Electric smokehouse-pressure cooker Brand 6060

[OxanaE]

OxanaE, on the English forum they smoke just in my "American". Here HERE I was in it and showed smoked cheese



I just noticed that you are from Canada. So you also have it - Indoor Pressure Smoker? Greetings colleague!

The chicken in the smokehouse turns out to be really lightish, but, for example, after the smokehouse, I take and bring it to the desired color in a Philips air fryer, it turns out like this

before smoking


after smoking


after air fryer

Yes, I have an American version, but it is exactly like yours in Russia. we sell it 250 bucks + tax. I bought a sooooo cheap 130 bucks on Amazon in a place with taxes.

Yes, I have an American version, but it is exactly like yours in Russia.

This is Russian - the daughter of an American, here prehistory her appearance.

There is now a sale in Yulmart - there is also a Brant smokehouse with a discount - suddenly who else decides to buy

🔗

[BEFORE]

At the weekend, I smoked chicken breast according to Ksyukhin's recipe, and then ribs with chicken wings ...
I washed some parts from the smokehouse in the PMM, yesterday evening I disassemble the PMM (where the parts from the smokehouse were washed) and for some reason I didn't like how one grate was washed. I decided to wipe it with a damp cloth ... and ... got a little carried away in "wiping" ...
In short ... that's what happened BEFORE (already when I wiped off half of it, I decided to capture the result)


AFTER: (it took only 2 wet wipes and a couple of minutes of time) ...


By the way, after smoking, I also wipe the inner side of the lid with wet wipes - so much hoof appears there !!!
Wet wipes - the most common ones - Ashanov's at 28 or 29 re per pack ...

I had a problem ... I lost the silicone gasket from the valve ... I didn't notice right away. But when extinguishing, pressure is not built up, but everything hisses and steam comes down ... Has anyone come across this? Maybe you can replace it with something?

the silicone gasket from the valve is lost ..

And where is she, I didn't find something

On the inside of the cover, fixes the valve.

but you can find out .. how you took it off .. he seems to be fixed there .. maybe he was not there right away?

On the inside of the cover, fixes the valve.

Literally 2 days ago I was dismantling my street closet. There were just boxes, including those from the smokehouse. When I started to put smaller boxes into a box from under the smokehouse, I accidentally saw this silicone figurine in the bag. I already wanted to throw it away, but stopped at the last moment! Now I will know that in addition to the legs, these rings are also lost! look in your box, maybe you will find it there.

Anyuta, maybe a spare :)) ..
we at least talk about one thing .. to understand .. what can be lost.
there are three silicone parts in the smokehouse
large ring on the lid, seal - on the side
legs on the shelf
and a small ring at the valve that shuts off the air when pressure is set
-----
I can't even remove this valve ... I'm trying to understand how it can come off (to get lost)

Angelica, I’m talking about him ... that is, about a small ring. Shcha went to the street to look for him and take a picture.

So maybe he's cracked? then it can be easy to get lost.
So I took a picture of it - on the lid, this ring on the left has already darkened with soot.


*photo added

Thank you, explained what it is, found it, could not take it off - how could you get lost?

[Angelica]

Angelica, I could not copy the link ... so now I'll paste it into the message myself .. thanks for the help offered ...

Anyuta, I have a different cover .. maybe a later design


---
I have this silicone garbage .. in general, so ... I see, and so .. clap, she hid .. it is difficult to rinse it ..
to remove is unrealistic.

-
I looked at your photo .. I'm twisting my own, to understand how you made it out like that :))

[Angelica]

Angelica, I have a Unit smokehouse because of this, and a different design, but my smokehouse is an analogue of the brand by 95% and was already made on the basis of the first mistakes of the first batch of the brand.

it's good that I said about another model, otherwise I was already thinking about it :)))

I had a problem ... I lost the silicone gasket from the valve ... I didn't notice right away. But when extinguishing, pressure is not built up, but everything hisses and steam comes down ... Has anyone come across this? Maybe you can replace it with something?

Olga, hello!

I answered you with a personal message.

Yours faithfully,
Alexander

Hello, forum inhabitants.
I registered specifically to ask this question.
I really want a homemade smokehouse. Bumped into Brand. Tell me, please, does hot smoked fish turn out the same as in street smokehouses, or is it not right? I now have a multicooker Brand, I bought it two years ago. Everything works fine. Now I want a smokehouse, but what stops me is that it’s not clear how it will all taste.
Brandovtsy, do you do tastings of the dishes prepared in your smokehouses?

Hello, forum inhabitants.

Good day, Elena! I have not tried it from street smokehouses, but I and my friends also like the result that is obtained.

Hello, forum inhabitants.
I registered specifically to ask this question.
I really want a homemade smokehouse. Bumped into Brand. Tell me, please, does hot smoked fish turn out the same as in street smokehouses, or is it not right? I now have a multicooker Brand, I bought it two years ago. Everything works fine. Now I want a smokehouse, but what stops me is that it’s not clear how it will taste.
Brandovtsy, do you do tastings of the dishes prepared in your smokehouses?

Good day!

Unfortunately, we do not conduct tastings

[elena-k]

or is it not right?

No, elena-k, it differs in quality (but I would not say that it is for the worse - it is just different), because steam works in our smokehouse on hot smoking. But in any case, ours wins - smoking is absolutely natural, which cannot be said with certainty about street fish, and the taste is no worse!

[dry salted cold smoked brisket]

Of today dry salted cold smoked brisket

Recipe Tatiana M. , I quote the author:

Structure:
Brisket - 2kg
Nitrite salt - 40g
Italian spice mixture (basil, red paprika, oregano, onion, garlic) - 50g
Vacuum package

Preparation:
Rinse the brisket, cut into 10 cm wide pieces and dry, mix salt with spices, rub the brisket with the mixture on all sides and leave to salt for 7 days in a cool place (I left it in the refrigerator and sealed the brisket in a bag to save space);
After the time has elapsed, smoke the brisket on alder chips at 150 degrees - 30 minutes (or place in the oven and bake at 180 degrees - 15-20 minutes);
Wrap the finished pieces of brisket in edible paper and cool completely, for at least 8 hours;

I did not do it strictly according to the recipe: I salted not 7, but 5 days and cooled it for 12 hours. This is due to the gluttony of some household members, who insistently demanded "come on already, eh ?!"
Smoked on the "cold smoking" mode for 1 hour 30 minutes.
It turned out really great, beautiful and tasty! But the skin is harsh ...

[Aunt Besya]

Aunt Besya, Thank you!!! So today I will. Only I don't have nitrite salt, I'll do it with the usual one.
I love this pressure cooker so much. Only I do not smoke often, at will, so to speak, when I want smoked. But I cook in it all the time. Of all 3 cartoons, it is my most popular, it stands on the stove constantly. I especially like Fry.

[Tanya]

Hello, dear members of the forum, I bought a Brand 6060 pressure cooker, which I am very pleased with. This is my first such purchase.As if I didn't really trust that some kind of equipment would cook instead of me. But then I don't know why the decision came immediately in the store when I saw her. Maybe from what I liked in appearance. In general, we bought it and that's it.

Found your site. I read 67 pages. And I ran around and checked how mine was spitting or not (of course, I turned it on and put the chicken on right away, just salt it and that's it). So my beauty did not spit, did not wheeze or hiss, but only raised it a little, just a drop.

After that, I put the fish on combined smoking. Everything went great too.

Cooked pea soup. I specially did it with a delay in time in order to check it in work. Everything is fine too.

And I decided to experiment. I put the mackerel and decided to do this: first cold smoking, then delaying cold smoking for 5 minutes. I wanted to see if he would switch back to cold or not. But I didn't succeed. Maybe I did something wrong, but I'll try again. I'm just curious. I love experiments very much, for which I always get reprimands from my husband.

I also ordered myself an additional saucepan without a heater. They promised in 2-3 days.

I am very grateful to you, girls and boys, for your tips on what and how to do. You helped me a lot. Thank you very much. And thanks to the Brand firm for such a smoker that only makes me happy, and I am very very grateful to you. There are no comments at all, only words of gratitude.

And now I decided to kill two birds with one stone - to smoke the new one, and to please myself with the "Voice". And she delivered - smoked chestnuts (hot smoked for 15 minutes) with a martini and a charming "Voice" - that's something!

Tell me, did you remove the shell from the chestnut?
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Reason for editing: change case
Tanyawhen posting on the forum, please remove the Caps Lock

Manna, I already wrote that a novice user (as my husband called me) and your group is my first one where I decided to try to enter, but apparently nothing happens. I really want to talk and talk about my recipes, which I have already experimented and photographed, I flipped through the pages already at 105, but I did not see such a recipe. maybe my recipe will interest someone I'm a fan of experiments. but how to enter and post a recipe with a photo, I don't know, maybe you can help me, there are no complaints about her beauty, she is satisfied from all sides, she learned a lot from the girls,

[Tanya]

Tanya, we post the recipes HERE... Look, maybe there is already such a recipe. If not, then HERE fill out the form, however, you will have to upload a photo of your dish there. If this is difficult for you, then just describe your recipe here in this thread. I'll link to it on the first page of the topic.

On another culinary forum I read about a salad with smoked eggs, it became very interesting, I got into the Internet, it turns out Belarus is releasing it, but since there is a smokehouse, who is stopping me from making smoked eggs at home? :) I cooked them in an airfryer, peeled them and, together with the brisket, sent them to smoke hot smoked for 30 minutes, the eggs acquired a beautiful golden color and there was a smoked taste in the salad. The experiment was successful

who's stopping you from making smoked eggs at home

I smoked eggs, but I don't remember what topic - this one or about the American woman.

Hello everyone!
He also became the owner of this miracle device, having ordered it from Ozone. Naturally, in perfect condition, we have not yet learned how to bring the main bowl, there is a scratch of about 8 mm, but this is not so important, since we still do not cook in it.
I tried to cook a hot smoked shank, apparently I was not quite myself and forgot to soak the chips :( I poured one and a half cups of cartoon water, put a one and a half kilogram shank on the second shelf, a couple of spoons of these pear sawdust and hot smoked for 72 minutes.
Well, what can I say, I have not yet met such a tender skin near the knuckle, it is completely baked, the taste of smoked meat is a little different, but pleasant. So I confirm that the thing is good :)
Dear connoisseurs, do you put the falga over the cup on the second shelf under the product?

Do you put the falga over the cup on the second shelf under the product?

no, I don't ...

[torturesru]

torturesru, the foil is put so that fat does not bake on the bowl, and it does not lose its presentation, but sooner or later this will happen anyway. And I never soak wood chips at all. What's the point if the whole bowl is steamed on hot smoking? in an ordinary garden smokehouse I do this, but here - never.

Has anyone tried pear chips from Iskra? The face of the "suspect" is here in the photo:

For some reason, the smell of smoking with her is alarming. Or does it seem so?

[Tatiana M.]

Girls, thanks for the rating!
Recipe Tatiana M. from the Ki forum, I quote the author: I did not do it strictly according to the recipe: I salted not 7, but 5 days and cooled it for 12 hours. This is due to the gluttony of some household members, who insistently demanded "come on already, eh ?!"
Smoked on the "cold smoking" mode for 1 hour 30 minutes.
It turned out really great, beautiful and tasty! But the skin is harsh ...

Aunt Besya, thank you very much for the recipe. Since I really wanted to cook meat according to this recipe, but I did not find the brisket good, I bought pork ribs. I never expected that without unnecessary body movements, it would turn out so delicious. Here is the last bit, sorry for the quality of the photo.

[Aunt Besya]

Aunt Besya, I looked now, but I did not find it in the recipes for the smokehouse, it's a pity if it gets lost.

Girls, but that's not my recipe
Posted by Tatiana M. from the Ki forum, she has tons of amazingly simple, affordable and delicious recipes!
It seems to me that it makes sense to invite her to us !!

You can also link to her recipe and your photo. By the way, I often go to ki, but I missed this recipe.

Link to recipe Cold-smoked dry salted brisket sent to the first page

[Manna]

Manna, thanks, now you won't get lost!

[dry salted cold smoked brisket]

Of today dry salted cold smoked brisket

Recipe Tatiana M. from the Ki forum, I quote the author: I did not do it strictly according to the recipe: I salted not 7, but 5 days and cooled it for 12 hours. This is due to the gluttony of some household members, who insistently demanded "come on already, eh ?!"
Smoked on the "cold smoking" mode for 1 hour 30 minutes.
It turned out really great, beautiful and tasty! But the skin is harsh ...

Aunt Besya! What are you doing with us ??? Is it possible so ...
As one friend said, "so you can’t scoff at people .. sfotkala used ugly .. clumsy .. duck no zhezh .... in all its glory ... "
Thanks for the recipe! And the photo is just gorgeous!

Tatiana M. from the ki forum, she has a lot of amazingly simple, affordable and delicious recipes!
It seems to me that it makes sense to invite her to us !!

So call, of course! We need such people!

So I call !! What a call! I'm on her recipe milk sausage made last weekend - very tasty too !!!

[Aunt Besya]

Aunt Besya, thank you so much for the cold smoked dry salted brisket, well, let it be that the recipe is not yours, but it was you who shared it with us.
I have never smoked such a tasty bacon, it was always delicious, but this brisket turned out to be the most delicious, there are no words how it turned out. My brisket was not a large piece, I salted and kept it salted for 3 days, I was afraid that it would deteriorate, because it had already been in the refrigerator for several days not salted. I put it on cold smoking for 1.5 hours. I took it out, the smell was delicious, but the veins of the meat remained damp and I put it on hot smoking for 20 minutes, poured cold water, smoked on steam means less. This is yummy.
My husband also said that this is the most delicious bacon that you cooked. And now I realized that it is necessary to set more time on cold smoking, and I set it for 20-30 minutes, and then hot smoking.
Here's a tasty treat, but with fresh bread, Mmm !!!

So I call !! What a call!

Thank you Lenochka !!! I still decided to drop by your place ... I am glad that my recipes are in demand !!!

HURRAH!! HURRAH!!_{by the voice of Cat Matroskin} Now we will cook twice as many tasty treats !!!
Tanya, thank you for your trust !! And Welcome !!

And Welcome!

Thank you! Right now, if I deal with the forum ... then I will portray something ...

[torturesru]

Has anyone tried pear chips from Iskra?

For some reason, the smell of smoking with her is alarming. Or does it seem so?

torturesru, I have such a firm chips beech, apple tree, pear. Both the smell and taste of the finished dish are delicious, we like it, nothing is alarming.

[Tatyana!]

I still decided to drop by your place ...

Tatyana! Welcome! 🔗