Electric smokehouse-pressure cooker Brand 6060

I don't understand anything about the "extinguishing" mode. Does it work with or without pressure? Is the valve closed? Or open? If it is open, it will soar strongly ... Or the temperature there is different ... Something I got confused. I should probably go to sleep

[w]

I don't understand anything about the "extinguishing" mode. Does it work with or without pressure? Is the valve closed? Or open? If it is open, it will soar strongly ... Or the temperature there is different ... Something I got confused. I should probably go to sleep

Not so much soars as wwhistles. I tried to extinguish without a weighting agent. I decided for myself that with a weighting agent it is faster and more comfortable for the ears

"It doesn't so much soar as it whistles. I tried to extinguish without a weighting agent. I decided for myself that it was faster and more comfortable for the ears with the weighting agent."

And what kind of beast is this, please explain? And the temperature turns out to be less? It's just that on "extinguishing" the temperature is usually 95 ', that is, it does not boil, but slightly gurgles, but how?

Weighting agent, he is Gosha, he is Goga, he is a "cone", he is a pressure regulator - a pyramid with a black ball.

In 6060, Soup mode and Stew mode are the same button. I don't know exactly the temperature parameters, but I think there are 120-125 degrees. Differences: pour water from 1 liter or more = received soup, put vegetables / meat with a small amount of liquid = received stewing.

No one will tell you 3 liters of milk for boiling how much pressure will be accumulated over time ... I want to put milk on for a couple of minutes and go to sleep, but the time must be set taking into account the pressure build-up. It is very inconvenient when the total time is running, and not the cooking time after the pressure has been set
Eh .. sorry for no one in the subject

Apparently, it is no longer relevant ... I will not say about milk - I did not detect it, and cold water of the same volume boils for about 20 minutes. Nobody will tell you for sure - the initial temperature of the liquid may be different.

Well, now I am also with a smoker! I tried it yesterday (I smoked the meat and potatoes). True, I can't insert a photo yet. And it seems like it happened (meat in one piece on the upper tier, potato slices on the bottom) Tasty! Only the wood chip cup is heavily soiled on top with smoked fat, is not washed, black How do you deal with laundering? Or don't you pay much attention? Otherwise, I'm afraid to use a hard washcloth and aggressive products. Tell me please! Or maybe it’s just me so dirty

And I also wanted to cook navy pasta, but I can’t figure out what time to put it on when I’ve already filled up the pasta itself. It’s unusual that the countdown starts immediately, and not after the pressure is set. Do you think 15 minutes is enough or not enough?

[Bishka]

Bishka, congratulations on the smokehouse!

How do you deal with money laundering? Or don't you pay much attention?

And no one launders. Smoke again next time.

And I also wanted to cook pasta in the Navy, Do you think 15 minutes is enough or not enough?

If you pour boiling water, then maybe that's enough, it still depends on the number of pasta.

Here are my macaroni (impromptu on the theme of "naval") with Adyghe cheese. In add. I fried onions and tomatoes more often (it was generally the remaining marinade from meat), added Adyghe cheese in cubes (fried until golden brown), added pasta, salt, spices, mixed, juice from the marinade, hot water, so that it only covered the pasta. Soup mode 20 '. The pressure was not forcibly released. The pasta turned out just right: it didn't stick together and didn't boil. And very tasty!

I will not say about milk - I did not detect it, and cold water of the same volume boils for about 20 minutes. Nobody will tell you for sure - the initial temperature of the liquid may be different.

Three liters of milk at room temperature boiled in 13-15 minutes, and from the refrigerator - 21 minutes. Maybe someone will come in handy
And in Yulmart there is another action in the smokehouse - they sell for 4640 rubles. Who wanted to but did not have time - it's time to take

Girls, please tell me, why do they sometimes use cold smoking before hot smoking? What does it do? I haven’t tried cold smoking yet (because toko hood in the form of a window), and therefore I don’t understand yet what happens with cold smoking

Yes, I forgot to ask! Meat and potatoes (my first experience of smoking) had a very strong aftertaste of smoke (it was felt in my mouth for a long, long time, even somehow unpleasant) Maybe I put a lot of wood chips? (Wood chips - apple tree, hot smoking 30 ') Or is it generally normal when there is such a strong smoky taste in your mouth? I do not understand something Please tell me!

[Bishka]

Bishkaif you do not eat the product immediately after smoking, but let it brew for a while (in the refrigerator or at room temperature), the excess smoke will evaporate and will not be felt so on the tongue.

Yes, the taste was strong even after the refrigerator. It is almost not felt immediately when you eat, and then the unpleasant aftertaste in the mouth remains. So I asked if everyone is so .... Maybe I'm so sensitive

Or maybe you are sensitive.
Do you pour a lot of chips? In recipes, if you look, usually very little wood chips are used. There is even a photo in some that the bottom of the bowl is barely covered.

Yes, I didn't seem to pour a lot (I managed to read that I didn't need much), well, I'll try even less next time

And I still wet the wood chips, although experienced smokers write that in Brand it does not make much sense. It seems to me that the smoky aftertaste when wetting the wood chips is much softer and more pleasant.

And I still wet the wood chips, although experienced smokers write that in Brand it does not make much sense.

Doesn't have: it will be moistened with steam as soon as the water boils at the bottom of the saucepan.

Yes, I forgot to ask! Meat and potatoes (my first experience of smoking) had a very strong aftertaste of smoke (it was felt in my mouth for a long, long time, even somehow unpleasant) Maybe I put a lot of wood chips? (Wood chips - apple tree, hot smoking 30 ') Or is it generally normal when there is such a strong smoky taste in your mouth? I do not understand something Please tell me!

Bishka, try putting apple pieces instead of wood chips (but also not very much, because if you put a lot, then there will also be a taste) for me personally, this tip solved the taste problem

Bishka, try putting apple pieces instead of wood chips (but also not very much, because if you put a lot, then there will also be a taste) for me personally, this tip solved the taste problem

that is, do not put chips at all? the apple will be charred for a hundred years

And I still wet the wood chips, although experienced smokers write that in Brand it does not make much sense. It seems to me that the smoky aftertaste when wetting the wood chips is much softer and more pleasant.

I just put in the purchased alder and the taste is great. And the apple tree may have been with the skin.

that is, do not put chips at all? the apple will be charred for a hundred years

nothing like this! It burns like ordinary wood chips, but does not give such a vigorous aftertaste ... although if you put a lot of it, then it will also taste ... but with an apple the taste is much softer

Bishka, try putting apple pieces instead of wood chips (but also not very much, because if you put a lot, then there will also be a taste) for me personally, this tip solved the taste problem "

Is the apple drying or raw?

I smoked the mushrooms today. I put smaller chips, the taste also seemed to be softer. I put 10 'cold and 35' hot. I didn't marinate the mushrooms beforehand, just added a little sunflower oil, salt, spices, shook everything well in a deep bowl and immediately onto the wire rack and into a saucepan.Well, the photo doesn't work, it's a shame. On a multicooker. ru is able to spread, but not here

Yes, the taste was strong even after the refrigerator. It is almost not felt immediately when you eat, and then the unpleasant aftertaste in the mouth remains. So I asked if everyone is so .... Maybe I'm so sensitive

So I, after several times of smoking, put the smoker aside.
I don't like fish or meat.
There are also alder chips and shredded twigs of any fruit trees.
I don't know how to soften.
Unless I'll try again with an apple.

So I, after several times of smoking, put the smoker aside.
I don't like fish or meat.
There are also alder chips and shredded twigs of any fruit trees.
I don't know how to soften.
Unless I'll try again with an apple.

can take very little chips?

can take very little chips?

This option has already been, it does not work.

URGENTLY!!! Please tell me how to set the combined mode of smoking chicken and the smoking program in general. I can't find it. Smoke marinated chicken and pork ribs.

You press Cold smoking, you set the time. Then you press Hot Smoke, set the time. Truncated. The modes will work out one by one ...

Thank you. Rescued. How long should you bet? The experience gained is more reliable than betting on: rose: guess ...

Cold smoking for 10-11 minutes, and hot smoking depends on the weight ... Actually, the recipes in the booklet can be used.

[Lyi]

So I, after several times of smoking, put the smoker aside.
I don't like fish or meat.

Lyi, try only the Hot smoked mode, i.e. no Cold smoked at all. If you have tried and do not like this option, then this is an individual feature.

Thank you. Rescued. How long should you bet? The experience gained is more reliable than betting on: rose: guess ...

On the first page of this topic, there is a list of the dishes that were cooked in the smokehouse. These recipes can be used when choosing the time and mode of smoking.

And almost all the time, at first I set the Cold mode at least for a short time and select different chips and use all sorts of additives ...

And almost all the time, at first I set the Cold mode at least for a short time and select different chips and use all sorts of additives ...

I also...

But for example, I have eaters who like a softer taste, and it turns out if you use only hot smoking.

So we like hot smoking more because of the softer taste. But capelin - only cold!

can take very little chips?

Girls, and you try not to use chips, but to cut thin branches from fruit trees, throw juniper cones and there will be no sharp sensations and nothing needs to be wetted. My family really likes it.

I definitely put juniper berries, it turns out very fragrant!

Masha, thanks again!

And the branches of an apricot and an apple tree (not very thick) my husband cut into chips with a simple knife.

For some reason, the rosy color did not work, as in the photo.
Thank you. Found recipes on page 1. I will follow them.
It burns constantly near the jar of wood chips.

The wood chips jar will get very hot, so place food away from it.

I finally received a parcel today! Waited a month! Immediately set to smoke sea reptiles: tiger prawns, seafood cocktail, trout tails. Spun 1 cycle in the marinator.
15 minutes cold smoking and 10 minutes hot. While running to the computer, I missed the whole process. I start to let off steam - nothing. I open it, and the shrimps are half-baked! She switched on hot smoking again for 10 minutes. 3 minutes before the end, steam poured thickly from under the lid. I tried to press down on the lid - it didn't suck anyway. After the signal, I opened it - the ring was in place. But tomorrow I will experiment with steam and pressure. It was delicious! The only sea cocktail was over-smoked.But I rehabilitated him. Poured a small amount of boiling water and lemon juice. Turned out like store "preserves"

I am very pleased! Only about the lid, I'm worried that the ring has dried out or, on the contrary, stretched out. And I think you can't order it anywhere now - it's out of stock. I was searching for

For tomorrow I pickled chicken drumsticks. I only want to smoke hot. How long will you advise? Large shins

Girls, are they already selling the updated model?

Girls, are they already selling the updated model?

what is it?

Something here silence has come ... But I cooked pork ears: 20 'cold and 60' hot, it turned out very tasty! (It could have been hotter and less in time) Now I want to try the ears only on cold smoking, but I don't know how best to pickle them before that. Maybe someone will prompt? Either just in salt and spices (like salted lard), or like a marinade (with liquid)

I just used spices and salt ... I liked it.

I just used spices and salt ... I liked it.

Did you smoke it hot or cold? And how many?

Did you smoke it hot or cold? And how many?

If scoleosis does not change then the 10/30 combi. But I set 30 because I have 5 minutes of pressure gaining (sample feature)

All the best !! I ask ... Has anyone left the smokehouse unattended? And then I'm reading reviews here about 6051 and the girls, as far as I understand, do not leave the house while the saucepan is cooking ..

At first I watched her (well, I was just curious about what and how), but in general I calmly leave it both when I smoke something and when I just cook (porridge, soup, etc.). Well, if you're afraid, wait until the pressure builds up and the valve closes.

I don’t leave the house because it’s an electrical appliance. And I calmly leave for another room, even before I gained pressure.

I just when I just started to look closely at the multicooker, I was almost unanimously told that you can go on business and the saucepan is preparing for yourself .. I'm also scared to leave like that .. you never know what