Electric smokehouse-pressure cooker Brand 6060

Got my smokehouse. Hurrah! I took it out to test, and the saucepan was badly scratched inside. Can I use this? Or should I change?
P.S. I really look forward to hearing, because I have already prepared meat for smoking.

You can use this bowl for smoking, since the food will not come into contact with the surface. But we are ready to exchange your damaged bowl for a new one.

More details please

I made noodles in a noodle cutter. She took out and thawed a flock of porcini mushrooms with mushrooms from the freezer, made frying on "frying", poured defrosted mushroom broth, cooked on the "soup" mode

Heating turns on, and after reaching the working pressure, it turns off. If there is little liquid in the bowl (80-100 ml), then since the NE is very hot, the contents are further heated. In this situation, overheating often occurs, and as a result, part of the steam escapes through the weighting agent. When the bowl is full, no overheating occurs.

Then, following the logic, the more liquid in the bowl, the less likely it is to relieve excess pressure. I'm just trying to understand why it is being clarified all the time, and not if the water was added in hot smoking, if excess steam is discharged through the regulator. After all, the situation is just the opposite: the less liquid, the less chance of seeing the "dance" of the weighting agent

My coating is also damaged from the inside, I think that the leg of the stand, because one of the caps was not. How can you change it?

And a new era of smoking begins for me, this is what appeared for me!

My coating is also damaged from the inside, I think that the leg of the stand, because one of the caps was not. How can you change it?

You can probably change it from the seller who sold it, and if you ordered it on the official website, it is better to agree with Elena or Vadim.
Although, of course, it is difficult to determine whose fault it is, whether the company (which packaged poorly), or the carrier, who does not always treat the parcels correctly

Leg without a cap I think we need to pack more carefully, our valiant mail is known to everyone

At my bottom there are a couple of scratches At first I drew the courier's attention to this, but he was carelessly so they all WERE slightly scratched, this pier will be taken by me, I thought and decided that it’s not scary for smoking, but I’m definitely not going to cook in this bowl (I’m still coping with this pressure cooker 5060)
And I could not give back the smokehouse ...
By the way, where is the sign? I AM FOR A SMOKER

I have all silicone legs in place.
In general, I hoped that my husband would test. Yeah ... naive.
The operating mode with water has already passed. Steam came from wherever it could. Corrected the silicone ring. Although everything seemed to be normal.
Now I put in a couple of pieces of meat. Shhhhhhhhh ...
Is the pressure regulator easily removable? I tried to take it off, it didn't work (I made light efforts).
And what is the lid of the wood chip cup for?

Is the pressure regulator easily removable? I tried to take it off, it didn't work (I made light efforts).
And what is the lid of the wood chip cup for?

The cone is removed with little effort, and the lid is needed so that the liquid from the products does not flow onto the chips and that there would be smoldering, and not fire in the presence of air

The regulator can be removed with little effort, fear not!

Let the lid cool down, and then walk your fingers around the entire circumference of the ring and correct it, you will feel exactly how it should be right.

Cover the cup with the lid after you put the chips in it.

Thank you.
About the cap, it turns out there is in the instructions. Probably for the gifted it is worth noting what the cap is. And then I was in such a hurry to read (well, bad, I know) that I skipped the moment.

And I had one spare silicone leg for the grill included. Did I have such a bonus?

Well, here she brought the promised fish.








Mackerel, perch and salmon fillet pieces were just salted very well. I cut perch and mackerel along the ridge. I did it in the evening. In the morning I washed the fish, hung it up for an hour to drain. Then she wrapped the fish with thread and laid it on the grates. The funny thing is that, having decided to add a piece of bacon, I put it in the bottom. It came out like fish lard. Instead of sawdust there was only one stick of mulberry, pine bark and a small piece. Hot smoking for 15 minutes. And here it is happiness! This is very, very IT! And everything is delicious! All fish, but in its own way. Salty mackerel, but no perch! We are all delighted!
But my happiness did not last long. And my silicone cap ran away. The husband replaced it with a pimp from the ironing board, the iron had to stand on them. But now E2 popped up on the scoreboard. I read, wire breakage, contact the service center. WHERE? WHERE TO?

[Ksyushechka]

Lucky!

But for someone, on the contrary, one was not enough

Ksyushechkawhat a beautiful fish it turned out

Maybe Brand will come up with something? Maybe using the video instructions, something can be done?

Hello. I also came with a spare silicone leg. I bought a pressure cooker in a yulmart, it cost along with additional. casserole at 6190 rubles. I am very pleased with the purchase.

Listen, virgins! And sho if instead of these frail pimples, put on pouches of wine corks, they can be used once, cut out, pushed on, smoked, thrown away! And, most importantly, lope from one bottle of benefit!

Who can be hurt by a glass of red wine with meat?

And juniper berries give such a flavor when smoked ...

Red wine is useful for women. I also want juniper berries and twigs ... Where are they usually sold?

Juniper berries are sold in Indian Spices. They have delivery all over Russia.

[vernisag]

I also want juniper berries and twigs ... Where are they usually sold?

vernisag, juniper berries are also sold in the pharmacy

[vernisag]

vernisag I buy in Auchan

Now I pray that the smoker will be safe and sound. I'm already drooling, looking at the girls' masterpieces

I can't wait too ...
On the 7th, she was already at the post office, and on the 14th she had just gone ...
I will not get it to n. most likely ...
so straight sad

... But now E2 popped up on the scoreboard. I read, wire breakage, contact the service center. WHERE? WHERE TO?

Try pulling the wire out of the socket and reinserting it. I had this .....right here

And again a fish (hot smoked salmon for 30 min)

But this time I put a lot of chips and the smell came out all 20 minutes and the whole apartment was soaked (I don't have a hood yet and it's cold to open the windows in our apartment, so it's 12 degrees) But it's very tasty !!!!!!!

I have all the silicone legs in place.
In general, I hoped that my husband would test. Yeah ... naive.
The operating mode with water has already passed. Steam came from wherever it could. Corrected the silicone ring. Although everything seemed to be normal.

Steam must not come out from under the lid.
After the ring was straightened the steam stopped?

But my happiness did not last long. And my silicone cap ran away. The husband replaced it with a pimp from the ironing board, the iron had to stand on them. But now E2 popped up on the scoreboard. I read, wire breakage, contact the service center. WHERE? WHERE TO?

During testing, this error also appeared on the display (but this was completely my fault), and after that the smokehouse worked as if nothing had happened.
Turn off the device, let it cool, and then turn it on.
If the error appears again, write to me in a Personal message. We will decide.
P.S. Your fish is wonderful!

Then, following the logic, the more liquid in the bowl, the less likely it is to relieve excess pressure. I'm just trying to understand why it is being clarified all the time, and not if the water was added in hot smoking, if excess steam is discharged through the regulator. After all, the situation is just the opposite: the less liquid, the less chance of seeing the "dance" of the weighting agent

Imagine the situation. The working pressure in the bowl has reached. At this point, the heating is turned off. And the heating element is still very hot. So it turns out that the less water, the more the contents of the bowl will heat up and we get an excess.

My coating is also damaged from the inside, I think that the leg of the stand, because one of the caps was not. How can you change it?

If you are from Moscow, then drive up to our office at Egorievskiy proezd d2. If from another city, then send us a bowl with a copy of the receipt and invoice, as well as a statement about the reason for the exchange and the place of purchase of the goods.

[Elena Br]

Elena BrThank you so much for keeping your promise - I have received and already tested a new O-ring! Now the smoker works without a hitch!

And again a fish (hot smoked salmon for 30 min)

But this time I put a lot of wood chips and the smell came out for all 20 minutes and the whole apartment was saturated (I don't have a hood yet and it's cold to open the windows in our apartment, so it's 12 degrees) But it's very tasty !!!!!!!

So it's not the smell of smoke, but the smell of smoked fish? How could it be otherwise if there is smoked fish in the kitchen?

Only the time to reach the boiling point (100 * C) depends on the amount of water and its initial temperature. The amount of steam generated in a closed volume does not depend on the amount of water, but depends only on the supplied energy. The free volume, where steam accumulates, depends on the amount of water: that is, with a larger volume of liquid and, accordingly, a smaller volume free from water, the pressure set by the cargo valve will come earlier in time than vice versa. Do we need it? The smokehouse-pressure cooker is designed in such a way that the amount of energy for generating steam when the pressure is reached is practically equal to the losses through the uninsulated lid. That is why we observe the stoic calmness of the cargo valve, and its unprogrammed dance is possible only with an increase in energy, that is, a voltage surge, even a small one.

So it's not the smell of smoke, but the smell of smoked fish? How could it be otherwise if there is smoked fish in the kitchen?

Usually yes!
But, yesterday I overdid it with wood chips and still there was a smell just a haze and it emanated from the weighting agent for a very long time, apparently until it burned out! With less chips, this was not the case
P.S.
On hot smoking, now smoke DOES NOT come out at all (at least apparently), but with cold while I wait, let the ring finally get used to the idea that it will not be left alone

marishka, why wait. Boil the ring and the problem disappears along with the steam

After reading the first ten pages last weekend, I finally decided on a gift for NG And now I'm sculpting (is it written like that, right?) Pork neck on hot smoking Vopchem, the family is already pouring saliva, and I continue to study abstract forum. I learned one thing for sure, IMMEDIATELY it is necessary to buy an additional saucepan without a heating element and a couple of spare silicone seals (I'm not talking about chips). But on the site of the same name EVERYTHING is missing. Who knows where the buit is?

And I bought juniper berries at a pharmacy across the street, 32 rubles a box!

Maybe somewhere already wrote about this, if so I ask the moderator to delete the post.
Taking out a saucepan and all the components for washing after hot smoking a pork neck, she was horrified at the sight of a lid for a bowl for chips. She has become blackened. And on one of the videos (a recipe for a pork neck), it is barely noticeable that this lid is covered with foil (and where did I look before). Well this is the perfect way out !!!! Do you think this will hurt the process?

I wrap it in foil, but it turns black under the foil too ...

It is normal that it is black on the inside, you don’t polish the grill after every barbecue =))

Having received a new ring today, I immediately ran the smoker like a pressure cooker, no smoking, just to make sure the ring was sealed. And in the evening I wondered what else to smoke. It seems that I have already smoked everything and many, many times - and meat, and fish, and seafood, and various vegetables, and cheese, and even eggs. And now I decided to kill two birds with one stone - to smoke the new one, and to please myself with the "Voice". And she delivered - smoked chestnuts (hot smoked for 15 minutes) with a martini and a charming "Voice" - that's something!

🔗

By the way, I have long forgotten to give one piece of advice - when you smoke something small, then fold the grates on the same level at an angle to each other, like this:

🔗

It is normal that it is black on the inside, you don’t polish the grill after every barbecue =))

The fact that it cannot be scraped off from the inside by any means is clear what I mean "outside".
While I was washing, I thought, why shouldn't manufacturers make this thing for chips, if not from cast iron, then at least from duralumin? Painfully flimsy today design at first glance

The fact that it cannot be scraped off from the inside by any means is clear what I mean "outside".
While I was washing, I thought, why shouldn't manufacturers make this thing for chips, if not from cast iron, then at least from duralumin? Painfully flimsy today design at first glance

So this is a stainless steel, I do not think that their duralumin will be more durable

[dopleta]

And now I decided to kill two birds with one stone - to smoke the new one, and to please myself with the "Voice". And she delivered - smoked chestnuts (hot smoked for 15 minutes) with a martini and a charming "Voice" - that's something!

Well, we will see and hear the "Voice" only tonight, and my smoker was lost somewhere in the vastness of Siberia, and I saw chestnuts only in pictures, oh, "my life is a tin, well, it’s in a swamp ... ..... "
dopleta, once again I admire your talents, I could have assumed everything, but smoke chestnuts ...... BRAVO !!!!!!!!

Promised lamb ribs
🔗

Dry marinade (spices for meat, exposure 3 hours), hot smoking 30 min. Rebeon "ribbons" are rolled into rolls and strung on wooden skewers. Smoked on alder + juniper berries.

Very appetizing! And how many berries should I put?

Very nice ribs. And I just got the pork brisket, it is getting cold.

[I love]

Very appetizing! And how many berries should I put?

I put 3 things in. I love, and you put a lope?

Today I decided to go out, put as many as 5 pieces.

Thank you! It's good that I asked ... otherwise I would have sprinkled ... berries with my generous hand ...

Cold smoked pork, rubbed with a mixture of herbs, peppers and in the refrigerator for 6 hours, then "cold smoked" 99 minutes (alder + laurel sprig) and the result is in front of you

[Narkom,]

Narkom, but what about the cut? Not raw?

I salted meat bacon for two days, I was afraid of raw ...

[Narkom,]

Narkom, but what about the cut? Not raw?

I salted meat bacon for two days, I was afraid of raw ...

no, not raw, in structure and color one to one boiled pork, in total 99 minutes cold smoked and pork is ready

.... And I smoked whole potatoes, too, without peeling them. It turned out like a fire

🔗

what mode? time?

[boiled pork]

no, not raw, in structure and color one to one boiled pork, in total 99 minutes cold smoked and pork is ready

Your will, but boiled pork is a dish of Ukrainian and Russian cuisines, cooked exclusively using heat treatment, that is, baked at a high temperature.