Electric smokehouse-pressure cooker Brand 6060

[Manna]

I want to share my discovery (others might have known): what a miracle the cherry shavings are!

Yesterday I got shavings from a cherry branch, the smell is awesome! Neither apricot nor pear shavings smelled like that.

Smells like cherry jam! I think it will be fragrant in the smokehouse too. Today I will test it on a fish.

It will be great, Lyusyok! I'm not worried about - what to smoke on - at all! Ahead are still bird cherry, pear, dry branches of raspberries, black and red currants, linden, black chokeberry, mountain ash, maple, elm - room for creativity!

I am now biting my elbows because I remember how I burned "extra" cherry twigs in the summer

Mannawhat a problem - in the spring to contract with the neighbors to make sanitary pruning of the necessary trees and shrubs!

Try another cherry! In our youth, we had a homemade smokehouse, smoked either on cherries or on cherries, the aroma - yum !!!

I didn't like the cherry, like the plum, and of course the alder in general.

I didn't like the cherry, like the plum, and of course the alder in general.

And what did you like?

[Test Twentieth - Stewed Milk]

Yesterday I also tormented milk ...

Test Twentieth - Stewed Milk



I poured 1 liter of milk into an additional bowl. Installed an additional silicone gasket ring. She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included Soup / Stew mode for 99 minutes (very convenient, just by clicking on the "minus" on the timer). After 99 minutes, the stewed milk was ready!



Somehow I didn’t specially prepare the smokehouse for the simmering of milk, like Lucia. I just washed it as usual after the previous cooking. There are no extraneous smells and tastes!

By the way, I noticed that up to 80 minutes there were splashes from the pressure indicator on the screen. I looked at the float, and it turned out to have moved slightly to the side. I adjusted it with a skewer. And that's it, the valve closed.

And the milk turned out great!

From this milk I fermented fermented baked milk, but this is already another topic...

I put the brisket on hot smoking, no smoke comes out from under the lid, the valve is closed, but there is a smell. I began to sniff gently around the perimeter of the lid and realized that it smelled from the weighting agent and quite strongly, tell me what the problem is

And this is where?

pressure regulator.

This is a pressure regulator in a different way, a metal cone, in general it is raised to relieve pressure. It hisses so quietly, smells and a little moisture under it.

Does this happen all the time? And on "Putting out" too?

Yes, all the time, yesterday baked milk did the same thing, just the smell of milk is not so ubiquitous.

When I was "languishing" milk, for the first 10 minutes, water dripped from the pressure regulator, and then no, no. This shouldn't happen all the time. Excess pressure is removed through the pressure regulator, but not constantly, and this is not always required.

Today I have a fish with vegetables and fruits. Help yourself! Recipe later, internet ...

[about one feature of my copy of the smokehouse.]

I came to tell about one feature of my copy of the smokehouse. I think it will be useful to someone.

The instructions in the section Operating the instrument read: "Place the bowl in the body of the smoker-pressure cooker. When installing the bowl, make sure that the red arrows on the bowl and the body of the appliance match."

But the red arrows may not match. How did it work for me.



The discrepancy is exactly 1 cm (the measurements were taken by the husband, and his eye was a diamond). But this does not prevent you from using the smokehouse - the pressure cooker for its intended purpose.

When installing the bowl into the body, you just need to focus on the fit of the contact group on the bowl into the grooves in the body. And do not try to shove the cup at all costs.

[Vadim]

So, gentlemen, take me to the lists of victims. The cold smoking mode refused in my smoker.
Vadim, Elena, tell me what to do? Where to contact?

What are the symptoms? Please write in detail so that I can understand what is the reason.

Mannyash, and the same steam comes from the pressure indicator in the "Soup" mode. I just don't see this in a pressure cooker, maybe that's the way it should be, am I worrying in vain?

After the float (pressure indicator) has been lifted up by the force of steam, no steam should escape from it. I recommend checking for dirt on the indicator O-ring on the inside of the cover.

Vadim, but can they not mislead you? Pay attention to how many "inconsistencies" occurred only on our website (I counted 8, even if I do not even take into account that Ledka's story repeated itself), despite the fact that mainly experienced cooks who have experience with pressure cookers working under pressure. Do you remember the very first prototype sent to Brand for testing, with which Elena herself worked? After all, there was the same problem. Steam was blowing out with might and main, I saw the video. When I bought the "American", I shoveled a huge number of English-language sites, but I did not meet such complaints there, even from those who had encountered such a technique for the first time. In addition, as I already wrote to Elena, my husband, I repeat, is a professional who has worked for 25 years in the field of making seals, just picking up one and the other seal, at first glance he noticed that the first one is of better quality.
So my main point is about the quality of the O-ring.

Stop, stop, we are not going to lump it all together.
The first Ledka smokehouse had a program error.
I got a defective weighting agent on the sample I sent, so smoke (and steam) poured out from under the pressure regulator.
But other cases - the presence of smoke from under the lid on the "cold smoking". It is these cases that we are now analyzing.

and they haven't launched the third option yet? When is the master at home?

Either they didn’t launch, or they didn’t offer it.

We offer all possible solutions to the problem.
At the moment, the master does not leave the house. This service will most likely be available from January 2013.

But other cases - the presence of smoke from under the lid on the "cold smoking". It is these cases that we are now analyzing.

in-in, my smoke is coming and as I have now noticed exactly until the t-ra rises inside the pan, and then the lid sticks to death! It takes about 5-7 minutes ... Next time I'll spot it, unless my gang distracts me.
But I want to say that even in the absence of a hood, this smoke does not fill the entire living space and, accordingly, does not interfere. We have 2.5 asthmatics at home, so we are sensitive to smoke

Yesterday I made sea bass on cold - 6 minutes - and hot - 15 minutes smoked on apple and rosemary twigs.
I have no smoke from anywhere except from the hole.
Maybe because I only use this device for smoking - I don't have a second saucepan, but I have a 6050 pressure cooker.
Therefore, once again I do not pull the silicone gasket back and forth, but at the end of the process, the lid along with the gasket, removing the valve, rinse it with warm water and wipe it dry.
I did not notice any difficulties when using this device; well, the smell of smoke is a little annoying - and this is with a hood, but it quickly, usually within an hour, goes away.

I don’t change the ring, but there is no smoking smell even in milk porridge)))

[I only use this device for smoking - I don't have a second saucepan, but I have a 6050 pressure cooker.]

I have no smoke from anywhere except from the hole.
Maybe because I I only use this device for smoking - I don't have a second saucepan, but I have a 6050 pressure cooker.
Therefore, once again I do not pull the silicone gasket back and forth, but at the end of the process, the lid along with the gasket, removing the valve, rinse it with warm water and wipe it dry.
I did not notice any difficulties when using this device; well, the smell of smoke is a little annoying - and this is with a hood, but it quickly, usually within an hour, goes away.

Similarly, but with cold smoking, the smoke from under the lid is about 3-5 minutes

What are the symptoms? Please write in detail so that I can understand what is the reason.

cold smoking does not work, it does not start, the button just turns on the countdown, ends and you open it - the program did not start. Hot smoking works fine. I understand that the problem is precisely in the electronic control, in the button. Initially, the mode worked - I managed to smoke 2 times on cold smoking and 4 times on cold + hot.

Tell me how long does it take to smoke a cold-smoked mackerel carcass? I did not find information either in the recipe or flipping through 15 pages of this topic. Only capelin.
Eh, it would not be bad to put it on the first page and make a table of contents in this topic with recipes. I remember that I saw mackerel in this thread, but I could not find it.

[Vadim]

Vadim
So I leafed through the instructions and only on the "heating" I found a temperature of 60-80 *, but I should have approximately the temperature according to other programs, is it possible? You know, our people are "smart" and manage to use different units "not quite for their intended purpose."

[husky]

husky, I made lightly salted mackerel for 30 minutes cold smoked. It seems to me that less is possible, the fish was already ready for use, it was only necessary to smoke it. Now I would put in a little more shavings and reduce the time. Also, note that the fish becomes much saltier after smoking.

[Hasochka]

Hasochka, you are probably here HERE saw mackerel

cold smoking does not work, it does not start, the button simply turns on the countdown, ends and you open it - the program did not start. Hot smoking works fine. I understand that the problem is precisely in the electronic control, in the button. Initially, the mode worked - I managed to smoke 2 times on cold smoking and 4 times on cold + hot.

The problem may also be in contacts. To determine this, turn on the "Cold Smoke" mode, but do not close the lid. Check by touch (carefully!) If the additional heating element is working. If it does not heat up, wiggle the bowl and check again.
In any case, if the heating of the additional NE does not always occur, I recommend that you show the device to the master of the service center. You are from Moscow, so I invite you to visit us at Egoryevsky proezd d2.

The problem may also be in contacts. To determine this, turn on the "Cold Smoke" mode, but do not close the lid. Check by touch (carefully!) If the additional heating element is working. If it does not heat up, wiggle the bowl and check again.
In any case, if the heating of the additional NE does not always occur, I recommend that you show the device to the master of the service center. You are from Moscow, so I invite you to visit us at Egoryevsky proezd d2.

All this was done by my husband, he does not work.

I have no smoke from anywhere except from the hole.
Maybe because I only use this device for smoking - I don't have a second saucepan, but I have a 6050 pressure cooker.
Therefore, once again I do not pull the silicone gasket back and forth, but at the end of the process, the lid along with the gasket, removing the valve, rinse it with warm water and wipe it dry.
I did not notice any difficulties when using this device; well, the smell of smoke is a little annoying - and this is with a hood, but it quickly, usually within an hour, goes away.

It's the same for me, the smoke goes only through the pressure indicator. Although I took out the gasket several times and replaced it with a new one.

The smell of smoke doesn't seem to bother me much (I also turn on the hood at full power and put the smokehouse right under the hood), but I still feel it.

I noted this if the company is now interested in the statistics of good and problem smokehouses.

Since I don't have a pressure cooker, I am planning to try pressure cooker dishes now. It will be necessary to adjust the cooking time, since in the pressure cooker the time starts counting immediately, and not after the pressure has been set.

I dug everything out !!
Everything is fine!! Smoked mackerel three times. Separately cold smoking. Hot smoking separately. And combined smoking.
More details later, as you need to escape. But so that the brands do not worry, I will say the main thing now. There is almost no smoke. Comes only from the pressure indicator (hole on the handle). Smoke in a small trickle (cold smoking). Intensely, just two minutes.
The lid attracts at the beginning of smoking. And hurray, yesterday for the first time at the opening, today I also felt a slight resistance at the opening. I don’t know what happened. But there is much less steam and smoke.
Here's my fish.



The first shot is cold smoking. The second shot is one hot smoking.
After cold smoking, she went outside. When I got home, I caught the smell only in the kitchen.

For more information on smoking mackerel, see HERE!

[I'm already delighted!]

So, the second series of conquering the smokehouse with a complete teapot, that is, by me.

I can already draw one conclusion. But! Please note that all my conclusions, this is the opinion of a person who has never dealt with either pressure cookers, or cartoons, or with cookies and other wonders of technology! So, from this miracle of a saucepan, like from a pressure cooker, I'm already delighted!

But, in order for me to be able to calmly use this miracle technique, I must understand many basic principles of working with it.

And now, notes in my notebook in my kitchen, along with instructions and recipes.
What I did not find in the instructions and recipes:

Is there a dependence of the amount of wood chips on the amount of the product? That is, if I want to cut one leg or five, the amount of chips is different? The more meat, the more chips, to achieve the same smoked meats? or not?

Most recipes say that "After the end of the cooking time, stabilize the pressure ...." But, if you do not let off steam, it comes out on the sly and after five minutes the lid opens easily. So the question is, does this moment affect the result of the dish? Is it necessary to stabilize the pressure immediately after cooking or is it not necessary, since it does not affect anything?

The next moment is the water being poured. Pouring in hot water will it speed up the cooking process? If yes, then I would very much like to have it in the instructions.
Now a little about the recipe book. Maybe I'm a bore, but if there is a recipe and a picture next to it, then I look at the picture first of all and then I decide whether I want to or not. Example, page 6, second photo, beautiful !!!! Cubes of something, on top, something covered with melted something, like cheese. Read the title Smoked turkey breast... Read on and what? According to the recipe, it's just a piece of smoked breast! Where are the cubes? Where is something like melted cheese? I understand that we didn’t have time, we didn’t find it, but still, the photo and the recipe must be identical. The same page 8 Smoked carp... It's one thing if the photo is a piece of meat with a side dish, that's understandable. but there is also a photo of fish baked in the form. Or not? By the way, about carp! I read and suppose I do.
Fry on both sides on the Fry setting ....
So I should pour some fat into the main bowl? If yes, then it would be necessary to add, otherwise I am a kettle If we fry without oil, then we continue

Then place on the wire rack.
Place the chip cup on the heating element. Put in it
chips and cover with a lid. Pour 80-100 ml of water into the bowl of your pressure cooker.

Straight there? Where was it fried? Without washing the bowl? I need to clarify everything

Go to page 9 Hot smoked mackerel Is the fish connected in the photo? For what? What for? Silence in the recipe!

In general, for me personally, the book with recipes that comes with the device is not just collected different recipes, it should be a manual with basic, basic recipes. This means that it should contain recipes for preparing main dishes, with a description of the basic principles. And then, everyone's business, you want to look, you want to invent it yourself. But the base, the principles must be chewed up. No? A plate would be very helpful, for example, that with hot smoking, a 2 kg piece of pork will be ready after about that much time. Fish. after such a time. The same goes for the Soup-Stew mode. So I decided to cook beets and carrots. Made in peel and without, to understand how best.



And for how long to bet? The plate I mentioned above would be very useful. Now I know that in the Pressure Soup mode, the carrots are ready in 10 minutes. But the beets took 18 minutes. And now I will cook only peeled carrots, but the opposite is true for beets.

Now about the meat. Often fry in recipes. Then to the Soup-Stew mode. It's good if there is a bit of meat. And if all 2 kg? I won't fry in one fell swoop! So you need parts? And I'm a kettle, they didn't write to me about it.

We leaf through the recipes further. P. 19 Rabbit stew

Cut the rabbit into pieces and lightly fry in oil in the FRYING-MEAT mode.

And what kind of regime is this? No, I understand that Zharka, but heshes the word, looked closely and read for a very long time, looking for how to make Zharka-Meat. In short, you see a typo?

The rest hasn't passed yet. Is it necessary?

I'm looking for my own, acceptable for me smoking option. But so far, the smoked meat I got was sooo smoky. Yesterday I smoked a piece of nutria again, previously marinated for the night. I put in a combined mode, 10 minutes cold and 30 hot. During the cold, smoke poured out from under the lid, is this normal? Stopped already hot when the lid slammed shut. She took out the meat, the smell !!!! Colour!!! Crust!!! The beauty!



But when I cut off a piece, I was a little disappointed. The aftertaste of smoke is quite strong. That is, even 20 minutes after eating, the smell of smoke in the mouth. And you know not even smoke, but burning. Maybe it's because the juice from the meat drips onto the bowl with chips. It burns there. Can you think of some additional grate, with a solid speck above the bowl? Or won't it help? Then he can prescribe that the product should not be placed over the bowl, in order to avoid ...

By the way, Vicki advised to peel off the bark from the branches. Liked it more gently. More twigs, it seems, are better than chips. As for me. I don’t remember what was written about the fact that twigs can be used, not chips.
And my most important discovery was the day after smoking nutria meat. I didn’t write it down, I did it, and I don’t remember exactly where I read that the meat must be aged after smoking. So, a piece of meat left in the refrigerator until the morning was not so harsh for smoke. I really liked this piece! thus, I personally have one more rule of use:
Do not eat freshly smoked meat! Give it a night stand!

And a few more notes from my notebook.

Now, if I stabilize the pressure and immediately take out the grate, I would not refuse some kind of device, such as two hooks.
The manual often says:
Securing the cup will prevent it from tipping over and chips will not spill out. But is it really impossible to make a more concrete fixation? If the hole in the bowl is rectangular, why not make a thickening of the same shape on the rod? And by the way! We read:

Place the chip charring cup on the heating element until
click.

And for teapots it would be necessary to write that the pin must first go into a rectangular hole.
For those who buy a smokehouse, do not have any other similar units and are going to use it as a pressure cooker and as a smokehouse, I would definitely recommend taking an extra bowl right away!

That’s all I could find fault with. Didn't kill you?

Well, here I am "distinguished" the lid of the charring cup is lost

[artisan]

In Soviet times, there were iron lids for cans, for clips. (not the same as now, with a twist!) I just tried it, it is quite possible to use it!

artisan, please continue! Very, very relevant, all your notes

Thank you! I would be glad if my boring helps someone

In Soviet times, there were iron lids for cans, for clips. (not like now, with a twist!) I just tried it, it is quite possible to use it!

Thank you! I would be glad if my boring helps someone

For the second day already I have been using the need for inventions.

[I am a master]

I am a master and you and I do not have a space connection? I also wrote down some of your comments in my notebook, but left it for the final report.

But seriously, it means that our thoughts are correct ...

And I agree not to signs, but to have everything installed automatically. * JOKINGLY * Several of the most popular dishes in automatic mode. So that you can select a dish with one button, set the weight with the second, and the device itself calculated how long it takes. But it could also have been changed. And several programs that can be memorized. In a dream that!

Moderators, please put all the recipes in a separate Temka.

So here she is Brand 6060 Pressure Smoker Recipes

[I am a master]

I am a master and you and I do not have a space connection? I also wrote down some of your comments in my notebook, but left it for the final report.

But seriously, it means that our thoughts are correct ...

So this ... we are all here "tied by one thread ..."

What is the final report? oh, but I will not see him, but I do it all at once .... They will fire him, if they fire the word!

Maybe my notes coincide with those already voiced, sorry, don't judge. I practically do not read the topic. I came back now and only read what appeared after my last report, just because they sent me a link. As said husky, with the advent of the smokehouse, there is not enough time for anything. But we are moderators, too, Luda, will they fire again?

On account of the fact that it would be necessary ... guys, do not rush! After all, the first testing is underway! And as for the fact that to collect everything in one place, everything is correct, everyone can do it. Quotes, links. And give it to everyone. We do not have positions with official duties. And the moderators ... yes, alas, we have few of them, and very often their Samaritan impulse leads to the fact that when you come to the forum, you only have to "need to" (clean, explain, transfer ...) replacing the original "want" (to communicate) Be attentive and very sensitive to the work of others.

And many thanks to everyone who likes my "teapot"
By the way! About buttons with main programs, this is sooo good, but it seemed to me that this is too much of a requirement. But the fact that on the timer you have to click the button forty times to set 40 minutes is annoying. it would be convenient if one press would give one second, and if you hold it longer, then the seconds would run faster.

On the topic has not yet said. Maybe it makes sense to divide it into two? the first is waiting. There is so much water! And the second is a test. So it will be a little easier to navigate.

[I am a master]

I am a master no need to poke the button 44 times. Just press and hold until the desired number appears. And if you need, for example, 80 minutes, then it's easier to press the "-" button than the "+". There will be a decrease from 99 minutes.

But the fact that on the timer you have to click the button forty times to set 40 minutes is annoying. it would be convenient if one press would give one second, and if you hold it longer, then the seconds would run faster.

That's the way it is, try it!

..... and I bought myself a new toy - an ecotester - it measures radioactivity and nitrate content. I measured the radioactivity of the BRAND devices. I can write where the thread.

Haven't you written to Pachim yet? We are waiting

Yes? Tut can you? - in short, the radiation background from the switched on smokehouse, pressure cooker and BRAND bread machine is lower than that of a working TV set.

the radiation background from the switched on smokehouse, pressure cooker and BRAND bread machine is lower than that of a working TV set.

So this is wonderful
I was so frightened at first I already thought there was something terrible

So this is wonderful
I was so scared at first, I already thought there was something terrible

Why be scared, what can emit in the shadows other than heat ..

[Flight number four - As you can see, the milk did not even attempt to escape. We used it in two passes. First, I fed the youngest child with thinner porridge (1), my husband and I had breakfast a little later with infused and thickened porridge (2).P.S. clarification by cooking time. In the Brand 6050 pressure cooker I cook this porridge for 13 minutes after putting on the pressure. The countdown begins immediately. Today, 15 minutes with a set of pressure was enough. The groats are completely cooked. But next time I will still add 2 minutes, because under pressure she cooked for 11 minutes instead of 13. Well, that's for my taste ...]

And so, today, succumbing to the "herd feeling", the smokehouse worked like a pressure cooker for me and mainly prepared healthy dishes.

Flight number four -
As you can see, the milk did not even attempt to escape.

We used it in two passes. First, I fed the youngest child with thinner porridge (1), my husband and I had breakfast a little later with infused and thickened porridge (2).


P.S. clarification by cooking time. In the Brand 6050 pressure cooker I cook this porridge for 13 minutes after putting on the pressure. The countdown begins immediately. Today, 15 minutes with a set of pressure was enough. The groats are completely cooked. But next time I will still add 2 minutes, because under pressure she cooked for 11 minutes instead of 13. Well, that's for my taste ...

[Flight Number Five - Baked Milk]

Flight Number Five - Baked Milk

It's like everyone else. 1 liter of milk. Soup mode 99 minutes. Cover with a ring with which NOT smoked. I used a bowl without a pin. Previously it was not boiled for a couple. Only doused with boiling water.
There was silence after the valve was closed. After 40 minutes the hiss started. Everything inside was seething and boiling. I had the feeling that now milk was about to come out of all the cracks. But nothing of the kind happened. Almost until the end of the regime, the smokehouse sobbed, sometimes blew bubbles from the pressure indicator. But surprisingly, the milk level did not rise at all, as can be seen in the photo.
.
It turned out wonderfully baked milk. The husband, seeing the foam, already jumped. Said that the taste is from childhood. I didn't manage to try the foam, didn't get it.
I put yogurt on the milk that was left from taking the sample. Warmed up the baked milk on the "Heating" mode for 4 minutes. During this time, about 700 ml of milk was heated to the required 40 degrees.

We will try it in the morning.

[Flight number six - Steam meatballs.]

Flight number six - Steam meatballs.

She poured 2 measuring glasses of hot water into a bowl without a pin. I installed the lower steamer from the Brand 37501 multicooker. I put frozen homemade meatballs on it straight from the freezer.



A ring was installed on the lid, which is intended for smoking, that is, it has a slight smell of smoke.
I set the "Soup" mode for 20 minutes. At 4 minutes, the pressure indicator went up. Periodically, "gurgles" came from the smokehouse. A few drops of water were periodically coming out of the pressure indicator. In general, the smokehouse was fairly quiet. But with the automatic release of pressure, for some reason she hissed and made a sound similar to a howl. The daughter already asked: What is it? In such a strange way the pressure was relieved.

Everyone was happy with dinner


The smell from the ring is already well noticeable. But the meatballs did not smell at all of anything outsiders, only meat, as it should be.

I just have to try out the "Cold smoking" and "Delay" modes. Cold smoking of pink salmon is scheduled for tomorrow. I'll put it on with a delay for a while to check if the mode works, because I usually don't use the delay, but I need to check.

The general impression today is that I like cooking in a smokehouse - a pressure cooker. It does a great job with everything and can replace a conventional or electric pressure cooker with a nice bonus - smoking. Although at first I thought it would be more of a smokehouse, and only then - a pressure cooker for dishes that would not be damaged by the smell of smoke. But depending on his taste preferences, any family can choose what this device will be in their kitchen, first of all, a smokehouse or a pressure cooker.

My drip tray is completely empty. I have never filmed it yet. Is this how it should be?

[My drip tray is completely empty. I have never shot it yet. Is this how it should be?]

My drip tray is completely empty. I have never shot it yet. Is this how it should be?

Me too

Me too

I also have an empty one, I really only smoke, I have not tried to cook / steam anything.

Well calmed down, good. And then I think that it spits from me periodically from the pressure indicator, but does not get into the drip tray.

I checked all the modes, everything works !!! My lock was in a silicone ring, which was larger. After replacing it, smoke does not pass through the cover.

Smoked shrimps for 10 minutes on the cold, 10 minutes on the hot. Smoke poured from the valve on the handle. I read in the internet that you can put a wet rag on top of the valve, then there will be no smell at all. I didn't try it myself, I was afraid to ruin the unit.


After switching to hot smoking, the valve closed after 3 minutes. There is no photo of shrimp, the battery is dead.

Before that I cooked boar meat on the "Soup / stew" mode for 50 minutes. The meat was pre-marinated in spices and homemade plum sauce. I didn’t pour water, I only laid out the marinade. The meat is juicy and soft. The husband is happy.


After the end of the program, it was not possible to forcibly release the pressure. Came up in 10-15 minutes. The pressure dropped by itself. For me, this is a pleasant discovery, because I really do not like to force reset - afraid.

I repeat, but I would also like the chip cup to be fastened more tightly, because now, it overturns with every not careful movement, especially when you install the grate.

In my drip tray, water was drawn twice and once by. This happened in the soup and stewing mode.
The first time I showed the photo. For some reason, the water was brown, although when the broth was cooked, it turned out to be light, transparent.
Then, when stewing chicken with vegetables, the condensate that was collected for some reason passed under the drip tray and dripped onto the table. Before that, I removed the drip tray only twice. I put it on without any problems.
The second time the water was collected yesterday in the extinguishing mode. The water is clear, all got into the drip tray. Not a drop spilled by.


I don't want to shoot again. So it stands with water.

Now the fish report.
Mackerel fish. Marinated all three the same way. Cloves, allspice, salt, pepper, lemon juice and sliced ​​lemon into the belly of the fish.
I smoked it specially three times in order to check the smoking mode once again, and to understand for myself what is tastier.
In all three cases, there were cherry twigs. I have a huge cherry under my window. So that's enough for a long time.
I smoked it for the first time in cold smoking.
The weight of the fish is 155 grams. I took fewer twigs than the next times. There were more fish there.
The smokehouse worked under the included hood.
Cooking time 20 minutes.
I didn't pour water (according to the instructions)
At 3 minutes smoke appeared.
At the 5th minute, it became more intense.
At 7 minutes, it almost stopped.


No smoke came from under the lid.
As a result, we got such a fish.



The next smoking was combined.
Fish weight 290 grams. She took a little more branches than the first time.
She poured 80 ml of hot water. I installed a grill with fish.
I closed the lid by turning it counterclockwise.
Mode 10 minutes cold smoking + 10 minutes hot smoking.
At the 5th minute the smoke went up.



At 8 minutes, the smoke was very weak.
The smoke was until the end of the cold smoking. There was no smoke from under the lid.
The program switched to hot smoking.
At 2 minutes, a weak hiss.
At 3 minutes, there was already an active hiss.
At 4 minutes, the valve closed.
Everything worked as usual until the end of the preparation.
She didn't relieve pressure. At 5 minutes, the valve dropped.
When opening, I felt a slight suction of the lid.

The third smoke was completely hot.
Fish of 300 g. I took twigs, like the second time.



80 ml hot water.
Time 20 minutes.

At 2-3 minutes there was a hiss.
At 4, the valve closed. I think it happened so quickly, because the smokehouse was already in operation before.
Then everything is in the normal mode.
After the end of cooking, the pressure did not release.At 5 minutes, the valve opened.
When the lid was removed, a slight pull was also felt.
The fish turned out like this.



The one that is closer to us is combined smoking. The one that is away only from hot smoking.
I don't know if this is good or bad, but when I pulled out the fish of combined smoking, I noticed that it had fried well where it lay next to the container for branches.
When I was making a hot smoked fish, I specially put it completely over the container. The barrel of the fish is very nice in color.
I liked hot smoked fish the most. All other family members are the same.
I guessed right with salt. Thank you all for the tip that you need to add a little less.

husky, in the photo the cold smoked mackerel is downright similar to the correct cold smoked mackerel! How in reality?

[magog]

magog, in color and on top and in section, it also seems to me similar to the one sold in stores. Does it taste like? I would say so. Spices do not at all interrupt the smell of smoke and smoke. In the purchased one, on the contrary. Not so much smoking is heard as a set of spices and salt.
I don’t know how mine would have tasted if it had been saltier. My whole fish turned out to be lightly salted.
But in our family they like hot smoking more, so only a clean plate remained from it. And we tried the raw smoked one, ate a piece and that's it.

I repeat, but I would also like the chip cup to be fastened more tightly, because now, it overturns with every not careful movement, especially when you install the grate.

I have the impression that everyone who complains about the instability of the chip cup simply does not wear it correctly, that is, to the end.

When putting on the cup, it is necessary to grasp the edge of the cup with your fingers from the side of the square hole and slightly lift it up slightly to the right. The cup will become almost dead and will not tip over.