Electric smokehouse-pressure cooker Brand 6060

There was no bacon directly over the bowl with chips; the part that seemed to be near was browned. Not quite close, but higher.

So rejoice and enjoy!

I'm so glad And I wrote this to the fact that suddenly the company wants to take into account all the nuances and release something absolutely perfect! We must strive for harmony and perfection!

Now I ate smoked herring, which I love. My husband, looking at me, said: well, let's buy a smokehouse. I buzzed all his ears. But I just think maybe I can wait for the second batch. And I have a question for Narcom - where in Tula did you buy a smokehouse?

If that calms you down: 23! November sent from Moscow to Moscow a registered parcel weighing 170 grams - it leaves some sorting centers for 3 times and still won't reach the addressee, today is 21 days. The deadline was 3 days. So patience and patience ...

the record belongs to the Estonian postal postcard from Tallinn to Tallinn has been going on for more than three years

[Flight number eight - Milk porridge rice - corn - millet "3 grains for Cinderella"]

Today my smoker is just a cooking drummer.

Flight number eight - Milk porridge rice - corn - millet "3 grains for Cinderella"



Cooked in an additional bowl without a "pin" and with a ring NOT for smoking. I took round rice - 3/4 m. Cup, corn - 1/2 m. Cup, millet - 1/4 m. Cup. Total mixture of cereals - 1.5 m. Glass. Poured 2 m. Glasses of water and 4 m. Glasses of milk. A little salt, sugar 4 dess. l. "SUP" mode - 18 minutes. Excellent porridge for breakfast is ready.
The program ran quietly, without incident.

[Flight Number Nine - Apple Charlotte]

Flight Number Nine - Apple Charlotte



Baked in a bowl without a "pin" and with a ring NOT for smoking. 4 eggs, 1 cup (200 ml) sugar, 1 cup flour, 1 tsp. baking powder, 3 apples. I cut 1 apple into cubes and added to the dough, the other two into slices and put on the dough in two layers. SUP mode 25 minutes. After the signal, I immediately opened the lid, but the dough was still liquid on top. She switched on the SUP mode again - 20 minutes. And she went to the store. Returning more than an hour later, she took out a charlotte. The dough when laying was at the 4. The finished charlotte stopped at the 6. But I think that it rose so little because of my opening the lid in the middle. But it still turned out delicious.
Here you can see both the upper and lower "crust".

[Flight number ten - I cooked in the main bowl with a "pin" and a smoking ring. 500 gr. beef, 1 carrot, 5-6 pcs. prunes, 2 tbsp. l. sour cream, 0.25 tsp. Caucasian adjika, salt, pepper, 1 tbsp. l. water.She mixed everything in a bowl and put it into a bowl.Extinguishing mode 50 minutes. During operation, the smoker naturally hissed, since the pressure regulator was not installed. It was an experiment. Next time I will install a pressure regulator and decrease the time - it’s faster.There were no extraneous odors in the dish. The O-ring and pressure indicator smell distinctly smoky when sniffed though.The side dish was rice cooked in a smokehouse, right after the azu.]

Flight number ten -

I cooked in the main bowl with a "pin" and a smoking ring. 500 gr. beef, 1 carrot, 5-6 pcs. prunes, 2 tbsp. l. sour cream, 0.25 tsp. Caucasian adjika, salt, pepper, 1 tbsp. l. water.
She mixed everything in a bowl and put it into a bowl.



Extinguishing mode 50 minutes. During operation, the smoker naturally hissed, since the pressure regulator was not installed. It was an experiment. Next time I will install a pressure regulator and decrease the time - it’s faster.
There were no extraneous odors in the dish. The O-ring and pressure indicator smell distinctly smoky when sniffed though.


The side dish was rice cooked in a smokehouse, right after the azu.

[Flight number eleven - I cooked in a bowl without a "pin" with a smoking ring. 0.5 m each glass of round and long-grain rice, 1.5 m glass of water. SUP mode 20 minutes. After the signal, I immediately relieved the pressure and added a piece of butter, closed the lid. After 5 minutes, I opened it, mixed it and put it on plates.Also, no smoking aromas were transferred to the rice.Every day I enjoy cooking in a smokehouse more and more. Moreover, having two bowls is generally beauty]

Flight number eleven -

I cooked in a bowl without a "pin" with a smoking ring. 0.5 m each glass of round and long-grain rice, 1.5 m glass of water. SUP mode 20 minutes. After the signal, I immediately relieved the pressure and added a piece of butter, closed the lid. After 5 minutes, I opened it, mixed it and put it on plates.
Also, no smoking aromas were transferred to the rice.

Every day I enjoy cooking in a smokehouse more and more. Moreover, having two bowls is generally beauty

[corrected]

today I made rice for a side dish 2 multi-glasses of rice, 4 glasses of water stewing for 20 minutes.
ps Girls, let's agree "soup" mode - there is a pressure regulator, "extinguishing" mode - the pressure regulator is removed.
pps with one ring did both smoking and biscuit, stewing, and soups ... the smell is not transmitted

corrected

pps with one ring did both smoking and biscuit, stewing, and soups ... the smell is not transmitted

Perhaps, over time, the smell of smoking will be stronger on the ring, and then some of it will pass into dishes of "fine mental organization". But we can do this see smell only after six months - a year.

Denis, you probably haven't seen my question. I repeat: where did you buy the smokehouse in Tula?

Denis, you probably haven't seen my question. I repeat: where did you buy the smokehouse in Tula?

I bought in Technopark on Sovetskaya (there are also 1500 additional bowls there) and near the Moscow railway station in Intercity.

Used the smokehouse twice today.
First time I cooked fish soup.
Fried vegetables in an additional bowl.
I set the time to 8 minutes. It took 5 minutes.
Then I cooked soup on the mode, 25 minutes 1 liter of water
At the 5th minute, the hiss began. Strong hiss at 6 minutes. At 8 minutes, the valve closed.
Then everything is in the normal mode. The couple were few.
Usually, after the end of cooking, the valve opened itself at 5 minutes. This time, after 5 minutes, the valve did not open and I just bleed off the pressure.
The lid had to be opened with little effort.
So I understand that the more liquid, the valve closes a little later than with 80-100 ml of water.
It also relieves pressure longer.
Here's a soup turned out.



The second time the smokehouse was used for smoking kebab sausages.
Hot smoking mode. Cherry twigs. Time 25 minutes. Water 80 ml.
At 3 minutes I heard a hiss.
At 5 minutes, the valve closed.
I didn't smell the smell, there was very little steam.

Some of the sausages were smoked, some were simply fried in a pan.
In the smokehouse, the sausages turned out to be more juicy, and they win by taste. But compared to fried in a pan, they lose in color.
No photo. The husband was sitting at the table with cooked appliances and waiting for dinner.

Here I have a question - I put two cutlets on one wire rack - one that was drier and with color above the cup, the second lay in a row - not so dry and without color. The taste is both smoky. Does everyone have it?

A cup with a heater, it gets very hot and the cutlet is browned over it.

Very appetizing cutlets!

[MariV]

Yes? Thank you, Lyusek! But I would like to smoke evenly ...

MariV, I always try to lay out the food so that no piece lies very close to the cup, I already wrote about this - everything near it usually overheats.

Larissa, well, if there are two large pieces, and the size is just the whole lattice?

Then - as high as possible.

And I got my toy in the morning and I play all day. The tests began simply with chicken drumsticks, while they were preparing, leafed through the manual, the anecdotes were the same ... We got such hot-smoked drumsticks in 30 minutes. Marinated in the same way as the breast for a roll. Then, a little getting used to it, I stuffed squid (cheese + crumb of bread (dip in milk and squeeze) + shrimp + squid fish soup (they can be fried with garlic)) and smoked them in a combined mode for 10 + 15 minutes. Boiled squid and shrimp for three minutes in salted water. Before smoking, the squid was coated with vegetable oil and powdered with granulated garlic. She put a lot of wood chips, put them in the refrigerator to dry out. The smoke did not have time to disappear, the docha arrived and the squids instantly "disappeared" from the refrigerator. In general, very tasty. Then I made chicken rolls with apples. She beat off the breasts, marinated in a marinade (tea leaves, lemon and orange juice, honey, salt, spices) for an hour, then rolled them into rolls filled with sour green apple and minced chicken. I sewed it up with toothpicks. Smoked on a combined 10 and 25 minutes. For my taste, a little dry, but my daughter loves, she was quiet.

[Ira]

Ira, from what wood chips the color is so ruddy?

Yes, I forgot to write Ksun, drumsticks on an apple tree with an oak tree, squid only oak, rolls on an apple tree. But the chicken also turned out like this from the tea leaves. Now I still smoked mackerel on apple trees, so it is completely light.

[Ira]

Ira, will die to stand up !!! What a deliciousness! It's good that I just had dinner.
shl. I also looked after an apple tree not far from the house, but high infection... I think how to break the branches.

Thanks Omelochka!

shl. I also looked after an apple tree not far from the house, but high infection... I think how to break the branches.

Can you call a fire truck? They have a high staircase ... I bought all my wood chips in Auchan, there it is full of all kinds.

[Irus]

Irus, and which tastes better? Although I remember you said you liked the smoke at the oak and apple trees. Are they even tastier when paired? _{Well, you turned me on, I am again in agony ...}

Ksyushenka, I have not yet understood, for this time it is necessary ... Moreover, I have not tried it with alder, cherry and pear yet, how to compare that? Let’s send everything, can you figure it out yourself?

By the way, I forgot completely, smoked everything except the legs with a silicone ring from the Brand 6050 pressure cooker

On the pressure cooker, these rings were scolded, and in the smokehouse they just take root.

Thank you. It remains to persuade my husband to go to Tula

and what does not suit you? Tula region., Novomoskovskiy district, Novomoskovsk, st. Komsomolskaya, 6a

So I got my smokehouse.
She stewed chicken for 45 minutes on hot smoking. I was glad that there was no smoke. I took out a chicken, it was cooked, but there was no smoking. These are chips after 45 minutes of smoking. The cup is cold.
What to do?
Now I will try to put the mines on cold smoking at 10. I'll see what happens there.

Yes, steam did not come out at the end of 45 minutes, that is, there was no pressure, 100 ml was poured.

So I got my smokehouse.
She stewed chicken for 45 minutes on hot smoking. I was glad that there was no smoke. I took out a chicken, it was cooked, but there was no smoking. These are chips after 45 minutes of smoking. The cup is cold.
What to do?
Now I will try to put the mines on cold smoking at 10. I'll see what happens there.
Yes, steam did not come out at the end of 45 minutes, that is, there was no pressure, 100 ml was poured.

if the cup is after smoking, then only one thing can be said - the heater does not work.

10 minutes have passed, the result is the same, the saucepan is hot, the pressure is not accumulated, the cup is cold, it does not even catch fire.
What to do??? There are no warranty workshops in our bear's corner. Krasnodar is very far away, I won't go there.
Vadim, is it possible to correct something and where do you need to look?
Vadim, do you not check when sending? The heater does not work, it is detected immediately when turned on and the pressure is not accumulated !!!

10 minutes have passed, the result is the same, the saucepan is hot, the pressure is not accumulated, the cup is cold, it does not even catch fire.
What to do??? There are no warranty workshops in our bear's corner. Krasnodar is very far away, I won't go there.
Vadim, is it possible to correct something and where do you need to look?

While Vadim is gone, let's try to figure it out. To begin with, remove the bowl and inspect the contact group, whether the lid covering the contacts in the pressure cooker itself slides easily.

While Vadim is gone, let's try to figure it out. To begin with, remove the bowl and inspect the contact group, whether the lid covering the contacts in the pressure cooker itself slides easily.

The lid slides easily, the pin itself is only warm from the pan, and not hot, I calmly hold it with my hand.
Although I wrote this about the lid above the wood chips, what did you mean?

The lid slides easily, the pin itself is only warm from the pan, and not hot, I calmly hold it with my hand.
Although I wrote this about the lid above the wood chips, what did you mean?

no, I'm not talking about her, I'm talking about the one that covers the contacts in the smokehouse itself (plastic gray)
it may just be that you do not completely recessed the bowl, respectively, the lid is not sealed and there is no pressure.

10 minutes have passed, the result is the same, the saucepan is hot, the pressure is not accumulated, the cup is cold, it does not even catch fire.
What to do??? There are no warranty workshops in our bear's corner. Krasnodar is very far away, I won't go there.
Vadim, is it possible to correct something and where do you need to look?
Vadim, do you not check when sending? The heater does not work, it is detected immediately when turned on and the pressure is not accumulated !!!

on cold captcha, only the pin heats up. If it doesn't heat up, judging by the chips, how did the pot get hot? The pressure is not gained on cold dripping.

smoking is hot, the post was higher ...

no, I'm not talking about her, I'm talking about the one that covers the contacts in the smokehouse itself (plastic gray)
it may just be that you do not completely recessed the bowl, respectively, the lid is not sealed and there is no pressure.

She pulled out the saucepan and closed it again. She pressed on the saucepan, it does not go down below, the red arrows on the saucepan coincided.
Tomorrow the son will come, maybe he will determine something. Although he is a doctor, he understands little in technology and is unlikely to be able to cure.
There is already one tip from Narkom: check the fit of the pot. But how to do it? And what else do you need to check?

on cold captcha, only the pin heats up. If it doesn't heat up, judging by the chips, how did the pot get hot? The pressure is not gained on cold dripping.

The saucepan is warming up and therefore the pin is warm, and the pin did not heat up either on hot or cold smoking. By the way, hot smoked water 100ml boiled away half and the chicken let the juice, that is, the temperature was somewhere stewing on a slow cooker, not a pressure cooker.

Now I will try to put the mines on cold smoking at 10. I'll see what happens there.

the post was about cold smoking

and what does not suit you? Tula region., Novomoskovskiy district, Novomoskovsk, st. Komsomolskaya, 6a

I looked in Technosila. They overstated the price bless you. If you buy in their own online store, shipping will be cheaper by about a thousand. While I think

[Lucia]

Harness, do not criticize others!

Lucia, I was collecting my tests here in links

Photos of the smokehouse, heating elements, bowls, shelves, wood chip cups, etc.
Photos of the extra bowl and silicone gasket ring
Preparing the smokehouse for use
First Test - Hot Smoked Chicken Leg
Test two - Steamed curd manna
Trial Three - Chicken Envelopes and Stuffed Chicken Thigh
Test four - "Pilaf" in steamed chicken thigh
Test five - steamed vegetables
Trial six - Pilaf
Trial Seven - Vegetables Stewed with Chicken
Eighth test - Buckwheat
Test nine - Shrimati (no filling) - Pressure baked goods
Test ten - Vegetable soup with buckwheat
Test Eleven - Heating up the Soup
Test 12 - Warming up the pilaf
Trial Thirteen - Rice Milk Porridge
Test fourteen - WRONG! - Fried potatoes with chicken fillet
Test fifteen - Wheat pilaf
Trial Sixteen - Cauliflower Stewed with Zucchini
Test Seventeenth - Cold Smoked Chicken Fillet
Test Eighteen - Buckwheat Milk Porridge
Test Nineteenth - Test of Silicone Gasket Rings, more explanations, more about the sameand one more explanation
Removing the main bowl from the smokehouse
Trial Twentieth - Baked Milk

The first page of the topic contains a table of contents of all the recipes for this topic.

There was a post about hot smoking in 1492.

as? together with this posts total 1477
Louis, the bottom heating element does not work on cold smoking.

I continue to experiment on the topic of smoking. Today I cooked such a dinner. Stuffed vegetables. I prepared boats from eggplant and potatoes and put the filling prepared in advance in them.I prepared the filling like this; mixed with a spoonful of mayonnaise finely chopped chicken, tomato, onion, garlic, added salt and pepper. Stuffed vegetables sprinkled with parmesan cheese. Salted the potatoes, added spices for vegetables and mixed with a spoonful of vegetable oil. I put everything on grates and cooked it hot smoked for 30 minutes. Chips oak + pear. It turned out very tasty, especially the eggplants.

as? together with this posts total 1477
Louis, the bottom heating element does not work on cold smoking.

We are talking about hot smoking:

So I got my smokehouse.
She stewed chicken for 45 minutes on hot smoking. I was glad that there was no smoke. I took out a chicken, it was cooked, but there was no smoking. These are chips after 45 minutes of smoking. The cup is cold.
What to do?
Now I will try to put the mines on cold smoking at 10. I'll see what happens there.

Yes, steam did not come out at the end of 45 minutes, that is, there was no pressure, 100 ml was poured.

Now I will try to put the mines on cold smoking at 10. I'll see what happens there.

10 minutes have passed, the result is the same, the saucepan is hot, the pressure is not accumulated, the cup is cold, it does not even catch fire.
What to do??? There are no warranty workshops in our bear's corner. Krasnodar is very far away, I won't go there.
Vadim, is it possible to correct something and where do you need to look?
Vadim, do you not check when sending? The heater does not work, it is detected immediately when turned on and the pressure is not accumulated !!!

here is Louis's post on cold smoking which my comments refer to !!!!!!!!!!!!!!!!!!

[Lyi]

Lyi, the absence of smoking is a malfunction in the element burning chips, and the lack of pressure is in violation of the tightness ... If the main heating element is working, and the water is boiling, then pressure must be created, and the smokehouse must work like a pressure cooker. Where did the steam come from?

I got a bunch of apple twigs .. by the way, they had to be cleaned ??? There was practically no smoke.



Loin 1kg (not previously marinated). Hot smoking for 40 minutes. Delicious!!

[Sens!]

as? together with this posts total 1477
Louis, the bottom heating element does not work on cold smoking.

Sens!Post 1382. It's me with frustration!

Lyi, lack of smoking - a problem in the chip burning element. And the absence of pressure - in violation of the tightness ... If the main heating element is working, and the water is boiling, then pressure must be created, and the smokehouse must work like a pressure cooker. Where did the steam come from?

dopleta !
Steam at the very beginning, somewhere in the 5th minute, began to come out from under the lid, but immediately stopped. After the end of 45 minutes and the ready signal there was no steam at all.
There was no smoke from the pressure valve (a large hole on the handle), there was a little flickering of burnt plastic.
There was little hiss. The readiness of the chicken was approximately equal to its readiness in a slow cooker in 45 minutes, that is, the main ten worked.
Maybe I still haven't lowered the saucepan completely, is it about 0.5 cm higher than the main saucepan?

Maybe I still haven't lowered the saucepan completely, is it about 0.5 cm higher than the main saucepan?

No, no, that's not the point, then the lid would not close. So the pressure indicator went up? Why did you decide that the pressure did not build up? What - did the lid open immediately after finishing?

[Lyi]

Lyi, my distance is generally more than 1 cm. I cannot show, the radical for some reason does not load.

[dopleta!]

No, no, that's not the point, then the lid would not close. So the pressure indicator went up? Why did you decide that the pressure did not build up? What - did the lid open immediately after finishing?

dopleta!
If you shake the weight, then there was no steam, the lid opened immediately. After 45 minutes, the chicken was inside with blood.
I have 2 more pressure cookers CUKKO and Mullinex Minut Cook, not counting 2 cookers, so I understand where the steam should come from and how the pressure is released and when it is not.
I didn't turn it on again, but I tried to close the lid on the cold smoker, it closes, but then it rises without turning the lid. So it should be on the cold? In Mullinex I don't have that. This is why I think the saucepan did not shrink properly.
In general, I'll wait for my son, until tomorrow, if someone else doesn't advise anything.

I tried to close the cold smoker with a lid, it closes, but then it rises without turning the lid. Should it be so cold?

Like this?? If the lid is closed and lifted by the handle, the whole smokehouse rises.