Electric smokehouse-pressure cooker Brand 6060

I can assume that the dough was liquid for baking in a pressure cooker.

Yes, yes, I already wrote in the topic about 37501 that the dough for baking in multicooker / pressure cooker should be thicker than usual for the oven. In the oven, after all, the dough is dried during the baking process, and in multicooker / pressure cookers, moisture does not evaporate so much.

Well done, girls! Didn't leave my husband more than one chance!

Kolenka gave me her smoker to play with. I am reporting the result. The husband is ready to buy a saucepan. Today, the last argument was pea soup with smoked wings cooked in 30 minutes, and not in 2 hours as usual.

Virgins, but we have a lot of them in Ukraine! : oA hunting - no strength! Is it possible to know at least approximately the price and delivery channels? (can be contraband)

Virgins, but we have a lot of them in Ukraine! : oA hunting - no strength! Is it possible to know at least approximately the price and delivery channels? (can be contraband)

The channels are the same as for the Orion pancake maker, only in the other direction! Price RUB 5,990

I ask the advice of experienced smokers Tell me how best to smoke the pike, how to marinate before smoking, on what mode ...
I didn't find pike specifically in the recipes, but probably according to the principle of carp and bream, or someone knows some subtleties
Thank you

Virgins, but we have a lot of them in Ukraine! : oA hunting - no strength! Is it possible to know at least approximately the price and delivery channels? (can be contraband)

The price of a smokehouse without an additional pan is 6000 rubles. Twice a year my husband travels to Moscow, and Crowe even more often (this is a hint) And in Moscow and the surrounding area we have our own people ...

Now the smokehouse in Yulmart is special. price RUB 4830 If you haven't bought it yet - hurry up, otherwise it is not known until what date this price will be
Here are the cities where Yulmart is:
St. Petersburg
Volkhov Vsevolozhsk Vyborg Gatchina Ivangorod Kingisepp Kirishi Kirovsk Kolpino Red Village Kronstadt Lodeinoe Pole Lomonosov Meadows Peterhof Podporozhye Priozersk Pushkin Svetogorsk Sertolovo Sestroretsk Slates Pine Bor Tikhvin Tosno
Veliky Novgorod Borovichi Staraya Russa Pskov Cherepovets
Moscow Balashikha Railway Zhukovsky Zelenograd Klin Kolomna Lyubertsy Odintsovo Podolsk Ramenskoye Reutov Khimki Elektrostal Ivanovo Kaluga Ryazan Tula Yaroslavl
Vladimir
Voronezh
Kazan Almetyevsk Zelenodolsk Leninogorsk Naberezhnye Chelny Nizhnekamsk Chistopol
Krasnodar Anapa Kropotkin Novorossiysk Slavyansk-on-Kuban Tuapse Ust-Labinsk
Nizhny Novgorod Bor Dzerzhinsk Kstovo Pavlovo
Petrozavodsk Kondopoga Olonets
Rostov-on-Don
Samara Togliatti
Saratov
Tambov
Tver

Well, I also have this smoker, so take it to your friendly ranks! Today for lunch I smoked a chicken according to the Dopleta recipe, everyone really liked it! Now I will try to make baked milk (in a spare pot), and for the evening sea bass is already marinated. For a week I read all 119 pages, worried about my choice, my husband offered me to buy a cuckoo 1051 to help 1054. And there the volume for the first one is too small, only three liters, and I have to feed 7 people daily at the dacha, so the choice was made in favor of Brand before just because of the large bowl (at least I don't cook soups every day). I haven't found the shoals yet, only the measuring cup was split, but the main thing was that the bowls were without scratches. I really miss the handles on the bowl, I'll have to somehow adjust. I hope I get used to this device and make friends with it as well as with my beloved cuckoo. Many thanks to everyone for the recipes, it's very easy to follow the well-trodden path.

Fuhhh! Well, I played enough today with my new saucepan! What have you not prepared! Both smoked chicken and baked milk, for dinner there was sea bass and for tomorrow I smoked the brisket (it is infused in the refrigerator) and muddied the baked milk ryazhenka for the night. Indeed, everything is very tasty! My husband was gnawed by doubts about the need for this device, because we have a stationary electric smokehouse (the size of a kitchen stove), it is in the garage and when necessary, the husband smokes himself delicacies there. And I urgently needed a pressure cooker with a large bowl. I really looked in the direction of Mulinex-eared, there is also a 4-liter bowl, and then after reading your reviews I decided to take a smokehouse for myself, I thought that smoking would be a nice bonus to the pressure cooker. Today the smokehouse was rehabilitated by her husband and he admitted that you can smoke a little for dinner at home, and the taste is very decent. I really liked the speed of cooking, the ability to immediately release the pressure and open the lid, but I still miss the handles of the bowl. Thanks to your favorite forum for helping to choose this particular model from the whole variety of the market!

I ask the advice of experienced smokers Tell me how best to smoke the pike, how to marinate before smoking, on what mode ...
I didn't find pike specifically in the recipes, but probably according to the principle of carp and bream, or someone knows some subtleties
Thank you

Like this:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199059.0

for me, this is the best recipe.

Oh, I'm also smoking walleyes right now (fishing season), but in a slightly different way. Yesterday I smoked a large pike perch in parts. Only half fit into the smokehouse (two pieces on two tiers). I was afraid it would be a little dry. And nothing like that. It turned out very juicy. True, the pike perch was fat. There are no photos yet - the battery is discharged Tomorrow I'll post it

Well, it's done

Combined smoked pike perch

And today I tried to steam the dumplings in a saucepan. Learned nothing from me. My dumplings fell between the twigs of the whatnot and turned out to be sliced. Of course, the cherries ran away, though not all of them. And the dough did not turn out as lush as with ordinary cooking. I cooked soup / stew on the program for 10 minutes.

[Summer resident,]

Summer resident, negative result is also a result!

I cooked beets, then I used a Brand 37501 bottom steamer.

I cooked beets, then I used a Brand 37501 bottom steamer.

Oh, and I really like to use the shelf when steaming vegetables. I am plastic and I do not use it for these purposes. It also stains from beets, then it is necessary to wash it. But for dumplings, you can, indeed, use it or cover the shelves with foil with holes.

[manna,]

manna, I used a bowl without a heating element.

I didn't want to put a grate in it so as not to scratch the bottom.
Well I lost the silicone legs (only one remained).

This is what I usually use for steaming a bowl with a charring agent and a shelf for it, and silicone for smoking. For one and the silicone ring, it "wears out" very well, then it smells like vegetables

Tell me as if in spirit:
smoking in Brand and airfryer is the same - who has experience, of course, or is there a big difference?
I have an airfryer hotter elite standing and covered with dust, since the euphoria has passed, it is put in the closet, and I have a multi. And Brand as a cartoon is not particularly interested, but smoking is yes.
So I think, to want or not to want, there is nowhere to put unambiguously, but everyone has such delicious dishes - feast for the eyes!

Whoever says anything, but in the airfryer it is not smoking. Smoking in a smokehouse, and this is for the Brand 6060 house.

I got a good fish HC and bacon in AG, but it was so long ago ooo_))))))))))))))

I got a good fish HC and bacon in AG, but it was so long ago ooo_))))))))))))))

But this is with liquid smoke, right? And in the smokehouse there is no chemistry, only a natural smoke carcinogen

well, liquid smoke exhaust) g)) and wet carcinogen)))))
but with shavings in AG I did not succeed, so I still have it somewhere lying around))) for 7 years already))))))))) like brandy)))

in general, I need either a lot - for or a lot But .. well, then don't spend money, because there is no money at all ...

If there is neither money nor space, then do not take it. It's not for everyday use.
And meat and fish processed with liquid smoke cannot be considered smoked. It is rather a fake. The store is full of such good.

[Elena Bo]

Elena Bo
Len, well, I have to want something !!!
But you need to know that it is delicious.
I will find a place)))) if you think well)))
Well, liquid smoke .. well, yes .. a la smoking ..
In principle, I understand that there is a difference, and those who bought are mostly satisfied?

[Elena Bo]

Elena Bo
Len, well, I have to want something !!!
But you need to know that it is delicious.
I will find a place)))) if you think well)))
Well, liquid smoke .. well, yes .. a la smoking ..
In principle, I understand that there is a difference, and those who bought are mostly satisfied?

To be sure, you must first try the result from such a smokehouse, because it is difficult to describe the taste, and it does not look like smoked from the store at all.

Of course, a smokehouse is not an essential item, but it expands the range of culinary possibilities quite enough. The meat and fish are delicious, and most of all I like that the products are cooked under pressure, practically steamed (all the excess fat flows down). And one more advantage that it will not stand idle - this is a pressure cooker, it cooks much faster than a multicooker, but an additional bowl is needed. And the price is adequate, so we allow you to want!

I had a Land Life pressure cooker and I sort of started the topic here a long time ago, laid out recipes, just then began to let air in and hiss and puff, and changed the lid and whatever I did .. then I gave it to her friend. let him suffer)))
Therefore, I know very well what a pressure cooker is and I was very pleased with that one, but I bought a Redmond 4502. and somehow managed.
In general, it is more or less clear. I'll think.

I know very well what a pressure cooker is and I was very pleased with that one, but I bought a Redmond 4502. and somehow managed.

So Redmond is not a pressure cooker! And here you can get both a pressure cooker and a smokehouse! And it is even incorrect to compare the capabilities of the AG and the smokehouse - the principle of preparation is completely different, and "smoking" in the AG cannot be called smoking!

well, I know that Redmond is not a pressure cooker, I just have enough of him and Panas)))) I'm talking about it ..
And in general I wanted to buy a panasonic, well, a new model, then I thought about Brand ..
But if I buy, I need to give my husband arguments, why in AG Nizya do it like in Brand .. and for this you need to clearly know that AG is not in business here))) About Panas, the husband does not need any arguments, everything is captured here )) but with Brand you have to be extremely confident)) that's wrapped up)))

The truth is there is one big BUT! husband after a heart attack nizya smoked meats .... and here's the question: from the brand too nizya ??? that's what else torments me))

The truth is there is one big BUT! husband after a heart attack nizya smoked meats .... and here's the question: from the brand too nizya ??? that's what else torments me))

We raised this question in the first part, about the "in-house smokehouse". So I believe that there is no harm in it that occurs when smoking on fire! After all, carcinogens are formed there when fat drips and burns on the fire, but here the smoke from the chips mixes with steam and settles in the solution at the bottom of the pan!

I had a Land Life pressure cooker and I sort of started the topic here a long time ago, laid out recipes, just then began to let air in and hiss and puff, and changed the lid and whatever I did .. then I gave it to her friend. let him suffer)))
Therefore, I know very well what a pressure cooker is and I was very pleased with that one, but I bought a Redmond 4502. and somehow managed.
In general, it is more or less clear. I'll think.

And the first model of Land Life still works like a clock for me, and I already want something new, after all, in 5 years the technology has stepped far forward. So I really want a smokehouse, and a new 6051, and I don't know where to stop ...

Please tell me when the new smokehouse will arrive? And what difference will be from 6060. Or poke where you can read. Something looked through the topic and did not find it.

Please tell me when the new smokehouse will arrive? And what difference will be from 6060. Or poke where you can read.Something looked through the topic and did not find it.

are they going to create a new smokehouse? in my opinion only a multicooker-pressure cooker

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197847.0

And I still dream of a new smokehouse, although I don't even know what it is and when it will go on sale. : girl_in_dreams: I would really like to have cold smoking in it, without any dancing with tambourines. And for this you need T 40 *. No matter how hard you try, in 6060 you can't get a real cold smoked fish. Or am I doing something wrong?

Naturally, smoking differs from factory smoking. Indeed, during industrial smoking, products are smoked in large volumes, for a very long time in cold smoke. And where can you find such products now? It's not really easy! Quite often - products processed by "liquid smoke" - a continuous chemistry! To recreate one-to-one industrial smoking conditions in a small home appliance, as you understand, is impossible.
But "hot" and "cold" smoking in our smokehouse is, of course, very different. When cold, only the "pin" is heated, on which the chip cup is attached. This is necessary in order for the chips to give what everything was started for - a delicious smoke.

Hello everyone! The other day I had a glitch at my smokehouse: I set the barley to cook, as the order should be: washed, filled up, filled with boiling water, closed the lid, "Soup" 23 minutes, Start. I came to the kitchen after 35 minutes to stir. On the scoreboard, as expected, there are two dashes. There is no pressure, I open the lid: there is a layer of non-boiled pearl barley at the bottom, filled with water. That is, the countdown was going on, but the heating element did not turn on, I had to start cooking again, the second launch was successful. Now you have to track the inclusion of heating elements in the work by characteristic clicks at the beginning and at the end of the 1st minute. What was it? And what else to expect?

[Evgeniya]

Evgeniya, but exactly START pressed?
I was so spoiled by 6050 that in other units I sometimes forget to press START.

Hello everyone! The other day I had a glitch at my smokehouse: I set the barley to cook, as the order should be: washed, filled up, filled with boiling water, closed the lid, "Soup" 23 minutes, Start. I came to the kitchen after 35 minutes to stir. On the scoreboard, as expected, there are two dashes. There is no pressure, I open the lid: there is a layer of non-boiled pearl barley at the bottom, filled with water. That is, the countdown was going on, but the heating element did not turn on, I had to start cooking again, the second launch was successful. Now you have to track the inclusion of heating elements in the work by characteristic clicks at the beginning and at the end of the 1st minute. What was it? And what else to expect?

So we think, what bad news about Brand will you write again? Why don't you love us so much? And the saucepan is bad for you, and the ceramic coating is useless. And all our appliances do not bake and roast well. Every time we read your posts, we are faced with a continuous negative. On the contrary, the vast majority of consumers of our technology are very satisfied. They succeed, and nothing is "buggy". For some reason, it is you who are always unlucky with our multicooker and pressure cooker! What would you not undertake!

I really like Brand's technique and I love you all. I write only what it really is. And if I had not pressed the "Start" button, then the countdown would not have started. In spite of everything, I am very pleased with the smokehouse, I even ordered a time switch for her so that the delay would be acceptable. If only it doesn't bug anymore ...

and yesterday in the yulmart I finally bought extra. bowl without ten! and now I can also cook in a smokehouse, and not just smoke!
and as always an incident! they didn’t carry the order for a long time, they said that something, somewhere, was buggy. and now they finally gave me my long-awaited order (a bowl and vacuum containers), I take the bowl out of the package to check it, and there it is with ten! I immediately "guys, guys, this is not my cup", and they show me the sticker on the package "brand 6060", and I "right, the brand is 6060, only my bowl should be without a ten, you yourself saw with ten I already bought from you with the smokehouse itself, and now I need a bowl without a tenderer !!! guys, I say, this bowl will be more expensive too. But I don’t need it, I need it without tenderize, bring it here! and now, hurray, hurray !!! I have it !!!
_{By the way, the promotion in Yulmart was extended until the end of the month. for some there are good discounts. the truth is not all. but you can save a little. I also took headphones there for my son and me for our smartphones.}

I could not pass by, I stole
"Chips APPLE - Widely used by connoisseurs of culinary. Possesses tremendous organoleptic properties. Generates a lot of thick smoke. Gives the smoked product a golden color and a special aroma. Excellent for smoking pork, fish and wild poultry."

CHIPS PEAR - Will delight connoisseurs of fine cuisine. Gives the smoked product a golden yellow color and an unobtrusive aroma with a fruity hue, without distracting from the taste of the product itself. Ideal for smoking meat, poultry and river fish.

CHERRY SHIPS - Recommended for smoking products with neutral taste: poultry and wild poultry, cheeses, vegetables, fish. Gives the food a delicious aroma and sweet taste. The color of the smoked product is golden with a shade of gray.

APRICOT CHIPS - Gives the product a specific delicate aroma with an almond aftertaste, brown-orange color. Will delight lovers of meat and poultry. Also ideal for smoking cheese.

Peach Chips - Will give the product a bright orange color and a unique fruity aroma with an almond-peach aftertaste. Ideal for smoking meat, lard, poultry, fish and seafood.

CHERRY SHIPS - Excellent for smoking poultry, bacon, cheese, vegetables and fish. Gives smoked products a fruity, sweetish aroma and a bright orange color with a tinge of red.

Plum chips - Gives the product a faint, delicate aroma, so that it does not distract from the taste of the smoked product itself. The color of the smoked product can be from yellow to brown. Excellent for smoking any meat (pork, beef, venison), fish and poultry.

ROWAN CHIPS - Ideal for smoking fish, seafood and poultry. Possesses unsurpassed organoleptic and bactericidal properties. Gives the smoked product a delicate delicate taste and dark brown color.

GRAPE CHIPS - Will give the product a golden color and a peculiar aroma. Ideal for smoking fish and cheese. It is also recommended to smoke game and mix with other types of wood chips for smoking.

ALDER CHIPS - Alder is rightfully called the royal tree, it was on its wood that various products were smoked at the royal courts. Recommended for smoking rabbit, fish and other seafood, cheese, game.

BEECH Chips - Beech chips are great for smoking fish, cheeses and meat. Most often used by manufacturers of smoked meat delicacies. Products cooked on beech chips have a bright, pleasant to the eye, golden hue.

OAK CHIP - Oak wood contains a large amount of tannins, which are extremely useful and give smoked meats an exquisite color and unique aroma. It is recommended to smoke meat and poultry.

Maple Chips - Maple chips are unsurpassed for smoking fish dishes, especially salmon and tuna. We also recommend trying smoked seafood and poultry on maple chips.

Hornbeam chips - Hornbeam wood gives excellent taste and color when smoked. Especially, the hornbeam will delight gourmets who attach special importance to the taste of smoked fish. Hornbeam wood is rich in tannins. Also recommended for smoking poultry, rabbit and pork.

ASPEN CHIPS - Will give smoked meats a dark color and a delicate delicate taste with a hint of bitterness. Aspen contains many organically bound trace elements. These microelements take part in the synthesis of vitamins, increase immunity.

Juniper Chips - Due to its antiseptic properties, juniper is incredibly prized when smoked. Its disinfecting and anti-mold properties were known back in ancient Rome and Egypt, when products were fumigated with smoke from a slowly burning juniper in order to extend their shelf life. In addition, juniper imparts a pleasant taste and spicy aroma to the smoked product.With the addition of juniper, absolutely any product suitable for smoking can be smoked.

Rosemary Chips - The inexhaustible healing properties of rosemary in aromatherapy are well known. When smoked, the product acquires a fresh aroma, but at the same time it is stable with bright herbal notes. Ideal for smoking fish and lard, and smoked lamb on wood chips with added rosemary is simply delicious.

Chips with Eucalyptus - It is recommended to add eucalyptus leaves and branches to the chips as a flavoring agent. Eucalyptus gives a special pleasant aroma, improving the taste and color of the smoked product. Perfect for smoking fish, meat and poultry.

Chips with BLACK CURRANT - Will give any smoked product an unsurpassed spicy aroma, with a perfume shade and a specific aftertaste. It is recommended to add black currant leaves and branches as a flavoring additive when smoking meat, poultry, bacon, fish and cheeses.

Wood chips - Recommended for smoking mixed with other types of wood chips. Despite the resin content in the buds, the chips give the products a specific bitter flavor with a perfume tinge. No wonder, in the French Savoy, famous for its culinary delights, sausages are smoked in spruce smoke, and in Charente, mussels are smoked exclusively in the smoke of pine needles. At the same time, it is recommended to wrap the smoked product with a double layer of gauze. "

🔗

Hot smoked chicken roll

And today I cooked the heads of pink salmon, my husband will cook tomorrow. and I cooked today the pickle, adored by my meme. Thank you very much, I have never prepared this soup so quickly before ...

Chips with BLACK CURRANT - Will give any smoked product an unsurpassed spicy aroma, with a perfume shade and a specific aftertaste. It is recommended to add black currant leaves and branches as a flavoring additive when smoking meat, poultry, bacon, fish and cheeses.

I highly recommend currant twigs and leaves for smoking

Yesterday smoked brisket and some ribs.

I forgot to photograph the ribs, but they turned out tastefully, even my son ate, although he is not a fan of bones!
however, last time it seemed that she had put a lot of wood chips, this time it seems to me I needed a little more. but it tastes !!!
the skin of the brisket melted in my mouth! although I marinated the ribs with brisket at the same time in a marinator, left them in a vacuum container for a couple of days in the refrigerator, but the ribs tasted noticeably sharper!
cooked hot smoked, 35 minutes. I will definitely do it!

Girls, please explain to me .. I look in the Internet stores there is a bowl without a heating element, and without this thing on which a container for chips is placed, it turns out that you can buy a pressure cooker where, according to the standard, there is a bowl with this thing for chips, and additional. a bowl without it, so that this stick does not get in the way .. so that one bowl is for smoking and the second is just for ordinary cooking .. is there such or not?

grazhdanka, everything is correct. The smokehouse comes with a bowl with a heating element. You can buy a bowl without a heater and cook in it like in a regular pressure cooker. It turns out one bowl for smoking, the second for making soups, baking, etc.

grazhdanka, everything is correct. The smokehouse comes with a bowl with a heating element. You can buy a bowl without a heater and cook in it like in a regular pressure cooker. It turns out one bowl for smoking, the second for making soups, baking, etc.

Oh how great !! : yahoo: At first I wanted to buy a new 6051, I was waiting for it, but right now I think that let it be with the function of a smokehouse and plus I'll just buy a cartoon Stadler 919

Oh how great !! : yahoo: At first I wanted to buy a new 6051, I was waiting for it, but right now I think that let it be with the function of a smokehouse and plus I'll just buy a cartoon Stadler 919

If I am not mistaken, then if you remove the valve, then 6060 can cook as a multicooker. So there are already three functions in it, as they say 3 in 1

If I am not mistaken, then if you remove the valve, then 6060 can cook as a multicooker. So there are already three functions in it, as they say 3 in 1

is it true? : girl_in_dreams: how can you remove the valve?

is it true? : girl_in_dreams: how can you remove the valve?

Or rather, probably not a valve, but a weighting agent Such a thing that you lift when you forcibly release the pressure ...
But I also need someone more experienced to confirm my words. But I cooked with the weighting agent removed, though I only cooked the compote, the pressure in this case is not recruited (the lid can be easily opened) and therefore cooks like a cartoon