Electric smokehouse-pressure cooker Brand 6060

I understand that each time it should turn out differently, depending on the spices, etc. Of course we will try.
But I meant that the taste will always be completely different, different from the taste of a product smoked on the street in the open air, in the country in a simple smokehouse

And the taste is also very different from the industrial one !!! industrialists have already forgotten when they smoked with smoke and not with liquid substitute

the taste will always be completely different, different from the taste of the product smoked outdoors in the open air, in the country in a simple smokehouse

and from shop smoked meats with the help of liquid smoke !!!

Well, that pressure cookers will answer someone on the topic? In the "soup / stew" mode, clicks occur (the sound is the same as when you press the "start" button), only not once, but multiple (approximately 3-5 clicks in a second), and so 2-3 times for cooking. I suppose that the clicks should be when switching programs (this relyushka works), but one-time. This was not observed on other programs. Tell me, does everyone have this or just me?

Well, that pressure cookers will answer someone on the topic? In the "soup / stewing" mode, clicks occur (the sound is the same as when you press the "start" button) only not once, but multiple (approximately 3-5 clicks in a second), and so 2-3 times for cooking. I suppose that the clicks should be when switching programs (this relyushka works), but one-time. This was not observed on other programs. Tell me, does everyone have this or just me?

pure guess, the heating element is turned on and off to maintain the temperature ...

Well, that pressure cookers will answer someone on the topic? In the "soup / stew" mode, clicks occur (the sound is the same as when you press the "start" button), only not once, but multiple (approximately 3-5 clicks in a second), and so 2-3 times for cooking. I suppose that the clicks should be when switching programs (this relyushka works), but one-time. This was not observed on other programs. Tell me, does everyone have this or just me?

like Denis replied that this is normal in this mode, protection against excessively high pressure works (there is usually a lot of liquid in the soup, the pressure is sooo high). And just by these "series" of clicks the excess pressure is released.

I completely agree, but the relyushka should click once, not a series of silks. And this is not a discharge of steam through the valve.

So no one will tell you about fat
How best to smoke, hot or cold smoking, what spices (salt - this is understandable). Small piece 1 kg 100 gr.
Thank you in advance

Financial .. look at the first page of this topic .. there are a bunch of recipes laid out .. and about lard too

I only counted 4 recipes .. not counting the steering wheel .. bacon .. brisket

So no one will tell you about fat
How best to smoke, hot or cold smoking, what spices (salt - this is understandable). Small piece 1 kg 100 gr.
Thank you in advance

I made lard with cold smoking for 30 minutes. But I took lard, already prepared for consumption, salted, with garlic. After smoking in a plastic bag and in the freezer ...

But I’m thinking about how to cook all my ribs. When smoked hot, what taste is closer to baked or still smoked? My husband loves meat at the stake very much (well, in fact, like all men))))
Everything walks around, I bought a bandura like this, it's better to make ribs in the grill, and so on.

In general, it is necessary right away that he was struck down by the result from the smokehouse, and there were no more of these excitations.
When I bought the BBK grill, he ate fried meat from there and that's it, the grill is his favorite device in the kitchen!))))

Now the smokehouse must be prescribed the same way!

And try on a combined smoking - 10 minutes cold and 25 minutes hot, and for color, coat the ribs with turmeric or paprika, and a pinch of leaf tea (or rather tea leaves) in the chips to tan the ribs

But I’m thinking about how to cook all my ribs. When smoked hot, what taste is closer to baked or still smoked? My husband loves meat at the stake very much (well, in fact, like all men))))
Everything walks around, I bought a bandura like this, it's better to make ribs in the grill, and so on.

In general, it is necessary right away that he was struck down by the result from the smokehouse, and there were no more of these excitations.
When I bought the BBK grill, he ate fried meat from there and that's it, the grill is his favorite device in the kitchen!))))

Now the smokehouse must be prescribed the same way!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0

and yesterday I brought home my 6060 smoker !!!
But I, as always, cannot do without adventures!
the day before yesterday extended the reserve in Yulmart. I was assured that the price will remain promotional, and you don't have to worry, and come for it on April 2 before 23.59!
I come last night (about eight), but the reserve cannot be found! and the manager in this store does not see the smokehouse!
then it turns out that they are full! decided to write me a smokehouse at the full price, then at a reduced price, then he argued that such (4640r) price could not be for the stock, ......... etc. and he did something (write out) nothing can not! a complete madhouse!
I said: call wherever you want! I want to buy the goods I ordered! and I do not want to be made a fool of me!
wanted to show him a letter from Yulmart in my email. mail, but I can not go!
I had to restore the password and show the reserve letter from Yulmart in the mailbox!
only then did he believe in the stock price! and began to call somewhere, consult!
finally discharged, but the "fun" evening continued! I paid for the purchase with a credit card, the money was debited from the account, and then it turns out that there is a cashier, I pressed something wrong and I need to redo the check quickly, in the end I waited about half an hour!
then I chose a smokehouse for a long time so that the bowl was more decent!
to be honest, the quality is questionable! most of the bowls are scratched by the curved Chinese who cannot insert the heating element without scratching the bowl! in the end, I still chose more or less normal. I hope this will not affect the quality of food! and later I will buy extra. bowl.
sorry for scribbling so much, it just boiled. and also got sick.
but still want smoked! and managed to buy chips yesterday! so I think, maybe a couple of chicken legs, or sausages for testing, smoke it by the evening !?

AND pickled in beer, and poured beer into the bowl

Girls, how fanatically do you need to wash this ashtray in which wood chips are smoked? I just can't wash it off, there are such dense blotches of black soot, nothing takes it. I washed the lid with baking soda, but this glass didn't!

Girls, how fanatically do you need to wash this ashtray in which wood chips are smoked? I just can't wash it, there are such dense blotches of black soot, nothing takes it. I washed the lid with baking soda, but this glass didn't!

Don't wash it! Do not!

Girls, how fanatically do you need to wash this ashtray in which wood chips are smoked? I just can't wash it off, there are such dense blotches of black soot, nothing takes it. I washed the lid with baking soda, but this glass didn't!

girls .. again I refer to the first page .. there all the "wisdom" are described

Dopletochka name of the beer please .. otherwise I read a lot of reviews .. about pickling in beer and not very positive .. I think it's from low-quality beer ..

Please add the name of the beer ..

Please, if that tells you anything. I didn't choose it on purpose, I just left an open bottle, so I decided to add it - Khamovniki's Vienna beer, I see it myself for the first time.

Please, if that tells you anything. I didn't choose it on purpose, I just left an open bottle, so I decided to add it - Khamovniki's Vienna beer, I see it myself for the first time.

Here's what I want to ask (I just don't drink beer .. well, I don’t understand the taste .. how much I didn’t try) but as advertised .. it can be purely on malt .. dark .. light. ... Well. etc ... there is even bread on one ... not on the other) that's why I'm asking

that's what I want to ask

And what is the question? Don't like it - don't cook with beer!

And what is the question? Don't like it - don't cook with beer!

not wrong .. I'm just guessing .. that you need to cook with a certain kind of beer .. but it may not work with another .. or you always cook with different types of beer .. and always the same?

you always cook in different ways .. and always turn out the same?

No not always. But we love beer.

[The eighth trial - Buckwheat]

The eighth trial - Buckwheat
Buckwheat turned out to be moderately cooked, crumbly... I liked this buckwheat more than in a slow cooker (but this, of course, is just my personal impression)

Yesterday I made buckwheat for dinner. I liked it very much, really, tastier than in the cartoon. manna, and you did not cook barley, I wonder how long to cook it?

We will soon have a competitor - UNIT1210 smokehouse, already in production. I found out about it on the website

[Smoking marinade recipes]

These?

Smoking marinade recipes
Smoked marinade recipes have a common design principle for smoked products. Marinade performs two main functions, adds a sophisticated taste to smoked meats, and saturates with moisture, which subsequently, when smoked, does not dry out the products. It is recommended to marinate in time for at least 2 hours.
Here are some of the ingredients to use in smoked marinade recipes:
- water, salt, sugar, wine vinegar, white and red wine, olive and sunflower oil, garlic, black and allspice, lemon juice, fresh and dry mint, parsley, dill, cilantro, coriander, basil, celery, mustard, cloves and other mixtures of herbs. Food nitrate is used if you are going to smoke a large batch of meat with subsequent long-term storage, add 2 - 3% in relation to the amount of salt. Marinade for large poultry - duck, goose, turkey. Also suitable for rabbit and nutria.
Based on 5 kg. meat is taken 250 ml. water, a tablespoon of vinegar, 20 - 30 gr. ground black pepper, 8 medium sized cloves of garlic, 0.5 heaped tablespoon of salt.
We divide the carcass lengthwise into 2 parts, wash well in cold water and wipe dry. Rub thoroughly with salt and leave for 30 minutes, then wipe off excess salt and moisture with a dry towel and put in the marinade under oppression for 4 - 8 hours.
After rinsing with cold water and wiping dry, we smoke using the cold method.
Store in the refrigerator for no more than a week after smoking. Universal marinade for meat with ketchup
Mix equal parts tomato ketchup, honey, olive oil, white wine. Add some dry mustard, chopped garlic, salt and black pepper. Mix everything together well and pour over the meat spread out on the tray. As the marinade drips off the meat, spoon the marinade around the meat and pour over the top. Marinate for an average of 8 hours.
Hot smoking Marinade using kefir
For 150 grams of kefir, 1 teaspoon of sugar, 50 grams. olive oil, a third of two hundred gram glass of fresh mint leaves, 2 mashed cloves of garlic, salt and black pepper to taste. Marinate for an average of 8 hours. Hot smoking. Marinade with wine for beef, pork, lamb and poultry
3 parts tap wine, 2 parts olive oil, 1 part dry mustard, 1 part fresh chopped parsley, salt and black pepper to taste.
Marinate for up to 10 hours. Smoke hot. Universal marinade for fish, chicken, and ungulate meat
150 gr. olive oil, 100 gr. lemon juice, half a hundred gram glass of a mixture of dry spices, the same amount of fresh chopped parsley and honey, 3 mashed cloves of garlic, a flat teaspoon of salt, black ground pepper.
Marinate for up to 10 hours. Smoke hot.

My story:
Lost the patience of the smokehouse to wait with a normal bowl quality. Last time in the store, I had my eye on the Ourson quick car. Called them, gru, got ourson? They are. Gru: put it off, I'll come and pick it up.
We are coming. They are: oooh! It's you who are still waiting and waiting for the smokehouse, and so they just gave a lift.
We checked, one turned out to be free of defects, so I had to take 2 devices, and I already tuned in to ourson.
Now I will have 2 times more goodies!
Only one question: when is all this there ?!
So, now I am with you!

[much]

Cooked vegetable soup yesterday. I need 8 minutes to cook under pressure, at 6060 I know approximately how long it takes for a full pot of cold water to boil, how much hot water ... Yesterday I had a kettle with hot and topped up with cold water, for how long to set ... I thought about it, put it about and had to walk in a circle in circles and watch when the valve closes in order to decrease or add time In general, of course, at 6050 much more convenient, set 7 minutes and forgot ... but how much time she boils there and the pressure is gaining is her business (that is, pressure cookers), the main thing I know is that seven minutes is enough for me ... Vooot.

[Sonadora]

Zucchini Chocolate Pie (Lean) from Sonadora

Soup / Stew mode 50 minutes with a weighting agent.



Cut and break

Mannochka, what about the weighting agent?

This is what the instructions call a pressure regulator

By the way, I VERY ADVISE this pie. He's extraordinary !!!

Every day more and more I admire the smokehouse, using it every day as a pressure cooker. She is subject to almost everything that one can only wish for. And what kind of porridge she makes from hard-to-cook cereals! Is a song!!! I make pearl barley and millet only in it. And in just 30 minutes with a set and equalize the pressure.

Sure you may. Wash the pearl barley under running water. Turn on the smokehouse "Soup" 23 min. Pour the barley in a sieve with boiling water. Pour into a bowl and pour 2.5 volumes of boiling water. Salt, cl. butter to taste. Close the lid, do not forget to attach the weight. We are waiting, sir. I make millet milk. Rinse the groats. Sieve with cereals - into a suitable bowl. Pour boiling water over. Switch on the smokehouse, "Soup" 20 min. In a bowl hot milk-water mixture 1: 1 4.5-5 volumes in relation to prepared cereals. Remove the sieve with millet from the bowl and pour the cereal into the bowl. Salt, sugar and sl. butter to taste. And then - a cover with a weight. And for at least half an hour, we forget, although it is better to control the set of pressure.

eugeha, thanks!

I recorded 2.5 waters and 23 minutes!

Good day everyone, poured water (100 ml), moistened wood chips, trout, combined smoking for 10 minutes, wings - hot smoking for 30 minutes, everything turns out to be somehow wet (boiled), where is the catch?

Good day everyone, poured water (100 ml), moistened the chips,

And who told you to wet the wood chips?

I will do my ears tomorrow, hot smoked (I'm choking on saliva now)

I have a test run of a smokehouse. While I cook water with lemon peels in soup for 15 minutes. The valve has closed, but I see steam from under the cover. How to deal with this?
A little hiss from the hole in the handle (I don't know how to call this mink correctly). Otherwise quiet Is there anyone there?

I have a test run of a smokehouse. While I cook water with lemon peels in soup for 15 minutes. The valve has closed, but I see steam from under the cover. How to deal with this?

carefully check how the ring sits before closing the lid.

I checked the ring, I had not seen how it should sit before, but it was placed quite evenly behind the rim. How to recognize that it is not sitting correctly?

I checked the ring, did not see how it should fit, but it was placed quite evenly behind the rim. How to recognize that it is not sitting correctly?

there is a groove in the center of the ring, a metal ring on the lid should enter into it, along the entire circumference. Or maybe you just need to work in, the silicone could dry out, after the fifth or sixth use, it stopped siphoning.

Cool the lid with the ring, and then walk your fingers along the entire ring, you will see and feel where the ring is not in place.

This is exactly what it says:

there is a groove in the center of the ring, a metal ring on the lid should enter into it, along the entire circumference.

Actually, the ring did not fit tightly on the rim, it is larger in diameter than it needs to fit snugly to the rim. Will it be corrected during operation? Or do you need another ring?

In fact, the ring did not fit tightly on the rim, it is larger in diameter than it needs to fit snugly to the rim. Will it be corrected during operation? Or do you need another ring?

hot bye, cool.

I meant it was a little wider before heating when I checked it before starting.
And what is hissing out of the pen is it normal?

Actually, the ring did not fit tightly on the rim, it is larger in diameter than it needs to fit snugly to the rim. Will it be corrected during operation? Or do you need another ring?

Although Doblet said that she dressed normally and hot, but if my lid is hot, then it is practically impossible to put on the ring normally.

If it hisses from the valve, then it's normal. But just not for long, the valve should close and the hissing stop.

Although Doplet said that she dresses normally and hot, but if my lid is hot, then it is practically impossible to put on the ring normally.

It is also impossible to put on a hot ring, it simply expands

[Narkom,]

Narkom, So I also meant that the hot cap with the hot ring.

And what is hissing out of the pen is it normal?

The first 5 minutes sizzle from there, then the pressure rises and plugs the valve. If you shake the pan a little, sometimes it closes itself quickly

And if I'm near, then I just press lightly on the lid and also closes.