Electric smokehouse-pressure cooker Brand 6060

Is there a Crossroads or e5 in Murmansk? They sell chips for sure.

And no one wants to buy my smokehouse (((and she didn't manage to do something with me?

Do fruit trees grow somewhere near you? You can just break the twigs, the girls smoked that way. We have a large selection in Auchan.

M ... how would it be ... We live beyond the Arctic Circle. All fruits are imported.
There remains the option with juniper cones or citrus peels, as suggested here on the forum.

Is there a Crossroads or e5 in Murmansk? They sell chips for sure.
And no one wants to buy my smokehouse (((and she didn’t manage to do something with me?

These networks do not exist yet.
There are OK, Euroros and Dixie.

What kind of smokehouse do you have?

M ... how would it be ... We live beyond the Arctic Circle. All fruits are imported.
There remains the option with juniper cones or citrus peels, as suggested here on the forum.

And if on dried fruits? Dried apples? I did this until I bought wood chips. Delicious!

And if on dried fruits? Dried apples?

and you can use tea leaves)))

And if on dried fruits? Dried apples? I did this until I bought wood chips. Delicious!

There is! In bulk, on the Elrosovskaya dryer in the summer I dried them.
Does it smell like smoked meat? Or more apples? How many should you put on a cup?

and you can use tea leaves)))

I met such a recipe, there in the collection from the grocery store there were recipes for Easter, including fish smoked on tea in a cookie jar. This business is heated on gas.
I thought they were joking, I never tried it.

Is black tea better?
What does it taste like?

Is black tea better?
What does it taste like?

yes, black tea. I will not say about the taste, since I did not do it myself, but they wrote about the color that it turns out golden.
if anything, chips in ozone can be ordered

There is! In bulk, on the Elrosovskaya dryer in the summer I dried them.
Does it smell like smoked meat? Or more apples? How many should you put on a cup?

I took two slices, the smell is amazing! Smoked with a fruity note! You can use a small pinch of black tea on an apple.

I tried on sushi. apples, on tangerine crusts, added cloves and peppercorns and tea and black and green and on alder chips, well, I don't notice the difference and that's it (((

There remains the option with juniper cones or citrus peels, as suggested here on the forum.

Still good on a nutshell. By the way, and coconut.

Still good on a nutshell. By the way, and coconut.

It didn't go to me with nutshells and tea at all until I bought wood chips, for me everything seemed to be a translation of products, well, IMHO for my taste ...

Good day. I'm a new member here. Please tell me about cold smoking, how can this not work here, as I understand it? I really want my smokehouse. I'm thinking about this wonderful unit.
And more .. The timer is only 99 minutes? That is, you can not throw food in the evening and get ready-made porridge in the morning? So?

Good day. I'm a new member here. Please tell me about cold smoking, how can this not work here, as I understand it? I really want my smokehouse. I'm thinking about this wonderful unit.
And more .. The timer is only 99 minutes? That is, you can not throw food in the evening and get ready-made porridge in the morning? So?

We did not prescribe the Milk porridge program in 6060 and we do not recommend cooking it for baby food.

Please tell me about cold smoking, how can this not work here, as I understand it?
And more .. The timer is only 99 minutes? That is, you can not throw food in the evening and get ready-made porridge in the morning? So?

You got it right. And raw smoked products will not work here, and there is no long delayed start.

I took two slices, the smell is amazing! Smoked with a fruity note! You can use a small pinch of black tea on an apple.

Okay I will try. And I received a notification that the multicooker was shipped. Expected on December 25th.
Before that, for some reason, they wrote that 19, I hoped so ... Tech that I'm waiting.

Girls, and I was advised here Unit USP-1210S. Although this advice is late and the Brand is ordered.
But I want to know, this is a clone device, how is it better / worse?
I liked the idea with two colors of O-rings.

Still good on a nutshell. By the way, and coconut.

Walnut shells?
Does a coconut have a shell? Maybe coconut flakes would work too?

I tried on sushi. apples, on tangerine crusts, added cloves and peppercorns and tea and black and green and on alder chips, well, I don't notice the difference and that's it (((

Does this mean that the taste of the spices is not transferred to the finished product?

Walnut shells?
Does a coconut have a shell? Maybe coconut flakes would work too?

there is a lot of oil in the coconut, will there be a smell of burnt oil?

Does this mean that the taste of the spices is not transferred to the finished product?

apparently, when there are a lot of spices and the taste is rich, then everything mixes, and if there is a subtle smell, then it differs.

Found a recipe for barbecue pork ribs in Judith Chote's book and can't wait to try it. This is just for hot smoking. The tanned look of the meat and the crust, I think, comes from the BBQ sauce.
Another six days to wait for my smokehouse to be delivered ...

there is a lot of oil in the coconut, will there be a smell of burnt oil? apparently, when there are a lot of spices and the taste is rich, then everything mixes, and if there is a subtle smell, then it differs.

That is, instead of "haze" there will be a burnt stench from oil?
And here's a question for the "seasoned". There is a cup inside from the bottom, into which, in theory, fat and juice from products on the grill drips. This is bad? If so, how can this be avoided?

And here's a question for the "seasoned". There is a cup inside the bottom, in theory, fat and juice from the products on the grill drips into it. This is bad? If so, how can this be avoided?

Cover it with foil

That is, instead of "haze" there will be a burnt stench from oil?
And here's a question for the "seasoned". There is a cup inside from the bottom, into which, in theory, fat and juice from products on the grill drips. This is bad? If so, how can this be avoided?

about the burnt smell, I'm just guessing)
this cup, which is threaded onto a pin, is for wood chips, and is closed with the supplied lid so that nothing gets into it. I'm talking about Brand.

[under pressure]

And more .. The timer is only 99 minutes? That is, you can not throw food in the evening and get ready-made porridge in the morning? So?

Although the recipes are on a different topic, I will explain how to get breakfast porridge without a snooze function.
I make milk porridge for breakfast like this: before going to bed I put cereals (for example, rice), milk in a saucepan, set the Soup mode under pressure... Time 25 min. A liter of milk, 180 ml of cereals (cup). In the morning I open the pan, mix until smooth and on the table. The porridge is infused and warm. In this proportion, it is quite thick. Milk doesn't run away.

Tell me when the bowl without the heating element will be on sale? Maybe there is a bowl in some stores? On the site videobrand. ru no.
I want to update.

[under pressure]

Although the recipes are on a different topic, I will explain how to get breakfast porridge without the snooze function.
I make milk porridge for breakfast like this: before going to bed I put cereals (for example, rice), milk in a saucepan, set the Soup mode under pressure... Time 25 min. A liter of milk, 180 ml of cereals (cup). In the morning I open the pan, mix until smooth and on the table. The porridge is infused and warm. In this proportion, it is quite thick.Milk doesn't run away.

Wow! And from real oatmeal (not flakes) it turns out?

The husband smoked sturgeon the other day. How delicious it is! The fish turned out to be the most tender, the pieces do not fall apart like in the store and with a light smoked aroma. The standard program for fish: 10 min cold smoking + 15 min hot smoking. Try to do it, it turns out unusually tasty! We will definitely cook for the New Year!

Good morning everyone! We need your advice on a smokehouse. I already have an APC pressure cooker, I thought there would be no problems, however:
She poured 100 ml of hot water "soup" for 10 minutes, the countdown began immediately at the 8th minute, it was blocked, but steam is constantly emitted from the handle (pressure indicator), the installation of the rubber bands was checked (This is the rate of pressure rise - the smokehouse was heated and this is already an experiment2)
at the 7th minute, the valve with the weighting agent began to whistle strongly and release liquid, steam is released from the handle in a thin stream
once again pressed hard on the lid, the whistle from under the weighting agent became quiet and remained until the end of the program. there is little condensation on the handle
If my APC pressure cooker has gained pressure, there are no extraneous sounds, and there is no steam release, and the countdown starts only after the pressure is set.
Cold smoked: smoke poured out from under the lid. The whole apartment is in smoke. Is there a problem somewhere in the rubber band? It is worth it, but how to check how it fits on the bowl? There is a suction sound and closes with a little effort. (Again, I have no problems with the ARS, and that's it,)
I'm waiting for your help girls

Good day! Let's try to get ahead of the girls! Judging by the description, your device works as expected. In the 6060 smokehouse, the pressure regulator is very simple and very effective. The most ingenious is the simplest. The regulator is designed as a weight, its weight is important for pressure optimization. Excessive pressure in the form of steam raises the cone plug regulator, bleeds, and then, with its weight, the regulator seals the fitting again. Is the spike happening? This is possible due to the principle of the regulator. The pressure inside the device is optimal. With cold smoking, we do not use water to create steam and seal the appliance. The main heating element does not work, only the side one for charring the chips. There is no pressure, therefore, the pressure indicator does not rise and does not seal the instrument. Smoke comes out of the handle - this is absolutely logical. It is recommended, during cold smoking, to put the device under the hood, or (folk ingenuity) - insert a hose of the appropriate diameter into the handle of the smokehouse, and bring the other end through the window.

Cold smoked: smoke poured out from under the lid. The whole apartment is in smoke. Is there a problem somewhere in the rubber band? It is worth it, but how to check how it fits on the bowl? There is a suction sound and closes with a little effort. (Again, I have no problems with the ARS, and that's it,)

If there is a suction sound, then the smoke, most likely, does not come from under the cover, but through the valve. This is normal for cold smoking. But the fact that the whole apartment is in smoke is not so normal. Didn't you have too much wood chips? When smoking cold, I must turn on the hood. Then there is no smoke in the apartment, only slightly in the kitchen.

Good morning everyone! We need your advice on a smokehouse. I already have an APC pressure cooker, I thought there would be no problems, however:

Cold smoked: smoke poured out from under the lid. The whole apartment is in smoke. Is there a problem somewhere in the rubber band? It is worth it, but how to check how it fits on the bowl? There is a suction sound and closes with a little effort. (Again, I have no problems with the ARS, and that's it,)
I'm waiting for your help girls

I spray the wood chips with water, just a little. Smoke within reasonable limits ...

I smoked cold smoked more than once, the smoke never came out from under the lid, only just a little bit through the hole in the handle. For my hood, such a smoke is a trifling matter! And the last time, you see, she relaxed and did not very carefully trace how correctly the O-ring was put on.Smoke poured, essno, from all cracks! And the process was already in full swing, and to remove the lid and fix it meant to smoke the whole kitchen completely Saved a slightly damp dish towel - threw it on the lid and no problem!

Thanks for the advice !! I understood two things well: it is normal for their weight to be supported during operation and do not open the lid while smoking to fix the gum! I will experiment further!

Good day!

I made a New Year's gift for my husband - a smokehouse.
He was just going on a business trip to Moscow (we are from Dnepropetrovsk, Ukraine).
I brought it. Himself very interested.

I boiled everything on hot smoking mode for 20 minutes (it was necessary on the soup, as I later realized).

Then I put the marinated fish on cold smoking for 60 minutes.
Smoke moderately. After 7 minutes from the beginning, the smokehouse turned off and the error E2 was displayed.
I thought it might be because I put some foil on the bottom.
Can it be so?

I opened it, removed the foil, changed the chips and switched on the Cold smoking mode in a new way.
Worked for 60 minutes.
But!
The lid was hot and there was a lot of broth at the bottom.
It seemed to me to taste the fish, what was hot for her there ...

I read that you cannot achieve pure Cold smoking in this smokehouse.
Is everyone's lid hot?
And what does E2 mean and why did it turn on later?

P.S. I tested Hot smoking - everything is super!

Good day!
"Then I put the marinated fish on cold smoking for 60 minutes.
Smoke moderately. After 7 minutes from the start, the smokehouse turned off and the error E2 was displayed. "

Answer: Error E2 is an open wire or contact. It is possible that the connection of the side heating element on the outside of the bowl with contacts on the side inner wall of the case has been broken. You can see the contacts themselves on the outside of the bowl, tighten the screws with a screwdriver. Either the bowl did not fit into the grooves tightly, that one of the terminals had an unstable contact. Later, when the contact after installation was normal, you did not have any problems.

Purely cold smoking, like professional fishermen, will certainly not work. The emphasis was placed on the fact that you can smoke fish quickly and comfortably at home, moreover, on natural wood chips, without the use of chemical liquid smoke.

And I made smoked tongue in bacon. DELICIOUS!!! I had the wrong lard, or rather not the right one for this dish, but the hunt was greater! Therefore, I had to get out with the mesh. Smoked on cold smoking for 10 minutes and 10 on hot (so that the mesh would melt)

Pork tongue pickled, boiled, peeled. Lard is also sprinkled with spices




Next time I will try to fry the wrapped tongue, only so that the mesh is fried, lightly.

Good day!
...

Purely cold smoking, like professional fishermen, will certainly not work. The emphasis was placed on the fact that you can smoke fish quickly and comfortably at home, moreover, on natural wood chips, without the use of chemical liquid smoke.

Thanks for the answer!

Tell me more, please, is it normal that the lid heats up well in the Cold smoking mode?

Is it normal that the lid heats up well in the Cold smoking mode?

Yes, because of the upper heating element

Yes, because of the upper heating element

And the upper heating element is a pin on which a bowl with chips?
There seems to be nothing in the lid ...

Wow! And from real oatmeal (not flakes) it turns out?

You can boil anything in a pressure cooker.
I cooked barley. After stopping work, I left it in a closed pressure cooker for several hours, the barley became completely soft. I forgot to soak the beans and cook them dry. The main thing here is that there is enough liquid.

And the upper heating element is a pin on which a bowl with chips?

Yes, he is the most

And the upper heating element is a pin on which a bowl with chips?
There seems to be nothing in the lid ...

Yes you are right. And the lower one heats the bottom of the pan.

Dear smoker owners! Has anyone bought any new universal silicone rings? How do you like them at work? There were no problems?

Thank you very much everyone for your help!

Calmed down ...

I put the salted undercorns to smoke on the HK.
For 60 minutes with a pinch of apple chips.

I'll try it tomorrow.

[mur_myau]

I found charcoal, but no alder chips.
There was already an idea to go to the pet store for sawdust, but there, I'm afraid, conifers.

mur_myau, that's what came to mind - after all, oak bark is sold in your pharmacies? Just right!

[mur_myau]

mur_myau, that's what came to mind - after all, oak bark is sold in your pharmacies? Just right!

LTD!!! Guess !!!
Y1M51u8EpIY

Hello everyone. : ded_snegurochka: Your consultation is needed:
1. made cod cut into pieces in a combined mode, according to the recipe book for a smokehouse for 10 minutes. cold. 15 hot. Couldn't remove pieces from the grate. They just fell apart! The view is not marketable. How do you manage to preserve such beauty?
2. with cold smoking, I still have the same - smoke comes out. but in places from under the bottom of the lid.
3. when closing the lid (I turned it all the way), it moves left, right, as if there is still a lot of space. and the lid is too small, is this normal?

1. made cod cut into pieces in a combined mode, according to the recipe book for a smokehouse for 10 minutes. cold. 15 hot. Couldn't remove pieces from the grate. They just fell apart!

Perhaps you overexposed the hot smoked fish, it was not whole, but in pieces. So it crumbled. After all, with cold smoking, heating also occurs

2. with cold smoking, I still have the same - smoke comes out. but in places from under the roof.
3. when closing the lid (I turned it all the way), it moves up and down, as if there is still a lot of space. and the lid is too small, is this normal?

The lid has a backlash after closing it. Due to it, a spacer occurs when blocking when the pressure inside the pressure cooker rises. This is the case with all my pressure cookers. The smoke only comes out when smoked cold, right? Does the lid block the smoke exit when hot? Try to slightly heat the silicone ring before cold smoking, maybe this will make it tighter?

Thank you! All New Year I play, then sausage, then breasts, then a fish, then a whole mackerel. I also made a cake with pistachios in Belobok! At my house they laugh that they saw, immediately smoke! It's time to move on

Smoked sturgeon on NG, about 60 cm long. It turned out great! Only 10 minutes on both modes.