Electric smokehouse-pressure cooker Brand 6060

[ElenaOL]

I made meat (I marinated a small piece of pork for the night, again I took the combined smoking recipe here on the forum), it turned out a piece of rubber meat.

ElenaOL, You did not indicate the time that you set for the hot part of pork smoking, try to increase it next by 5-10 minutes, according to the description it is clearly not cooked. So by the selection method, you will determine the right time. Do not despair: the unit is great. Like a pressure cooker, he replaced me 100% more than the Soviet one (on gas). And the aroma of smoking depends on the amount and composition of the "firewood". If you have a loin, I don't even know what to recommend in order to keep crumbs of juices in it when it is smoked. Even in its own juice in the CF, it turns out to be rather dry.

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

The weight is about 7 kg, and the box size is 33 * 33 * 37cm.

Usually I am only a reader of the forum, but then I decided to register to leave my impressions. the forum is very interesting, he helped me decide to buy this saucepan. I am absolutely delighted with the function of the pressure cooker, which I cannot say about the function of smoking. studied the entire forum, took into account possible errors. there were no problems with chips. I bought an alder in Auchan, a pear and an apple tree in the obi. I made large shrimps on combined smoking - somehow not very much, they ate it without pleasure, pork cutlets on the bone on a hot one - I could not eat at all - there was no smoking at all, meat with a smoke flavor, I threw it away. Now I made wings on hot - you can eat, but there is a slight smack of smoke like in pork. fish is next, but I'm afraid to spoil the product. if I don’t make friends with smoking, I will use it as a pressure cooker.

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.

I poured 80-100 ml of water, I read that some girls pour more. I bought mackerel again, I read the recipes again, I will try to smoke again.

I poured 80-100 ml of water, I read that some girls pour more. I bought mackerel again, I read the recipes again, I will try to smoke again.

there are "two right angles": salted, lay down, smoked ..... food !!!!!!

there are "two right angles": salted, lay down, smoked ..... food !!!!!!

That's about salt and I read, maybe I am not reporting something

I've just smoked the mackerel, thawed the fish, made an "ax head", removed the insides, washed the hallway. water, dried boom. towel. Cut the green. onion + dill + parsley, mixed and stuffed the fish into the belly, tied the fish with thread No. 10, cut the back of the fish across, salted (lightly) and rubbed it so well with Vegeta, let it lie for 2 hours and into the smokehouse (10 minutes cold smoking and 10 minutes hot), apple shavings + 3 juniper berries. Such deliciousness, you can swallow your tongue If the fish carcass is large and thick - cut into pieces and increase the hot smoking up to 15 minutes

- no smoking and no trace of it, meat with a taste of smoke, threw it out. Now I made wings on hot - you can eat, but there is a slight smack of smoke like in pork. fish is next, but I'm afraid to spoil the product. if I don’t make friends with smoking, I will use it as a pressure cooker.

It seems to me that you put a lot of chips, that's why such a "smoky" taste.

Well, I'm again with chicken breast, this time with a link.


And with pork roast in Hungarian in Debrecen

I also believe that "smoky meat" is obtained from the amount of wood chips. Here, somehow, I did only two chicken drumsticks, and put the chips as usual, and the chicken meat really had a strong aftertaste of smoke. It seems to me with the taste of the lightest smoking, the meat is obtained on cherry branches. Not even chips, but twigs.
And the fact that the meat turns out to be rubber, then most likely the time mode is not correctly selected. The time just needs to be increased.

I also believe that "smoky meat" is obtained from the amount of wood chips.

Agree. I also do it on 1-2 apple or cherry sticks.

I salted it in the evening, and smoked it in the morning. I haven’t tried it, I’ll come home from work hungry, I think I can evaluate everything correctly.
The photo is salted, and in the evening I will try to insert a photo of what happened.

It seems to me that you put a lot of chips, that's why such a "smoky" taste.

I remember about the amount of wood chips, I put a little (in my opinion), and it also seems to me that it was an apple tree with a pear that gave such a taste for pork, yesterday I put alder with an apple tree just a little bit for the wings, you can eat, but there is a faint smell of smoke. and I still don't understand if there will be smoking at all on such a small amount of wood chips.

I remember about the amount of wood chips, I put a little (in my opinion), and it also seems to me that it was an apple tree with a pear that gave such a taste for pork, yesterday I put alder with an apple tree just a little bit for the wings, you can eat, but there is a faint smell of smoke. and I still don't understand if there will be smoking at all on such a small amount of wood chips.

Apparently you want to smoke without a smoky smell at all, right?

I remember about the amount of wood chips, I put a little (in my opinion), and it also seems to me that it was an apple tree with a pear that gave such a taste for pork, yesterday I put alder with an apple tree just a little bit for the wings, you can eat, but there is a faint smell of smoke. and I still don't understand if there will be smoking at all on such a small amount of wood chips.

Adjust the amount of wood chips to taste.
And I would also recommend you to eat cooked smoked meats the next day, and not right away. Users wrote that it tastes better.

[on apples]

Diril, Elena Br is right that if you don't have a very "smoky" aftertaste of freshly prepared dishes, then you should let them settle for a day. And the "smokiness" will be much less, and many dishes need this time to "ripen" the taste.

And further. I here already wrote about it. My experiments started from the scarcity of wood chips for smoking. And today I smoke both meat and fish on apples... I didn't make a reservation. I cut a piece of apple into small strips, add 3-4 juniper berries. I put all this in a smoking cup. This way of smoking, for my taste, seemed to me less pungent in terms of smoky aftertaste and more aromatic from the use of the fruit, rather than the chips. I also want to try using a pear, it seems to me that it will give an even more delicate taste.

Is the apple fresh, dried, dry? Maybe try something from dried fruits?

Is the apple fresh, dried, dry? Maybe try something from dried fruits?

Fresh, beautiful, juicy, sweet. And dried fruits, why not try

The fish was eaten for dinner. I liked the taste. We drew conclusions for ourselves: 1) the fish must be well salted, 2) put a little wood chips, a teaspoon (smoked on alder and apple trees), 3) set the time correctly (set 10 + 10), do not overcook, do not overdo it and 4 ) do not eat right away, let it stand, as the girls wrote, to mature. Everything seems to be simple, and it was written more than once in the topic, but it was necessary to get to everything myself, to understand the importance of each condition. Maybe someone will use my stock. Thanks to everyone who responded and gave advice!
On the weekend I will win the meat.

Hee-hee, more than 90 pages have been written of all kinds of experiments and conclusions, but everyone makes the same conclusions anew, but through their own "bumps". How does it say? Until I mumble myself - I will not believe

Is the apple fresh, dried, dry? Maybe try something from dried fruits?

What's a good idea with dried fruits

Hee-hee, more than 90 pages have been written of all sorts of experiments and conclusions, but everyone again makes the same conclusions, but through their own "bumps". How does it say? Until I mumble myself - I will not believe

All 90 pages were read like Our Father, saliva dripped every day, pouring over the keyboard, and when you start cooking yourself, you wait, you dream, you get it, but it didn't work out, to put it mildly. So you start reading 90 pages again

the next day is the same as yesterday. and regarding the smoke, as I already wrote here, I was also in Finland and ate smoked fish, there was no smell of smoke. thanks for the advice, I will try further.

[Elena]

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.

Elena, is this batch of smoked products the same as the first one, or has it already taken into account the wishes of the girls-boys-testers? i.e. is it updated or not yet?

Did mackerel and pink salmon fillet roll.
Everything was smoked in foil, on cherry twigs, after standing in a cool place for a little less than a day, a light smoking aroma is present - and we don't need more!

Today I have not smoked, but Buckwheat soup "Fast" on stewed beef



How I cooked, I described in the recipe. Here I will just write that I used the ring from a pressure cooker - a Brand 6050 multicooker. soup ring. I have this. The smokehouse worked without a hitch, without a hitch.

Smoked here in haste, 2 sea bass and mackerel were thawed, rubbed with spices and hot smoking (apple, laurel and cherry) for 25 minutes, forgot to take a picture, and when it got cold there was nothing to photograph)) the result is excellent.

[THANK YOU VERY MUCH!]

Fresh, beautiful, juicy, sweet. And dried fruits, why not try

Solena, I bring you THANK YOU VERY MUCH!!!!! for a hint to use an apple when smoking. This morning I smoked chicken thighs (marinated soy sauce, a little grated ginger, a little maple syrup, a little lemon juice, balsamic vinegar, dried salt-pepper-garlic. Marinated all night on the table, crushed by a load. Soaked with a paper towel, combined cold smoking mode 15 minutes + hot smoking for 27 minutes (and I forgot to pour water, I had to open it after cold smoking and add water, and then reprogram)) dried apples, added just a drop of juniper wood and literally one or two alder chips. She left it to cool and settle on the balcony, putting a paper towel on the bottom of the plate .. Taste-smell-color is beyond praise, this is the first dish that was eaten at lunch so quickly that I simply did not have time to photograph. Tomorrow I will smoke only on dried apples and maybe I will add some juniper sawdust, without alder, it still gives a brighter taste of smoked meats with a bit of bitterness. And on apples (or maybe on something else fruit) I advise everyone to try smoking, the taste of smoking is very mild and more harmonious (as it seemed to us).
Solena, thanks again for sharing your find!

Tell me please! I read about the smokehouse and the airfryer and was completely at a loss! Do you think you need a grill if there is a smokehouse?

or vice versa, it is better to grill instead of smokehouse. The multicooker is already on the farm)

What are you going to cook? Probably, it depends on what dishes, from this and to dance .. I've never made friends with the airfryer, but I use a smokehouse and a pressure cooker almost constantly

Tell me please! I read about the smokehouse and the airfryer and was completely at a loss! Do you think you need a grill if there is a smokehouse?

These are completely two different helpers in the kitchen.
Smokehouse is cooking, stewing.
Conveyor grill is baking.
I have both. I will not give up any of them.
Smoked meat or carcass in a smokehouse, and I add a crust either in an airfryer or in an airfryer.

Here's the last thing I did yesterday.
The pork shoulder is pickled.Hot smoking for 30 minutes.
I made the crust in an air fryer (a small piece, fit there, I bake large pieces in an airfryer)

What are you going to cook? Probably, it depends on what dishes, from this and to dance .. I've never made friends with the airfryer, but I use a smokehouse and a pressure cooker almost constantly

in the airfryer, cooking whole chicken and kebabs of course attracts) and the smokehouse is the presence of a pressure cooker + the smokehouse itself. someone said that you can smoke in the grill too

husky, how appetizing it looks and in the smokehouse there is also frying, well, for a crust if.

Well, actually yes. You can first fry and then smoke. But I prefer a dry crust. That is, first smoke (extinguish), and then bake to dry and brown the meat with hot air.
But in an airfryer, as in an airfryer, you can still bake a lot of dishes with cheese on top or with breadcrumbs to get a golden brown crust (I'm not talking about the taste, it will naturally change).
I tried to cook breaded meat and cutlets in a smoker on a wire rack. Yes, they are delicious, but the crust from the breading is moist. And I like the crust to be dry.

in the airfryer, cooking whole chicken and kebabs of course attracts) and the smokehouse is the presence of a pressure cooker + the smokehouse itself. someone said that you can smoke in the grill too

It is more convenient to smoke in a pressure cooker smokehouse. I have both a smokehouse and an airfryer. I use the smokehouse more often (as a pressure cooker and a double boiler), and in the airfryer I bake meat much less often, bake yeast, shortbread, etc. dough (except for biscuits and muffins), dry crackers, etc. An airfryer is a mini-oven, and a pressure cooker is saucepan. What's more important? Yes, both are needed, especially if there is no stove with an oven.

[manna]

Yes, I agree with manna, I often bake in the airfryer. I make all small baked goods only in the airfryer, I don't use the stove for this. I bake big products there.
I have never made kebabs or smoked in the airfryer, so I will not say anything. But in the smokehouse she made kebabs from salmon and pork. Now I will try to find pictures. Oh, but for some reason there are no meat kebabs !!

Larissa thanks!
I am glad that you liked my method. Only I do it on a fresh apple, and I suggested trying dried fruits euge.

Today's mackerel on apples. Yesterday I peeled and pickled the mackerel. So:







I cover the smokehouse with a damp cloth on top. And the smoke coming out in the first minutes does not bother at all.



The fish was then wrapped in parchment and put into the fridge.



This is what is left after 25 minutes of cold smoking.

[Inna]

Inna , that is, chips were not used at all?

[Inna]

Inna , that is, chips were not used at all?

Ksyushka didn't use it at all. In stores, fruit chips are not sold, and it is cold and far away to ask someone to go to their dachas, and alas, there are no familiar gardeners. That's why the fruit was invented, and now I don't want to change it for anything. I really like my way.

[Inna]

Inna, How interesting. After all, an apple does not give smoke in the usual sense. Or gives? I can't imagine how to smoke it on an apple. For a bouquet I can add to understand. But just an apple. I have pickled capelin, can I smoke it on an apple? And YOU still have juniper berries?

Ksyushenka smoke is quite normal smoke. Only to my taste it is less spicy. And the smoking process itself takes place classically (as before, it took place on wood chips), and the coals remain the same (this time I banged too much apples out of the breadth of my soul, and reduced the time, so they did not completely burn out

PS: Ksyushenka I SHOULD be on "You", otherwise I'm embarrassed

[Elena]

Elena, is this batch of smoked products the same as the first one, or has it already taken into account the wishes of the girls-boys-testers? i.e. is it updated or not yet?

The next batch of smoked products will arrive at the beginning of March, there will be no differences from the previous batch.

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.

I found a company that buys in online stores in Moscow and delivers to our side. For a sample I ordered a cupcake for 4 cupcakes. If everything is ok, I will order Brand 6060. The cupcake will come in 2 weeks ...

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 expect the arrival of both pots and rings at the same time in early March.

Well, I wanted the brand 6050, and now I want this too, but I can't afford two at once, and what should I do? And there are those who cooked in 6050 and tried it in this one. Tell me, please, if you exclude the smoking function, then which one is more convenient to cook in and according to programs is easier?

I found a scratch on the extra bowl, I don't understand how I planted it ...

[Seal]

Tell me please, if the smoking function is excluded, then which of them is more convenient to cook and according to the programs it is easier?

Seal, they are both as simple as three kopecks. And both work great as pressure cookers. Just one BUT ... in the Brand 6060 Smoker The roasting is very intense. It only works for 20 minutes and fries wow. You should not be distracted for a minute, otherwise it will burn out. And in the Brand 6050 pressure cooker there are 6 types of frying to choose from and they differ in intensity, which allows you to fry for a longer time and different products, including rather "delicate" ones. And cook soup, cook meat, fish, cereals for a side dish, some baked goods and even milk porridge can both models equally well. In the 6050 pressure cooker, almost every dish has its own mode. In the smokehouse, the soup mode is mainly used - consider it universal. I cook in the one that turns out to be free, not really thinking about what exactly this is happening. But keep in mind that you can only buy 1-2 additional rings for the 6050 pressure cooker, but for the 6060, in addition to rings, it is better to buy an additional bowl without a pin. This, as you understand, will greatly expand the scope of the smokehouse, but it will be more expensive.

[Solen]

Today I smoked mackerel on a dried apple, Solen th. A trio of coals have been sealed to the bottom of the calyx, the traces of which cannot be removed soon. I decided to wither the sliced ​​apple to the end. A question for everyone: how are you doing with the fish skin? Maybe I took the fish off the grate early, some of the skin peeled off and torn. And in the photo of many members of the forum, she is so beautiful with dents-stripes from the grill. The fish was made hot smoking for 20 minutes.

[Seal]

Seal, since such throwing, take 6060: she can do everything, even fries, did Alexa on A to smoke and fries 6050 cannot.