Electric smokehouse-pressure cooker Brand 6060

Oh, but for sure - in connection with the release of the smokehouse, a splinter boom will now come! But I think it will never be translated into "Seven Hills".

Girls, please tell me where to insert the condensate collection container?
Found

Girls, please tell me where to insert the condensate collection container?

Just below the valve on the lid, on the very body of the smokehouse, there is a little black "thing", and it is inserted under it. I don't know if you wrote it clearly?

[Ledka]

Ledka

To begin with, before use, I calcined both heating elements in the "Hot smoking" mode

Installed a drip tray (put on by moving from bottom to top along the body of the smokehouse)


Installed a pressure regulator


I poured 2 measuring glasses of cold water into the bowl into the bowl. She closed the lid. Set the "Hot smoking" mode for 15 minutes. The first 5 minutes, the water boiled, and the pressure was built up. Steam came out of the valve. After a minute, the valve closed. A minute later, the excess steam was released through the pressure regulator. This was for a couple of minutes. The rest of the time the steam did not come out.

For the first five minutes, there was a smell and smoke from the burning of the heating elements from the pressure cooker smokehouse. In the future, there was no smell or haze.

There was no need to boil water with lemon, since the silicone gasket had no foreign odors.

ilga
Manna, thanks. It was somewhere, I can't find it. Do you want to remove the attachments from the grill legs?

[First tests]

First tests -
Chicken drumsticks (4 pcs.) Marinated in water with adjika, salt, spices and herbs for 3 hours. After the shins I blotted with a napkin, sprinkled with spicy herbs.

I poured water into the bowl so as to cover the bottom (since the lower heating element will work, the bottom of the bowl is completely covered with water so as not to overheat the bowl in places - it's just written in the recipe book to pour 80-100 ml, but this way the bottom of the bowl does not close evenly, due to a slight deflection of the bottom).

I put the chip cup on the heating element, fixing it so that it does not rotate. I poured wood chips into the cup (though I will make a reservation right away, I went too far with the chips).


I installed the grill. I laid two shins on her


Installed a second grill on top


Put two more shins on her


I closed the lid, turned it counterclockwise to fix it. Turned on the "Hot smoking" mode for 30 minutes


In 30 minutes




Smokehouse lid immediately after smoking


And this is she after washing her


Smokehouse bowl immediately after smoking
Charred wood chips in a cup after smoking


The shins are juicy and tender. True, with an excessive smoky taste. Next time I will reduce the amount of chips.

There was no smoke smell at all during smoking. But after opening the lid after smoking, the kitchen was filled with a smoky smell.

Neither the bowl, nor the lid, nor the grill after washing had the smell of smoke. But the silicone gasket ring retained the smell of smoke even after washing. So, if you plan to cook dishes without a smoking smell in this pressure cooker, it is better to purchase another silicone gasket ring for this purpose.

Do you want to remove the attachments from the grill legs?

These are silicone feet. You do not need to take them off, otherwise you may scratch the bowl.

Girls, all in longing and sadness. I put water on hot smoking (like Manna). The pin is hot and the water is cold. The bottom does not heat up at all. Well so bad luck. It seems that I did everything right

These are silicone feet. You do not need to take them off, otherwise you may scratch the bowl.

In the instructions for the American - it is necessary. It is written that they are for transportation only.

I put the drip tray.
She put down the bowl.I poured 2 cups of water. I closed the lid, the regulator. I turned on hot smoking for 15 minutes. After 10 minutes, no steam came out, turned off, checked. The pin is hot, the water is cold. The heating element at the bottom is cold.
We tried to heat it on extinguishing, the same way. Apparently a marriage.

Girls, put it on fry. Hurray, the water started to warm up. I put it on hot smoking again. TTT

[Dopletochka]

In the instructions for the American - it is necessary. It is written that they are for transportation only.

DopletochkaI don't understand why take them off

The experiment failed
I read somewhere that cheese can be smoked not only cold, but also hot smoking. I tried it - all the cheese leaked!
It's good that there was a chicken breast on the bottom rack, which the cheese covered with a small part of it.

there was a breast
there was cheese
one chicken breast left

I put the drip tray.
She put down the bowl. I poured 2 cups of water. I closed the lid, regulator. I turned on hot smoking for 15 minutes. After 10 minutes, no steam came out, turned off, checked. The pin is hot, the water is cold. The heating element at the bottom is cold.
We tried to heat it on extinguishing, the same. Apparently a marriage.

it turned out a lot of water, according to the instructions 80-100 ml is a little more than half a measuring cup, and your 2 cups are 320 ml. Yesterday I smoked sausages for 15 minutes, so I added 40 ml. Try to reduce the water.

Girls, I want to advise a bamboo napkin for wiping the bowl, the price is sold in many places in the range of 40-60 rubles. It takes up all the soot and grease very well, and rinses out without detergents even in cold water. A very good napkin, I have been like this for a couple of months now, washing dishes without detergents, and the main thing is that it does not sour and does not smell.

[Larissa,]

Girls, I want to advise you to wipe the bowl with a bamboo napkin, sold in many places, the price is in the range of 40-60 rubles. It takes up all the soot and grease very well, and rinses out without detergents even in cold water. A very good napkin, I have been like this for a couple of months now, washing dishes without detergents, and the main thing is that it does not sour and does not smell.

Larissa, where is it sold?

it turned out a lot of water, according to the instructions 80-100 ml is a little more than half a measuring cup, and your 2 cups are 320 ml. Yesterday I smoked sausages for 15 minutes, so I added 40 ml. Try to reduce the water.

On Manna's advice, I calcined the heating elements. So, the bottom did not heat up at all. The element itself, under the bowl, was cold.
After warming up in the frying mode, everything worked. otherwise I wanted to cry. I'm already smoked pork

[Larissa]

it turned out a lot of water, according to the instructions 80-100 ml is a little more than half a measured glass, and your 2 glasses are 320 ml. Yesterday I smoked sausages for 15 minutes, so I added 40 ml. Try to reduce the water.

Larissa, water near Ledka was a bit. No matter how much water there is, the lower heating element must be heated in all modes, except for "Cold smoking".

By the way, Ice, and you accidentally turned on the "Cold smoking" mode instead of "Hot"?

Indeed, 80-100ml is indicated in the recipe book. But with this amount of water, the bottom of the bowl is not completely closed, so personally I am afraid of overheating of individual parts of the bottom. Therefore, I poured more than 100 ml (so as to completely close the bottom).

I think that the creators measured everything out before writing in the instructions, and even when hot smoking, juice is also released from the products themselves, so that the bottom is completely covered by the end of cooking (in any case, I get it that way) and most likely the modes hot smoking are also designed precisely for this amount of liquid, because the more water the more time it takes for the device to heat it, instead of starting to smoke, it only heats the water and the timer is already counting the minutes as during cooking. True, this is just my guess, maybe I'm not right

Pork loin 40 minutes hot smoked.

[Larissa]

Larissa, so the fact of the matter is that we are now testing the first batch. It's one thing when it's done in a factory, and quite another when users do it.

Larissa, apparently, after your message, the form for messages has expanded. Could you correct your post with the link. Select it and press the button Maybe this is how to improve? And it became very uncomfortable

Pork loin 40 minutes hot smoked.

It turned out very nice And how does it taste?

My husband really liked it (although it was noisy that my bells and whistles have nowhere to put). It seemed a bit dry to me. I had portioned pieces, not a large piece, apparently I had to cook less time.
Now I'm putting the shrimp on.
10 minutes of cold smoking is enough? or as in video recipe 10 and 10? Doplet wrote about 10 minutes.

chicken roll with cheese and mushrooms, weight about 500 gr. combined program cold smoking 35 min. and hot smoking for 8 minutes (maybe less, but somehow it's calmer for me) of water to the bottom of about 60 ml. It turned out sooo juicy and tasty, the cheese didn't come out.
🔗 🔗 🔗

[larissa]

larissa, Did you prepare the mushrooms as that or just "shoved"? And the cheese in a piece or in several pieces (plates)? Salted where? Everywhere, or only from the inside, or outside too? Full recipe, pliz! I've already flooded the table with saliva

[larissa]

larissa, Did you prepare the mushrooms as that or simply "shoved"? And what about cheese in a piece or in several pieces (plates)? Salted where? Everywhere, or only from the inside, or outside too? Full recipe, pliz! I've already flooded the table with saliva

I’m ashamed to admit, but I bought the roll in cooking because there was simply no time to cook. The mushrooms there were raw, cut into slices, judging by the way it flowed out when cutting, it was most likely grated on a coarse grater, there was obviously practically no salt and there were not enough spices either. Next time I will cook myself, because for me it is rather bland, although very juicy. I would also add greenfinches there and garlic or ... in general, I would have fantasized

[SVP]

SVP, well, your employee, mlyn ...
1. an email has arrived, confirm the order. I confirm, remind you about the discount, please explain how to pay via RBK /
2. the invoice comes without a discount. that's all. I remind you about the discount, please explain how to pay via RBK
3. the invoice comes with a discount. but without 1 unit and no comments. I am writing about an error, please explain how to pay via RBK
4. calls back, apologizes, does not know how to pay through herself, advises, in the end says, they say, you yourself change the amount in the invoice to pay for the order. Now I am trying to pay, it turns out that it is impossible to change the amount in RBK, it is rigidly tied to the account number.

MLIN ....

Guys, let's make out our experiments with recipes, eh?

I already started to exhibit something in that old theme. For this smokehouse, you only need to increase the time slightly.

Smoked chicken stuffed with garlic
Homemade hot smoked sausage
Homemade smoked sausages
Smoked veal tongues
Smoked turkey drumsticks
Hot smoked zander
Hot smoked salmon steak

[SVP]

SVP, well, your employee, mlyn ...
1. an email has arrived, confirm the order. I confirm, remind you about the discount, please explain how to pay via RBK /
2. the invoice comes without a discount. that's all. I remind you about the discount, please explain how to pay via RBK
3. the invoice comes with a discount. but without 1 unit and no comments. I am writing about an error, please explain how to pay via RBK
4. calls back, apologizes how to pay through she does not know, advises, in the end he says, they say, you yourself change the amount in the invoice to pay for the order. Now I am trying to pay, it turns out that it is impossible to change the amount in RBK, it is rigidly tied to the account number.

MLIN ....

To be honest, I assumed that there would be something like that, I bought it without a discount, and I am already using the device for the third day.

what goodies !!!! I have a question.Suppose smoked chicken cooked in a saucepan tastes like smoked commercial chicken? (grilled chicken)
... and one more question - can someone suggest the address of the store with cash on delivery in the regions ...
Thank you!

Congratulations to all who joined!
I would like to clarify - is it possible to set the temperature in the pressure cooker mode? I understand that no. Sorry if this has already been written about ...

does smoked chicken cooked in a saucepan taste like shop-bought smoked chicken? (grilled chicken)

Purchased grilled chicken and homemade "smoked" chicken are not alike, because the methods of their preparation are very different. Purchased more fried, and homemade smoked

I would like to clarify - is it possible to set the temperature in the pressure cooker mode?

No, this smokehouse is not temperature controlled.

what goodies !!!! I have a question. Suppose smoked chicken cooked in a saucepan tastes like smoked commercial chicken? (grilled chicken)
... and one more question - can someone suggest the address of the store with cash on delivery in the regions ...
Thank you!

As I understand it, Brand works with a prepayment, you place an order, choose a payment method and they will send you an invoice for payment. Well, and accordingly choose the delivery method. Cash on delivery does not work.

but do not tell me the store through which you can order without fear? Or is it through the brand's site?

I think only through Brand.

I immediately bought an additional bowl and a silicone ring, and they seem to be sold only in the brand.

Girls, I have a question. Has anyone smoked anything in a combination mode (cold first, then hot)? I switch from cold to hot (the hot button is on), but the water does not heat up and cold smoking simply continues

I switch from cold to hot (the hot button is on), but the water does not heat up and cold smoking simply continues

Perhaps very little time was allocated for hot smoking?

Perhaps very little time was allocated for hot smoking?

30 minutes. A lot.

[10 grams,that's a lot]

We also bought this unit!
The opportunities are pleasant
suitable for smoking,
and for frying,
and for extinguishing,
and for steaming,
well, for cooking at the same time, it works like a pressure cooker
and like a regular saucepan.
Just a godsend for the lazy
but for those who love to cook a whole klondike of some kind!

Here are the first impressions of cooking 800 gr pork shank.
After 4 hours of marinating in dry sprinkle - Pork seasoning, made by Cykoria S.A.,
used up almost the entire pack of 30 grams. to roll.


After hot smoking 60+ minutes.


It took about 10 minutes to go to hot smoking mode,
at about 2 minutes, the first signs of boiling,
at about 7 minutes, a cheerful smoke with the intensity of a cigarette went
extractor hood at these minutes is simply necessary,
at 10 minutes, the valve worked and the smoke output practically stopped.
When cooking, the smokehouse failed at 30 minutes, error E2 - apparently the contacts of the bucket ten were poorly inserted,
had to pull out the cord and restart for another 40 minutes.

Here is the result.


What's the bottom line?
The taste is almost awesome!
The number of chips, were apple and full capacity - about 10 grams,
that's a lot.
The smoked taste is very sharp.
In the future, it will be enough put a few slivers.
In 70 minutes, the knuckle was juicy,
but with a microscopic amount of blood on the bone, in the thickest place.
Hopefully this is due to a malfunction of the smokehouse.
What else.
After cooking, the bucket is washed without problems.
On the lower grate above the heating element and the container for chips
desirable put a piece of foil,
so that it does not drip onto the container and ten, and the meat does not burn in this place.
Otherwise, it will be difficult to wash the heating element and the container for chips from the burnt fat.
The lid, the valve in the handle and the safety valve, with the safety cap removed, had to be sprayed with a means to remove burnt fat, after which everything was washed under running water.
The gasket and partially the bucket could not be cured from the smell of smoke.
Recommendation as a result of money laundering,
want to cook something in a smokehouse other than smoking,
buy a second bucket without ten - 999 rubles and two spare pads,
one for ordinary cooking, and the second in reserve - 95 rubles apiece.
The rest of the unit is excellent !!!
Fully justified its purpose
and even a little more!

After three idle runs on different programs,
errors in the programs did not repeat itself and stewed cabbage appeared.
Pre-fried the smokehouse in the second bucket,
on two tablespoons of oil,
one chopped carrot and one finely chopped onion,
on the Frying program, for 12 minutes,
the first 2 minutes she went to the regime.
Then I switched to Soup / Stew for 30 minutes.
and shredded cabbage was poured into the same bucket - 1 kg.,
added salt and one slice of finely chopped w / c sausage.
The cover is closed and the weight is removed from the safety valve.
Stirring took place every 5 minutes,
but the relaxation of the last 15 minutes,
when it became lazy to stir,
was lightly punished by a decent toasting of the cabbage at the bottom.
The output of stewed cabbage was 1/3 of a bucket.

Here are the first impressions of cooking 800 gr pork shank.
used up almost the entire pack of 30 grams.
a hood is a must,

30 g for such a shank is a lot! I take the usual amount for one and a half kilogram - about 2 tsp. And I do not use the hood on hot smoking, there is almost no smoke at all - so, a slight smell of smoked meats

🔗

[Test two - Curd manna]

Test two - Curd manna



Yesterday I tested the "Hot smoking" mode, and today I decided to check if the smoke flavor will remain on the steamed baked goods.

So, I kneaded the dough (semolina, cottage cheese, egg, sugar, currant juice). In an additional bowl (not included in the kit), the pressure cooker smoker installed a lower steamer (not included in the kit). I poured 1 liter of hot water (it could have been half as much, I was just playing it safe).


The dough was laid out in layers in a silicone mold. She placed the mold in a bowl on a double boiler. I closed the lid after replacing the silicone gasket ring (only one is included in the kit). I fixed it by turning it counterclockwise. Soup / Stew 15 minutes. I waited until the pressure itself subsided. Mannik took out of the form immediately









The most important conclusion is that the manna did not exude any extraneous odors! HURRAH!

[Test two - Curd manna]

Test two - Curd manna

Yesterday I tested the "Hot smoking" mode, and today I decided to check if the smoke flavor will remain on the steamed baked goods.

The most important conclusion is that the manna did not exude any extraneous odors! HURRAH!

5!
It is clear that there is no smoke smell left!
The bucket and pad were replaced, that's all great!

[put a piece of foil,]

On the lower grate above the heating element and the container for chips
desirable put a piece of foil,
so that it does not drip onto the container and ten, and the meat does not burn in this place.
Otherwise, it will be difficult to wash the heating element and the container for chips from the burnt fat.

Yes, yes, I generally tried not to put meat over the heating element and the cup, so that later they would not be washed

The lid, the valve in the handle, and the safety valve had to be sprayed with a burnt grease remover, after which everything was washed under running water.

Oh, and everything was so washed off with the hard side of the sponge. Maybe because I had less meat, and the lid was less splattered

The gasket and partially the bucket could not be cured from the smell of smoke.

I have a very persistent odor from the silicone ring, but practically no smell from the bowl (only slightly from the heating element - perhaps due to the fact that I didn't wash it thoroughly)

Recommendation as a result of money laundering,
want to cook something in a smokehouse other than smoking,
buy a second bucket without ten - 999 rubles and two spare pads,
one for ordinary cooking, and the second in reserve - 95 rubles apiece.

I fully support

[Vanechka]

5!
It is clear that there is no smoke smell left!
The bucket and pad were replaced, that's all great!

Vanechka (can I contact you like that?), in fact smoking smell persisted in the valve (you can't wash it like a bowl, for example). So I was afraid that baked goods might absorb this aroma. But in vain I was afraid of this, for which I am very glad

[manna,]

manna, manna in the smokehouse is just super!

And while I'm doing theory ...

"To emit smoke, which will give smoked meats a unique aroma, smokers advise firewood from willow (willow), alder. If possible, use beech and oak shavings very well. Firewood from fruit trees will also be used perfectly, they will give our dishes their aroma. Getting such firewood will not be a big problem, because amateur gardeners every year prune and clean their garden.If you add a little hornbeam sawdust to the firewood / chips - this will give the meat a great aroma, and the shade of the crust will please the eye.

It is very often practiced to burn a kind of "cocktail" of shavings of different trees. You can add some fragrant herbs to this mixture. Over time, each master develops his own professional nuances, recipes for preparing dishes and recipes for mixtures for combustion. But most often both those who are just starting the practice of smoking and those who have already been practicing for many years use the same formula: the main ingredient for burning + aromatic additives.

You can safely add derivatives from cherries, juniper to the list of ingredients to give the aroma that will appear over time, for fish you can mix pieces of vine into shavings. "
"Smoke from cherry, pear, apple, apricot and other fruit trees gives the best taste and aroma to smoked meats. Ash, alder, aspen, oak, beech wood is also used for smoking. Beautiful brown color and specific aroma of smoked meats are obtained when smoked in smoke generated when burning a juniper.

It is not recommended to use wood of coniferous trees (except for juniper), birch and some other species for smoking, because in this case smoked meats can get a bitter taste, smell of turpentine and tar. "

[Vanechka]

Vanechka (can I contact you like that?), in fact smoking smell persisted in the valve (you can't wash it like a bowl, for example). So I was afraid that baked goods might absorb this aroma. But in vain I was afraid of this, for which I am very glad

Washed off almost completely, only remains on the small silicone valve ring in the handle, but this can already be neglected.
After removing the protective grill from the safety valve, it is washed completely with any flagellum or a small gun brush.
Used spray "Giant", from Bagi, to remove burnt fat.

[manna,]

manna, manna in the smokehouse is just super!

Hee-hee Aha Well ... since this is my only pressure cooker, I need it in all its possibilities

Washed off almost completely, only remains on the small silicone valve ring in the handle, but this can already be neglected.
After removing the protective grill from the safety valve, it is washed completely with any flagellum or a small gun brush.
Used spray "Giant", from Bagi, to remove burnt fat.

Don't even know how to turn
I did not disassemble the valve. It's just that at first I did not smell the smoky aroma when washing the lid (you can see from the fact that I breathed smoked), but today I did not wash it. And I also think that over time, the silicone in the valve will still be saturated with smoke. So ... what was important to me is that it does not affect the smell of the dish being prepared.

And I also think that over time, the silicone in the valve will still be saturated with smoke.

Soak, soak! And even the lid itself, no matter how mine is, will smell too! I just wanted to warn those who will use the second bowl and gasket - do not leave the charcoal bowl, pan with charcoal, and the gasket with which you smoke for storage in the smoker. Remove it immediately after smoking and store it elsewhere. And wash the lid very, very carefully. The smell is very corrosive!

dopleta, that is, it is still better not to use the smokehouse as a pressure cooker, but to have a pressure cooker separately?

dopleta, that is, it is still better not to use the smokehouse as a pressure cooker, but to have a pressure cooker separately?

magog, I also have a separate pressure cooker, but I also cooked in the smokehouse as in a pressure cooker, although only those dishes that were not disturbed by the "smoked" spirit. At the request of the members of the forum, she once took out a gasket, washed the pan well and sniffed biasedly - there is still a smell.

I'll get in again: we begin to wash the cooled one after cooking! pot and silicone parts cold water and detergent and only then switch to hot water. If and after that strength. the pad smells - put it in the freezer for at least an hour.