Electric smokehouse-pressure cooker Brand 6060

[Fari]

Fari, send an e-mail (I will send a personal message) to the master of our service center a message with a description of the problem and your data (full name, address, phone number, scan / photo of the warranty card and receipt). For the delivery option, check with the master, if you choose your own delivery method, you will need to pay for the delivery yourself. I will warn the master that you will have to write to him so that the process goes faster

[ksenia_br]

ksenia_br, Hurrah! Yesterday my husband went to pick up the device from the service center so that you can take pictures of the guarantor and send it, and the center has received a spare part for us, so today I will be with a working smokehouse. Thank you very much for your participation, despite the fact that I did not use your option !!!

Good afternoon everyone. On occasion, I also acquired a smokehouse. Yesterday I was finally able to try it.
Re-read all 148 pages of the topic. When I opened the box and began to review the availability, I was surprised at the design of the bowl for chips, it has a leg, as in Larissa's American woman. I missed tolley when I read the topic that they are doing this now.

The cup is very good and there are no questions about how to install it.
Since I read the whole topic, I immediately installed the drip tray.
I had a herring, which lay in salt for a day, I decided to smoke it in a cold way.
But since the bark of oak and juniper berries were not in the pharmacy, I added black tea, dry rosemary, and an apple to a cup.

She put herring on the wire rack.

I put it on cold smoking for 15 minutes. Smoke came from the valve and to the side of the valve from the cover. Since I don't have a hood now, I covered the smokehouse with 2 towels, wet and dry. But after 15 minutes, the fish turned out to be completely light. Added another 20 minutes.
Almost unchanged in color, and the lower fish above the cup burned well.

She took it out, put it in a jar, poured it with oil and pepper, and sent it to the staff for making canned food. I put it in the refrigerator in the morning, I'll try it in the evening. I wonder why it remained light, because tea is added precisely for a beautiful color.
In the evening I will try to buy oak bark and smoke salted pink salmon on hot smoking. And tomorrow I'll break different branches of my parents.
Then I'll tell you what happened.

And she could not be colored, the tea burned out instantly, and apples and junipers give aroma, and the smoke gives the chips, which were not there, and together with the tea - color.

she could not be colored, the tea burned out instantly, and apples and junipers give aroma, and the smoke gives the chips, which were not there, and together with the tea - color.

AAAA, thanks a lot.

she has a leg, as in Larissa's American.

Oh, how great! So Brand listened to my recommendation, I didn't know either, and I'm very glad, thanks! Congratulations on your purchase, Olya!

Congratulations on your purchase, Olya!

Thanks Laris. The spouse really did come up yesterday that he smells like smoke, but for the time being, there will be a hood soon. I really want to cook with her.

To get a "smoked" color, I preliminarily keep the fish in a salt solution of strong tea, as advised on the forum. Then she turns out not pale. Recently I bought a capelin, it is now all with caviar (I see it was going to spawn, but it was intercepted on the way). I put it on all the grates in the smokehouse, and put it first on cold smoking so that it was soaked in smoke for -15 minutes, and then a hotter 20 (probably less, but I made sure), bones-ridges are not felt. I poured mustard oil on the cooled fish - almost sprats turned out.
I also noticed that the next day, the smell of smoking becomes more noticeable.

To get a "smoked" color, I preliminarily keep the fish in a salt solution of strong tea, as advised on the forum

Olga, I missed this information. I will definitely try to do this.

I also noticed that the next day, the smell of smoking becomes more noticeable.

Interestingly, it seemed to me they wrote that, on the contrary, when he lies down, the strong taste of smoked is smoothed out.

Thanks for the advice, I will try.

hmm ... replacing the ten poured out to me in the absence of a square thing at the base of the pin for the cup with chips. Now it just hangs there very unstably and is not fixed in any way. Maybe someone has any ideas what to come up with, except how to do everything extremely carefully, so as not to turn it over?

What a thing? The cup under the chips has a leg (or paw). My cup is simply strung on the ten, the paw hangs a little in the air, the bottom of the cup does not touch.
Still bought it for 3500r, although I still doubt it. The guarantee is full, the packaging turned out to be quite decent, although there was a markdown on it, but the bowl with the disease from Unit: the bottom cover of the smoking rack was peeled off during transportation. One of the legs was without plastic support. I did not become indignant, took it. Only for smoking, so it's okay and does not affect the device's warranty. Complete set, including the second sealing ring. There are also two spoons. I bought a sliver of Forester BC-500 / BC-501 in an online trade for meat and fish: a pack of 100 rubles (beech / alder with thyme and the same with rosemary). Somehow I'll try, there is no time ... Like a ham 02 from Redmond, I also bought it.

in ours there was no paw under the cup yet. probably it appeared later than ours was produced. we have a square hole in the cup on one side and it was wonderfully put on the same square nut (well, excuse me, I’m not a techie, I don’t know what to call the thing that was put on the base of the pin) but now there is no such nut, there is now round thread and it is larger in diameter than the hole in the bowl. Necessity for invention is cunning, put a metal lid under the bottom of the bowl with chips - it should not turn over. It's easier to show than to explain - the chicken will be smoked, washed and photographed

You can simply make the bottom of this cup heavier. It seemed to me that there was no reason for her to roll over if she did not jump on a trampoline with her.
And I have doubts that this small heating element for chips is 1kW. Heating disc - it may well be. I will cook, I will measure.

in ours there was no paw under the cup yet. probably it appeared later than ours was produced.

No, on the contrary. The very first smokehouse sold in America, and after which Brand was produced, was a wood chip cup with a stable stem. Here you can see it:

By and large, neither a paw nor a square is needed there.
They began to lay a spoon - this is nonsense. But such a situation as a short frying time and a useless delayed start (at least for the night should be enough), coupled with lost or missing grill legs, was never fixed, as I understand it. The Chinese programmer got the money and ran away. And most likely, it's just that the price category of the product is not the same that there would be a desire to change the program, since everything sold must be recalled to the service. Made in Chinese, so that it would be faster to throw it out on the market and be in the forefront.

You see, Arkady - as in a joke: that hum how. For four years of use, I have never been bothered by the lack of silicone legs, but the stability-instability of the cup - yes.

The lack of a leg resulted, at least, in a loss of presentation. As for the sliver cup, closing it with a lid turns it upside down. So litter, she needs a retainer (there won't be much). I lost sight of it, because the lid remained in the box, but it was not on the pictures, or I did not see it.

Good afternoon everyone.

My cup is simply strung on the ten, the paw hangs a little in the air, the bottom of the cup does not touch.

Interestingly, my paw rests very well on the bottom of the bowl and the cup is very stable.

My family persuaded me, while there was no hood at home, to take this case to my parents in their house and while smoking on the street.
I smoked beef bones for pea soup.
In the beginning, I put it on cold smoking for 60 minutes. But when I opened it, the bones were white. Then I added more apple branches and hot smoking for 60 minutes. Here's what happened:

The meat became very soft, but heavily smoked, the smell and taste are very vigorous. And of course, completely different from the store-bought smoked ribs. So far I cannot understand better or worse. We must adapt ourselves.
And how to make meat or fish after salting drier and denser? Dry only? After salting, I tried to smoke pink salmon in cold smoking, the meat turns out to be watery somehow.

Interestingly, my paw rests very well on the bottom of the bowl

So you have it on the "prop"!

but smoked a lot,

60 minutes + 60 min. = sooo much!

completely different than store

Olenka, we have written many times that it will never work like "in the store". There is also a completely different technology! So we choose - store-bought, expensive, with various, to put it mildly, unhealthy additives or our own, natural. And how did you smoke the pink salmon? Probably overexposed too? I get it very tasty! But, of course, also not in a factory way.

Olenka, we have written many times that it will never work like "in the store".

Laris, so of course, just because there is nothing to compare with, and so far only compared with the store. And my comparison is not just the smoked taste, but more in terms of the consistency of meat, or something. Someone previously wrote and asked what it tastes like just boiled, but with a smoked taste and smell. In the end, I got pink salmon. And I did pink salmon like this: I salted it for 3 days, then put it on cold smoking for 20 minutes, took it out, did not understand anything, the meat was watery and stuffed it on hot

60

minutes. I was worried that I would suddenly not be ready. Although I re-read the whole topic, but nothing fit in my head.
Laris, how do you make pink salmon?

It is not a problem to bend the paw, so that it rests against the bottom. I generally bent it to test the stability of the cup without it.

[olgea]

olgea, Olya, I do not pretend to be the truth in the first instance, but I never make fish longer than half an hour .. the longest sturgeon is 30 minutes on hot ... naturally it was salted earlier during the day ... perch is usually 10 cold plus 15-20 hot ... and always cools in the pan ... I don't rush to remove the lid ... the fish is usually even tastier after the refrigerator ...
good luck!

[Vinokurova]

Vinokurova, Alain, yes, I already understand that I was rude over time. Well, apparently I will learn from my mistakes.

[olgea]

olgea, Ol, it always happens for everyone ... do not despair ... you will have the most delicious meat and super tasty fish ... believe me !. you know, everything comes with experience .. and you shouldn't call it a mistake !.

try to salt the fish, and then smoke it ... cool it and it will seem to yours the tastiest ... tastier than in the store ...

the taste, of course, was different ... but now it is even more different .. the truth is always for the better !!!

I smoked the trout, it was just salted for three hours beforehand, then I wiped off the excess salt with a paper napkin, soaked it so that there was no moisture and set it for 10 minutes. cold smoking and then hot smoking for 20 minutes. The fish was unusually tasty, and after the refrigerator, as AlenKa wrote, it was super!

got wet so that there was no moisture

Ninochka, a very TRUE remark !!! I always do this, but I forgot to write)))

do not despair ... you will have the most delicious meat and super tasty fish ... believe me!

Thank you Alain for your support while I just translated, capelin and pink salmon. The ribs went to the soup. I really love smoked, for this I purchased a smokehouse. I will definitely run it.

set for 10 minutes. cold smoking and then hot for 20 minutes

Nina, I still have a fear of being uncooked, although I have a pressure cooker, and so I know that under pressure, even a village laying hen can boil in 30 minutes.

Girls, I will definitely blot, thanks for the advice. I really want to try cold smoked mackerel from lana19. How do I - unsubscribe.

Olya, what kind of underpreparedness are you talking about ?. You write yourself, salt for three days !. I salt the fish for a day ... after that you can eat without smoking! ...

I personally didn't like pure cold smoking ...

And cold smoking, as such, will not work, because at the moment the wood chips are set on fire, the temperature is very high ... but this is my IMHO.

There is no cold smoking here. Only hot smoking with and without cooking.

after that you can eat without smoking! ...

Yeah, well, yes, now I myself wonder why I decided to cram so much.

And cold smoking, as such, will not work,

There is no cold smoking here.

I remember from my childhood my grandfather had a device for cold smoking, everything was iron, a firebox, a long pipe, and in the end only a container for meat, and the whole thing was smoked for several days.
It is clear that you cannot imagine such a unit for the kitchen, in principle, I did not expect real cold smoking from this device. I just really want to learn how to make delicious dishes using the smoking function.

make delicious meals using the smoking function.

And here it is - easy!

And here it is - easy!

Laris, can you tell us about your pink salmon?

Olya, 15 minutes on the HC and 10 minutes on the hot one (if you cut it very thinly, then even less) - that's it. Well, first I have it for about an hour, no more, lies in a vacuum container with seasonings (soy sauce, a little salt, a little sugar, herbs, pepper), then it gets blotted - and off you go! For color, you can add paprika.

Laris, thank you very much, I will definitely try.

if you cut it very thinly, then even less

Lar, in what sense is it subtle ?. portioned or what ?. at least she could show me some photo ...

at least she could show me some photo ...

Where can I get it for you this minute? The smoked trout remained in the refrigerator in this way, one of the four, I'm sorry, the view is already unpresentable, but you can imagine the volume - and so such 4 trout were smoked 15 at hc and 8 at hc. But they kept in the container for only 20 minutes, they were smeared with spices inside and outside into cuts.

Well, Duc found it .. and even so delicious ... eh, Larissa .. you don't have a cross:

the view is already unpresentable

.. I already brought a magnifying glass to see ...
I didn't quite understand about thinly slicing ... I thought you were cutting it in portions somehow to smoke less in time ... but with the photo everything fell into place ... the more fish in the section, the longer the time for heat processing ...

15 for the hc and 8 for the mains.

So fast?

I didn't quite understand about thinly slicing

Alena, I'm talking about pink salmon. I cut it across in pretty thick pieces. But suddenly someone loves thinner, there are such lovers! Then it won't take long!

So fast?

Yes, they are small and there are frequent incisions on the sides. Two things on the grate, and higher!

so smoked trout,

Laris, but such a fish is it more like what goes on? How is the main meal for a side dish? And for example with beer what and how best to make *?

And for example beer

Wonderful! So they used it, having cooled it down.

Another option for beer is a small fish, preferably a medium-sized one, after keeping it in spices for a little while, I smoke for 10-15 minutes in the HK, and then I wither in an electric dryer. But this can only be done with saltwater fish, there may be parasites in freshwater.

And here it is - easy!

ad intended!

[olgea]

olgea, look at the recipe section, there are a lot of fish and fish rolls

I also laid out several options

take a look at the recipe section

Mash, I already know this section almost by heart

sorry, then well, I mean, call

call

For what? You have not offended me in any way. On the contrary, you suggest. Thank you. I am very glad for any help.

[Olya]

And for example with beer what and how best to make *?

Olya, behold you still have a beer.