Electric smokehouse-pressure cooker Brand 6060

received. the bottom is scratched. what to do .... girls who had takok, how did it end ??

I had, the cup was much more scratched than yours and I received it before the New Year (I made a present for myself). But they changed my bowl.

This is the case. I represent your emotions. But why are the bowls scratched? After all, if in multi-cookers, pressure cookers, the bowls reach without damage, then why does this happen at the smokehouse? Maybe there is something in it during transportation, or the plant completes the smokehouse with such already scratched bowls.
It is clear that the bowl itself does not come into contact with food and this is not so important, but if I ordered, paid, then I want to receive the goods - a smokehouse with a bowl without damage, and not scratched. It's another matter if it gets scratched through my fault, already during operation.

Question to the representatives of the "Brand" company - are the bowls checked for damage in the warehouse before sending orders?
Is the bowl scratched a reason to return the item back?

And that the lattice is not packed at all, is it still in the "pure form" in the bowl?

The grill is well packed in cardboard and cellophane, it's not the grill. I have scratches near the pin and right in front of it, just at the "fold" (I don't know if I wrote it clearly). So these damages were made when installing the pin, without the pin all the pans are normal. So the fault of the manufacturer, why only Firm "Brand" upon receipt, and even more so when sending to the buyer, does not check for defects.

phew !! I look I'm not alone! sorry! such a dejection. that they scratched when screwing on the pin nut, and the pliers fell off and damaged the coating!

No, I certainly understand everything that the bowl does not come into contact with food, but I still don’t want to get and use the scratched bowl. Here I am, if I paid for a product, and not a little money, then the product should be free of defects. And maybe even when heated, smoking, harmful substances are also released. And if they agree to change the bowl, then I will need to send it back to Moscow at my own expense, which does not suit me either.
I thought for a long time whether we need a smokehouse or not, I decided to order it all the same, and then such a topic went. What to do?

Someone just recently recommended rinsing the lid with water before closing the unit (or maybe a pressure cooker) to moisten the gasket for better adhesion to the bowl. Never do this: when smoking with a dry lining, I never had any smoke seeping anywhere, but with a wet one - the smoke poured almost around the entire perimeter, it started first in the catchment area. And yesterday I smoked herring, on dry apples + shells 1 nut + a pinch of alder. The smoke from under the lid poured out for 15 minutes of cold smoking plus hot smoking, until the pressure was set. 1kg of prepared herring did not fit on the shelf. There are 200 grams left, tomorrow there will be just a spicy salted herring. I took a large salt 4 tsp, too much for me, next time I'll take 3.

Someone just recently recommended rinsing the lid with water before closing the unit (or maybe a pressure cooker) to moisten the gasket for better adhesion to the bowl. Never do this: when smoking with a dry lining, I never had any smoke seeping anywhere, but with a wet one - the smoke poured almost around the entire perimeter, it started first in the catchment area.

I don't think it has to do with water. Most likely, the gasket was not installed quite correctly.I have repeatedly used a "freshly washed" and undried gasket (without any connection with the aforementioned advice about better adhesion, I do not know anything about it), this did not affect the tightness in any way.

I have repeatedly used a "freshly washed" and undried pad

Likewise, I do not specifically dry the pad at all.

I think the reason for the smoke passing was that the gasket was knocked out of the retaining ring.

the gasket is out of the retaining ring

Checked the position of the gasket. The lid turned without tension, which is impossible with a knocked out gasket.

I already look at the shell of nuts in the course I need to try from pine nuts ...

Girls, did anyone smoke halibut with a carcass? How long did it take to salt? An acquaintance came in today, she said it was very tasty, but for a day I took little salt, you see the skin is thick ...

[Aunt Besya]

Aunt Besya, on large fish, you can make notches on the skin with a knife. Better the salt will pass. And if made in the form of a large mesh, it also turns out beautifully.

And I put the knuckle in a saline solution. I want to smoke tomorrow. Maybe she should cut her skin nicely? Who has not tried it?

I've also looked - it's unlikely to be achieved in a smokehouse of this color, there is also a crust ... This is an oven, definitely!
To cut a fish, of course, is an option, but I want the whole skin to be .. I'll hold it for a couple of days ..

I've also looked - it's unlikely to be achieved in a smokehouse of this color, there is also a crust ... This is an oven, definitely!
To cut a fish, of course, is an option, but I want the whole skin to be .. I'll hold it for a couple of days ..

Well, not scary !! We will shove it or into the air fryer after smoking, if it fits, but no, into the airfryer !!

And I get ruddy, sometimes even too ruddy .... I’m not even friends with the fish, all the blonde comes out. I read somewhere that products, before smoking in a home smokehouse, must be left uncovered, so that they are windy (or weathered), and then smoked. That is, the crust will be a ray ... Why have I not smoked anything for a long time ..., I need to smoke someone ...

I have a smokehouse only in the project, but I use SV 6050. And all the representatives of VRAND always treat us - their customers with understanding. I also turned to them with questions and they always explained everything and suggested and resolved issues. I like their attitude to Us.
I am very glad for you - that everything went well with the exchange of the bowl.

[alenka_volga]

alenka_volga, very happy about you!! And I had no doubts about Brand. My question was resolved in the same way after the weekend, since we are all human and have to rest on weekends.

But today I'm on a different matter.
Aunt Besya, I hope you haven’t chipped your fish with a knife on the skin yet? If not, then don't do it. And then I got a terrible result after shredding the knuckle with a knife.

That was such a knuckle



And this became



On the back side, where it was not walked with a knife.



Conclusion: no "operations" before smoking.

[Ludmila]

Ludmila, very disappointing for such a result. But I cut the fish, namely pink salmon, before salting the skin without touching the "meat" for quick salting, and everything was OK. Smoked hot, cut skin down. Yes, it's sad.....

In fact, I smoked the knuckle, cutting the skin, everything worked out. Lyuda, can you overexpose? Is that why it fell apart like that?

but about the shank - it seems to me you overexposed it, in time.

Most likely I made a number of mistakes. But mistakes are also a result. Therefore, we will move on.
I only cut through the skin, not at all deep.
I laid it with incisions up.
Smoked hot smoking for 99 minutes.
I haven't tasted the taste and softness yet. My beauty stands ripe.
I will report back to taste later.

Today I received a message that my 6060 will arrive on Thursday-Friday.I want to get ready and immediately cook smoked meats. I don’t know where to start. There is a pig's front leg (fresh), frozen tobacco chicken (already with spices). You can buy fish. Please advise.

Now I want to put vegetables on a salad on a soup mode. Tell me. and nobody tried to cook eggs together with vegetables for salad? Can they "smash or survive"?
The best option is to try with chicken.
Although the leg needs just such a time to lie in a salt bath, and then also time to marinate.

The best option is to try with chicken.
Although the leg needs just such a time to lie in a salt bath, and then also time to marinate.

Can you tell us more about the salt bath?

[Aunt Besya]

Aunt Besya, I hope you haven’t chipped your fish with a knife on the skin yet? If not, then don't do it. And then I got a terrible result after shredding the knuckle with a knife.

Lud, what a pity: cray: But delicious for sure !!! But the future boom to know!
I did not cut my halibut, but slightly cut it along the ridge so that it salted better. Held 26 hours, then smoked cold smoking for 1 hour. It’s a lot ... He’s gotten too strong, even on the sides it could have been smaller. But I didn’t get “cold smoking”, it came out like hot ...
Delicious! Although halibut is such a fish, spoil it - you still have to try. Actually, it all ended trivially. thrown for salting halibut caused a sharp attack of salivation. As a result, only half was salted, and the second was immediately fried and devoured !!

Tell me. and nobody tried to cook eggs together with vegetables for salad?

I smoked eggs. I think I wrote about this in that first topic. But at the same time I pierced the blunt end.

[Babushka]

I am reporting. I steamed vegetables for salad with eggs. Soup mode (under pressure) 30 minutes. The eggs didn't explode. Remained safe and sound. But I pierced the shell with them.
Lena, it certainly did not affect the taste. The knuckle turned out to be divine (as my son-in-law will say). And by the way, it's not even digested at all. From the bone, in order to separate, it was still necessary to apply force. The meat was cut beautifully, without even falling apart.
That's what I did.



Well, just think I'll give it to the family, not whole, as I wanted, but already cut.

Babushka, I read about soaking in the recipe for Luysia
Soaked by putting 3 tbsp. spoons somewhere about 1 liter of water. The knuckle stood for a day in the refrigerator in solution. The solution should cover the entire shank.
Then I scraped it (I really don't know why, but knowledgeable people write that), washed it, dried it. I made cuts and set them to marinate in spices for a day. Smoked today. The sawdust was partitions from walnuts, juniper berries and alder chips. Everything in bits. In the total mass, somewhere not more than 3-4 grams. Smoked hot smoked for 99 minutes.

I'll post the recipe later.

Here I am with a pressure cooker and a smoker.
If anyone remembers, I had a defect in the heating element, it did not heat up at all.
They sent me a new heating element. The repair itself took about 15 minutes and, hurray, everything worked. As it turned out during the autopsy, the Chinese brothers connected only one wire, they did not even think of connecting the second wire, it was completely cut off when the wires were removed from the tube.
My first experience. Mackerel in cold, combined and hot mode. Salting recipe from Levitan https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.140.html#msg867539 Delicious.


But I have a problem. Before the New Year, I did a general cleaning and, most likely, instructions and recipes for a pressure cooker smokehouse fell under the general release.
I tried to download from here rf / webfiles / 6060% 20User% 20Manual.pdf
The site opens, but does not allow downloading. And there are only video recipes, which is also inconvenient, I would like to download them.
Can anyone help?

[1. Smoked pork shank]

Lud, what a pity: cray: But delicious for sure !!! But the future boom to know!

And we knew in the past and wrote for you!

1. Smoked pork shank

I prepared the shank as usual (soaked it in cold water with the addition of salt, then scraped off the top layer of the skin with a sharp knife). Then I left it overnight in a strong saline solution in the refrigerator. In the morning, stuffed with garlic (only from the side of the cut, so as not to cut the skin). Greased with vegetable oil and sprinkled with a prepared mixture of spices for meat (no salt).

And today I cooked pasta-naval style. I made from experience Ksyushk @ -Plushk @ from recipes for 6050. Since I already had boiled meat, I cut it into small cubes. I switched on "Frying" for 12 minutes, fried onions, carrots, chopped tomatoes, added meat, pasta 450 g, salt and pepper. I poured it with boiling water and mixed it. She closed the lid, then "Soup" 12 min. After equalizing the pressure, the pasta was slightly overcooked. I will cook this way unambiguously, only I will take less water. And for a minute - another I will reduce the time. In an ordinary MV, I cook pasta for 10-11 minutes, so here, over time, an obvious overkill turned out.

I smoked such a sausage in a film, 500g of minced pork + 300g of minced chicken + 200g of finely chopped brisket + 200ml of cold water + 30g of salt + 50g of starch, pepper, garlic. Smoked for 30 + 40 minutes, probably a bit too much, I think you can just 40 minutes on hot. Not like smoked or boiled, but delicious.

Well, I tried it ... don't judge strictly. Pork ribs. on apples and tea.
🔗

I just don't keep Brand 6060!

I use it all the time as a pressure cooker (with a new ring and bowl without a heating element). And I keep the smoking parts in a sealed container.

..... and I do not have a spare bowl, and therefore I keep mine tightly closed and in a box.

You are so smart, but I just bought it because of the smokehouse. And now I'm thinking of ordering an extra bowl and a ring. And I will also cook in it. But I heard that there are no rings and spare bowls yet. I would like to.

girls, congratulate me! new bowl came !!! happinnes exists!!! The brand is just super !!! I smoked all day yesterday !!!! mackerel, pike perch, chicken legs, pork belly !!!! yummy! I had to invite friends for a beer, in the end we got together to order both a smoke bottle and 6050 from the last batch! thanks to my advertisement in citylink 5 people bought 6050! It's a pity they don't sell a smoker there, although there are bowls. in general, there is no limit to my happiness !!!!!!!

added perch to recipes, try it, you will not regret it!

The recipe is here!

Yesterday I smoked fish (notation) on dried fruits (apples and pear) with the addition of 1 nut shell (hazelnuts) and 2 pinches of alder. The result is a rich color of smoked meats. I will try to reduce the amount of dried fruit.

And I made fish, salted mackerel, smoked it in cold smoking (apples + black tea), because I don't have a hood, I covered it with a wet cloth, there was no smell. the fish itself turned out to be very tasty! closer to hot smoking. I think I'll make friends with smoking

vernisag, sorry, I don't know how by name. Please tell us again about your stuffed squid. She looked - saliva flowed. I have an anniversary on Wednesday - already the first 50, I want to try to portray the same beauty! I am interested in what mode and in what sequence to set, the time in the mode and the amount of chips (which)? Pliz!

vernisag, sorry, I don't know how by name. Please tell us again about your stuffed squid. She looked - saliva flowed. I have an anniversary on Wednesday - already the first 50, I want to try to portray the same beauty! I am interested in what mode and in what sequence to set, the time in the mode and the amount of chips (which)? Pliz!

Oops! And I even have notifications on this topic ... I just saw it. And here everything is written like https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=193470.0 10 min cold +15 hot, chips two teaspoons like ...

For not having a stamp, as they say ...
Well I wanted

And, by the way, very tasty
The meat is marinated as usual, planted on pre-soaked skewers, fried in a grill pan. Cold smoking for 15 minutes! Smoked on fruit mix + tea

The beauty of the mulberry is what Lena! And I came home from work, golooooodnaaaya, I'll choke on saliva ... Why should you soak skewers? I put on meat straight on dry ...

Yes, it's more of a habit from AG - so as not to burn out

[dopleta]

Once u dopleta her first smokehouse appeared, I (and not only me) began to dream of pea soup with my homemade smoked meats.

And this moment, it happened!

4. Pea soup with smoked meats

I used bone with generous leftovers of meat from smoked pork shank as smoked meats. Waste-free production!



Fried grated carrots and chopped onions on the Fry mode for 7 minutes.

Then I added potatoes, smoked meats, 1 multi-cup of peas, salt, spices, water and Soup / Stew for 60 minutes.

I really liked it, the peas were completely boiled (I love so much), the potatoes remained in pieces.

And if you consider that somehow I didn’t work very well with peas in a multicooker, then I’m doubly glad.

Today I did not understand what happened ...

I put this pea soup again. I set the time to 70 minutes (10 minutes more than last time).

I opened it, the peas are whole and hard ...

I closed it, set it up for another 30 minutes. A couple of minutes later, the error E2 appears on the scoreboard.
"I'm going to drown myself at ricci glibokiy ..."

Today I did not understand what happened ...

I put this pea soup again. I set the time to 70 minutes (10 minutes more than last time).

I opened it, the peas are whole and hard ...

I closed it, set it up for another 30 minutes. A couple of minutes later, the error E2 appears on the scoreboard.
"I'm going to drown myself at ricci glibokiy ..."

my peas are completely boiled in 20 minutes ...

[Luysia]

Luysia I had a similar situation, then I realized that the pressure just didn’t build up and the valve didn’t close. I cleaned it all in a row sho can be shoved there, there is so much soot Can the same thing?

"I'm going to drown myself at ricci glibokiy ..."

not not nada

[Luysia]

Luysia I had a similar situation, then I realized that the pressure just didn’t build up and the valve didn’t close. I cleaned it all in a row sho can be shoved there, there is so much soot Can the same thing? not not nada

No, this is not the case. The valve and the pressure are all right. At the end, I relieved the pressure myself, hissing specifically.

I don’t remember which peas I used last time. I went and looked, I have peas in two different boxes for bulk.

In 70 minutes under pressure, then any peas should be cooked ... Error E2 is a wire break ... Maybe she (6060) is just in a bad mood today? il magnetic storms you have there ...

Error E2 is a wire break ...

Pancake, exactly! I thought I was just overheating, and overheating is a mistake E3.



It will cool down, I'll try to turn it on again ...

Yes, Lucy, and what passions I had! I do not often use a smokehouse, and the last two times there was something - I put it on smoking - as the smoke poured out from under the lid, the steam jumped out not from where it was needed, but from another place ......... I had to forcibly turn everything off , open the lid, soak the gum in warm water, move the second valve back and forth - only then did it start working as expected! And so - twice, today and the day before yesterday! Here ....

It will cool down, I'll try to turn it on again ...

Everything seems to work! 15 minutes boiled water under pressure