Electric smokehouse-pressure cooker Brand 6060

In addition:
Now I tried to turn the saucepan within a slight backlash and finally the top lid closed and did not rise without turning. It's too late anyway, tomorrow I will continue testing. God forbid, this will end my misadventures and the morning of the evening is wiser.

No, with the lid closed counterclockwise, it cannot be opened. There is a slight up and down play, as well as back and forth with the lid closed, too. But dopleta already wrote about this that this is normal. But there is no way to remove it.

[Omela, husky!]

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

Omela, husky!
Now I have it. Perhaps (God forbid) the dog was buried here, that the saucepan was not fully lowered into the nest, therefore the lid did not close. Maybe now the pin will heat up and set fire to the chips?

I also decided to collect in one message what I was cooking. Although not as much as Mannochka's, but what we have. I can't sleep

Flight number of times - Hot smoked homemade pork sausage
Flight number two - Hot smoked pork ribs
Flight number three - Hot-smoked pea soup on ribs
Flight number four - Rice milk porridge - millet 1 to 5
Flight Number Five - Baked Milk
Flight number six - steamed meatballs
Flight number seven - cold smoked pink salmon
Flight number eight - Milk porridge rice - corn - millet "3 grains for Cinderella"
Flight Number Nine - Apple Charlotte
Flight number ten - Beef azu with carrots and prunes
Flight Eleven - Rice for Side Dish

Features of my copy of the smokehouse. Useful information about red marks

[all]

So, experiment No. 1000 ... I put 3 pieces of carp, if you don't mind throwing it away, for cold + hot smoking.
On the cold one I stood motionless, only minutes passed, on the hot one, in the 5th minute, pressure began to gain. After graduation, she let off steam as expected. I opened the smokehouse, there was no smoking result, the wood chips did not even think of charring, but the pressure cooker started working TTT.
Photo of wood chips after smoking:
🔗
Summary: it seems that now only the element burning wood chips does not work.
Tell me what to do and where to look to all started to work.

This means that with the lower heating element, as you yourself already understood, everything is in order, but the problem is in the contacts of the chip heater. Are there any specialists men to look at? My husband just said that there is no need for any special knowledge to check whether it is connected or not.

[dopleta!]

This means that with the lower heating element, as you yourself already understood, everything is in order, but the problem is in the contacts of the chip heater. Are there any specialists men to look at? My husband just said that there is no need for any special knowledge to check whether it is connected or not.

dopleta!
It seems clear where to climb, but is it possible to unscrew these screws yourself?
As far as I remember, earlier it was strictly forbidden for the consumers themselves to unscrew something while the device was under warranty. Will not Vadim be indignant later? And at the same time, it will be a shame to send the device to Moscow (there are still no warranty workshops here), if some contact has simply left during the shipment!

And at the same time, it will be a shame to send the device to Moscow (there are still no warranty workshops here), if some contact has simply left during the shipment!

That's it. Therefore, the decision is up to you.When in such cases (if my husband stretches out his hands to an inoperative device) I start jumping up and down and yelping: "Don't touch it! They won't take it for a guarantee!" because everything becomes operational and serviceable.

That's it. Therefore, the decision is up to you. When in such cases (if my husband stretches out his hands to an inoperative device) I start jumping up and down and screaming: "Don't touch it! They won't take it as a guarantee!" because everything becomes operational and serviceable.

No, we will wait for Vadim's decision. Allow us to unscrew the bolts, let's do it, the son brought a techie friend to help us, who successfully flushed us the Cuckoo valve and is ready for research, he won't allow Vadim, we'll have to send it back to Moscow. Well, if only the wiring went away, but if the element itself turns out to be faulty? There is nowhere to take it.
Ay-oo-oo, Vadim, where are you? We need your solution.

I read the whole topic, spit out. I ordered a letter to Santa Claus (daughter through Yulmart). I hope to join your friendly ranks soon. In terms of fish (notothenia) and, of course, homemade barbecue with smoke. If the lyulya turned out, and the barbecue is worse. Well, then the flight of imagination with your help ... WANTUUUUUU !!! I can't how.

[Vadim]

Girls, can someone tell me. I want to order at the office. site smokehouse ring and bowl in Tomsk. No one will tell you how much the delivery by a transport company from Moscow to Tomsk may cost.

I recommend asking you this question on the website of our company in the "ask a question" section. Specify the exact address and the device that you want to purchase. The manager will calculate and tell you the exact amount.

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?

No, we will wait for Vadim's decision. Allow us to unscrew the bolts, we'll do it, the son brought a techie friend to help us, who successfully flushed us the Cuckoo valve and is ready for research, he won't allow Vadim, we'll have to send it back to Moscow. Well, if only the wiring went away, but if the element itself turns out to be faulty? There is nowhere to take it.
Ay-oo-oo, Vadim, where are you? We need your solution.

If the additional heating element does not heat up, then there can be two reasons. Or a program error, or poor contact in connecting the bowl to the contact group. But the reason is not difficult to find out. Insert the bowl into the body of the smoker and turn it clockwise until it stops (it turns slightly). Switch on the cold smoking mode without closing the lid. See if the additional heating element will work in this position.
Write me the result of this experiment in a personal message, and we will make a further decision based on the result.

Vadim
So I leafed through the instructions and only on the "heating" I found a temperature of 60-80 *, but it would be approximately at a 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."

There is no bowl heating in the Cold Smoke mode.
The Frying mode works with the heating constantly on, so the temperature will depend on the food. (the drier the product, the higher the temperature).
The Soup and Hot Smoking modes work under pressure, here I cannot measure the temperature.
The Extinguishing mode remains (without pressure). Here you can find out the temperature. I will write in the coming days.

Girls, my question is also ripe (maybe they already wrote about this, but I did not have a smokehouse available, I just missed this topic), the main valve on the handle closes quickly after the pressure is set and, in my opinion, correctly, but after a while the hiss starts from the second which, with a weighting agent, continues almost throughout the entire program.Is it like this for everyone, or just for me? Compared to St. 6050, after the pressure has been set, St. works quietly until the end of the program.

Girls, my question is also ripe (maybe they already wrote about this, but I just missed this topic, not having a smokehouse available), the main valve on the handle closes quickly after the pressure is set and in my opinion correctly, but after a while the hiss starts from the second which, with a weighting agent, continues almost throughout the entire program. Is it like this for everyone, or just for me? Compared to sv 6050, there, after the pressure is set, sv works quietly until the end of the program.

Well, although I do not belong to "girls", I will write, after the pressure is set, it works quietly until the end of the program.

[Ir]

Ir, it is she who relieves excess pressure. CB does the same, but much quieter. In my smokehouse, after the signal, the pressure relief generally makes sounds obscene.

At the very beginning, it puffs at me, then calms down and quietly until the very end.

Oh, sorry, I forgot that we have boys here too ... Thank you Denis! Thank you girls! I'll go try it on the soup and see what happens, just with some water ...

[Sausages "Home" - - take three (cooking + cold smoking)]

In search of the best option for making sausages, I tried a new option yesterday.

So, Sausages "Home" - - take three (cooking + cold smoking)


Sausages were placed in a Brand 37501 multicooker in cold water, Manual 80⁰C, 40 minutes.

Then Cold smoking in Brand 6060 pressure cooker for 30 minutes.

I liked this option the most, the sausages were very juicy. The color is lightish.

But opinions in the family were divided, because others liked the second option more (frying + cold smoking).

[Smoked mackerel (combined mode)]

But today's dish did not cause controversy, everyone VERY liked it !!

The husband said that if the smokehouse-pressure cooker could only cook this dish, then it would still be worth buying.

He said that I would definitely write his thought here (this despite the fact that he loves river fish, and is more than indifferent to sea fish).

Smoked mackerel (combined mode)



Marinating in salt, fish spices and lemon juice for about an hour 4. Cold smoking 15 minutes, Hot smoking 10 minutes. Chips - apple + a little oak + a pinch of dry black tea.

[vernisag]

vernisag, after closing the valve for a few more seconds, moisture may shine, and then complete silence until the end of cooking.

I, after consistently losing all the pimples from the legs, today, after smoking, took them off, washed and put them in a small container. And I sent the grate to the dishwasher.

I first made 6050 in a pressure cooker - I fried it (I don't have a spare bowl for a smokehouse), and then in a smokehouse, pork.


The recipe is here!

[Ksyushk @ -Plushk @]

Well, here I have tasted pea soup on smoked brisket !!
Actually, I don't eat pea soup. But here everyone painted it so beautifully that I could not resist.
And she did the right thing.
Taste!!! MMMMM !!
Initially, I smoked pork on ribs with natural pork cutlets on the bone in the hot-smoked mode. Smoking time 25 minutes. Water 80 g. Cherry twigs.
At 7 minutes from the start of cooking, the valve closed. Then everything went on in complete silence and in normal mode.
The pressure was relieved by force, since after 6 minutes the valve was still closed. And so I wanted to quickly see what happened.
And here are the cutlets. True, I fried them on each side for literally one minute in a pan.



And cooked pea soup on the bones according to the recipe Ksyushk @ -Plushk @... Thank you!!
I cooked everything according to the recipe.
I got it, that's such a soup.
I really liked the taste. True, next time I will slightly increase the cooking time. Everything is boiled, but I like the peas to be completely boiled.



As for the pimples on the legs, I now constantly take them off before washing the grill and just like MariV I put it in a specially designated place. I dress it just before putting the wire rack in the pot.I began to do this as soon as I first lost the silicone cap from the grill leg. And so I have them all intact.

[vernisag]

vernisag, after closing the valve for a few more seconds, moisture may shine, and then complete silence until the end of cooking.

And I have been smoking for a long time, but now I drove soup with 1.5 liters of water on the program for 30 minutes, too, everything was quiet, well, if you just listened, there were subtle sounds. To climb in to adjust, I understand there is no way, there is a bolt on the main valve, and then some kind of pimp that turns in different directions and does not seem to be removed?

[And Fish and Meat]

An experiment called And Fish and Meat
🔗

🔗
This is how the meat was "pulled"
🔗

🔗
Pork tenderloin
Salmon steak

Rub the meat with salt and soy sauce (you can only use salt)
Rub the fish with salt and ground black pepper. Lay the lemon slices on top.
Cold braising for 10 minutes + Hot smoking for 20 minutes.
Apple tree, tea, 2 juniper berries.
P.S. photos straight "children under 16" turned out

And so potatoes with chicken ventricles stewed in milk (experiment)
the ventricles were boiled in the "Soup" mode for 30 minutes (perhaps less is possible)

from the category "and I help"

the ventricles are chopped and added to the bowl to the potatoes and fried onions (1 medium head), 2 cartoon. glasses of milk, adjika and soy sauce. the result is below.

[Flight Number Twelve - Duo: Smoked Potatoes and Chicken Drumsticks (Combo)]

Flight Number Twelve - Duo: Smoked Potatoes and Chicken Drumsticks (Combo)



Chicken drumsticks (8 pcs., But smoked only 2 pcs.) Marinated with a marinator. Marinade: salt, seasoning "Super grill for chicken dishes" (composition: salt, dry adjika, garlic, sugar, coriander, mustard, thyme, black pepper, tarragon), fresh garlic. Marinated 2 cycles of 9 minutes each.
Potatoes (2 pcs. Rather large) cut into slices, salt, seasoned with flavoring "Fragrant potatoes" (composition: garlic, paprika, onion, leek, marjoram, caraway seeds, black pepper, dill, coriander), added 1 tbsp. l sour cream. She mixed everything and let it brew while the shins were pickled.
Then I put everything on the grate.

I put the chip cup on the heating element, poured 2 pinches of alder chips, covered it with a lid. She poured 100 ml of boiling water into a bowl. She put the grate in the bowl, the bowl in the smokehouse.
I closed it with a lid, checking the presence and correct installation of the O-ring.
Combined mode: Cold smoking - 10 minutes, Hot smoking - 15 minutes.
After the signal, the pressure is automatically equalized.
After 3 minutes from the start of the cold smoking program, smoke came not only from the pressure indicator, but also from under the lid. I realized that I had messed up with the ring somewhere. Although I checked carefully. I didn't turn off the program and open the smokehouse. Gently turned the lid in the direction of opening 1/3 of the way, pressed down on it and closed it back. The smoke from under the lid stopped. Then the smokehouse worked as expected.

[results]

Well ... I'm ready to let you down results my tests of the smokehouse-pressure cooker.

Advantages of the Brand 6060 pressure cooker:
1. With hot smoking there is absolutely no smoke in the room.
2. With cold smoking, the smoke is easily removed by the hood. Cold smoking still causes heating from the charring agent, which is a plus for me, since the product is still thermally processed.
3. Smoking is possible in a combined mode (cold + hot smoking), which is convenient for dishes that do not tolerate prolonged heat treatment, for example, for fish. In this case, the product turns out to be sufficiently smoked and not steamed.
4. Since this is a pressure cooker, the smoking process takes much less time than smoking under normal conditions (at normal pressure).
5. The smoker can also be used as a pressure cooker with an additional bowl and an additional silicone seal ring. At the same time, there is absolutely no smoky aroma and aftertaste even in milk, milk porridge and baked goods.
6. The smokehouse can also be used as a multicooker in the "Quenching" and "Frying" modes.These modes work at normal pressure: "Frying" without a lid, "Quenching" without a pressure regulator.
7. The operating time of all programs is adjustable from 1 minute.
8. While the smokehouse is in operation, you can pause it by pressing "Stop" and change the operating time of the mode. It is very comfortable!
9. The timer has both "plus" and "minus", you can adjust the time in both directions. This is convenient, especially if you need to set, for example, 80 minutes.
10. With a long press on the "Stop" button, you can reset all settings.
11. It is possible to use a deferral.
12. The smokehouse signal is very pleasant and not loud. For me, this is a big plus: it won't wake anyone up, and you won't flinch if you're standing next to me. And from another room, I personally heard the signal, quietly, but heard.

Disadvantages of Brand 6060 pressure cooker:
1. The degree of rotation of the chip cup in the fixed position is quite large. I do not know if this can be fixed without changing the mold. Ideally, of course, the cup would be fixed so that it could not rotate itself and would not be removed from the heating element during awkward movement (a couple of times it fell from the heating element - I accidentally caught it).
2. The cable is not firmly seated in the socket. It does not fall out of me, of course, it is removed with a little effort, but it causes alertness, swinging up and down.
3. The silicone legs on the shelf and the smoker itself fall out easily.

My recommendations for editing instructions:
- It would be nice to indicate the temperature of the "Fry" mode in the instructions.
- On the page with the device device, correct the numbering and correct the number of gratings in the paragraph about the shelf - there are five of them!
- You can specify in the instructions how to take out the main bowl with an inclination towards yourself to the right so that the contacts do not come into contact with the walls of the case.
- Indicate in the instructions for the silicone legs of the shelf that they do not need to be removed.
- Indicate in the instructions that in the "Frying" mode, the lid must not be closed or covered, the smokehouse must remain open!
- Indicate in the instructions where and how to install the drip tray.
- Indicate in the instructions how exactly to install the silicone gasket ring, better with pictures (you can take my photos from the 19th test).
- Indicate in the instructions that the water left over after smoking cannot be used for food - it contains carcinogens !!!
- Indicate that salting products for cold smoking should be less than usual, otherwise it will be oversalted.
- Note that chips for cold smoking need much less than for hot smoking (for hot, no more than 1 tablespoon, for cold - 1 tsp).
- Note that when smoking cold, it is better to place food away from the charring agent and the cup, so that they do not turn red from heating.
- Indicate in the instructions exactly how the indicator and the pressure regulator behave during the operation of the smokehouse (under what conditions moisture can come out: with excessive pressure from the regulator, when the liquid boils and before the valve closes, when moisture remains in the lid after washing it, etc. . P.).
- Section "Using the appliance", page 7, point 3. "Close the lid of the pressure cooker". In this section, it would be good to once again point out about the lid on the "Fry" mode.
- Section “Using the Instrument”, page 8 point 4. “Install a pressure regulator, if necessary”. When is it necessary and when is it not? It would be nice to indicate here whether the smokehouse can be operated at normal pressure without a pressure regulator.
- Section “Operation of the device”, page 8 point 10. “Before opening the cover, it is imperative to relieve pressure! To do this, tilt the pressure regulator to the side ... ”What? You must specify how to do this.
- Section "Hot smoking", page 9: "Place the charcoal bowl on the heating element until it clicks." There is no click. Here it would also be good to indicate how exactly the cup is installed on the charring agent: first, the hole is rectangular, then the round. It would be nice to show a picture (you can take my photo from photos of a smokehouse or any other). Likewise for cold smoking.
- Section "Hot smoking", p.9: "Pour in a small amount of water 80-100 ml ..." This amount of water does not cover the bottom of the bowl, and the lower heating element works on hot smoking, so the service life of the cover of the main bowl may be reduced. I always pour enough water to cover the bottom of the bowl, which is at least 220 ml.
- The instructions indicate that the "Soup / Stew" mode can be used in three modes "Soup" for liquid dishes under pressure, "Steaming" under pressure and "Stewing" without pressure. You can also mention that under pressure, you can cook not only liquid dishes and steam, but also "stew" under pressure.
- Smokehouse service section. P. 18: "Thoroughly wash the O-ring, collection container and inside of the lid." Container for collecting what?

Perhaps I missed something ...

Good evening everyone! Perhaps I am discovering the long-discovered America, but suddenly someone will use my experience.
The bottom line is that I kept putting off trying the cold smoking regime. The smokehouse lives in our dacha, and my husband was always gunning, that the whole dacha stinks of smoke from cold smoking. But itching! And you can't go outside with a smokehouse, after all, it was -20 today. So I put the pork ribs on the combined mode, and during cold smoking I put a wet rag on the valve (which is a hole in the handle). THERE WAS NO SMOKE AT ALL !!!!

[Flight number thirteen - Shins marinated in a marinator (6 pcs.). Marinade: salt, seasoning "Super grill for chicken dishes" (composition: salt, dry adjika, garlic, sugar, coriander, mustard, thyme, black pepper, tarragon), fresh garlic. Marinated 2 cycles of 9 minutes each.Potatoes (5-6 pcs.) Cut into slices, salt.I folded the legs into a bowl without an additional heating element, put the potatoes between them. She poured 80 ml of milk.I closed the lid of the smokehouse without changing the rings after smoking (see sweating number twelve). Installed a pressure regulator.Has switched on the "SOUP / STEWING" mode - 20 minutes. After the signal, the pressure returned to normal automatically.The dish has a subtle smoky aroma. But that's what my husband said. For me, there was no smell or taste of smoking. At the same time, the lid was fragrant!]

Not everyone in my family can eat smoked food. Because...

Flight number thirteen -

Shins marinated in a marinator (6 pcs.). Marinade: salt, seasoning "Super grill for chicken dishes" (composition: salt, dry adjika, garlic, sugar, coriander, mustard, thyme, black pepper, tarragon), fresh garlic. Marinated 2 cycles of 9 minutes each.
Potatoes (5-6 pcs.) Cut into slices, salt.
I folded the legs into a bowl without an additional heating element, put the potatoes between them. She poured 80 ml of milk.
I closed the lid of the smokehouse without changing the rings after smoking (see sweating number twelve). Installed a pressure regulator.
Has switched on the "SOUP / STEWING" mode - 20 minutes.
After the signal, the pressure returned to normal automatically.

The dish has a subtle smoky aroma. But that's what my husband said. For me, there was no smell or taste of smoking. At the same time, the lid was fragrant!

[manna]

I ran through the conclusions manna, and I can say that I agree with something, with something - no. But I am sure that Brand will not take all comments as a direct guide to action, but will treat them in accordance with common sense.
In particular, some suggestions for correcting the instructions can be equally attributed to the instructions of all pressure cookers, and not specifically to this model, for example:

- Indicate in the instructions exactly how the indicator and the pressure regulator behave during the operation of the smokehouse (under what conditions moisture can come out: with excessive pressure from the regulator, when the liquid boils and before the valve closes, when moisture remains in the lid after washing it, etc. . P.).

With regard to increasing the amount of water poured

- Section "Hot smoking", page 9: "Pour in a small amount of water 80-100ml ..." This amount of water does not cover the bottom of the bowl, and hot smoking works with the lower heating element, so the service life of the cover of the main bowl may be reduced. I always pour enough water to cover the bottom of the bowl, which is at least 220ml.

- I do not agree! This radically changes the cooking process, since the amount of evaporated liquid increases. Over the entire year and a half of use, I repeatedly changed this amount and came to the conclusion that the volume recommended by the instruction (namely, half a multi-cup) is optimal.

Chip quantity

- Note that chips for cold smoking need much less than for hot (for hot, no more than 1 tbsp., For cold - 1 tsp).

also should not be a strictly regulated condition, it is determined by specific tastes, and the approximate amount in the instructions is marked correctly.
And I can only repeat that I did not find any serious shortcomings either in the work of the smokehouse or in the instructions. And those small remarks that I have already noted in this thread above, manna I have already taken into account in my report, for which I thank her.
So you can safely write the main thing that was written about the "American": Smoker delivers everything it promises - the smokehouse does what it promisesfor which many thanks to Brand!

in the paragraph about the bookcase, the number of gratings is five!

And I have 4 lattices, 1 carrier with racks, on which there are 4 hooks for the lattices. I can't dare to call it just a lattice. As a result, we have 5 shelves on the shelf. Santa Claus has already arrived, but he didn’t grab any firewood. I'll try it as a pressure cooker for now.

[Elena]

If the additional heating element does not heat up, there can be two reasons. Or a program error, or poor contact in connecting the bowl to the contact group. But the reason is not difficult to find out. Insert the bowl into the body of the smoker and turn it clockwise as far as it will go (it turns slightly). Switch on the cold smoking mode without closing the lid. See if the additional heating element will work in this position.

Elena, Thank you. I answered in a personal.
Unfortunately, a completely cold additional heating element after 10 minutes of operating the smoker in the cold smoking program.

[manna]

I ran through the conclusions manna, and I can say that I agree with something, with something - no. But I am sure that Brand will not take all comments as a direct guide to action, but will treat them in accordance with common sense.

Dopletochkaof course my findings are just my findings. They may be different for other users. And the Brand will decide for himself which of the wishes to use and what not

And I have 4 lattices, 1 carrier with racks, on which there are 4 hooks for the lattices. I can't dare to call it just a lattice. As a result, we have 5 shelves on the shelf.

Well ... the bookcase still has 5 floors, not four And I often use the first floor

[Charlotte with apples]

- Smokehouse?
- Smokehouse!
- Charlotte?
- Charlotte!
- ...
-

Charlotte with apples



Charlotte ordinary: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour, 1 tsp. baking powder, 4 apples.

Soup / Stew mode (without weighting agent) 70 minutes.

[Luysia]

Wow!!
Luysia, what is the height of the charlotte?

Somewhere 6, 7!

Approximately 6.5 cm.

[YOGURT in the Brand 6060 pressure cooker]

- Smokehouse?
- Smokehouse!
- Charlotte?
- Charlotte!
- ...
-

SUPER!!!

I can't help but share:

YOGURT in the Brand 6060 pressure cooker!

1 liter of milk (I have Prostokvashino 3.2%, baked in 6060 99 minutes)
400 ml cream 10%
100 ml starter culture from Narine

Mix thoroughly, pour into jars.
Place the jars in a bowl without an internal heating element, fill it with water at the level of the milk mixture.
We close the lid with a pressure regulator. We turn on the "Heating" mode, time is 5 minutes. We leave for 6 hours in SV. You can cover the lid with something for better thermal insulation (the 6060 has a single-layer lid).

Result:





I selected the heating time by measuring the temperature of the water. Of course, this time depends on the volume. But insignificantly. In 4 minutes, 1.5 liters of water heated up to 38 degrees. After 5 minutes, the temperature was 42 degrees. I think 5 minutes is fine for a slightly larger volume of liquid.

It looks like almost nothing is impossible for this SMOKER)))

[easy control of the smokehouse]

I, just like Oksana (the artisan), had neither a pressure cooker, nor a multicooker, nor cuckoos and anything like that. For me, this is the first experience of communicating with such a technique.
Therefore, it is very important for me - this easy control of the smokehouse
I can also refer to the plus
- spaciousness
- combining a smokehouse and a pressure cooker
- detachable connection cord
- smokehouse appearance
To want to, reflect (correct) additionally in the instructions for the smokehouse.
-more detailed diagram of the smokehouse
- correct inconsistency of pictures and inscriptions on the page "device device"
-Give more information about the condensate container, how to dress it
-reflect information about the pressure indicator on the diagram
-it would not be bad to reflect information about the species of trees that are suitable for smoking
- warn buyers that smoking broth cannot be used for food

What I encountered in my smokehouse.
-silicone ring. At the beginning of using the smokehouse, the ring did not create the necessary pressure. From use, and probably heating, the ring began to stick more tightly to the bowl and create the necessary pressure. Odor and steam problems are gone.
- unreliable fastening of silicone "slippers" for the legs of the shelf (but this is such a trifle) compared to the fact that I received the "miracle of the electric pot", which itself fries, boils, stews, smokes. Oh her, and she also bakes !! Here !!
For tomorrow I planned cold smoking lard (with a meat layer)

For tomorrow I planned cold smoking lard (with a meat layer)

Didn't forget to salt it well?

[lemusik]

lemusik
Thank you!
Great idea!
And how big are the cups? And how many can fit?

The idea, to be honest, is not mine, but of Panasonic users))) - an approach in the style of "the need for invention is cunning")
I have 200 ml glasses (for baby food from Detsky Mir), how much fits - I don't know, I stuffed those that didn't fit in Orson 5005 (I usually make yogurt there). It was important for me to check the principle - it will work out or not and choose the heating time.
The smokehouse met my expectations)))

Well, you must! My Panasonic is 7 years old, but I haven't made yogurt in it yet.
The newcomers (smokehouse) will have to take the rap

And now advice to manufacturers from me.
Again about the "slippers on the feet."
The caps are needed, otherwise the cover of the saucepan will be damaged.
Those that do not hold well, fly off (especially when washing in the sink).
What do I suggest.
At first, I thought that I needed a loop-tie to cling to the lower grill.
But, it is better to have a flat silicone ring in the size of a saucepan with the diameter of the "shtob included", the width of the "shtob" legs did not miss.

lemusik, very cool! : Yahoo: I'm also sitting with Panasonic, but I didn't make yogurt in it. Such a question, does yogurt stretch or not? Nobody wants to eat toffee. Maybe Narine will be better?

[Smoking marinade recipes]

I dug it up, maybe someone will need it ...
Smoking marinade recipes

Marinade for large poultry - duck, goose, turkey. Also suitable for rabbit and nutria

Based on 5 kg. meat is taken 250 ml. water, a tablespoon of vinegar, 20 - 30 gr. ground black pepper, 8 medium sized cloves of garlic, 0.5 heaped tablespoon of salt.

We divide the carcass lengthwise into 2 parts, wash well in cold water and wipe dry. Rub thoroughly with salt and leave for 30 minutes, then wipe off excess salt and moisture with a dry towel and put in the marinade under oppression for 4 - 8 hours.

After rinsing with cold water and wiping dry, we smoke using the cold method for 6 hours.
Store in the refrigerator for no more than a week after smoking.

Universal marinade for meat with ketchup

Mix equal parts tomato ketchup, honey, olive oil, white wine. Add some dry mustard, chopped garlic, salt and black pepper. Mix everything together well and pour over the meat spread out on the tray. As the marinade drips off the meat, spoon the marinade around the meat and pour over the top. Marinate for an average of 8 hours.

Hot smoking.

Marinade using kefir

For 150 grams of kefir, 1 teaspoon of sugar, 50 grams. olive oil, a third of two hundred gram glass of fresh mint leaves, 2 mashed cloves of garlic, salt and black pepper to taste.

Marinate for an average of 8 hours. Hot smoking.

Marinade with wine for beef, pork, lamb and poultry

3 parts tap wine, 2 parts olive oil, 1 part dry mustard, 1 part fresh chopped parsley, salt and black pepper to taste.

Marinate for up to 10 hours. Smoke hot.

Universal marinade for fish, chicken, and ungulate meat

150 gr.olive oil, 100 gr. lemon juice, half a hundred gram glass of a mixture of dry spices, the same amount of fresh chopped parsley and honey, 3 mashed cloves of garlic, a flat teaspoon of salt, black ground pepper.

Marinate for up to 10 hours. Smoke hot.

Girls, how do you manage to get rid of the smell in the saucepan? With my hot water and detergent (after pre-soaking), I take off the gasket and mine separately, but the smell still remains .. not yet very relevant because I don’t use the unit except for smoking, but still?
And another question - can you smoke salted, not freshly salted lard? Lies in the freezer, as it is not in demand, it may go smoked ..

[Aunt Besya]

Friends, tell me, is the final taste of the product different if it is salted just before smoking, kept in a saline solution overnight (for example) or after a marinator?
Aunt Besya
Elena,
I decided for myself that the smokehouse is only for smoked meats.
I do not wash the cover and gasket every time.
I cook soups in which this is only a plus. Pea, bean, cabbage soup, hodgepodge.

Lard, if not fresh, is unlikely to go smoked if all at once.
Try a piece, like I just try, smoke it with something else.

[Ksyusha]

I got a bunch of apple twigs .. by the way, they had to be cleaned ???

Ksyusha, I do not peel the branches from the bark.

But, it is better to have a flat silicone ring in the size of a saucepan with the diameter of the "shtob included", the width of the "shtob" legs did not miss.

And if you take a regular silicone mat (small, inexpensive), cut out a circle from it to the size of the bottom of the smoker and just put it on the bottom. I did this for my saucepans, I also lost my shoe from the lower steamer.

Girls, how do you manage to get rid of the smell in the saucepan?

There is a light smoked aroma in the main bowl. More persistent odor from the main silicone ring. There is a smell from the indicator and pressure regulator. If I need to cook something without smoky flavor, I use an extra bowl and pad. Then there are no foreign smells and tastes.

And another question - can you smoke salted, not freshly salted lard? Lies in the freezer, as it is not in demand, it may go smoked ..

I am afraid that cold smoking will make it too salty. I would try to smoke a little first.

[Dopletochka]

Immediately yesterday I could not answer in more detail, now ... today ...

In particular, some suggestions for correcting the instructions can equally be attributed to the instructions of all pressure cookers, and not specifically to this model.

Yes, everything is so, but there are users who first encountered a pressure cooker, so they have a lot of questions about the operation of the indicator and pressure regulator. On the forum, they can clarify all this for themselves, and those who do not apply to the forum, what should they do? It is because of this reason that I indicated this point in the instructions.

As for the increase in the amount of water to be poured, I do not agree! This radically changes the cooking process, since the amount of evaporated liquid increases. Over the entire year and a half of use, I repeatedly changed this amount and came to the conclusion that the volume recommended by the instruction (namely, half a multi-cup) is optimal.

Dopletochka, I keep forgetting to ask you ... Does the American also have a convex bottom? That is, when you pour half a glass of water, the bottom is also not covered with water?

The amount of wood chips should also not be a strictly regulated condition, it is determined by specific tastes, and the approximate amount in the instructions is marked correctly.

No, I was not trying to say that, but the fact that with cold smoking, less chips are needed than with hot, and I indicated the volumes only for comparison, and not for the rule.

And I can only repeat that I did not find any serious shortcomings either in the work of the smokehouse or in the instructions. <...>
So you can safely write the main thing that was written about the "American": Smoker delivers everything it promises - the smokehouse does what it promisesfor which many thanks to Brand!

Consent !!!