazhdanka, Vacuum marinator. It looks like a horizontal glass bulb on the base that twists it. It costs about 1000 rubles. In a couple of cycles in a vacuum, the meat is marinated in the same way as in a few hours in the refrigerator. You can also do, for example, Korean salads, etc.
I have exhausted the limit (in addition to the marinator and 6060, something else stuck) So for now I will try without a replacement bowl. And in the future I will also buy it. After all, initially I wanted a pressure cooker, and the smoker accidentally caught my eye, but how lucky! As soon as I saw what MASTERPIECES they cook in it - not a minute
did not doubt - we must take! I've been waiting for a week. It should come now

In general, an extra bowl is more important than a marinator. And you also need to buy an additional ring. All the same, the ring is soaked in smoke irretrievably and it is better to cook with one ring and smoke with another.

Now the kit comes with two rings at once, we have already written about this.

Boiled condensed milk

Tell me where you can buy a replacement bowl and ring? At the very least, I found a bowl in several Internet stores, it remains only to compare prices. What is the correct name for the ring? Silicone pad or what? You can in a personal. Thank you in advance.

[Luysia,]

Luysia, Thank you. Written rings are out of stock. And I would like to order everything in one place in order to save on shipping. Now I know the name, I will continue to search

I will most likely manage without a marinator

And if you have vacuum containers, then there is no need for it at all.

[dopleta,]

dopleta, where have you been before? Today I felt it in the store - there is definitely no place for it in my kitchen. Probably I'll buy a couple of containers, and I'll give the marinator to someone as I usually do it =) it's good to be friends with me - I give away everything

One drawback - the delayed start of 99 minutes - this is certainly not at all serious. (Manufacturers! Is a full-fledged scoreboard so much more expensive !? I think everyone present would have overpaid an extra thousand for a full-fledged delayed start!

6060 is the first pressure cooker in Russia that can smoke. Initially, the device was positioned as a smokehouse, with additional functions of a pressure cooker. Therefore, the time, and the delay, and heating, were conceived as a "smokehouse"! The company has already taken into account this disadvantage, and amendments will be made to the development of the next model.

Girls! Tell me, for example, if you make a cold smoked fish, does it taste and look like in a store? Or not? I revised many recipes, but someone smoked the fish as hot, someone in the photo does not understand, and to taste, everything is described vaguely ..

No, as in a store you can't get cold smoked fish, it turns out closer to hot, because cold smoking is a more complex and lengthy process.The girls wrote if they smoke for 10 minutes and hang out to cool and ventilate, and then repeat the procedure again and again, it might work))) Something like this.

[dopleta,]

dopleta, where have you been before? Today I felt it in the store - there is definitely no place for it in my kitchen. Probably I'll buy a couple of containers, and I'll give the marinator to someone as I usually do it =) it's good to be friends with me - I give away everything

KavaLerik, I've written about it at least ten times in five years. And, although she herself has a marinator (even two), but more often I use containers.

Yesterday I brought a whole basket of peppers from the dacha and today I decided to process them. I don't feel like messing around with pots, and in our smokehouse I canned lecho and adjika at home. She cut all the products and put them in jars, closed them with lids. She put a towel on the bottom, put the jars and poured hot water up to the hangers. Four cans come in, only one can should be taken lower, otherwise you cannot close the lid of the smokehouse (protruding parts on the lid of the smokehouse interfere). I switched on the "soup" mode for 20 minutes. Everything turned out OK without noise and dust.
🔗

Today I fried in freezers, dug up three pieces of bacon and unmeasured unsalted bacon, left in reserve for sausages, I would like to smoke. Question: What is better - to smoke already salted or fresh salt, then into a smokehouse?

Today I fried in freezers, dug up three pieces of bacon and unmeasured unsalted bacon, left in reserve for sausages, I would like to smoke. Question: What is better - to smoke already salted or fresh salt, then into a smokehouse?

I would have salted fresh and then smoked)

And I would make cold smoked salty.

Good day! I ordered a smoker too. In anticipation, now I wanted to ask experienced ones already about wood chips: I have an apple tree growing, I think I should use it for a start (there are no ready-made chips) and so, do you need to dry the branches from the apple tree beforehand, or can you cut fresh ones and use them right away?

While the owners of 6060 will answer, I can only say about the general theory of smoking: for smoking, wood chips are usually moistened with water (you can spray it with a spray gun, you can soak it). It is because of the moisture that the chips do not burn .. they do not char ... but smolder ... you can just use green branches of fruit trees, then moisten them and don’t need to .... In this case, in any case, you need to get rid of the bark .. from it maybe bitterness ..

While the owners of 6060 will answer, I can only say about the general theory of smoking: for smoking, chips are usually moistened with water

In our case, this does not need to be done, since hot smoking occurs in parallel with steam, and in general, the chips in the smokehouse smolder, and not burn.

Girls, maybe I'm asking stupidity. When you smoke, the smell in the apartment is strong?

Girls, maybe I'm asking stupidity. When you smoke, the smell in the apartment is strong?

If the mode is Cold smoking, then the smoke goes like this:

I photographed how the smoke goes during cold smoking. It can be seen that the plume of smoke is quite intense (this is at the beginning, then much less), but the smoke does not spread, but goes up (it is well sucked into the hood).



Smoke comes out only through the pressure indicator, smoke does not leak in other places.

During Hot smoking, the valve is closed and there is no smoke at all, only a slight aroma of a fire is felt.

When the hood is working, the smell does not disperse through the apartment.

[Luysia]

Luysia, thanks, reassured. I, however, have this gizmo only in the plans, but I am preparing with might and main. Relatives and non-relatives are waiting for homemade smoked meats from all their paws, only mama recently grumbled that they say you will make a branch of a smokehouse out of an apartment.But at the same time, they are not deleted from the queue of those hungry for yummy

Girls, maybe I'm asking stupidity. When you smoke, the smell in the apartment is strong?

So that there is no smell at all, I put a cloth soaked in water on the valve.

Girls, thanks for the answers! Has anyone tried to smoke pork ears? I didn't see something in the recipes. Maybe I overlooked it? What do you think will work?

And yet (forgive us inexperienced) I wanted to cook like this: pork 380 gr (all that is available so far) and three potatoes. How long does it take to smoke approximately? Whole piece or cut the meat? Potatoes up or down? I would be grateful if you advise

You don't need to cut the meat, smoke it in one piece. I smoked a piece weighing about 1 kg yesterday 15 minutes cold smoking + 45 minutes hot smoking. Reduce the time for your little piece.

I would put the potatoes first, and the meat-lard is higher, let the fat drip on the potatoes.