Electric smokehouse-pressure cooker Brand 6060

[Luysia]

Luysia, congratulations on the wonderful pot! : bravo: I hope he will delight you and bring you positive emotions, and most importantly delicious goodies.

So far, only losses ...!

The shank turned out to be large, did not fit into the smokehouse ...

I asked my husband to cut off a piece of bone from a thin edge. It was too lazy to go for a big ax, so he chopped it with a kitchen hatchet, and additionally hit it with a hammer to beat off meat.

Well, now I don't have a hammer ... But the knuckle of two pieces is safely loaded into the smokehouse with oak + rosemary shavings.

Yes, the old one is alive!

Is 60 minutes of hot smoking enough for me?

I think it's quite ... There is also high pressure

[Aunt Besya]

Aunt Besya, I smoked the sausage, did not boil it, first on a cold one for 10 minutes, and then on a hot smoking and also for 10 minutes.

[Smoked brisket]

Smoked brisket



Salt and pepper the brisket and leave in a cold place for 3-24 hours. Hot smoking mode 25 minutes.

Can you please tell Vadim if we can buy your miracle smokehouse in Europe.

[I recommend the apricot shavings!]

Shchaz, the batteries in the fotik are empty ...

While Lyudmila is recharging, I will show the cutlets on apricot shavings smuggled out of Ukraine.
I liked the delicate, delicate taste of apricot shavings very, very much!
I recommend the apricot shavings!

hot smoking 20 minutes

[1. Smoked pork shank]

1. Smoked pork shank



I prepared the shank as usual (soaked it in cold water with the addition of salt, then scraped off the top layer of the skin with a sharp knife). Then I left it in a strong saline solution in the refrigerator overnight. In the morning I stuffed it with garlic (only from the side of the cut, so as not to cut the skin). Greased with vegetable oil and sprinkled with a prepared mixture of spices for meat (no salt).

I sent it to the refrigerator for 6 hours.



Then the mode Hot smoking with wood chips "Oak + rosemary" for 1 hour.



It turned out delicious!

Next:

- I'll take chips of fruit trees (I would like a more delicate taste)
- I will increase the time a little (the meat was cooked even near the bone, but I want a softer one)
- I'll take a seasoning with salt for coating (or additionally salt on top).

[limon]

Can you please tell Vadim if we can buy your miracle smokehouse in Europe.

limon, and not easier for you there to buy my first The Only Indoor Pressure Smoker ?

[Luysia]

Luysia, the beauty!!!!

- I'll take chips of fruit trees (I would like a more delicate taste)

Agree. I only have alder and the taste is harsh. I haven't found any other chips yet.

shl. shank is also pickled.

Beauty !!!

Photos are taken at night and therefore. The plate is not wiped, the knuckle in the photo is not on the right side ...

Have you eaten?

No, in the morning everything didn't fit right away!

I only have alder and the taste is harsh. I haven't found any other chips yet.

And we went for a walk on Saturday (December 1 was +14) and cut various branches (apple, apricot, pear). We ourselves will plan wood chips on long winter evenings ...

[Lucia]

Lucia, the knuckle looks very appetizing And how many chips did you put in?

[Omela]

2. If you want to immediately start cooking another after cooking 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.

This is very correct Omela wrote! HIGHLY!

I took a photo of how, immediately after the first use of the smokehouse (just with water), the ring on the hot lid did not want to fall into place.



And so I lift the pressure relief valve (with a fork on the long handle from the kitchen set). Absolutely safe way!



When cooking the shank, 15 minutes after the end, the pressure returned to normal by itself and the lid could be opened.

Well, these are the coals that remained after smoking the shank. Maybe a useful thing too?

Well, these are the coals that remained after smoking the shank. Maybe a useful thing too?

Not too many coals? That's why the taste is ardent!

It is quite possible ... I poured, and then added ... Like that would be enough for an hour ...

So the oak can be rehabilitated? This is me d ..

It is quite possible ... I poured, and then added ... Like that would be enough for an hour ...

I have so many

[Test eleven - heating up the soup]

Test eleven - heating up the soup



I decided today to warm up the soup in a smokehouse. 1 bowl of soup (for one large ladle). Heating mode 5 minutes... I closed the bowl with a silicone lid. 5 minutes was even a lot. Three would be enough. 5 minutes, probably the most for two or three such bowls. Next time I'll try.

[Aunt Besya]

Good day, Aunt Besya
A little offensive ...
Didn't expect from You to hear such unexpected conclusions about service and such strange accusations of product unwinding.

Dry numbers:
On November 26 (Monday) the money was credited to the company's account.
On November 27 (Tuesday), the manager received information about the payment, prepared the documents and submitted it to the transport department.
The transport department handles postage on Tuesdays and Thursdays.
On November 29 (Thursday), the parcels were loaded into the car, but since there was a traffic collapse in Moscow on Thursday due to snow, the car did not reach the post office and the dispatches were postponed to December 3 (Monday).
The package was sent on December 3rd. The mailing number will be sent to you in a personal message.
I apologize for the current situation.

and a consumer who has not undertaken testing obligations can wait.

Helen, you are mistaken - of the testers, only girls from the Moscow region received the fastest - Husky and Omela, and even then Omela later than others who bought on their own and are already in full swing. And I, too, just got it this weekend.

And so I put the fish, we begin to multi-lead by the way a huge plus for a standard computer power cable, I have a sea of ​​different sizes lying around, now I will decide on the place of residence of the unit and choose the appropriate one.

[Test twelve - warming up pilaf]

Test twelve - warming up pilaf



I put pilaf in the bowl. I closed it with a silicone lid. Included "Heating" mode for 5 minutes... At the end, I mixed it and turned it on again "Heating" mode for 5 minutes... Total 10 minutes on "Heating", but the pilaf was not hot enough. Included "Fry" mode and, stirring, warmed up the pilaf again 3 minutes.

The conclusion is this: the "Heating" mode is suitable for heating only liquid food, otherwise it takes too long.

- fish
and what's left of the alder

[manna]

manna, You are our most important tester - a guide through the smoking kingdom, not counting doplets.

Narkomis it cod? Something pale fish turned out. But it is clear that not in 1 tier.

macrorus, the fish is generally light

[Narkom]

Narkom, but how does it taste? Did you like it?

unusual ... but delicious ... put potatoes with cauliflower to stew (in an extra bowl)
ps that the regulator closes for a long time ... or it seems to me just ...
4 minutes for the regulator to close completely, is this normal?

Today I boiled dumplings. Come on.
Water 100 ml. Soup / stewing mode. Time 20 minutes



This time was quite enough. I liked the taste very much. The dumplings are not wet, not boiled, whole.
In general, I am very pleased with this experiment.

Now I put the vegetables to cook for the salad. I put it on for 20 minutes. Soup / stewing mode. Water was poured in 2 measuring cups.
One potato cracked. All vegetables are ready. Maybe the beets just didn't reach.

ps that the regulator closes for a long time ... or it seems to me just ...
4 minutes for the regulator to close completely, is this normal?

Is the regulator closing? You probably mean the pressure indicator (the float in the handle on the left) ... It closes off after 4-6 minutes from the start of the mode.

it is the very, sorry for the inaccuracy of the wording, then everything works fine.

[Hasochka]

Today I boiled dumplings. Come on.
Water 100 ml. Soup / stewing mode. Time 20 minutes

Hasochka, after all, boiled or steam dumplings?
20 minutes ... steam perhaps?

[manna]

mannaof course steam !! And I liked these more than if I boiled them. For me this is a godsend !!

I came to show the cake (recipe - "Kefir cake"), which came from pressure-baked srimati biscuit in a smokehouse



And the cutter

[manna]

mannaof course steam !! And I liked these more than if I boiled them. For me this is a godsend !!

This is something like little mantuchkas turned out, probably

Meanwhile, the smokehouse disappeared from the sale from the official website again.

Well, nothing else will appear. There are still 3 stores. Brand 6060 doesn't even have competitors now, that's why they are snapping up so quickly. Still, our girls are nimble! They all got a smokehouse. Or not all?

I came to show the cake

Did you cut the biscuit to fit the shape or how did it become a chamomile?

Did you cut the biscuit to fit the shape or how did it become a chamomile?

Well, I cut the sides so that the cakes fit the diameter. And I collected the cake in the reverse order.

Here, I laid out assembly process

Have you tested another mode? For example frying. Is the main heating element working there?

Yes, the frying mode works. Separately hot and cold smoking works (the question was that there is no consistent smoking) If you put consistent smoking, then only cold works. Although the buttons switch to hot mode. Hot can only be turned on by first pulling out the plug from the socket and turning it back on.
In principle, you can live without a sequential regime. But somehow unpleasant. And I'm afraid that something else will go wrong.

The help of the hall is required!

I want to smoke a piece of Cold Smoked bacon. What time should I set?

Before that, I salted it well ...

I also salted ... I was thinking to do 15 + 15

And according to the recipe "Cold smoked trout" I put lard for 99 minutes on Cold smoked.

Girls, tell me, how do Ukrainians get this wonderful oven?

[simfira]

simfira, read here! Unfortunately, they don't sell with us!

[2. Cold smoked lard (bacon)]

2. Cold smoked lard (bacon)

A piece of bacon was generously grated with salt and sprinkled with lard spices and sent to the refrigerator for three days.
In this form, it was placed in a pot of a smokehouse. The cup contains self-planed apricot chips.



Cold smoking mode 99 minutes.

The first 10 minutes a noticeable plume of smoke was drawn from the pressure indicator, but it was sucked in by the hood (turned on at full power). Then the smoke was no longer visible.

After 99 minutes, the lid opened easily, there was practically no smoke. But although the Cold Smoked mode was selected, the lid was very hot.

Here's the same piece, after smoking:



The cut will be tomorrow. It smells delicious. Better than yesterday's shank on oak shavings.

At the bottom of the saucepan, there is only a little liquid and sprinkled spices:

And yet, one drawback was revealed ... everything is eaten in one fell swoop, no matter how much you cook
ps admins add the unit to the list of equipment, deserved.

[Vadim]

There are slight differences from the Dopplet instance. Chip container without metal. legs that rest against the bottom of the bowl.
I think this is good. There will be no scratches.

Vadim, this message then, in March made me happy. But now I have considered in more detail. Judge for yourself. Here I am slightly, about 20 degrees, just moving from place to place, tilted the new smokehouse.The cup, although it was tightly pushed onto the rectangular part of the pin, fell to the bottom of the pan with a clang.



In "American" I tilted the pan more than 45^about, but the cup just slid down. At the same time, please note that over a year of use - not a single scratch.



And when the grill is installed, it is simply impossible for it to move.


So in the new one, in my opinion, the possibility of "injury" to the surface is higher. It is especially unpleasant if the cup falls off in the process. Although, of course, when there is nothing to compare with, the new design seems quite normal, because you can get used to the fact that you cannot tilt the smokehouse.

[Dopletochka]

It is especially unpleasant if the cup falls off in the process. Although, of course, when there is nothing to compare with, the new design seems quite normal, because you can get used to the fact that you cannot tilt the smokehouse.

Dopletochka, I agree with you that the cup is not very stable on the heating element. You can hook it slightly and it will fall. I myself dropped it a couple of times during installation.
BUT during the operation of the smokehouse, she has nothing to fall from. You cannot move a working device from place to place, inside the smokehouse nobody is running nothing moves - the cup simply has nothing to fall from.

Dopletochka, and why did you tilt the smokehouse? Oh, I didn't read it carefully Already I saw you moved the smokehouse ...

We tasted smoked bacon.

Stunned as tasty as I wanted. Soft, well salted and smoked flavor just in moderation, not much and not little.



It is the color of smoked meat, not gray (like boiled) and not red (like raw). It's just that the flash gives such a tangible pink tint.

On a note:

• next time I will salt it only with salt, then grind the salt and roll it in spices;
• it turns out that you don't need to bother looking for shavings at all - shavings from an apricot branch near the house give an excellent aroma;
• One should not be afraid of the smoke from Cold smoking, the hood coped with it perfectly - I put the smokehouse on the stove lid, and it smoked noticeably only for about 10 minutes.
  

[Lucia]

Lucia, how beautiful it turned out. And how many shavings did you put in this time? Were they straight apricot sprigs?

There were shavings from the apricot branch ... The husband cut it with a simple knife. The shavings were less than last time, so much that they would have covered the bottom of the bowl.

I read that you need to use shavings not from very young (thin) branches, but from older and thicker branches. It's kind of more fragrant.

And the lard really turned out good! You just need to salt it thoroughly beforehand!

Beautiful is not the right word, awesome saltso, and even with meat streaks: bravo: I almost choked on my lunch chicken - I'm sitting now, hiccuping ... hic ...