Electric smokehouse-pressure cooker Brand 6060

[Narkom]

But if my husband smoked as much as you do Narkom , I wouldn’t have nailed him, but quite the opposite ...

then the long-standing war for the kitchen

The last fish is Hoku, marinated for 24 hours in a spicy marinade, hot smoking for 20 minutes (cherry)

I'll write a recipe for smoking salmon, this is exactly the fish I got that I wanted from this device (gentlemen Brandovtsy).
I must say right away that there will be no photography, I didn’t think to take a photo right away, and then everything was already gobbled up eaten by my family.

1. Cut the salmon (I bought a large one, 5 kg, perhaps this is also important, since a young small fish may not be so ripe) into portioned pieces (large ones can be - they will still be eaten), took 700-800g for smoking.
2. Salt with sea salt - 1 hour. l. (sea salt is, in fact, my troubles, but it seems to me so tastier).
3. Sprinkle the juice of half a lemon
4. Sprinkle with dried rosemary, mashed with your fingers over the fish, the main thing here is not to overdo it, so this fish needs no more than 6-8 leaves
5. Pour 1-2 tablespoons of Modena vinegar (here, depending on the age of vinegar, the older, the less).
6. In a vacuum container, leave to marinate for a day in the refrigerator.
7. Smoked on alder chips (no other) with the addition of 5-6 juniper berries 10 min. cold + 15 hot smoking.
8. Serve cold (of course, you can also hot, but all the charm is in the cold fish).

"Salmon in a cocked hat" on the program "Stew".

According to the instructions under pressure "SUP", without pressure "EXTINGUISHING". True, the button is one with two different modes. Which one depends on the location of the weight: on the SV lid or on the kitchen table. Another question, why is there so much water when 0.5-1 mst is enough.

Can you please tell me Hotts of potatoes in the smoking mode (such as in a country style so that it was), can I use this mode Without sawdust? Or maybe some other then?

Can you please tell me Hotts of potatoes in the smoking mode (like in a country style so that it was), can I use this mode Without sawdust? Or maybe some other then?

You can use it, but only - what's the point? Without chips, it will not be smoked, but simply steamed.

You can use it, but only - what's the point? Without chips, it will not be smoked, but simply steamed.

ugums and which mode is closer to the usual oven? Arrange the potatoes in slices on the wire rack

ugums and which mode is closer to the usual oven? Arrange the potatoes in slices on the wire rack

I would try to do this - first fry with oil and spices on the "frying", and then, spreading them out on the wire rack, would bring them to readiness on the "smoked". But you still need to fill in the water.

Today they smoked pork knuckle, 55 minutes on hot smoking .... mmmmm .... how delicious !!!!

Masha, can you say more "for those who are in the tank": did you pick out the bone or smoked it with a goal, how much and in what did you marinate?

I just don't remember whether they showed me next to the pressure cooker. If not, then here

Ksyusha, and next to Panasik cartoons there is no way to click to understand the dimensions?

No, then it's not worth it. And what are her dimensions - try on pliz. Moreover, it is better to measure from the wall, otherwise the airfryers are smaller in size - but the limiter is at the back and from the wall it is 7 cm behind for the exit of the hot stream and turned out to be such a huge one.

And the dimensions can be clearly asked to take a picture of Irina - Vernissage, she also has both and seems to be at home.

Measured:

height with a lid - 34 cm, without a lid (with a bowl inside) - 26 cm.
width, it is the diameter at the bottom - 28 cm, at the top with handles - 34 cm.

My Maruska has arrived.

Yes, in height it is like an air fryer, only a little narrower. We'll keep thinking.

Thank you very much for the still life.

Vadim and Elena, tell me please, when will the second batch of smokers and pressure cookers arrive? Are there any dealers in Volgograd, and are you planning to sell them in Citylink?

The smokehouse is in stock and the pressure cooker will arrive on January 29th.
I have no information on the availability and receipt of goods from our dealers, as well as a complete list of all dealers.

I have the same question, ochchch want to try a wonderful unit and as a pressure cooker, but then there are silicone rings - there is no saucepan, then vice versa. Are these two irreplaceable units foreseen at the same time? Or do you have to pay twice for delivery?

We acknowledge that such a situation is present at the moment. Calculate the required number of accessories until it comes out. But we will definitely fix it.

[MariV]

MariV, please correct on "SOUP"once done under pressure.

No, Evgeniya, I will not correct anything - in order not to quote the instructions, I suggest re-reading pages 12-14.

Masha, can you say more "for those who are in the tank": did you pick out the bone or smoked it with a goal, how much and in what did you marinate?

I left the bone in place, this is the very tsimes and the apple of discord, personally with us. In a dry coating (salt + spices for meat), the shank was marinated for 2 - 3 hours ...

ugums and which mode is closer to the usual oven? Arrange the potatoes in slices on the wire rack

I did just like in the instructions, it turned out great!

[MariV]

MariV, and I will quote to you: "Mode" SOUP ". Cooking takes place under high pressure ............ MODE EXTINGUISHING THEM .... The pressure regulator is not used during operation. "

[Girls]

Girls, found something to argue about. The vaapsche mode is called "Soup / Stew", and it can be used with or without a regulator. In this mode, steaming is also possible both under pressure and without it

[Girls]

Girls, found something to argue about. The vaapsche mode is called "Soup / Stew", and it can be used both with a regulator and without it. In this mode, steaming is also possible both under pressure and without it

Mannand who argues? I? I'm generally purple, as this mode is called - I needed it under pressure, with a lower heating element, right?

I'm generally purple, as this mode is called

It's just that users are misled by the fact that the instructions say first the general name of the mode, and then some other modes ...

So these modes (Soup, Stewing, Steaming) are not the name of the mode, but modes of using the "Soup / Stew" mode
I don't know if I wrote it clearly

Is there a single button for all these stew-steamed soups? One. Time - as needed. The valve - everyone also decides for himself - with or without pressure. Look like that's it.....

This button is called "SUP / EXTINGUISH" and which mode will be depends on the location of the valve weight. The mode itself is the conditions under which the process takes place.

Hello everyone!!! I congratulate everyone and myself on a successful purchase. I bought the same thing, but there is a question, we can of course discussed this, but I did not master the whole topic, in general, when stewing potatoes with meat or when cooking soup or cabbage soup, a "heavy", rubbery, technical smell with a bitter taste appears from the gasket in the lid. is this so for everyone? and give the address (tel.) where to order a new one.

How interesting! Where is the silicone pad and where is your potato? Try to wash this silicone gasket first with a mild detergent.

How interesting! Where is the silicone pad and where is your potato? Try to wash this silicone gasket first with a mild detergent.

After several times of smoking, there is indeed a smell from the ring, so everyone tries to use different rings for smoking and for everything else, and by the way different bowls.

I washed the ring and met it with soap, dish detergent, and even washing powder)))), but I'm not talking about the smell of smoking, but about the smell of rubber like in a store selling car tires and the taste of rubber and bitterness. can bitterness and from smoking, but the smell ..... by the way, the bowls are also different

I washed the ring and met it with soap, dish detergent, and even washing powder)))), but I'm not talking about the smell of smoking, but about the smell of rubber like in a store selling car tires and the taste of rubber and bitterness. can bitterness and from smoking, but the smell ..... by the way, the bowls are also different

then it is not clear to me what smells to you, but I gave the address for buying a new ring above

not available...

This is understandable, fill out the form, you will receive a message by mail when they appear.

you are the first one who complains about this on the forum, this is not clear, and you should not shout here

but I don’t shout, I’m just talking loudly ...., we can fake Chinese ring)))))

we can fake Chinese ring)))))

I'll tell you a secret, she herself is a Chinese fsya

we can fake Chinese ring)))))

So she (the smokehouse) is all Chinese.

Does it Smell at all or only after using the Soup / Stew mode? Have you tried smoking? Does it smell?

yes so I am aware that fsya !!))) I tried to smoke, but the smell of smoking apparently interrupts other smells on the product. but just at 21-00 I was stewing beef with potatoes, there is a rubbery smell

used the device 7-8 times and EVERY time removed and thoroughly washed the cover and ring

Apparently you are very sensitive to odors! Try steaming with lemon, it might not smell like that

yes so I am aware that fsya !!))) I tried to smoke, but the smell of smoking apparently interrupts other smells on the product. but just at 21-00 I was stewing beef with potatoes, there is a rubbery smell

Do you have separate bowls or do you do everything in one?

I washed the ring and froze it (damn T9) with soap, dish detergent, and even washing powder)))), but I'm not talking about the smell of smoking, but about the smell of rubber as in a store selling car tires and the taste of rubber and bitterness. can bitterness and from smoking, but the smell ..... by the way, the bowls are also different

It's always like this, I'm talking about beauty, but ...

Then, I will assume that you are resistant to aromas?

So you have some kind of intolerance to silicone. Honestly, my two rings didn’t smelled much, but after washing it was like that ... After cooking, they only smell like a dish.

Seriously though, you steam the lemon ring and after any cooking leave it in the open air, do not close it in a saucepan. I have it on top of the casserole constantly.

Ok, thanks, I'll definitely try with lemon, but how much water do you need for one lemon?

how much water do one lemon need?

There are enough lemon peels, you can have two tails, they are "butts", well, take half a lemon. And half a liter of water is a liter.

And returning to the topic of smells ... My silicones did not smell at all. By the way, this is the first case of detecting a rubber smell from silicone gaskets of a smokehouse.

Today I smoked chicken breast again, but I marinated not just water and salt, as last time, but in a "special" marinade. It turned out yummy.

Hello everyone!!! I congratulate everyone and myself on a successful purchase. I bought the same thing, but there is a question, we can of course discussed this, but I did not master the whole topic, in general, when stewing potatoes with meat or when cooking soup or cabbage soup, a "heavy", rubbery, technical smell with a bitter taste appears from the gasket in the lid. is this so for everyone? and give the address (tel.) where to order a new one.

I washed the ring and met it with soap, dish detergent, and even washing powder)))), but I'm not talking about the smell of smoking, but about the smell of rubber like in a store selling car tires and the taste of rubber and bitterness. can bitterness and from smoking, but the smell ..... by the way, the bowls are also different

There were no such messages. There are no extraneous odors, especially rubber, from the O-ring.
Boil the lemon ring as pressure cooker users recommend. And if this does not help, then I recommend purchasing a new one. Only at the moment the rings are out of stock. Therefore, subscribe to the notification of their receipt on the website of our company.

I bought myself a smoke, take me into your ranks. For a long time I chose a new assistant-multicooker for the kitchen, since one already has a girlfriend - this is Sofya Nikolaevna (Panasonic 18), we have been friends with her for the third year already, she does not let me down either on weekdays or on holidays, her son calls her a miracle. But one saucepan was not enough and it was decided to purchase one more device. Since we are regular readers of the forum, the choice fell on a smokehouse-pressure cooker. Thank you, the Brand company, the smokehouse made a pleasant impression: it is well made, easy to operate, the modes work well. I was afraid that suddenly there would be problems: with rings, smoke, smell, but we were lucky, everything turned out to be in order. The most difficult thing for me is to insert and disassemble the grille
But there is a but, which made me crawl out of the bushes, what I cook is not very tasty. I made mackerel, it turned out boiled fish with the smell of a fire (salted fish + spices, 10 minutes cold smoking + 15 minutes hot smoking, alder chips and an apple tree), then I made meat (I marinated a small piece of pork for the night, again I took the combined smoking recipe here on the forum) , you get a piece of rubber meat.
I decided for myself that I still need to properly prepare the food before smoking, apparently I am doing something wrong. I will be glad to any of your advice.
And the son now says this: my mother had a miracle, and now a miracle-miracle has appeared.

Can you please tell me if it is possible to buy Brand6060 in Kazakhstan? I couldn't find any offers on the Internet. Thanks in advance. I really want

Most likely not, just like in Ukraine. If you really want to, you will either have to come to Russia, or ask someone to bring you from there.

please tell me the weight of the unit and the dimensions of the box!

But there is a but, which made me crawl out of the bushes, what I cook is not very tasty. I made mackerel, it turned out boiled fish with the smell of a fire (salted fish + spices, 10 minutes cold smoking + 15 minutes hot smoking, alder chips and an apple tree), then I made meat (I marinated a small piece of pork for the night, again I took the combined smoking recipe here on the forum) , you get a piece of rubber meat.
I decided for myself that I still need to properly prepare the food before smoking, apparently, I am doing something wrong. I will be glad to any of your advice.

Can you pour a lot of water? Connoisseurs, what could this be related to? I also do not always succeed in smoking, that is, products are cooked with the smell of a fire.