Electric smokehouse-pressure cooker Brand 6060

I do not know how to transfer,

Ol, just copy all the text and place it in that thread.

and duplicate in all Brand themes

[Kalyusya]

Kalyusya, Galya! I already wrote in that thread, no one from Brand answered me. And the topic has completely died out. Nobody writes anything there for many months.

And what a beautiful mackerel I got

[vernisag]

vernisag, Irina
Stunned ... tetaaaa fish !!!! No words !!!

[vernisag]

vernisag, What a beauty!!! Is it possible in more detail? I have never been so beautiful.

Thank you girls!
I threw the fish into very salty water (1.5 liters, 3 tablespoons of table salt) for about 2 hours, then dried it with a napkin and threw it into the smokehouse. A handful of wood chips, right in my hand, wet it under the tap, shook off the excess water and put it in a charring unit. She poured 50 ml of hot water into the bowl, turned on hot smoking. As soon as the valve closed and the lid was blocked, the program was turned off (after five minutes it was), well, I turned on cold smoking for 30 minutes, FSE
The fish, of course, turned out to be a very beautiful color, but I wanted cold smoking, but it still turned out hot

The fish turned out very beautiful, but cold smoking in this multicooker will never work, because the processing temperature is too high, but cold. long-term smoking and t * not higher than 23-25 ​​*

but cold smoking in this multicooker will never work, because the processing temperature is too high, and cold. long-term smoking and t * not higher than 23-25 ​​*

Aha, I already understood this a long time ago.

Girls, I add a little tea leaves and sugar (along with the chips) to the chip container. The color is very beautiful.

tea leaves and sugar

I tried, yeah, the color turns out to be more beautiful, though it is more difficult to wash this cap later, the sugar is baked.
And today I decided that I need to get the brandy, make canned food in jars, fish, with chicken

Hello everyone, no one has information on how to buy smoking grates.
They put it somewhere and ended up, I wanted to smoke the fish and a complete ambush

Do you have a microwave? In the complete set of microwave ovens with grills, there are round grates with high legs. I think it can be used. Ask your friends, these grilles are usually scattered around, very few people use them.

There is a stove, but I don’t remember the grates in it.
In general, popadaos, you have to farm something.



Who does not know, Brand does not sell them separately?

have to farm something.

You can simply roll a few foil balls, put on the bottom, and on top of the fish.

no one has information on how to buy smoking grates.

On the site they can and sell

Thank you all for the advice, if you suffer for a long time, something will work out.
Found it, now I'll take care of the fish.

What have you found?

Apparently the lattice.

Well, I mean from the microwave or something else

I will also write here. I never used a bowl without a heating element in my native Brand 6060, but it was great for cooking ham in a five-liter Stebe, I cook it in Teskom's ham maker and close it with a lid. The saucepan is high, the design is wonderful.))

but she was great for cooking ham in a five-liter Stebe

Yeah? Great, I'll go try it on!

[LudMila]

LudMila, Forgive me, please, I did not understand which lid you are closing.Teskomovskaya or Brand? And one more thing: I have a Unit-1210 bowl for 6L, which is without a heating element, maybe I should try to adapt it for cooking ham in a 5L Shtebe in Teskomovskaya ham maker? Luda, please share what temperature you set and what time. I usually cook on the stove in a spaghetti and asparagus pan. I inserted a thermometer for water from Teskoma into a special device with a Biovin clip on the edge of the saucepan. I stick the temperature probe with a long needle into the hole in the center, removing the red seal button, set the temperature and time on the display. After the signal I take it out into cold water, etc. according to technology. In Shtebe everything is much simpler and you don't have to "fence in the garden" and monitor the temperature of the water in the pan.

Good time to all owners of the miracle smokehouse.
Nothing boded trouble until the lid in my favorite Redmond pressure cooker began to cause problems. I went to look for a replacement and realized that if there is such a miracle as a pressure cooker + a smokehouse, then we urgently need to take it.
Until now, Brand had a good opinion, because the multicooker of the same name only makes me happy.
The smokehouse didn't work right from the start. Received from the fifth! times, since four had bowl defects (scratches, peeling of the coating). We must pay tribute to the store (online trade) that they dutifully re-ordered the goods. The last time, realizing that I am not a maniac who orders the goods, refuses, and then orders it again, they sent the pressure cooker separately, the bowl separately. Apparently, one of the suppliers slipped the rejection into the store.
The first test went well. Pork ribs at the GK became the highlight of the dinner. Then I decided to boil the beets for a salad (be it wrong). I collected water just above the pin. The pressure has built up as expected. And then miracles began. Water flowed from under the pressure cooker. After turning off, I blew off the pressure, climbed the whole vessel. From under the cover did not flow. It's dry near the shade. The pressure cooker worked as usual (only sizzled a little from the valve on the handle).
It turned out that water was leaking out through the pin and contact !!! (dripping from the contact on the bowl body).
Now attention, technically savvy users! Is it possible to include smoking after a while? Can the pin and contact group dry (if so, how long does it take?)? And if the contact group gets wet, can you turn on the appliance with another bowl in pressure cooker mode?
It's just that the store took this product off the market (after suffering with me). I'm afraid they will not change. And I have already bought a second bowl without a pin (not to mention sawdust, a stock of ribs, etc.).

While the issue of the smoking bowl is being resolved, I conduct tests in pressure cooker mode. Compared to redmond 4504.
The lid in Brand is made more soundly, as if nothing will come off. In rare cases, I just had a problem with the lid and it arose thanks to which Brand appeared.
I just can't get used to the fact that the time must be set taking into account the time of pressure build-up. And the heating does not automatically turn on there. You have to install it yourself. In many ways, this is a plus. The radish heats up faster than frying the brand.
The brand heats up more slowly, but it seems to have a Russian character. Then he fries so actively that he easily organizes the fried crust, which I wanted to see in a radish and could not achieve.
The best thing about Brand for me is the valve. It does not need to be opened and closed. You don't have to look for the right position to lock it. He is always on alert. When a pressure program is selected, it locks itself. You don't even need to pay attention to it. In Redmond, many have problems with this at the beginning of use.
So in terms of a pressure cooker, we have a complete idyll.
If only to tear off the hands of the one who packed the product in the box. : spiteful: You should have thought of a spare ring to tie a knot. Now it does not want to take its normal form and naturally does not keep steam. Fortunately, I stocked up on others in advance.

Now it does not want to take its normal form and naturally does not hold steam.

And if you put it in hot water for a while, no?

[Kalyusya]

Kalyusya, lay. Now lies in the box until better times.
Now a report on the smoking bowl defect. The pin attachment was dried and disassembled. Apparently, water leaked through the place of its attachment.
I was lucky. The water did not reach the heating thread, so the pin did not burn out. I noticed dripping water in time and there was no sealant in the cover of the contact group. If the tightness was greater. the water would have no choice but to rise higher.
The bowl functions normally. Checked on a chicken breast roll. Now I'm even afraid to wash it. so that it doesn't flow again.

Can you please tell me if anyone managed to make cold smoked pork ribs? I climbed on the topic, but never found it.
And on what program do you cook quick porridge. For example, herculean. I tried pressured soup. as in rare, but I have a golden crust on the bottom. Apparently Brandik warms more aggressively.

[That's right, 6060 does not support cold smoking conditions]

Can you please tell me if anyone managed to make cold smoked pork ribs? I climbed on the topic, but never found it.
...
Apparently Brandik warms more aggressively.

Yeah, it's warm!
And for this reason, only hot smoking is available.

Hello everyone, no one has information on how to buy smoking grates.
...

Brand doesn't sell them.
And you can pick it up from suitable stainless steel coasters, for example.
After 5 years of operating the smokehouse, I went to change the bowl without a heating element (peeled off) and took it from a stainless steel from Steba - a bowl of 6 liters AS8 is called, it fits well, just a little more freely enters, but does not hang out.
I'm very happy!
For soups and other things with a non-stick coating, it is not needed in this pressure cooker, since there is no apparatus like a multicooker - 6060.
And for steaming, pressure cookers, etc., it is very good to have a stainless steel bowl.

Thank you girls!
I threw the fish into very salty water (1.5 liters, 3 tablespoons of table salt) for about 2 hours, then dried it with a napkin and threw it into the smokehouse. A handful of wood chips, right in my hand, wet it under the tap, shook off the excess water and put it in a charring unit. She poured 50 ml of hot water into the bowl, turned on hot smoking. As soon as the valve closed and the lid was blocked, the program was turned off (after five minutes it was), well, I turned on cold smoking for 30 minutes, FSE
The fish, of course, turned out to be a very beautiful color, but I wanted cold smoking, but it still turned out hot

That's right, 6060 does not support cold smoking conditions, Teng always gives only hot smoke, there is no cold smoke here, and you can only turn off the lower heater in the "Cold Smoking" mode, that's why it is called that, but this is a mistake in Russification, which leads to the cold smoking delusion. The heating is less, but still the temperature according to your recipe is high - under 100 degrees, but you need 25-30, but no more than 40 with cold smoking.
Hot smoked only in Brand 6060.

[petuniya80]

device as a multicooker - 6060 no

so he was like a pressure cooker and went initially. It's just a publicity stunt that the pressure cooker can be used as a cartoon. I bought into Redmond 2 in 1 at one time. You can cook in it without pressure, as in Brand 6060, but it does not work like a multicooker. Then I had to buy a Brand-multicooker.
In 6060, I still cooked jellied meat without a pin, I cook all the soups (if I am too lazy to cook small portions). We should try to bake something. Redmond 4504 bakes biscuits, charlottes, etc. divinely.

petuniya80, but about pork ribs, well, at least regarding "cold smoking", do you say anything?

Cold smoked pork ribs ... Difficult ... Can o taste with ice at the bottom of the bowl, but more. But the principle of hk is in the long stay of the product in smoke ..
Girls, I haven't been here for a long time.

I have a smokehouse for two years, everything was fine. I haven't used it for the last six months. And then I wanted smoked meat.And for the second time I try to smoke, but !!! Chips do not smoke, a steam product is obtained under pressure. There is pressure, but no smoke.
It's a shame, really buy a new one ??? The pin does not heat.

[Ksenia]

Ksenia, I had exactly the same. This pin burned out, they changed it in the workshop, it was a long time ago, but they got into the warranty year, at the very end, so the replacement was free.

Irina, thank you. I annoyed the blanks, and such a bummer ((((

I changed in the office two or three times, and then they said that there were no pins, and now I have two smokehouses out of order.

So this is their weak point ... Kick, it's a shame.

can they be found as a spare part? I ran through Yandex in the store elektroklad 1992r together with a bowl. this is of course half the cost of a multi for 3500 you can buy a new one.
for a unit similar 1590r still caught

Yes, thanks, I saw such a bowl with a pin. Probably have to buy ...
Only I can not understand what exactly can go bad? It seems like a simple heating element ..

It seems like a simple heating element ..

so the heating elements burn out ...

We'll have to buy, probably.

Hello everyone and Happy New Year!
So my smokehouse refused to set fire to wood chips at the most inappropriate moment, when I put almost kg of fat into it ... After 3 minutes, the plugs were cut down, after that it did not turn on (((
Analysis showed the presence of a short circuit at the pin contacts, there is no breakdown to the case. Having looked through almost the whole topic, I did not find an intelligent repair option. Maybe someone has already repaired the wood chip heater on their own?
On Ali, I found 220V 100W igniters, size 6x50 mm, so I'm thinking of ordering and shoving them into the existing pin. Or rewind the existing one with nichrome, where the resistance needs 488 ohms. Who has any thoughts? There is no point in waiting for practical advice from manufacturers, it is profitable for them that we buy whole bowls, or even new multicooker)))

Hello, I want to try after smoking the fish (about 20 minutes to set), do not open the lid for about a day, as is done in large tin smokehouses. Has anyone tried this? Because after the usual cold smoking, or rather after removing the lid, all the smoke goes away and the fish turns out to be more cooked, not smoked.

For a day, I would not risk it, fish is a delicate product, it spoils quickly. In large smokehouses, they usually work outside in the cool.
But before, when my smokehouse was alive, I removed the lid after about 30-40 minutes. But before serving, the product needs to be kept in the cold for about a day, so that the taste spreads deeply. The smoking was excellent. Try it.
And boiled fish is not obtained because of the quick opening of the lid. Simply, if you set such a long time of cold smoking, the pin will fire all this time and heat the air in the bowl, the product will be hot smoked. For cold, you need to turn on the pin for 1-2 minutes, and open the lid after 30-40 minutes. The chip mixture will all burn out even in such a short switching time. If the product lies too close to the pin, it will also warm up from it. Can be protected with ice.

[Elena Br]

Elena Br, Elena Br Hello! In October 2018, I purchased a Brand 6060 pressure cooker-smokehouse through TMool (Aliexpress). I smoked it three times. Everything was great. Today the smoker pin in the bowl did not heat up. Question; Will the service center accept this pressure cooker for repairs? Instead of a warranty card, there is a printed purchase receipt. Thank you)

So trouble came to me ... (c) V. Vysotsky After 6 years of use, problems began. After 30 minutes of work, error E2 (wire breakage) pops up, I don’t understand how it fits (((

Girls, please tell me, who knows the current Brand website, the website does not open at the old address of Brand LLC, writes that it is under reconstruction.

I haven't been here for a long time ... Health to everyone!
This vessel was in my oblivion, but the last couple of times there were problems with the REDMOND RMC-M4504 (it is ancient, still in English) in terms of entering the pressure cooker mode due to tightness, and I remembered this one.In it I smoked brisket, mackerel (essno, only hot smoking in the end) and everything worked out pretty well. The peculiarity of eating is not immediately, but how it cools down. You can (better) the next day, if you cook in the evening.
But you need a cup without heating. Native for some reason unrealistically stands for 2tr. I read here that it will fit from the shteba. And what model is it specific, if not difficult? I will be grateful.
I found what else from VITEK 4201 is suitable, but it is unlikely that you can find anything from her now ..
Or maybe remove the heater and drown it with a stainless steel? I will definitely not smoke anything in it, this is boiled-smoke pampering ...

It is a pity that the topic slows down. And I use it regularly. After all, a mother cannot become indifferent to her child. There was a sterlet on New Year's



And today the mullet

[Arkady _ru]

Arkady _ru, from Steba the AS 5 teflon lined bowl and the AS 8 stainless steel bowl are suitable. But they are also about 2 tons. stand.
From budget options, I bought a redber mcp-6 bowl and a unit usp-b61 for this smokehouse - both fit perfectly. Someone else wrote that the Sakura SA-PC05S bowl is suitable.

Lost the sawdust cup lid.
You probably won't be able to buy it.
What would replace?
Please advise some kind of replacement.
Maybe some foil?

Of course. I wanted to write right away.

[dopleta]

dopleta, Thank you!

Hello everyone. I haven't visited for a long time, I see the topic completely in silence. But can someone tell me. Recently, I became interested in making cheese. I want to make a pigtail chechil cheese. Only Brandik is a smoking appliance. Today I put it on the cold for 10 minutes. smoking a mozzarella ball. The smell of smoking is present, the cheese retained its shape, but remained completely white. Maybe someone will tell you how to get the pigtail color like a smoked one, yellowish, or is it unrealistic in our brandy?