Electric smokehouse-pressure cooker Brand 6060

[Omela]

Omela, I can assume that the lid does not open because the float did not go down.
If you have stabilized the pressure, and even removed the pressure regulator, try lowering the float down, for example with a skewer. The float is on the black handle. Then open the smokehouse, and then try all over again. It's hard to tell what went wrong now.

try lowering the float down, for example with a skewer. The float is on the black handle.

I do not understand .. Are you talking about the hole on the handle on the left ?? Do you need to press something sharp inside?

[manna]

I have no problems with the gasket either. After flushing, the gasket went under the ring with little effort.
manna, I have neither absolute silence. It’s as if the air is just a little under my breath. There is such a slight hiss.
But you explain to me. I found what a pressure regulator is in the picture and I understand. And that's what the pressure indicator is. This is where and how? Is this the same pressure regulator, only in the raised position?

[manna]

I have no problems with the gasket either. After flushing, the gasket went under the ring with a little effort.
manna, I have neither absolute silence. It’s as if the air is just a little under my breath. There is such a slight hiss.
But you explain to me. I found what a pressure regulator is in the picture and I understand. And that's what the pressure indicator is. This is where and how? Is this the same pressure regulator, only in the raised position?

The indicator is the one in the handle, the float. Rises when pressure is reached.

[Husky]

Huskyif it comes to this: "Do not open the cover under pressure. Before opening the pressure cooker, you must wait until the pressure inside the appliance reaches a safe value, that is, when the pressure indicator goes down.", it means the float valve that is in the handle on the left.

Now I looked inside the hole in the handle .. there the float goes back and forth. I pressed a wooden stick inward - no result. The lid cools down, does not open. It stands like a monolith.

Now I looked inside the hole in the handle .. there the float goes back and forth. ...

That is, he walks up and down easily, but at the same time is in the lower position, right?

Well, if you gossip about your thoughts on soot,
what to divide it, we smoke and burnt fat.
Also, chips will be saved.

Kitty with Osya, in this topic, the smoking general Doplet should be addressed only according to the charter and in no case, and never fart!
At the same time, once they got hold of this contraption, they would figure out what needs to be done there for a normal cold smoking.
And the beautiful half here and so writes recipes and ideas!
Well, this is not for you, as you know!

Girls, it's a very good idea to steam it, there's a lot on the wire rack. Thank you. Only I can’t find on what program you are doing this?
Found - Soup / Stew. The question is - under pressure and in what bowl, with the pin in this mode, the pin is heated?
Pi. C. Sorry, if I strained anyone, I found the answers myself.

That is, he walks up and down easily, but at the same time is in the lower position, right?

In the bottom.
Now I was trying to turn the lid .. it moves with sooo much effort. Literally by a millimeter. So I think, try further .. will it fail with steam ?? Or wait until it cools down ???

what needs to be done there for normal cold smoking.

Sorry to interrupt, but "normal cold smoking" can only work on cold smoke (which is, in principle, impossible here due to the proximity of the element that creates the smoke) and for a long time.

In the bottom.
Now I was trying to turn the lid .. it moves with sooo much effort. Literally by a millimeter. So I think, try further .. will it fail with steam ?? Or wait until it cools down ???

You know, judging by the time, the pressure has to drop in every way. It seems to me so, even though our pans are different.

[Brand 6060 Kit]

Comments are accepted. We will describe the installation of the drip tray in more detail.
We will deliver the chips to the warehouse, we will sell them together with the smokehouses

And for those in particular, on the basis of Brand 6060, for example, sell a special set - Brand 6060 Kit
Equipment:
Brand 6060 - 1 piece
Additional capacity - 1 piece
Spare gaskets - 2 pcs.
Steam cooking set for pressure cookers - 1 piece
Chips of 2 or 3 types - 3x250 gr
One way minibus ticket - 1 piece

Maybe something else to include
otherwise I had to send messengers to you a couple of times, until we figured it out.

No, it doesn't work .. The husband will come, let him try.

Mistletoe, tell me please, when you slightly moved the lid, did you have a displacement of the plate overlapping the float rise? Look through the hole in the handle, you can see - has it moved? Is the float underneath or against it?

Girls, it's a very good idea to steam it, there is a lot on the wire rack. Thank you. But I just can't find on what program you are doing this?
Found - Soup / Stew. The question is - under pressure and in what bowl, with the pin in this mode, the pin is heated?
Pi. C. Sorry, if I strained anyone, I found the answers myself.

Yes, I am steaming on the Soup / Stew mode. The pin does not heat up in this mode. Pressurized mode.

Excuse me to interfere, but "normal cold smoking" can only work on cold smoke (which is basically impossible here due to the proximity of the element that creates the smoke) and for a long time.

Doblet, that's understandable.
It is necessary to make a simple device for cooling the smoke.
For example, change the grate for smoking, add a double inner pipe to the heater with chips from the bottom and under the lid itself, this is for smoke and a rim on top along the perimeter of the top lid for pouring crushed ice.
Maybe I still have to add.
The smoke will be cooled, and the melt water will drain itself into the drip tray.
Approximately so.

Mistletoe, tell me please, when you slightly moved the lid, did you have a displacement of the plate overlapping the float rise? Look through the hole in the handle, you can see - has it moved? Is the float underneath or against it?

The lid was moved 2 cm, the plate was literally moved 2-3 mm. Float at the bottom. To the plate he is as to China.

The lid was moved 2 cm, the plate was literally moved 2-3 mm. Float at the bottom. To the plate he is as to China.

When you open or close the lid, the side pin extends and retracts (snaps into place).
It must always be pushed in at any end position of the cover.
Mistletoe, if the valve pin in the handle is raised, then this lock and it does not give you the opportunity to turn the lid.
Move the cover to the extreme position and lightly press the valve pin with a stick, it should go down, it sometimes sticks, if, for example, it is poorly washed. The weight of the safety valve must be removed.
They also wrote that you cannot put the gasket, perhaps it was skewed and this does not allow the lid to move normally. But before doing all this, relieve the pressure, if it is still there, by removing the weight from the safety valve. Make sure the pin is down and does not interfere with the movement of the interlock plate.
Rotate the cover slowly back and forth.
Success!

The movement of the pin is difficult to track .. Visually does not move ..

[dopleta,]

Excuse me to interfere, but "normal cold smoking" can only work on cold smoke (which is basically impossible here due to the proximity of the element that creates the smoke) and for a long time.

dopleta, and if you try to smoke for several minutes at intervals (for cooling) without opening the smokehouse? So it won't be closer to traditional cold smoking?

Well, here I am, take it into your ranks, today I also became the owner of this device, I went and brought it. I looked under the lid, the ring is very tight, nowhere - nothing sticks out, everything is very neat. There are no chips, so I cannot conduct an experiment, but there is something to experiment with, homemade sausage is waiting for its "finest hour."
🔗

Smoked the ribs - 15 minutes in the cold. smoking and 20 min. on hot Everything went well It smells very nice from meat, apple and alder shavings in half, now my husband will come home from work and boom to taste: flowers: I took a photo, but the radical does not load - writes that there is an attack on users' computers, later I will try again

[dopleta,]

dopleta, and if you try to smoke for several minutes at intervals (for cooling) without opening the smokehouse? So it won't be closer to traditional cold smoking?

You know, maybe it will. Only, I think, it will be necessary to open and add wood chips every time. And, once you open it, it means that the smoke will come out.

You know, maybe it will. Only, I think, it will be necessary to open and add wood chips every time. And, once you open it, it means that the smoke will come out.

And put the smokehouse itself on a cool loggia ... Or maybe pour more chips at once?

Well, here I am, take it into your ranks, today I also became the owner of this device, I went and brought it. I looked under the lid, the ring is very tight, nowhere - nothing sticks out, everything is very neat. There are no chips, so I cannot conduct an experiment, but there is something to experiment with, homemade sausage is waiting for its "finest hour."
🔗

I planed the branches myself (apple tree) for two days. It turned out fine.

And put the smokehouse itself on a cool loggia ... Or maybe pour more chips at once?

NOOOOOOOOOOOOOOOO !!! A lot of slivers at once, no, no!

And what will happen? _{I'm not a magician, I'm just learning.}

From my own experience, with alder sawdust, if you overdo it, then bitterness appears in the taste.

There was one ambush with cold smoking,
ideally, it should last for several days.
So, you have to limit yourself to hot smoking.

Smoked the ribs - 15 minutes in the cold. smoking and 20 min. on hot Everything went well It smells very nice from meat, apple and alder shavings in half, now my husband will come home from work and boom to taste: flowers: I took a photo, but the radical does not load - writes that there is an attack on users' computers, later I will try again

And I refused from the Radical, look at this hosting 🔗 - no ugly advertising.

Ol, maybe there is somewhere nearby, but I don't know. Okay, anyway, nothing will work out today - it's dark to look for apple trees

And what will happen? _{I'm not a magician, I'm just learning.}

No, no, there is grain here! Bitterness will only be if you smoke everything at once, and if you turn it on and off a little bit, then it shouldn't be, the chips won't burn out right away.

[Mistletoe]

Oh, I have something like Mistletoe it was with a Unitovsky pressure cooker, there the lid is one to one, like in a smokehouse, so the whole point was that I did not put on the lid correctly, there are the grooves and they are not the same, and I kind of closed the lid and turned it around, but I didn't open it I could, on my nerves, put it on the loggia and forgot it until evening, my husband came and opened the already cold pressure cooker - it turned out that she really inserted the lid in the wrong grooves. Ksyusha - Mistletoe - the husband will open, look how the lid is inserted

[Lucy]

Lucy, but still "BUT". The product does not spoil during long-term cold smoking, because it is constantly processed with smoke! And our stream of smoke will be fractional. Not, I'm afraid it won't work.

So it is necessary to make an rationalization proposal to the developers - just think over and put a relay that will turn off the pan to the "cold smoking" function with a certain frequency - how do you like this idea of ​​mine?

look how the lid is inserted

I'll see .. so it would not have closed in a different way, probably.

Okay, anyway, nothing will work out today - it's dark to look for apple trees

You can smoke with rowan and acacia - there are enough of them in the city!
Not bad with currants.

So it is necessary to make an rationalization proposal to the developers - just think over and put a relay that will turn off the pan to the "cold smoking" function with a certain frequency - how do you like this idea of ​​mine?

The flow of smoke must not stop! Fish or meat will go bad, who will be poisoned - why should developers take on such responsibility?

[Lucy]

Lucy, but still "BUT". The product does not spoil during long-term cold smoking, because it is constantly processed with smoke! And our stream of smoke will be fractional. Not, I'm afraid it won't work.

It will not deteriorate if the product is salted well and for a long time, as if it is already ready for use.

Salt herring and eat it with sweat and salted lard with meat strips, we feast on ...

Can smoke with the lid ajar, if there is a powerful hood or loggia?

You can smoke with rowan and acacia - there are enough of them in the city!
Not bad with currants.

I bought shop chips for smoking "Apricot" and "Oak + Rosemary". For the first time. And on the weekend we will go with a saw through the surrounding thickets.

Can smoke with the lid ajar, if there is a powerful hood or loggia?

What for? We are interested in more smoke inside. And the surplus comes out through the valve anyway, and a hood is required!

What for? We are interested in more smoke inside. And the surplus goes out through the valve anyway, and a hood is absolutely necessary!

I meant a decrease in temperature with a slightly open cover

It will not deteriorate if the product is salted well and for a long time, as if it is already ready for use.

Salt herring and eat it with sweat and salted lard with meat strips, we feast on ...

By the way, yes. Salt partially "draws" intercellular water from the product, and also saturates the rest with itself. Germs and bad bacteria cannot survive in such conditions!

Yes, tomorrow I will definitely try to smoke a sausage.
As for the rowan, thanks, it grows under the windows of the first floor, we will know.
Now I looked at how to put on the lid correctly, it turns out that the handle on the lid with a side pin, when putting on, should be opposite the condensate container. And then the lid turns perfectly.

I bought shop chips for smoking "Apricot" and "Oak + Rosemary". For the first time. And on the weekend we will go with a saw through the surrounding thickets.

Pear, apple, cherry, apricot ... have the best taste and aroma.
We have no apricot.

And what about Masha? Nicho Masha ... I think that it's soaked in salt and then smoked, that's fine ... And what are you Lyus about? Figs with him slow smoking, salt will not spoil

She removed the lid. I tried to close it in different positions - it does not close. Only the way she closed it. She immediately looked at the ring. Not visible in the pictures, but from this side the ring lies clearly between the metal holder:


and from the opposite side, it climbed up:


And this despite the fact that I straightened the ring before closing the lid. In general, I don't know what to do. Turn on again ???

For cold smoking,

for three days.

Turn on again ???

But what about? Of course, include. Just try to close and open the lid first, checking everything carefully.

She removed the lid. I tried to close it in different positions - it does not close. Only the way she closed it. She immediately looked at the ring. Not visible in the pictures, but from this side the ring lies clearly between the metal holder:


and from the opposite side, it climbed up:


And this despite the fact that I straightened the ring before closing the lid. In general, I don't know what to do. Turn on again ???

So insert the gasket correctly, it is not that difficult.
As if shaking in place, tuck it down to the end, it seems to get stuck with its lower part slightly during installation.
And everything will be okay.
She wedged you.
Everything should be like in the top photo!

And so the dish is prepared and eaten !!
Everything went well. But ... but it's good that there are girls who have already tried the smokehouse and have where to run if something happens and who to ask.
If you only own the instructions for the smokehouse, then I'm afraid I would interrupt my actions more than once during the assembly, preparation of the smokehouse for work and the cooking itself.
As for me, the instructions need additional more thorough explanations. Otherwise, you can break the unit without starting and cooking.
1. Pictures of the device device page 3 - do not correspond to their numbers.
2. The condensation container in the picture does not look like itself.
a) complete an explanation of how the condensate container is worn.
3. I understand what a pressure regulator is, as it is in the picture. But what is a pressure indicator, where is it and what does it look like? About this, I have not found any pictures or descriptions. The pressure indicator is completely "unreadable".
If a person has such a device for the first time, then it is very difficult for him to guess what it is and where to find it.
The husband suggested that if there were some red badge or a pimp in this "hole", then at least you would pay attention to it. When I cooked for the first time today, I didn’t even see if he went up or down. In general, I did not attach any importance to this "hole".
4. In the section on the operation of the device, it would be nice to display that after the pressure indicator rises up, the hissing from the steam outlet stops. (today, during the cooking process, I was ready to turn off the smokehouse, thinking that it should not be so)
It is possible that for advanced users of all kinds of kitchen electrical appliances, this is not so important and everything is understood from half a look at the smokehouse. But, alas, not everyone is like that.
And finally, here's what I did.

I was preparing a neck (I forgot to weigh it), pickled and stuffed with potatoes and onions, on the upper wire rack. Potatoes were cooked on the lower rack.
Soup / stew mode, cooking time 30 minutes. She took 160 ml of water.
The meat is soft. Fully cooked. It is possible that the cooking time can be shortened.



I was pleased with the preparation and the result.