Electric smokehouse-pressure cooker Brand 6060

[Irina]

Irina, thanks for the reference. I will buy legs and I will definitely do it, only I have a smoked unit, but I think there is no big difference in them

[Vlyushka]

Girls thank you very much!
Vlyushka thanks for correcting, I can't send exactly to the message

Yulichka , and why did you give it? I rarely use as a pressure cooker, if only a large volume is needed, well, for example, you need to cook jellied meat or broth, but you really like to smoke, although rarely, but I really like it, it's really not very good to wash ...

Nataliya, I think there is no difference, the principle of operation is the same for the unit. Any knife will do, as long as it is sharp.

Irish, I have two more slow cookers, but there is a problem with the place! Since my smoked little eat I decided to donate this one!

Two multicooker? Look no matter how much I have, we get along

Irin, cool! Well, I'm not that deviceaholic yet! while I have enough of mine!

Tell me, have you refused to purchase? Or did you buy a smokehouse? if purchased, then we will solve the problem with the bowl

Yes, I refused the purchase (I saw your message late about solving problems with the bowl (((yes, I just saw it today)
It seems to me that the problem is in the small diameter of the cardboard mug at the bottom of the lattice, they break through the bag and rub against the bowl. Or the gratings themselves must be wrapped in cardboard.

So on OZ * there are NOT a lot of complaints about chips and scratches inside the bowls.
IMHO a reason for the manufacturer to think.

Dear Bakers, can you please tell me, hot smoked fish, is it the same as in a smokehouse on a fire or a little different? As bright and beautiful? It's just that my friend has a Vitek pressure cooker, she smoked chicken legs in it. According to her, the legs in it are boiled with a smoked taste and there is no such bright golden color. I really want Brand smoker, but I want her to smoke, not cook.

I add a pinch of black tea infusion to the chips and the color is superb, the taste of a well-smoked product. Here is my fish for the new year, smoked in a smokehouse

You can also add lemon zest ...

Oops, thanks for the quick reply! I did not expect such efficiency. Now I want her even more! Would rather a salary! And what does lemon zest give? Where is it used? Is it added to chips or spices when the product is pickled? Sorry, maybe for stupid questions, I just never smoked, I want to be prepared when I have a smoker.

I put cherry or apple sprigs, some tea leaves and orange peels. Everything to the chip chamber.

hot smoked fish, is it the same as in a smokehouse on a fire or a little different? As bright and beautiful?

Certainly not like a fire or a real smokehouse. But everything turns out tasty, bright and beautiful. Sometimes I also add tea, but even without tea (there is a turkey a little higher), a beautiful color is obtained, but I put a lot of chips.

That's it ..... It was a control shot! How delicious everything you have! Now I will definitely buy it! I thought the contact grill was my last wishlist, but no .... Thanks to your website, this will never end. But how many goodies I cook now! Now I think that I also need a vacuum marinator for the smokehouse.

I did not use lemon zest, I just rubbed the fish with coarse salt and left it for a couple of hours, then wiped off the excess salt with a paper towel and into the smokehouse.

[Marina]

Marina, I put a dried apple to the chips and sprinkle the chips ...

[Karsei]

Now I think that I also need a vacuum marinator for the smokehouse.

KarseiMarina, then it is better to take a vacuum sealer, it will be more multifunctional, because you can vacuum not only for quick marinating, but also for longer storage of at least the same smoked product. And also cooking by the sous vide method.

[vernisag]

vernisag, and on what mode did they smoke and how long? I can't get golden ...: girl_cray1: And how many chips is it?

[Tatoshenka]

Tatoshenka, Natalia, is it the chicken that does not work, or does it all fail?
How much wood chips? Well, probably three teaspoons. I smoke everything mainly for hot + cold (10-15 minutes cold and (depending on what) 20-40 minutes hot smoking)

Hello everyone. And who will tell you when the bowl for the smokehouse will appear on the official website? If not there, then where else can you buy? Thank you in advance.

Well, now I also became the owner of this smokehouse. My husband could not stand my suffering face for her and ordered her on the Brand website himself. Yesterday my smoker came, while I was admiring it, I was almost late for work. Today I will smoke chicken breast on it. That's just, I don't understand, there is a white silicone ring included in the kit, is it additional or does it need to be worn on something? The lid already has the same ring, but the second one is for what?

[Karsei]

Karsei, Congratulations! this is a spare ring. So that there are different rings for smoking and regular cooking. The smell of smoke is very eating.

Is it the chicken that does not work, or does it all fail?

In general, there has never been anything golden, I would say that it turns out boiled with the smell of smoke. I used wood chips differently. But I put about 1 tsp. I'll try to put more, though I read somewhere in the topic that when there is a lot of chips, the taste is bitter.

[Tatoshenka]

Tatoshenka, Thank you so much! Otherwise, yesterday my husband and I, like in the fable "The Monkey and the Glasses," were twirling this way and that, did not know where to attach it. Now we know!

that when there is a lot of chips, the taste is bitter.

Yes, no, sometimes the smell is very sharp, but it will lie in the refrigerator for a while and disappear. I always get everything very rosy, but I throw a lot of wood chips.It also seems to me that it is better to blush from oak and alder, from fruit it is worse And wipe wet foods with a ray, for example, remove excess moisture with a paper towel or just leave on the table so that the whole stack marinade and a little dry and windy.

[Karsei]

Karsei, Marina, congratulations on your new toy! Let it only please!

Hello everyone. And who will tell you when the bowl for the smokehouse will appear on the official website? If not there, then where else can you buy? Thank you in advance.

There are 1400 rub bowls in yulmart

Hello everyone. And who will tell you when the bowl for the smokehouse will appear on the official website? If not there, where else can you buy? Thank you in advance.

Hello!
On the official website, bowls for Brand 6060 will go on sale around the end of February. At the moment you can purchase a bowl from our partner in the Multicooker online store

Accept the report. Do not judge strictly. I did 35 minutes of cold smoking and 6 minutes of hot smoking on a combined mode, alder chips and a little tea. She put almost a whole bowl of wood chips (a lot, next time I'll put less, about 2/3). Everything turned out delicious, and most importantly, the first time. Thank you all for the advice

Thank you all very much for the advice and answers Marina, congratulations on your purchase) Schaub pleased you for a long, long time with your cartoon)))

Yesterday I smoked sausages, well, at first I boiled them for two hours at 80 degrees, and then smoked them for 30 minutes in a cold smoking, even they almost didn't turn red at all strange ...
Today I took it out again, smeared it with a little vegetable oil and again put it in the smokehouse for 25 minutes, for cold smoking, not very beautiful, but still it turned out better.

[Irina]

Irina, I also made sausages yesterday, I remembered you with a kind word Did raw, set for 20 minutes. hot and 20 min.cold. Smoked on alder and added a little black tea. It turned out beautiful and tasty.

I remembered you with a kind word

Oh how nice
When I put everything in to cook, I just thought that I should have left a couple of raw sausages and cook them for hot + cold smoking too, well, purely out of curiosity, how it would turn out better.
I will definitely try next time

Hello. There was a problem: smoke seeps out from under the lid when cold smoking. When hot, everything is fine. I have already tried cold smoking three times, but each time there is smoke. I re-read the whole topic, advice about the lid and the silicone ring did not help. Maybe the ring is some kind of defective? How tight should it fit on the metal rim of the lid? It's just that the ring itself, both hot and cold, slips off the rim a little when I turn the lid over to close the smokehouse. It does not fall out completely, but the groove of the ring with the rim no longer coincides a little. Is that how it should be?

Is that how it should be?

No, it doesn't have to be that way. If you install it completely and correctly, but it slides off, then it is stretched. Therefore, it misses. Does it not let through when heated? When heated, it should just stretch, and in general then fall off. Maybe you still don't fully install it?

How tight should it fit on the metal rim of the lid?

I have both rings tight on the rim. When you open the lid after hot smoking, the ring slides slightly (it is sucked in). But after putting the ring in place, even when hot, it does not fall off.

I tried to show it in the photo. On the first two, the lid lies upside down on the table: you can see that the groove of the ring over its entire diameter coincides with the rim, but does not sit tightly - it is easy to reach it with your fingers.
On the 3.4th photo, I turned the cover over, the ring immediately shifted a little, the groove of the ring became lower than the rim, except for those two places where the rim has "legs".

When I use the smokehouse as a pressure cooker, there are no problems, it does not float from under the lid. The pressure is gaining normally. The only problem is cold smoking.

Alsou, I also smoke a little on cold smoking .. but I look if there is smoke, I pause .. and I try to open the lid and close it evenly .. sometimes I do this three times .. until it rises evenly .. my pan is too high worth it, so it's not always convenient for me to close the lid exactly. And there, if a little skewed, the smoke comes out.

Angelica, I also tried to fix the lid, but the smoke still oozes treacherously, you have to turn on the hood to the maximum. I think maybe order new rings. Only suddenly they will come the same

I can't get it right away so that there is no distortion .. I take it off the stove, put it lower on a chair, it’s on the stove under the hood .. and I try to close .. and, as it were, press a little on the lid .. and still several times have to ..
I still have a ring, then I hid the new ones when buying :))) I have not used it yet.
but you can try to open it several times .. close it and slowly turn it, blow it out, driving away the smoke (which appeared when you open it) and then I stand and look, from all sides.
the more that pressure then gains .. then the ring then tightens.

Thank you, I will try again, but I can't see the skew, because I close the lid without a weighting agent (I attach it after closing).

I also have a cover without distortion, it is clear that I put the cover straight.
here is the rubber seal .. probably where it bends a little (at least for me), you can't see it .. but you can see when the smoke is already coming ..

Girls, help !!!
We urgently need to choose a multi-smokehouse. I choose from Brand and Unit. The first and most important task of the new device is smoking. For other purposes, there are other devices. I won't master all 140 pages of the topic on Brand in a day, so the question for you is: what advantages does Brand have that are not in Unite? Why does it make sense to choose Brand?
To be honest, it confuses me that I need to buy a second bowl without a heating element. She joked around the Market - but she's nowhere to be found ...

Helen, how can we help, I doubt that someone has both smokehouses and there is an opportunity to compare
Why do you need a second bowl if you only need it for smoking?
I bought a second bowl, without a heating element, so I could just cook. Sometimes I need a 6 liter pressure cooker but rarely. I cook aspic and canned food in cans only.

What advantages does Brand have that Unite doesn't?

The bottom line is that Unit released its smokehouses after Brand and took into account some of our comments to Brand (in that topic the girls discussed this).
There are different units. I would now take a large one ... it is more convenient to smoke fish in it

Why buy a second bowl if you need a smokehouse, not a pressure cooker? For smoking add. no cup needed.

I would take a big one now ...

Big, what is it? Is there more than 6 liters?

[Irish]

Oh, Irish, I did not put it right, I did not mean different Units, but different smokehouses. And I talked about the Ves smokehouse for 8 liters. Here THIS... It is oval.

[vernisag]

vernisag, Irina
Manna,
Thank you very much for your reply!!!

Why do you need a second bowl if you only need it for smoking?

Why buy a second bowl if you need a smokehouse, not a pressure cooker?

Exclusively according to the principle of "shob boulo" ... But you never know ... Someday I will want to get something up, and Shtebochka will be busy ...
So I will sit like a fool without a second bowl.

Here is the female logic:

I am confused, to be honest, that you need to buy a second bowl without a heating element.

Exclusively on the principle of "shob boulo" ...

So you can cook in this one, the pin does not interfere at all, the food will only smell a little smoked, probably. During normal cooking, the pin does not heat up.

Sometimes I need a 6 liter pressure cooker but rarely. I cook aspic and canned food in cans only.

Irina, does a 6-liter one really fit more jars when canning? I thought their circumference is the same, but only the height is greater.

Well, I meant the height