Electric smokehouse-pressure cooker Brand 6060

I have a knuckle now standing on smoking, set 99 minutes "hot smoking".

but not too much eh, for a hot one?

Let's see, but I think just right, she is 1.5 kg.

py. sy. well, here's the knuckle ready

and asks for "pour a beer"

anyone that, but I wanted Provencal cabbage and Dijon mustard.

[Sens]

what mode? time?

Sens, potatoes were smoked on hot smoking for 40 minutes, although in America. instructions written in 1 hour. By the way, I would like to draw your attention to the fact that in Brand's recipe book the translation of this recipe was made from English absolutely exactly, but for some reason the potatoes are finely chopped in the picture. But in this case, the smoking time should be much less, and the same 1 hour is written! And the cheese recipe is different too. In the English instructions, it must be smoked in large chunks (here is mine)



and in ours, Brandovskaya, for some reason the cheese is finely crumbled.

I’m not really “friends” with meat, but today I decided to cook a 1 kg piece of bacon, it’s too tempting for everyone here. Marinated for 20 hours in the marinade, then rubbed it with garlic, spices for meat, greased it with oil and smoked it in a combined mode for 40 + 40 minutes (I put a lot of wood chips and berries, zapaaah). It's a little dry for me, but the kids really liked it. And more recently, she smoked chicken buns stuffed with salad. She freed the chicken drumsticks from the bone, marinated for 30 minutes, then stuffed it with a salad (tomato + onion + garlic + mayonnaise + cheese, salt) and smoked it for 15 + 25 minutes (I don't remember exactly) It turned out very tasty, tender, juicy.

And I smoked the brisket for 99 minutes on cold smoking, and I got it like hot smoking. The bowl got very hot from the heating element, but it was still very tasty.

Irin, my brisket was marinated for two days.

Everyone, everyone, a huge thank you for another help-smoker If it weren't for you, I wouldn't even know anything about her
Special thanks to Brands Everything is packed great, the mail couldn't spoil anything
I smoked a couple of mackerels on a combined, chicken thighs on hot. There was no excess smoke, Kopchusha worked like a clock. And most importantly, delicious, tender, aromatic
Tomorrow I will cook, check the additional pad

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

Well, thank you. They made me think. Today I also bought it at the pharmacy for 36 rubles. And then I was going to go to Indian spices.

I read, lick my lips, envy!
I was not lucky, the additional heating element does not work, there is no smoking.
ElenaBr promised to send a video instruction on the repair, but now a week has passed and there is nothing. I hope they will send it before the New Year.
I'm really looking forward to it, on New Year's Eve I would like to try my smoker

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:

dopleta, very valuable advice. Thank you.

I read, lick my lips, envy!
I was not lucky, the additional heating element does not work, there is no smoking.
ElenaBr promised to send a video instruction on the repair, but now a week has passed and there is nothing. I hope they will send it before the New Year.
I'm really looking forward to it, for the New Year I would like to try my smoker

The video has not been filmed yet, but we will definitely do it before the New Year.

[Lenochka Kubanochki]

Silence is even in the subject ... And I experimented again today. In the morning I read the topic about St. Moulinex and decided to repeat their exploits, or rather Lenochka Kubanochki, generally cooked canned food in cans. There were pink salmon and chicken in the freezer, it turned out four cans of chicken stew and two cans of fish. I sterilized the jars, laid the chicken pieces, added 0.5 tsp of salt and spices. She boiled the lids and closed the jars. I cut the fish, put it in jars (I would have removed it in one, but decided in two ...), added spices, salt and vegetable oil, closed it with hot lids. At the bottom of the sv I put a silicone mat and put three cans, poured hot water up to the shoulders of the tallest can (the small ones drowned) and turned on the soup program for 99 minutes. The sounds inside scared me and Schaub did not injure my psyche, I ran away from the kitchen, then I heard loud scary sounds ... (I sat down and thought my captile and stew), but it turned out that my daughter was sitting at a computer and playing shooters ... Banks are not burst and everything went well! The pressure cannot be relieved and I opened the lid only after 30 minutes, took out the jars, the liquid inside the jars was still boiling. Now three cans of chicken are still being prepared, but the first here (for fish, probably less time should be set)



Since it was an experiment, I'll open it tomorrow to try.

I tried fish with chicken, everything is very tasty! Time probably should not be reduced, but added, the pieces of fish are very dense, keep their shape very well, and the bones are soft as in canned food. The herring will probably be super tasty. But another 30 minutes for large fish I think will not hurt. Salt 0.5 tsp is the most, but the spices could have been put in more. The chicken until the bones are soft should probably cook twice for 99 minutes. I didn't really like the spices in the chicken stew, I think maybe next time I just put onions and garlic? I remember about 25 years ago we were selling chicken in cans, it was so tasty, and also chicken with cabbage ... mmmmmm ... Maybe it really seemed so tasty then ...? What spices were put there ...?

This is canned fish that I cooked the other day in a smokehouse.

[Ira]

Wow ,Ira, you are an experimenter. I read about Kubanochka stew. I will wait for your feedback.

And my husband tearfully asked / begged / ordered (underline the necessary) not to smoke anything for at least some time. And then he will either leave the house himself, or he will kick me out. And on the street frost for 30. I feel sorry for myself and my husband.
That's why I use the smokehouse as a pressure cooker. Now soup, then porridge, then a swimmer, then an omelette, then I drown milk for fermented baked milk. In general, every day is in business. And I, it turns out, was missing one more pressure cooker, and I did not know.
Well, that's what I took a photo in between times.
Flight Number Fifteen - Omelet (5 eggs, 1 cup milk, salt). I cooked on SOUP / STEWING mode for 15 minutes. I really liked the omelet.

The bottom is pleasantly tanned, but not rubbery or overly burnt

Well, for the husband, his beloved colored cabbage in an omelette - flight number sixteen... Also SOUP 15 minutes, but col. I pre-defrost the cabbage and fry for 10 minutes on the FRYING mode.


Flight number seventeen - pork pilaf also pleased. Meat with onions and carrots was fried in a FRYER. Rice a mixture of long-grain steamed and round Krasnodar 1: 1. SOUP / STEWING mode with pressure 20 minutes.


There is no time to take pictures of morning cereals and lunch soups more often, because hungry mouths are advancing on all fronts. But I want something smoked, eh ... To divert my soul I bought sausages. I'll smoke them for pizza.

[Ira]

Ira, be stunned.

Ksyusha, and our husbands are not brothers by chance ?? I also use it now as a pressure cooker.

[Ksyusha]

Ksyusha, and our husbands are not brothers by chance ??

Ksyusha, and maybe so. And Choi, also asked / pleaded / ordered?

Be afraid! The boy is sick

Ira, Duc I f him. But it's good for me too, I got a little thinner (T-T-T, Schaub do not jinx it)

does not go into heating at the end of the program.

I like it very much too. And also the fact that pressure drops faster than 6050. It turned out to be very important for me for the first courses.At 6050, if forcibly bleed, the entire cap will be removed. And here it is faster and cleaner. Another plus sign.

[Elena Br]

Elena Br ! I hope I will have time to repair my smoker before the New Year.
I don’t want to start the New Year with repairs, otherwise you’ll be repairing all year long.
By the way, a sign confirmed by life

I answered you in a personal message.

and wouldn't it be easier for you, and for everyone, just to give Louis this little box for the upper heating element, which is bolted down ???
Or is it not easy to replace it entirely?

You will have to disassemble the device in both cases.

Silence is even in the subject ... And today I experimented again. In the morning I read the topic about St. Moulinex and decided to repeat their exploits, or rather Lenochka Kubanochki, generally cooked canned food in cans. ...

Oh, how interesting. So you can cook not only stew, but also salads for the winter.
Thanks for the idea.

So you can cook not only stew, but also salads for the winter.

Yeah, yeah, you can. While I didn't have a pressure cooker, I used to preserve not only salads in a multicooker in the summer, but also berries-fruits in my own juice and a lot of other things. By the way, a steel bowl would be very useful for canning in cans

Thank you! : flowers: Yeah, I already ..., it was a little scary, but the experiment was a success. Jelly in the stew froze at room temperature, does not even move in the jars. Maybe you still need to add a little water, otherwise it's only half a can?

It's okay, the stew is very good at room temperature, especially at yours. I fill the cans more tightly, so I have it all in jelly without water.

And I was afraid more tightly, Lena wrote that she could rip off the lids ... But I realized that you could put more, the meat boils well. It wasn't for me that it got warmer ... It has become 30 degrees warmer outside (from -28 to +2), and the houses are 4 * warmer now ...

URAAAA! Today is my first smoking. After reading about the smoke at the beginning of the process, and there is no hood close to the boiler. And since I have experience with a Soviet pressure cooker, which has nothing more than a cargo valve and a fuse, I resorted to a trick: I took a cotton pad, folded it in half and rolled it into a conical swab. I moistened it with water, squeezed it lightly and placed it in the pressure indicator socket with the wide side. I put a couple of pinches of alder chips in the stove, placed on the shelf: 2 pieces of salmon on the lower tier, on the floor above 4 chicken drumsticks. Of course, everything was pre-pickled. She put the bookcase in the bowl of the smokehouse, poured 100 ml of boiling water, after checking everything, closed it with a lid. Installed combined smoking: cold for 10 minutes, hot for 20 minutes. I began to trace the moment of transition from cold to hot smoking especially carefully. During cold smoking, there was no smoke coming out of anywhere. Only the grandson, going into the kitchen, said: "It smells like matches." After switching to hot smoking, after 3-4 minutes, a hissing was heard from the tampon. I wanted to take out the tampon, but decided to leave it. The hissing stopped and pressure began to build up. From under the lid between the handle of the smokehouse and the drip tray, a light smoke came out for 20-30 seconds. That's all there was. I went to open the smokehouse and see what we have.

The poultry and fish are excellently cooked in terms of juiciness and degree of doneness. But there were clearly few chips: no tanning, only a slight aroma of haze. But there was a lot of liquid at the bottom of the bowl, much more than I poured water. I was not too lazy, I measured, it turned out almost 200 ml, twice as much. Where is it from? Is this food so pumped with water?

[Flight Eighteen - Meatball Soup]

Flight Eighteen - Meatball Soup
Everything is very simple!



Structure: minced cutlet - 300 gr., potatoes - 3 pcs., onions and carrots - 1 pc., round Krasnodar rice - 2 tbsp. l. (rinse), salt, spices (dried celery and green onions), bay leaf, boiling water - 1 liter (this is for a fairly thick soup, if you like thinner, then increase the water), herbs.



Sprinkle the prepared soup with herbs and serve for dinner. Bon Appetit!
I cooked soup, and actually pilaf with a ring for smoking the day before. No smells are transferred to ready meals. The ring smells decent though. I believe it will be like this for a long time. I'll try to detect when the smell of smoke begins to be transmitted. In the meantime, this is a big plus.

she resorted to a trick: she took a cotton pad, folded it in half and rolled it into a conical tampon. Moistened it with water, squeezed it lightly and placed it in the pressure indicator socket.

As far as I remember, Elena Br did not recommend tightly closing the pressure indicator hole with anything. For her, such an experiment led to a noisy "shot" of such a "plug".
I found it here:

I also used a wet rag when smoking (I don't have a hood at home).
But here's what I want to warn you against. Do not block the smoke exit through the pressure indicator tightly curled cloth! In my experiment, the cloth flew out with a frightening sound, and the E2 error was displayed on the display.

Already!

And I, and I ... bought a thermopot ... admittedly, not this one, but the same Brand Here

Girls, take to your ranks
I even smoked the fish, thanks to Husk for the detailed instructions



I am very pleased, now I will master it.

The wide part of the wet swab is only inserted, not compacted. When the water boils, the pressure indicator hisses, the escaping steam condenses on the swab, and the smoke does not come out. With cold smoking, the pressure does not increase at all. And all the smoke remains inside the bowl. Today I smoked twice using a tampon, not a cork. Everything went with a bang.

When the pressure indicator hole was covered with a wet cloth, there were no problems. But if it is tightly rolled dry - here the display gave an error.

URAAAA! Today is my first smoking.

Evgenia, please tell me, did you buy a smokehouse in St. Petersburg? If yes, please tell me where

Yes, I bought in St. Petersburg in Yulmart on December 16 for 5990. I regret that I did not immediately take an additional cup.

I regret not taking the extra bowl right away.

The extra bowl and ring are unnecessary only if you have a Brand 6050 (or another pressure cooker).

With an additional ring and bowl without a heater, the Brand 6060 pressure cooker and smoker greatly expands its functions. I am very glad that I bought them right away.

I have no other pressure cooker. It is the smokehouse-based pressure cooker that captivates with its unobtrusive functions. That is why extra is urgently needed. bowl and fresh o-rings. As the experience of the testers has shown, Brand 6060 can do anything.

The extra bowl and ring are unnecessary only if you have a Brand 6050 (or another pressure cooker).

Yes, I have a 6050 pressure cooker, but I only use this one as a smokehouse!

That is why extra is urgently needed. bowl and fresh o-rings.

Evgenia, are you in the Southwest? So you have a direct path to Juno! There is.

This is canned fish that I cooked the other day in a smokehouse.

Thank you so much!

Here is the Eurolux phone number 9702565, pavilion 8.

[Arka]

Arka, but what - you have smoke even on hot smoking? And sensitive?

[Elena and Vadim,]

Elena and Vadim,
But will the smokehouse be modified in terms of smoke release at the beginning of the process?
after all, you can program so that first the lower heating element warms up, pressure builds up and the valve closes, and then the bowl with chips heats up
or is it impossible?

This is exactly what has already been done in hot smoking.

Smoke comes out only on cold smoking, since the lower heater does not work, there is no liquid, the pressure does not rise, the valve does not close.

Arka, and what - you smoke even on hot smoking? And sensitive?

Girls, nothing goes for me! We will receive delivery only in February.
It's just that a lot of people here write that first the smoke comes out, and only then the valve is shut off

Girls, nothing goes for me! We will receive delivery only in February.
It's just that a lot of people here write that first the smoke comes out, and only then the valve is shut off

With the correct operation of the smokehouse, there is no smoke on hot smoking! And the reasons why this happened in some cases have already been listed, the point is mainly in the seals, and not in the design.

Larissa, it's clear about the hot, but can you avoid smoke when smoking cold? You kind of wrote about your little girl that there is only the smell of smoking, but not smoke

Larissa, it's clear about the hot, but can you avoid smoke when smoking cold? You kind of wrote about your little girl that there is only the smell of smoking, but not smoke

Did I write that? That there is no smoke? Where? No, first, indeed, smoke comes out for a while. And I wrote that I was using the hood at this time.

[Arka,]

Girls, nothing goes for me!

Well, good!

And it will be even better (when you have a smokehouse).

Larissa, it's clear about the hot, but can you avoid smoke when smoking cold? You kind of wrote about your little girl that there is only the smell of smoking, but not smoke

Arka, have you seen my photo with a puff of smoke? It is perfectly sucked into the hood, it is the smell of smoking that remains.

Do you think the kitchen is full of smoke like a campfire with a bunch of wet leaves?

[Arka,]

Did I write that? That there is no smoke? Where? No, first, indeed, smoke comes out for a while. And I wrote that I was using the hood at this time.

So this is my sclerosis!
Or maybe I interpreted it like that, according to the principle "I hear it the way I like it best"

In any case, we have sockets for appliances and on both balconies - glazed and open, so a few seconds of smoke won't kill me

Arka, have you seen my photo with a puff of smoke? It is perfectly sucked into the hood, it is the smell of smoking that remains.
Do you think the kitchen is full of smoke like a campfire with a bunch of wet leaves?

Everything, everything! I'm not worried, especially since our hood is such that I'm afraid to approach it when it is turned on - it will suck

Judging by the photo, the smoke comes from the fact that the silicone gasket in the lid has not evenly risen. This spacer sits on a metal rim. Correct it. The gasket should sit flat.

There is a hole in the top handle. A float should rise into this hole. The scheme of work is as follows. The main heating element is switched on first. He heats the water, it boils. The resulting steam raises the float and closes the hole that just exits the handle. After a while, the wood chips heating element is switched on. That is, smoke starts to go out when all holes are closed. Try to check the free movement of the float and check that you have filled the volume of water according to the instructions.

Well, while I was looking for where Vadim talks about the principle of hot smoking, we have already figured it out here.
But with cold smoking, the smoke comes out from under the lid. I was delighted when I boiled the silicone ring and that time the smoke came out only from the pressure indicator. Then I smoked it a few more times on cold smoking and the smoke came out from under the lid. But then the silicone ring was simply inserted into the lid without warming it up. Today I again used the cold smoking mode, but decided to boil the ring before cooking. Alas, there was still smoke from under the lid. Not strong, but he was.

Made smoked loin.
10 minutes cold smoking + 50 minutes hot smoking.
At 2 minutes of cold smoking, smoke came from the pressure indicator. At 4 minutes + from under the lid. From under the cover the smoke went up to 8 minutes, then it stopped. From the indicator went all 10 minutes + 5 minutes on hot smoking, until the valve closed.

The first photo is the previous smoking and the second is the current one.

[husky]

Yes, husky, you need to replace the ring. With the new ring, everything immediately began to work for me as it should.

[Hasochka]

Hasochka, are you from Moscow.In Moscow, replacing the ring is as easy as shelling pears You can even today - at Yegoryevsky the office is open today and tomorrow from 9 to 20, and then only after the holidays on January 9.

[LOOSE]

With cold smoking, you can simply plug the hole in the lid, even tightly. But with combined smoking, I rolled from a cotton pad folded in half LOOSE cone-shaped swab, moistened it and wide partly covered the hole with a tampon. Checked twice, there was no more smoking. No smoke through the hole. At the right time, the pressure indicator hissed, as it should. The tampon did not even try to shoot back. I recommend it, especially to those who do not have a built-in hood.

[Evgeniya]

With cold smoking, you can simply plug the hole in the lid, even tightly.

Evgeniya, in this thread Elena Br warned twice against closing the indicator

I also used a wet rag when smoking (I don't have a hood at home).
But here's what I want to warn you against. Do not block the smoke exit through the pressure indicator tightly curled cloth! In my experiment, the cloth flew out with a frightening sound, and the E2 error was displayed on the display.

When the pressure indicator hole was covered with a wet cloth, there were no problems. But if it is tightly rolled dry - here the display gave an error.

[LOOSE]

during combined smoking, I rolled out of a cotton pad folded in half LOOSE cone-shaped tampon, moistened it and covered it with a wide part

And for only cold smoking - any, it is better to moisten, the smoke will be more efficiently filtered out. With cold smoking, the pressure inside the bowl does not increase and there is nothing to fear.