ksenia_br
Arkahappy to help!

We are waiting for recipes of smoked snacks from you!
Piton
Good day.
No one can tell you the page where the replacement of the lost silicone legs is described.
And then mine were "washed" and they flew away safely.
vernisag
The page is difficult to find, but I can say that you can cut off pieces from an old silicone spatula and, making small cuts, put them on the legs.
Piton
Thank you very much, otherwise it’s quite a disaster without legs.
Vesta
Quote: Piton
No one can tell you the page where the replacement of the lost silicone legs is described.
On page 1, there is a link to page 126 and everything is there with detailed instructions and photos.
dopleta
Quote: Piton
absolutely trouble without legs.
What's the trouble? I live in peace with two smokehouses without legs and have absolutely no anxiety. Under normal handling - not a single scratch!
Piton
Well, sooner or later they will gnaw through the coating, and buying a new bowl is not a hotz.
Should a scratch appear and the coating went off.
It is a pity that ceramics were made on it.
dopleta
Quote: Piton
sooner or later they will gnaw through the cover
For five years of use - not a single scratch. Well, apparently it depends on how you use it. After all, we do not "crawl" along the bottom of the grate? We just put and take out strictly vertically. And scratches have nowhere to come from.
Natusya
Piton, so you can lay a silicone mat on the bottom
Urry
Quote: Piton

Good day.
No one can tell you the page where the replacement of the lost silicone legs is described.
And then mine were "washed" and they flew away safely.
everything about everything took about 30 minutes (with smoke breaks) (more time was spent on the photo)
"Reply # 2517 on 27 March 2014 03:36"
https://Mcooker-enn.tomathouse.com/in...478.0
Piton
Thank you all who responded, the other day I'll add some silicone and still torture the legs.
Urry
Dear girls! I congratulate everyone on the Spring Festival!
Stay (please) as beautiful, blooming and .....
always (something there) cooking
Piton
I will join these congratulations.
Health, happiness and love.
Natusya
Girls, happy holidays!
We still have a decorated Christmas tree at our dacha. I wanted to take it apart yesterday, but my husband said: - What are you, stunned, tomorrow is a holiday
vernisag
Quote: nnv200569
We still have a decorated Christmas tree at our dacha. I wanted to take it apart yesterday, but my husband said: - What are you, stunned, tomorrow is a holiday
And vapche, soon new year again
Natusya
Quote: vernisag

And vapche, soon new year again
yeah, very soon we shouldn't disassemble
vernisag
Quote: nnv200569
we shouldn't disassemble then
Don't, don't
My mom doesn't make it out, she just cleans up the closet and that's it
Vinokurova
Quote: vernisag

And vapche, soon new year again
Keep it up, Irinka !. we will always find a reason for the holiday !. and here already a Christmas tree is available)))
Natusya
Girls, well then, a glass ?!
For a holiday!
Mist
My fish today is delicious
Top combined 10x + 10g
Bottom cold - 10x - break 10-15 - 10x
Electric smokehouse-pressure cooker Brand 6060
Vinokurova
Quote: Mist

My fish today is delicious
Top combined 10x + 10g
Bottom cold - 10x - break 10-15 - 10x
Electric smokehouse-pressure cooker Brand 6060
Mackerel?. mmmm the cut is delicious ... and the salt was long ?. And How?
And what does a break mean? without opening, again on cold ... with old burnt wood chips?
Mist
AlenKa, salted the whole night.
Quote: Vinokurova
And what does a break mean? without opening, again on cold ... with old burnt wood chips?
- exactly
I just experimented, I was completely satisfied with the result.
ksyusha1997
Irina, well, how does everyone taste? Well, I can imagine hot, but how does the cold taste? With the store is not it? there is another principle, but what type of it turns out?
Arka
So it turns out like smoked. Indeed, the taste is also strongly influenced by the marinade, the degree of salting, etc., and not just the smoking itself.
ksyusha1997
I understand that smoked taste. I mean, HC is different in taste from HC? And then the people wrote that the taste is closer to the GC anyway ...
Arka
Even from the picture you can see that the HC fish is "live", of course there will be a difference.
And the problem of overheating at the HC can be solved by diluting the product and heating element as much as possible, as well as with the help of ice, expanding it under the product, it will cool the smoke in the immediate vicinity of the product and prevent it from baking. Such a solution was suggested by one of our Khlebopechkinsky in the subject of another smokehouse. Good solution in my opinion
Mist
The fish is very similar to a cold store fish, which is what I wanted)
I put it on the topmost tier and as far as possible from the shade.
Arka, thanks for the advice on additional cooling, I will also try next time (I love the HC fish more)
And about the taste, everyone loves in different ways, I, for example, lightly salted (25-26 g of sea salt was enough for me for a fish 260 g)
And the GK husband kept everything down, he didn't even leave to try

Smoked: wood chips, most likely alder (there is no other one yet), 3-4 juniper berries, a pinch of dry rosemary
ksyusha1997
Girls, thank you very much for the clarification about HC, I also love it better, but I have never tried it. But I didn't quite understand about the ice, where to put it? Where can I read? Something missed this moment, although I follow and read this thread.
Mist
ksyusha1997, I also did not read this moment, but I guess so, if the fish is on the upper tier, then, for example, put ice on the foil under it. If not right Arka, will correct me)
dopleta
Quote: Mist
under it on foil
You can even just on the grate - let it drip down, not scary. Just not over the heater itself with a cup, on either side of them.
Arka
I would put on foil like Mist and wrote, and the foil can be glossy (mirror side) down, so that additional heat is reflected from the fish.
Natusya
Girls, write, pzhl, for more details about salting mackerel. Should the marinade be made or just salted?
Mist
I just covered it with spices for fish and sprinkled with sea salt, left it in the tray overnight
I like lightly salted (the fish was 260 grams, I took 26 grams of salt)
Natusya
Mist, Irish, thanks, I will definitely do
Vesta
Quote: alenka_volga
oh, not long, 90 minutes? maybe 60 or 50? have not tried it?
I returned to this question, there was no time today, and I set to smoke saury for 40 minutes, the family said not to do this anymore, they were tortured to pull out the bones, next time I will still put it at 90.
NATALIK
Hello to all forum users! I have a few questions about the 6060 pressure cooker! I recently acquired and faced the fact that the liquid does not flow into the condensate container, but accumulates on the rim of the smokehouse - I tried to push it through, but apparently there is no hole there. Do something need to pierce it - or is it a factory defect?
And yet, during the "Cold smoking" mode, smoke comes out not only from the hole where the float is, but from under the lid itself - is this normal?
(The O-ring is installed correctly, the device is on a level surface without any slopes)
Where does the second O-ring fit (required for some recipes)?
Has anyone encountered such problems? Advise what to do?
Best regards, Natalia.
Vinokurova
Quote: NATALIK
where the second o-ring is installed
to be honest, I thought it was a spare ...
but i only use 6060 for smoking ...
and with a cold one, yes, there is smoke from everywhere ... with a hot one, pressure builds up and the smoke already goes only through the valve ...
and the container for condensate .... I don't know ... there were a couple of drops in it, but I repeat - I only use the unit for smoking !!!!
dopleta
Quote: Vinokurova
to be honest, I thought it was a spare ...
It is, it is used when you cook in another, pressure-cooker bowl, where you do not need smoking and you want to avoid the smoky smell.
Vesta
If I start to smoke not only from the hole, then I press the lid more tightly and that's it, the problem is solved.
NATALIK
Thanks for answers!!! Svetlana, I tried to press the lid with cold smoking - still there is smoke!
On page 53 in the recipe book (where about charlotte and baked milk) it is recommended to use an additional O-ring.I realized that they needed to be installed immediately 2 tried - the lid, of course, did not close ... Apparently, indeed, so that there was no smell of smoked meats!

Basja
Today is my holiday !!!! They changed the ten in the bowl. It will be necessary to test today or tomorrow. Thank you BRAND !!!! and his staff.
sharky
I got a smoker a week ago. I wanted it for a long time and everything worked out.
I tried to make hot smoked brisket
Marinated at night. Just sprinkled with salt and spices.
And in the morning I smoked 15 minutes on a cold and 40 minutes on a hot smoking.
She didn't put a lot of chips (beech) at all. But the taste of the meat turned out to be too sharp.
I tried to smoke the second piece in a shorter time, it turned out to be damp inside. (((The pieces are quite plump.
Tell me what am I doing wrong? Maybe you need another chip?
Ksyushk @ -Plushk @
Katerina, immediately after smoking and sharp taste. Let the product sit for a while - the taste will become softer and the structure will change for the better.
olgea
Good afternoon everyone. Can you please tell me, do you need to buy an additional bowl without a heating element, only a brand one, or will some other company fit? Thank you.
Natusya
olgea, Olga, from many 6L fit, for example, from steba dd2, Unit 1210, land life (look at the Robopovar website, I took both the bowl and the O-rings from them)
olgea
NatusyaThank you very much, I went to look. And then the original is somehow expensive for me.
Natusya
Olya, no reason, she herself was looking for a long time.
iggynk
Hello! Tell me where you can order a bowl with a heating element, or the heating element itself? Thank you in advance.
ksenia_br
iggynk, good day!
You can order a bowl on the official website.
The link sent a personal message
Arka
Hello everyone!
Tell me what you need to do with mackerel in order to make it hot smoked a la shop? What marinade, how long to marinate and in what way, how long to smoke, so as not to overexpose and preserve the integrity of the fish, to combine or only hot smoking?
I would be grateful for practical advice based on my own experience

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