Electric smokehouse-pressure cooker Brand 6060

And in my freezer I found a buried cutlet. I don't remember exactly what she is. Should be a Kiev cutlet. I bought alder chips, so I set my poor fellow to smoke. Wood chips cost 25 rubles, while I was looking for it, I went to all the shops on the way and spent more than 3 thousand !!
I hear the smell of smoked meat. Although in the fifth minute the valve closed. The hissing stopped after 6 minutes of the smokehouse operation. Now there is complete silence and no steam anywhere.
In my case, when the indicator worked, the valve began to spin and make noise and a small puddle of steam formed from under it.
And it immediately became clear what a container for collecting moisture is needed for.

[Manechka]

Pea soup:

Manechka, well, did you like the soup? Something no impressions Is there a smoky taste or only aroma?

The soup is delicious, it does not differ from the cartoon one, only the speed of preparation. Here we ate the current. Of course, there is no smoked taste, it is lean, but the aroma is present

Well, girls, help yourself,

Everything took 20 minutes, the smell and taste are very "soft", now I put it in the refrigerator to cool.

Of course, there is no smoked taste, it is lean, but the aroma is present

Here's the magic - there is a smoky aroma, but no taste. Mnu, it was the same with steamed meat. Why is that, I wonder?

I put potatoes in a village style on "hot smoking" with a delay.

[Basja]

Basja
Ninul, the sausage is just a dump of the head !!!!!!!
And I managed to grab a smoker today. I washed it, checked all the modes and I sit like a fool with a washed neck - no chips. Now, until the weekend, let's go to the dacha, gnaw all the trees instead of hares

You can also see wood chips in fishing shops
Right now, it's just not the season for wood chips somehow. Here she quickly disperses among ours.

[Basja]

Basja
Ninul, the sausage is just a dump of the head !!!!!!!
And I managed to grab a smoker today. I washed it, checked all the modes and I sit like a fool with a washed neck - no chips. Now, until the weekend, let's go to the dacha, gnaw all the trees instead of hares

Go outside! Moscow is full of rowan trees, and at every entrance there is probably an acacia!
Just don't touch the birch!

Well, I sentenced my cutlet. It turned out not quite in Kiev. But natural chicken meat, stuffed with mushrooms and onions.


And this is she in the smokehouse - an orphan !!



Cooking program - hot smoking.
Cooking time 25 minutes.
The taste is completely different from the smoked meats in the store. There is more smell of burnt wood. That is, it smells like a fire.
And of course, for a cutlet almost like Kiev, a very unexpected taste.

I took a few photos for those who will follow us.

When smoking, the bowl is inserted according to the mark, the red triangle, which are on the body of the smokehouse and on the bowl itself. (it is in the rules)
The chip bowl itself has two large holes (round and rectangular). There are small holes in a circle.
We put a rectangular hole on the nut, which is closer to the wall of the smokehouse.
Just in case, I tried to put it on and so and so. It scrolls on a round hole, and if it is closer to the body with a rectangular hole, it keeps stable.
I didn't hear any click, as they write in the instructions.



Chips went 2 grams. All of it is, as it were, under the rod at the bottom of the container.
Closed with a lid on top. The lid is not attached in any way. Just put on top and that's it.
She poured 100 ml of water to the bottom. The bottom was not completely covered with water.



I put a grate with hooks.She put the upper grill on it, somewhere in the middle position. She put down her little orphan. I tried to put it so that the cutlet was not over the container with chips.



I checked the gasket on the lid to see if it was right.
I checked whether the pressure indicator moves (hole in the handle on the side of the pressure valve) by turning the cover over.
It's okay.
I closed it with a lid (how to do this is well described in the rules)
Plugged into the network.
I set a hot smoking mode and a cooking time of 25 minutes. (I think a little or a lot over time, I will understand. This can only be understood empirically) Alas, for some reason, the time is not visible on the display. But there the numbers shine 25.



Poured hot water (on the advice of more experienced comrades)
In the second minute, the first sounds appeared, so far separate.
At the fourth minute, almost continuous hiss (no spitting with water from the pressure indicator was observed today)
At the fifth minute, the valve in the pressure indicator closed.
The pressure valve started dancing and hissing.
This lasted 1 minute and .... complete silence until the end of cooking.
After finishing cooking, the smoker beeps.
She turned off the smokehouse from the socket.
Using a wooden stick, I slightly tilted the weight on the pressure valve to the side. I blew off some steam. As soon as all the steam was gone, she opened the lid.

This is what the inside of the lid looks like and the container with chips inside the bowl.



She did not take pictures of the burnt wood chips. It looks exactly like everyone else who has shown it before.

When my husband entered the house, he immediately determined that I was smoking something. Says there is a smell. He did not know that I would buy wood chips and smoke.

[Hasochka]

Hasochka, while smoking - there is no smell, but it appears after opening the lid. Am I getting it right?
The cutlet looks very appetizing, orphan ()

The taste is completely different from the smoked meats in the store. There is more smell of burnt wood. That is, it smells like a fire.

I think that we will all compare with the taste of smoked meats from the store. There is more vigorous or something (due to liquid smoke). I love the delicate aroma from our smokehouse.

Ha, want a vigorous one? Put more chips, there will be nowhere more vigorous

[manna]

manna, everything is correct. The smell appeared after opening. Although she came up during cooking and brought her nose to the valve (but very carefully), the smell of not smoking, but of burning wood, was slightly felt. But very close to the smokehouse.
But I just wanted to ask, probably because the more wood chips you use, the more the smell will be?

Luysiahow did you get it? I have to report, so try to me. So I ate !! ALL, herself, alone! And my husband just came and stated that something was smoked.

Alla, I wrote a little higher that I cut off two branches of red mountain ash and made chips from it, but a sausage cut, although it is not as "red" as in the store, but it tastes very much.
🔗
And this one hangs for cold smoking
🔗
Luda, I liked your "little orphan"

[Basja]

Homemade cold-smoked cheese

10 minutes cold smoking.
Without pressure, the lid opened immediately, the cheese was cold (I took it out with my hand).

Basja
Nina, what a beauty!

Girls, tell me ... I made homemade sausage, frozen it raw. How to cook it correctly? Which mode to choose: cold or hot smoking? And how much to set on the timer? And, if it's not difficult, please drop the link to the recipe video again, pliz!

But I just wanted to ask, probably because the more wood chips you use, the more the smell will be?

Kaneshna, moreover, and the taste, too, because Vika and I warned that too much chips are not needed, otherwise the sales may taste bitter

🔗

Wow! Wow!!!

Homemade cold-smoked cheese

ABOUT! I want that too. Tokma hasn't made cheese for a long time
Is it already smoked in the photo?

Girls, tell me ... I made homemade sausage, frozen it raw.How to cook it correctly? Which mode to choose: cold or hot smoking? And how much to set on the timer? And, if it's not difficult, please drop the link to the recipe video again, pliz!

So after all, right on the previous one and on this page it was said about it
HERE and HERE

Homemade cold-smoked cheese

Ol, did you make the cheese myself? I want that too.

Tokma hasn't made cheese for a long time

So .... and you can ask for a reference to cheese

Ol, did you make the cheese myself? I want that too. So .... and you can ask for a reference to cheese

If my paneer then vota.

Carp, fresh from the smokehouse



In the morning I defrosted the carp, cut it into pieces, sprinkled it with lemon juice, pepper, salt and poured 2 tsp. universal seasoning Vegeta from vegetables, I mixed the fish well by hand and left it until the evening, then you can lightly fry it on "Fry" in a saucepan, but I fried it on the stove just a little bit on both sides, put it on the wire rack, poured 100 ml of cold filtered water, then 10 min. cold smoked and hot and fish ready Chips for half alder and apple tree. Now the fish has cooled down (I do not like hot) - and it’s really tasty. And tomorrow it will be even tastier, I love fish on the trail so much. day: flowers: Just now I saw that there is a recipe for carp in the book, only there is a different marinade

I'm wondering what the Olivier will taste like if you use smoked chicken breast, for example?

I'm wondering what the Olivier will taste like if you use smoked chicken breast, for example?

it will already be a breathtaking Moscow salad to smoked chicken breasts (usually made with boiled)

Carp, fresh from the smokehouse

You are evil Irochka, the current wanted to unfreeze the carp for tomorrow ...

it will already be a breathtaking Moscow salad to smoked chicken breasts (usually made with boiled)

My fantasy is playing out. A borschik with a smoke or a soup-kharcho ?!

Soup kharcho should be tasty with a smoky aroma

Here are the potatoes: Washed, sprinkled with oil, salted, sprinkled with garlic, let stand and sent to "Hot smoking" for 60 minutes. After 60 minutes, this is what happened:



I put 3 tiers, the portion is large, the taste is smoked, quite a "guest" dish!

[Test six - Pilaf]

Test six - Pilaf



Chicken fillet marinated on 2 hours (water, adjika, salt). Two hours later, the meat was cut


Chopped onions and carrots


Sautéed vegetables and meat with herbs on the "Fry" mode with the lid open for 10 minutes, stirring a couple of times, in an additional bowl (not included in the package)


Rinse the rice thoroughly (2 measuring cups), laid it on top of the meat, sprinkled with "Kari" seasoning. I put the garlic.


Gently poured hot water (3.5 measuring cups)


I closed the lid, fixed it by turning it counterclockwise. Included Soup / Stew mode for 20 minutes.


Today I noticed that the coating of the additional bowl on the outside at the bottom along the edge and in the very center begins to wear off a little from the heating element. However, this does not happen with a regular bowl. I don't know what the reason is. But this, of course, does not affect the process and the result of cooking.

Today I noticed that the coating of the additional bowl on the outside at the bottom along the edge and in the very center begins to wear off a little from the heating element. However, this does not happen with a regular bowl. I don't know what the reason is. But this, of course, does not affect the process and the result of cooking.

The bowl with the pin does not spin, but sits tightly (secured by the electrical element of the pin), and additional the bowl spins when we stir something in it and rub against the lower ten.

I want to tell everyone. who took part in my fight against the smokehouse yesterday, thank you so much for your advice and support. The exchange issue was resolved positively, and tonight I received a new smokehouse. I checked it already, everything is in order with the valve. Special thanks to Vanya28

Girls, I have not received the smokehouse yet.I live far away, in the Far East, in Khabarovsk. 10 days my toy will get to me. Here's what I wanted to say. Now I don't have the opportunity to experiment myself, but maybe you can try. In an ordinary (street) smokehouse, I refined myself with additives to sawdust: 1). added juniper fruits to sawdust (they are sold in dry seasonings in any store), usually doing this when cooking meat. For my taste, a very interesting aroma turns out. 2). Dry black tea was poured on top of the sawdust (this is mainly for fish). The color turned out to be beautiful, and the taste too. And then you can show off. For example, tea with fruit additives, or with bergamot. Or you can drop aromatic oil on the sawdust. There are a lot of them in pharmacies. But you need to be very careful with oils, because they are concentrated. In an ordinary smokehouse, I dripped a few drops from a pipette. And, sawdust there was a fig. You probably need to breed. Try it, I think you'll like it.

I have my first loss. I lost one of the three silicone leg pads on the shelf. They are always easy to remove and put on when washing. And today I began to wash and noticed that one pad was missing. At what moment the loss occurred, I can't even imagine. (rummaged through the whole garbage can)
Maybe it's worth putting them on some glue so that they don't fall off. If they do not need to be removed according to the instructions, then it would not be bad if they were "tightly"

Buckwheat stew with vegetables and pork (Brand 6060 pressure cooker smokehouse)



Pickled neck in horseradish (Brand 6060 pressure cooker smokehouse)



In the notes to these recipes, she gave a minute-by-minute calculation of what happens when preparing a dish with a smokehouse.

I have my first loss. I lost one of the three silicone leg pads on the shelf.

And my first loss occurred on the first day - the silicone leg from the smoker itself was lost. There are such pimples on the legs (two things per leg). So two things fell out, I found one, and the second got lost somewhere. So I never found her

Well. What can I say. She turned over the smoker, looked !! One pad is missing in one leg. True, I did not even follow these gaskets, since I did not suspect of their existence.

And I have everything in place, I tried to take it off, so I still have to manage to pick it up somehow!

I also don’t have one and it seems that it didn’t exist, because the smokehouse was pulled out of the box and put on the slave. the surface of the kitchen, it did not move or clean anymore, I checked the box - it’s not there either

I began to turn the smoke box back, and then my little white patch on the leg was found.
Today I tell my husband to put it on glue or something else. This is no longer my problem. And I will feed him delicious smoked meats for this.
Smoked today a breast on the bone for the borschik. I picked up the meat. Soooo delicious !!! MMMMM!
But you couldn't eat much. For borscht you need.
Well, the bottom pads on the legs sit tight. I didn’t try to pick too much, but a slegonets. Did not work out.

What legs are you talking about? Personally, I lost a leg from the grate

What legs are you talking about? Personally, I lost a leg from the grate

Well, I'm talking about them.

What legs are you talking about? Personally, I lost a leg from the grate

We are about all the legs: from the whatnot and from the smoker itself

At first I got lost, and then I found a white leg from the lattice. And now I know that I was lost or was not one pad on the leg of the smokehouse itself.
Not eating it is real. She stands at the bottom of the bowl with her legs. And all the products are on the grates. Higher than the legs themselves.

[two]

I thought I was one such muddler. I lost one white leg.

Hee hee.
And I turned out to be the same muddle. Today I put the meat on the wire rack, and she bends down, I correct and tilt again, I have nothing to do with it. two legs are gone. Only now I saw.

Congratulate me all, congratulate !!! My pressure cooker, my smoker came today! So far, only hot smoked chicken drumsticks have been tested, it turned out very tasty. Thanks to Brand, thanks to Dopleta, thanks to all the girls and boys, without whom this device would not have taken place. I'm happy!

[manna]

manna, thank you, with such experimental advisers as you girls, how can she not please. May we all be happy!

And now I have stepped on the same rake as one of the girls with cheese. She put the second portion of drumsticks, and two pieces of homemade cheese on the top wire rack. And of course, the whole stack of cheese, and past the shins, is now so brooding in the sauce at the bottom of the bowl. I'm waiting for it to cool down, I'll catch it.

The problem with my smokehouse was successfully resolved by replacing the silicone ring. Thank you Brand for your promptness.

In this regard, I propose to add the following points to the instruction:
1. Before each use, check that the O-ring is seated correctly. It must be fully fixed.
2. If you want to immediately start cooking another after preparing one dish, be sure to hold the lid together with the ring under running cold water. This is necessary for the ring to return to its original dimensions.

Well, and advice to all buyers - check the ring when buying. It should fit snugly. I could put a finger between the ring and the metal holder.

The legs from the metal grate were also lost at first, but then they were safely found. I glued them with "super-moment" glue from small tubes.

The legs on the smoker itself are also missing 2 rubber rounds.

I cooked elk today. Hot smoking for 60 minutes. Previously, the meat was poked with a knife and marinated: kefir + vegetable oil + salt + pepper + fresh rosemary:

Lemon tilapia rolls:
Tilapia pickled with spices, rubbed it in half, inside a lemon, pierced it with little teeth, on top of the olives like corks. Combined smoking 10 + 10 minutes. Delicious and fast!

[Ariete]

Ariete Congratulations!!! Let this device only please.
Omela

The problem with my smokehouse was successfully resolved by replacing the silicone ring. Thank you Brand for your promptness.

The meat is just super.
I checked, I have all the legs in place
SchuMakher The fish is pretty ... and we have no doubts that it is delicious.

[Mistletoe]

The legs from the metal grate were also lost at first, but then they were safely found. I glued them with "super-moment" glue from small tubes.

Mistletoe! You did it very wrong! The super moment is cyanoacrylate glue !!! Nizzzza !!!

[Omelochka]

Omelochka, very happy for you !! And thanks to Brand !!
My husband told me that glue would not work here, as the legs would stand on the heating element.
Here it is necessary to tighten with clamps, but it should be metal that is not subject to corrosion. In general, I gave my husband the task to think about this issue.
Now the question. What could be the reason that the valve in the indicator closed at 19 minutes.
She made steam cutlets. I took 80 ml of hot water. Mode - soup / stewing. Cooking time 20 minutes.
At the 19th minute, the valve finally closed, but 1 minute remained. After finishing work, I set it for another 10 minutes.
I checked the rubber band on the lid and the pressure indicator. Everything was normal.