Electric smokehouse-pressure cooker Brand 6060

[Therefore, I ask TESTERS not to delay the tests. The second batch is due to go into production next week, so your results are VERY important!]

Thank you!
and when will the second batch be ???
Is the first batch small for the ability to correct mistakes in the second?

That's right ...

Therefore, I ask TESTERS not to delay the tests. The second batch is due to go into production next week, so your results are VERY important!

If no serious problems are found, then the second batch will arrive in mid-late February 2013.

Hurrah!!!! HURRAH!!!!
THANK YOU!!!!
Something I was confused .... where are the contact details?

In a personal note to our employee ElenaBr.
This is her nickname on

Conditions for granting a discount - when buying or ordering, warn that you are a registered member of the forum and say your NIK.
The discount is valid until 12/31/2012.

If no serious problems are found, then the second batch will arrive in mid-late February 2013.

So who did not have time, did not get it in the span?

3. When smoking cold, the valve does not close at all and smoke flows through it. I would not recommend using cold smoking without a hood, as in my opinion there is more than enough smoke.

and in the Dopplet smokehouse the same situation?

[Sens]

Sens, here Larisa writes about this.

[Sens]

Sens, here Larisa writes about this.

Yeah thanks!
there is a difference, it turns out ...

there is a difference, it turns out ...

Based on the description, in the American version, the valve still closes after 4-5 minutes, but in Brand it does not close at all. The smoke coming out is certainly not very pleasant, but from a technological point of view, cold smoking in Brand is nevertheless closer to standard cold smoking.
Although, only Dopplet will answer more accurately after comparative testing. Only I'm afraid while we wait, the smokes from the first batch will run out.

[SVP]

SVP, Vadim, I paid the bill from RBK Money taking into account the discount, so now there is a status that the bill has not been paid and I need an additional payment just for the amount of the discount, what should I do? Will your managers resolve this issue themselves?

do you order rigid packaging? or just shipping in a regular box?

Is there an additional bucket without a heating element on sale ??

Yes, purchased separately

WHAT AM I DOING WRONG???
Marinated chicken legs, put them on the wire rack

Special wood chips

poured wood chips, poured water on the bottom of the bowl, set the grill with chicken legs, hot smoking mode 40 minutes
after 10 minutes smoke went, the smell was not a burnout, but smoke from a tree

and on the handle should something rise from the pressure? there is a hole, smoke comes through it too
I turned off the smokehouse, it will cool down, I will check what is wrong

Is the silicone ring worth it? Pressure lever? Check everything.

there is a silicone ring, I looked, it is still attached with metal brackets. but what is a pressure lever? Is it a metal cone with a black ball? then I put it on the pin on the lid.

I opened the lid, checked the silicone ring, I suspect that there is a problem. straightened the ring, started the smokehouse again. take two - went to watch.

Levitan, does your lid fit snugly to the pan? And then I, too, have now set to smoke and my lid on the right is tight, but on the left it is wobbling: girl_in_dreams: But I will wait for the smoke to go, or is this how it should be?

straightened the ring, restarted. EVERYTHING IS GOOD, NO SMOKE. the chicken will be ready soon.
the lid is tight. I did not immediately learn how to install it correctly.I noticed that the handle on the side where the hole is should coincide with the drip tray (installed in advance), if the lid is correctly installed, then it gradually lowers (with the sound of air coming out) and it can be easily turned.

I pickled mackerel for tomorrow. according to the recipe, such mackerel can be eaten tomorrow without smoking (very tasty), but I will try to smoke it.


herring recipe (I always make mackerel) by Irina Suneli from the forum of Nastya Skripkina
Homemade herring is a regular guest at our table. Both on holidays and on weekdays. Even on "Herring in a fur coat" I salt the herring myself. Purchased is never so delicious.
Actually, the recipe: gut herring (I usually take three things and cook half of the marinade norm), cut each carcass into two parts and put it in a jar (I put it in a liter "standing"). Pour marinade over.
Marinade: mix 1 liter. water, 3 tbsp. l. salt, 5 tbsp. l granulated sugar, 8 allspice peas, 3 pcs. cloves, 3 bay leaves. Boil, cool (!!!), pour the herring.
Leave to marinate in the refrigerator for a day. After a day, take out the herring, remove the skin, mill, cut into pieces, sprinkle with sunflower oil, put on a plate and sprinkle with onions. All. Bon Appetit!

Judging by the photo, the smoke is coming 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. The 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 generated steam raises the float and closes the hole that just exits in 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.

Looks like this the lid should be, because I have been smoking for about 15 minutes, there is no smoke, but in the kitchen it smells faintly of smoked meats.At the expense of installing the lid, I immediately read the instructions, so I installed it correctly, the only thing was poking around where to insert the drip tray
I also want to smoke mackerel for tomorrow, drop the recipe for pickling

Truncated, ready. There was no smoke after reinstalling the silicone ring. She lowered the steam by tilting the cone with the ball. I opened the lid - the chicken is cute, I'll taste it soon.

There is a hole in the top handle. A float should rise into this hole.

There is a hole, there is a pin with a hole in it. It may be a float, but nothing rose in the hole. Or because of the panic with the smoke, I didn't notice. Now it will cool down, I will install a regular bowl, boil the water and see what kind of float it is.

Since I have not yet received a smokehouse and I do not know how much the modes differ from the American ones, just in case I want to warn you - if you smoke pre-pickled fish, then you need to turn on the smoking mode for a very short time, since it is prepared very much very fast!

[Levitan]

Levitan, THANK YOU! I'll go pickle for tomorrow. And my lard is smoked, and the chicken legs are marinated in the marinator. Today, my husband's holiday will be
I am waiting for your report on the taste of the legs, otherwise my bacon will be smoked for another 30 minutes ...

dopleta, Thank you! And don't you accidentally tell me how long it takes to smoke 4 pieces of bacon with a total weight of 800 grams, otherwise I put it up for 54 minutes, but now I think that it will probably be a bit too much

[Larissa]

Larissa, and you can ask you to somehow systematize the smoking time for various products. At least approximately, based on your experience. For example: legs 6 pcs. - 20 minutes. And so on. That you have already prepared in the American. So that you can make a start from some numbers. Thank you .

[Larissa]

Larissa, and you can ask you to somehow systematize the smoking time for various products. At least approximately, based on your experience. For example: legs 6 pcs. - 20 minutes. Etc.what you have already prepared in the American one. So that you can make a start from some numbers. Thank you .

As long as dopleta has not answered yet, can I share a secret, in principle there is a book with recipes going to the smokehouse, the cooking time is indicated there, so I was guided by them, but personally I am waiting for an answer from dopleta, since personal experience is still more weighty argument.

[Larissa]

Larissa, and you can ask you to somehow systematize the smoking time for various products. At least approximately, based on your experience. For example: legs 6 pcs. - 20 minutes. And so on. That you have already prepared in the American. So that you can make a start from some numbers. Thank you .

Ksyusha, this is why I am not writing this yet (although I have already indicated it for mine earlier) because they have different volumes - after all, Brand released it with a 6-liter pan, and mine is smaller.

Doblet, thanks for the advice.
In total, I smoked the legs for half an hour, I think it's a bit too much. The bones come off the meat easily and I liked that it was neither boiled (not wet) nor fried. Tasty in general. Husband Checked Out !!!! It is a pity that because of my joint I cannot appreciate the smell (which is very important in smoking), the smell throughout the apartment has not yet disappeared.
The shelf can easily fit 5 legs (1 at the bottom and 2 on the upper shelves). You can also set the levels, but then the legs will not fit in thickness.

Here's what's left in the smokehouse. sawdust turned into embers, liquid increased (poured water from multiscaps)
🔗
Vadim, is this a float?

Yes, it's a float (I'm responsible for Vadim). When pressure builds up, it jumps up sharply and blocks the steam outlet.

[Manna]

Manna, there are no recipes in the instructions, it's true. But apparently the book was released, but it was not posted on the site.

And you, by the way, you know, we are such a village, such a village - there are video recipes, as many as 20 pieces. Just saw

[Ira, Levitan]

Ira, Levitan, and you smoked the legs in what mode, hot or combined? And then I got lard, smellhhhh, and the taste is simply not transmitted. But, I got it light (I cooked it hot smoking), now I put the chicken legs on the combined mode and wanted to ask if you smoked a lot like that, otherwise I don't have a hood.

there was a lot of smoke, otherwise I have no hood.

If you smoke without a hood, then during cold smoking there will definitely be a smoke smell, and a significant one.

Levitan
Can you tell me if your chicken turned out to be the same color from the marinade or from smoking?

smoked only hot. looked in the book of recipes for chicken only hot, did not dare to experiment coolly. the color of the chicken may be from paprika, I really like to add a lot of ground sweet red pepper to the meat. from him even a barbecue on the coals in the country becomes more beautiful both from chicken and from pork. curry is also good for chicken for both flavor and color (golden)

it is necessary to try without spices for the purity of the experiment (but mine do not like it so much, I will put 1 leg on top)
here (on the previous page) a photo of a chicken before smoking
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0

[with a correctly installed ring]

smoke is certainly better over the hood, although hot smoked with a correctly installed ring I didn't notice the smoke.

Levitan, thank you. It's just that Larissa wrote that the lard turned out to be light. I wonder what kind of chicken she will get.

Girls, I report
Lard divided into 4 pieces (so that it is salted and smoked faster): salt, pepper, seasoning for frying meat, garlic and three cycles in a marinator. Hot smoking 54 minutes, product weight 800g, placement on 2 grates, smoking on alder chips. There was no smoke, just for the first couple of minutes there was a slight smell of smoking, which then disappeared
chicken legs 3 pcs. approximately 750gr. marinade (to taste): salt, sugar, lemon juice, mustard, chicken seasoning, garlic, some soy sauce and two cycles in the marinator
combined program 20 minutes cold smoking and 12 minutes hot smoking.In the first 2 minutes, smoke escaped from under the lid (I think that I just shifted the sawdust), then there was no smell or smoke. The legs, after I got them, were not dark (seen in the photo), but while I was typing this message, they lay down and darkened. More delicious

Smoked mackerel planned for tomorrow

People, where do you get the sawdust?

People, where do you get the sawdust?

I ordered for tomorrow in the ABC of Taste, in Auchan they are also sold cheaper, but I do not get there in the near future.

People, where do you get the sawdust?

Sold in stores, all sorts of different, in different packaging. I have already spoiled myself so much that I put in one bookmark two or three chips of apple, pear, alder, beech and oak.

Today I bought sawdust at Prazhskaya in Electronic Paradise in the Hotter airfryer department, alder sawdust at 80 rubles per pack.

at Perekrestok (Reutov TC Kurs) photo on page 18
at first I wanted to take the sawdust, which I pour into the cage to the rats, but they (sawdust) turned out to be coniferous (it says on the package), but conifers cannot (from the instructions)

Exocat
Can you tell me, but in Auchan, in which sawdust department to look for?

Exocat
Can you tell me, but in Auchan, in which sawdust department to look for?

where everything for picnics is sold, coal, lighter fluid, etc. and wood chips too

Thank you
Girls, and if you don't tell me, the smell of smoke remains in the smokehouse, that's understandable. But the smell of fish, after smoking it (especially mackerel) does not remain?

According to the experience of summer cottage smoking, wood chips should be taken in plastic bags, there it is damp, so it smokes better, and if you take "dry", in paper ones, it must be soaked, about half an hour before smoking

it must be soaked, about half an hour before smoking

No, Mash, it’s not necessary here, it’s not like in the dacha. The smoke is already mixed with the steam.

Tyts ... And I have not met here (though we do not have such supermarkets) If I don’t find in Petrozavodsk .. I will laugh! There is a smokehouse, nothing to smoke

Is there a forest nearby? Then first you need to go there with taporic.

Sometimes alder shavings and wood chips are sold in Okhotnik-Fisherman stores as an accompanying product to smokehouses.

In the distant 80s, I had a smokehouse, which after the first unsuccessful test turned out to be forgotten. All the years, the thought of home-made smoking did not leave me. And now the dream came true, a smokehouse appeared in my house, and even with the function of a pressure cooker! Since the saucepan appeared rather unexpectedly, the first thing that came to mind was sausages!



Prepared from a recipe book, with alder sawdust - TASTY! I rarely eat sausages myself, but here I made two, it's good that there were only five of them, and at home there was also a daughter and a dog.
I'm waiting for potatoes, 45 minutes left.

Everyone who has already tasted our beautiful smoker writes: "Tasty!"
When will I wait for really rave reviews, like: "Great, this is the taste that I expected from a smokehouse!" : yahoo: or "Everything turned out really smoked!"
They won't let me buy it.

Here is the potato.

still with a smoke, just opened

I cooked according to the recipe book. The taste is reminiscent of potatoes over a fire. Interesting all the same, neither boiled nor fried and that you can't say that with steam either. The pieces are all whole, but not raw, ready in moderation.