Electric smokehouse-pressure cooker Brand 6060

Hello everyone. : ded_snegurochka: Your consultation is needed:
1. made cod cut into pieces in a combined mode, according to the recipe book for a smokehouse for 10 minutes. cold. 15 hot. Couldn't remove pieces from the grate. They just fell apart! The view is not marketable. How do you manage to preserve such beauty?
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=304881.0
Everything is written here

Smoked sturgeon on NG, about 60 cm long. It turned out great! Only 10 minutes on both modes.

how did you place it?

Try to slightly heat the silicone ring before cold smoking, maybe this will make it tighter?

Thanks a lot for Mann's advice. : bravo: This time I warmed up the ring in hot water and everything happened as expected. But while I use the combined mode, the cold one is not at risk yet. The hood is broken

Girls, I'm new to smoking. Tell me, are the chips of any company the same or not? And which one is better (more necessary, tastier)? And then there are many of them, pear, alder, apple. On off. website brand cost 250 grams 50 rubles. It is expensive?

Well, in Auchan, chips are cheaper, of course, in two. And you can smoke for any, I didn't notice much difference

Girls, I'm new to smoking. Tell me, are the chips of any company the same or not? And which one is better (more necessary, tastier)? And then there are many of them, pear, alder, apple. On off. website brand cost 250 grams 50 rubles. It is expensive?

I smoke on the collection, on the apple (fruit) and on the cherry branches and add laurel branches and citrus zest ... In general, according to my mood.

I bought different chips in "Ozone", there are even more expensive 54-80 rubles, ordered all types of chips at once, now it will be enough for a very long time. I always make a mixture in a cup - one type of wood chips (I make a different one each time) + 3 juniper berries + beech wood chips (required). Beech chips give a beautiful yellow color to products, without it I got everything like a boiled color, not smoked. And now everything is not only tasty, but also of a beautiful smoked color.
Now I began to moisten the wood chips a little, so that it would give smoke, and not burn strongly. And you girls, how are you doing? Can you add tree branches with the bark or do you need to peel it off?

[Irina.]

Irina., I also spray wood chips. And add a pinch of black tea .. For color.

[Babushka]

Babushka, thanks, so I will continue to wet, otherwise I doubted whether I was doing the right thing?

Vadim, can I ask a question?
What is the maximum temperature for cold and hot smoking.

During hot smoking, relatively speaking, steam is cooked under pressure, the boiling point of water inside the device is about 110C, and the side heating element (no matter what kind of smoking) consumes about 100 W and heats up to a temperature of over 300C !! It turns red, red-hot - due to this, chips are charred!

[Denis BR]

Denis BR Thank you so much. And then such a question, well, the chips were charred, and the temperature remained 300 or did it drop?

Everything is elementary and simple! Until the program runs out, the heating elements (side when cold, bottom and side when hot) will work in their own algorithm, maintaining the required temperature parameters. When the program ends, all heating elements will start to cool down.

[Denis BR]

Denis BR, thanks again.

[Denis BR]

Denis BR, tell me, please, are you planning steel bowls for the smokehouse?

[cold smoking. Pitted chicken breasts 45 min Need a recipe, who has it?]

Good morning everyone. the hood is working checked cold smoking. Pitted chicken breasts 45 min
Need a recipe, who has it?
It looked like raw, there is a lot of liquid in the meat itself, the middle of the piece is bright pink. Bites and chews normally I read that it is necessary to dry for several days after smoking. I kept it on a wire rack in the refrigerator. Maybe you really need to turn on hot smoking at the beginning, and then go on not cold. or increase the time? Share your experience (the meat was marinated in spices for a day).

[cold smoking. Pitted chicken breasts 45 min Need a recipe, who has it?]

Good morning everyone. the hood is working checked cold smoking. Pitted chicken breasts 45 min
Need a recipe, who has it?
It looked like raw, a lot of liquid in the meat itself, the middle of the piece is bright pink. Bites and chews normally I read that it is necessary to dry for several days after smoking. I kept it on a wire rack in the refrigerator. Maybe you really need to turn on hot smoking at the beginning, and then go on not cold. or increase the time? Share your experience (the meat was marinated in spices for a day).

Smoked on "cold" not once, but the time from 30 minutes for fish to 45 for meat ... and the appearance is ready ... sometimes I give the grill a brighter look. And of course, lay out the recipe and indicate the time.

I recently switched to this smoking mode:
I turn on the hood to max, install a smokehouse under it.
1.8min "hot smoking" - the valve closes, the smoke does not come out
2. "cold smoking" - the time depends on the products of the initial
20-50 min - fish (depending on size)
45-60 min - chicken
1-1.5 h - meat
3.I wait until the valve opens automatically from cooling down
4. I put the products in containers and in the refrigerator. I don't keep it open in the withers - everything will smell like smoke ...
But ... The family loves with a strong smoky smell. Someone may not like ...

[cold smoking. Pitted chicken breasts 45 min Need a recipe, who has it?]

Good morning everyone. the hood is working checked cold smoking. Pitted chicken breasts 45 min
Need a recipe, who has it?
It looked like raw, a lot of liquid in the meat itself, the middle of the piece is bright pink. Bites and chews normally I read that it is necessary to dry for several days after smoking. I kept it on a wire rack in the refrigerator. Maybe you really need to turn on hot smoking at the beginning, and then go on not cold. or increase the time? Share your experience (the meat was marinated in spices for a day).

In this smoker, it is impossible to create the correct cold smoking regime, as we understand it. Raw chicken must go through the so-called stage. Hot smoking, in which, simultaneously with the smoke treatment, the chicken is cooked with superheated steam. The chicken will be ready quickly. Cold smoking is added to keep the chicken from being overcooked but smelling brighter. You can use the cold smoking mode separately to add flavor to any cooked meat, chicken.

Here HERE I made cold smoked chicken fillet

HERE I made cold smoked chicken fillet

And you must admit, Mannochka, all the same this is not the cold smoking that occurs with true raw smoking. But you can't demand this from our saucepan - it's not even in its capabilities to cool the smoke.

I recently switched to this smoking mode

Elena, what sense do you see in this algorithm? In both instructions (both to the American progenitor and to Brand), it is recommended to start with cold smoking! Then the first to be formed is "non-humid" and not quite hot smoke, with which the product is first processed, and then it reaches the hot one. And in your case, at first, the smoke mixes with the steam, the chips are already charred, and during such a long subsequent cold smoking, like yours, the smoke has already both weakened and became humid.

The smoke may have already faded and damp, but valve burst, the smoke practically does not go into the kitchen. It became much more pleasant. And because of the weak smoke, I increase the time a little. By the way, for the first time I smoked according to a recipe from a book just like that - cold, and then mountains. smoking. And the second time according to the recipe from the forum - on the contrary. That's just the time of the mountains. smoking was too big. But I liked the apartment climate better. Therefore, for the third time I tried mountains first.a little (just to close the valve), and then longer on a cold ...
I don't know right or wrong, it's just more convenient for me

[110C]

A little higher, I was interested in the temperature during cold and hot smoking, I need it for smoking sausages, and here is the answer "When hot smoking, relatively speaking, steam is cooked under pressure, the boiling point of water inside the device is about 110C, and the side heating element (no matter what kind of smoking) consumes about 100 W and heats up to a temperature over 300C!! It turns red, red-hot - due to this, chips are charred! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=179478.0

side heating element (no matter what kind of smoking) consumes about 100 W and heats up to temperatures above 300C

This is true, but when it is cold, the smoke does not mix with hot steam.

agree.

[Manna]

Many thanks to everyone for the answer. I marinated the breasts without oppression, I must try how Manna And How A] lisa-Topol do. I noticed that the valve is blocked at different times, it can close in the last minutes, or maybe at 7-8 minutes from the beginning of the countdown. Here I probably did not have enough time.
It takes 45 minutes from the moment the valve closes when cold smoking is counted? Now I will write down while I master

Do you need to count 45 minutes from the moment the valve is closed during cold smoking?

What is it like? On cold smoking, the valve is not blocked - there is nothing to block it with, but there is no steam Or have I misunderstood something?

My valve does not close on "cold smoke", a stream of smoke goes on all the time of smoking. The hood, of course, works, but you can still smell the smell ... Or is it already self-hypnosis?

Or is it already self-hypnosis?

Everything is correct, it should be so.

Girls, the question is not quite on the topic, but I want to ask, can you wash the lid in the PMM?

Girls, the question is not quite on the topic, but I want to ask, can you wash the lid in the PMM?

I washed, the flight is normal. But after it in the dishwasher soooo amber. Even one silicone ring has a smoky smell. Better with pens, IMHO.

generally cooked canned food in cans.

do you need to add water to cans or just oil?

[then only cold and then hot, and not vice versa]

the valve is blocked at different times, it can close in the last minutes, or maybe at 7-8 minutes from the start of the countdown. Here I probably did not have enough time.

I mixed it hot and cold. There, at the end, the chips burned out. and I decided the valve was closed.
Here I wanted to put the combi mode hot first. then cold. And the smokehouse performs the command in reverse. I decided to read the instructions again. : girl_cleanglasses: There they wrote for people like me (sorry they didn't allocate) hthen only cold and then hot, and not vice versa
So girls teach us mind to mind. Your advice is very much needed!

Hello everyone! So I became the proud owner of this device. The first experiment was carried out on cutlets (already "ready-made") in the mountains. smoked - delicious. From the beginning, the smoke went out from under the lid (not much, but noticeably), min. after 7-8 it disappeared (I think the silicone was "ripped open"), 20 min. and you're done. Steam lowered with a wooden stick (as taught on the forum) and, by the way, poured water to the bottom from a kettle (boiling water is also from the advice of members of the forum).
The next "caught" chicken legs. Marinade: mix for pilaf (instead of pure curry), abundant red (sweet) pepper, garlic (through a squeezer), a bit of chicken seasoning, dry dill, lightly lemon juice and soy sauce (24 hours in the refrigerator). Mode - mountains. smoking for 25 min. In the "jar" - alder, just a little rosemary and black tea. All this is sprinkled with water (read the forum). Silicone was doused with boiling water, to the bottom - water, so that it completely covered the bottom of the bowl (not 80-100 ml.). I closed it and drove off - this time there was no smoke from under the lid, in fact, during the cooking process, there was no smell at all. It turned out gorgeous, yum-yum. Sorry, but did not take pictures.
Girls, thank you all so much for all kinds of recipes and advice-answers on all sorts of questions - it helps a lot
---------------------------------------
Off-topic: I bought smoke in Yulmart (2180r.) (Peter), firewood (alder) in Auchan for 12r. , add. silicone included. Now I will look for additional. bowl.
Smoked, of course, I love, but in view of the recent illness of my wife, she is categorically not allowed to smoked, salty, spicy, fatty. Now I will master the preparation of diet food
Once again, many thanks to all members of the forum for their help.
P.S. Smartly fit (smoked) with a bread maker (Panasonic SD-ZB2502BTS) - just sisters

[Urry]

Urry, fellow countryman, my congratulations! We are glad to join our ranks! But correct the last link - the rules prohibit active (direct) links to third-party resources.

[dopleta]

dopleta , thanks for the congratulations and the amendment to the forum rules. In the future I will try to supplement with photos - I just don't have enough time

Hello everybody! The chips ceased to be charred. Now you can't do without repairs ???

You can try to disassemble the contact group, see (from the back side)
(only if not under warranty)
Although, even if it is under warranty, you take (not you, of course) a screwdriver and carefully unscrew it through a cloth (so that there are no traces on the slots)

Hello everybody! The chips ceased to be charred. Now you can't do without repairs ???

Good day! You were given the correct advice above. It is necessary to check the contacts that are in the block on the outside of the bowl with the heating element. Perhaps one of the wires fell out due to the weakening of its fixation. We had such a case. The problem is solved with a screwdriver. I think that you will succeed, but if the problem persists, then write, we will definitely help.

I washed the lid in the PMM, everything was perfectly washed and there was no smell either in the machine or on the lid. All OK.

Good evening!
The music did not last long. The machine worked once - yesterday it made a hot smoked fish. And now neither the lower heating element, nor the sliver heating element are included.
What to promote in this case? Or just a doctor?
Just a week ago I got it, I didn't even play enough ...

Good evening!
The music did not last long. The machine worked once - yesterday it made a hot smoked fish. And now neither the lower heating element, nor the sliver heating element are included.
What to promote in this case? Or just a doctor?
Just a week ago I got it, I didn't even play enough ...

Do you have a power indication working, modes are selected, the program starts, and the lower heating element (let's take it as the basis of the problem) does not heat up? The thermal fuse may have broken. According to the consumer protection law, you have the right to exchange or return goods to the store within 14 days (including weekends). If you have any problems with your return / exchange, please email us. We will not leave you without support, we will find a solution. I will wait for an answer from you.

That's right, the indication, modes, program, countdown, and the heating elements (in the frying mode - the lower one, in the cold smoking mode - the side pin) are cold.
The passport contains a warranty repair workshop, Vladivostok, st. Borodinskaya, 20 IP Korpich NA Tomorrow in the morning they will take me there (does it make sense to go?).
Received a smokehouse on 01/21/2014 at the transport company Autotrading, if anything, send it the same way? and from what date is the countdown of 14 days?
To be honest, I was lucky, everything that I bought works flawlessly.

Write please! In which online store did you order the model?

In Vladivostok, the SC (this IP) is closed.

on _

but on an Internet I found, only the phones are different than in the passport:

Garant-Service, repair shop, IE Korpich N.A.
Repair of household appliances in Vladivostok
Vladivostok
Borodinskaya, 20 - 30 / 3rd floor
Phone in Vladivostok: +7 (4232) 32-48-64, +7 (4232) 74-99-58

that is, cancel the trip tomorrow?

I heard that the IP in Vladivostok has ceased to exist, they have not been servicing Brand equipment lately. We will solve the problem by exchanging the device for a new one. I will write in more detail in a personal letter.

P.S. Smartly fit (smoked) with a bread maker (Panasonic SD-ZB2502BTS)

[Narkom - Denis]

Narkom - Denis, and the taste-smell of orange is then felt in the meat?