Electric smokehouse-pressure cooker Brand 6060

[marishka]

marishka, remove the ring, immerse it in a container so that it fits completely there without changing shape (for example, in a large frying pan) and boil for at least 20 minutes.

Do you think that this ring is to blame? After all, the valve did not close ... I'll try

And here is the fish for the report
Trout 10 min cold, 10 min hotter

And also ... probably now I will sit down and read all your comments and advice and then I will move on, in mastering and applying

But this is not necessary, at least for now, for the purity of the experiment.
You are very good at noticing little things (which are not small things at all) in the instructions. So in cooking, if something is not clear, write. We will definitely describe in detail in the instructions.

And I came to complain. Maybe this is not Brand's fault, I don't know, maybe this is a drawback of all such units, but it doesn't make it any easier for me.
....

The complaint was accepted, but we cannot help in this case. : DThis is not in our power.

Do you think that this ring is to blame? After all, the valve did not close ... I'll try

The valve did not close, because the ring was letting in steam, and, accordingly, no pressure was built up.

At the moment, all those who applied for testing the Brand 6060 pressure cooker have received it. Therefore, we are waiting for another 10 days and on December 17, 2012 we sum up the results.

Please indicate all the pros and cons of the device, as well as voice your wishes for changing the configuration, programs and instructions for the smokehouse.

But this is not necessary, at least for now, for the purity of the experiment.

Oh! Yes?! And I haven't had time to read anything yet. Then, of course, I will continue to "teapot"

[Vadim]

The release of the American model and our model is made at the same plant. The components are the same.

Vadim, but can they not mislead you? Pay attention to how many "inconsistencies" occurred only on our website (I counted 8, even if I do not even take into account that Ledka's story repeated itself), despite the fact that mainly experienced cooks who have experience with pressure cookers working under pressure. Do you remember the very first prototype sent to Brand for testing, with which Elena herself worked? After all, there was the same problem. Steam was blowing out with might and main, I saw the video. When I bought the "American", I shoveled a huge number of English-language sites, but I did not meet such complaints there, even from those who faced such a technique for the first time. In addition, as I already wrote to Elena, my husband, I repeat, is a professional who has worked for 25 years in the field of making seals, just picking up one and the other seal, at first glance he noticed that the first one is of better quality.
So my main point is about the quality of the O-ring.

I made a fish today -HERE!



I am very pleased, I filmed a video, and now I’ll just find the editing program and post it. Personal experience - do not get carried away with smoking material - select for yourself; For example, I won't use alder anymore - it's not for nothing that I have two packages lying around at my dacha!

This is how fish was smoked today.

Previously, I would have this saucepan, at least until dinner, would have been in the refrigerator. And now? All over again ?? My peasants cannot get enough of and praise how delicious everything comes out in this miracle saucepan. Of course I'm glad ... let them eat for health.But do not misunderstand me, if everything goes on like this, I will only do what to throw in a saucepan, take out, wash and throw again? !! Here and again I am in a hurry, from the fact that I have to run to cook soup, in a miracle saucepan. I did not expect such an effect from this technique.

I have already pointed out this drawback

Something you excited me ...

My ring is fine, but I haven't tried the spare yet ...

[MariV,]

For example, I won't use alder anymore - it's not for nothing that I have two packages lying around at my dacha!

MariV, !

So I will not look for this alder either .... Otherwise I wanted to try everything.

Well, it's not for nothing that I was worried about the ring. : pardon: Something is wrong with him. I hope the Brand company will sort out this issue and the next batch will be flawless. : girl_in_dreams: This is exactly what I am waiting for until I buy.

Well, it's not for nothing that I was worried about the ring. : pardon: Something is wrong with him. I hope the Brand company will sort out this issue and the next batch will be flawless. : girl_in_dreams: This is exactly what I am waiting for until I buy.

most likely the claims are not to the Brand itself, but to those who trade (in my case)

most likely the claims are not to the Brand itself, but to those who trade (in my case)

To Brand I have only words of gratitude and admiration! (y) At this rate, it will soon be a popular brand. : bravo: All comments will be listened to and corrected, others need to learn from them how to communicate with the consumer. And then they only shake money from us, and the quality does not shine.

[MariV,]

MariV, !

So I will not look for this alder either .... Otherwise I wanted to try everything.

No, well, you can try everything - or maybe you personally like it? The taste and color - as they say ...

Maybe a little longer?

There's just a second batch just around the corner. So you need to have time to make adjustments ... I think so

[Mannochka]

Mannochka , can you imagine they sent me a smokehouse just today, money 27 paid for, 29 received ... But for that I stocked up with chips for five years in advance, from Auchan yesterday I brought five species (apple, pear, cherry, alder, oak).

Oh, and I have a bunch of alder chips ... And a bag of apple trees. I want to try it

[Mannochka]

Mannochka , can you imagine they sent me a smokehouse just today, money 27 paid for, 29 received ... But for that I stocked up with chips for five years in advance, from Auchan yesterday I brought five species (apple, pear, cherry, alder, oak).

Great, but you can't buy alder trees everywhere.

Girls, I have a request for you - take a picture, please, how and with what stream you smoke The photo needs to be done the way Huska did -Lyudmila

What mode?

Now I photographed it on Cold Smoking, 14 minutes after the beginning of the smoke, there is practically no smoke and it is not visible in the photo.
Immediately it was such a trickle, but I get sucked into the hood. You need to photograph at the very beginning, then the smoke will be visible.

Something you excited me ...

My ring is fine, but I haven't tried the spare yet ...

I tried both. On the second, jellied meat has already been cooked, everything is fine,.

Lyusenka, I have to go to the hall. and hot - this is how the smoke starts to go and when it is already going intense

[Irish]

Irish, but on the "hot" smoke does not go vapsche (well, I have, at least)

Girls, I have a request for you - take a picture, please, how and with what stream you smoke The photo needs to be done as Huska did -Lyudmila

You are welcome! Marinated chicken wings. Pickled, loaded for cold smoking for 40 minutes. I deliberately fell asleep more than needed, chips, knowing that it would be bitter, but wanted to check the intensity of the smoke. The smoke appeared on the 38th minute, stopped smoking on the 30th, even turned off the hood so that it would not make noise - there is no smoke. Here are the pictures:

🔗 🔗 🔗 🔗 🔗 🔗

like this on cold smoking passes.

Thanks for the pictures: flowers: I calmed down - everything goes the same way, on the 3rd picture you can see a little bit, on the 4th cloud you can see it well, etc. - wuhh .... you can sleep peacefully Narkom, but one like I don’t have you.It looks like smoke is pouring out of all the cracks.

Narkom, but I don't have someone like you.It looks like you have smoke coming straight from all the cracks

in one place, the smoke is just heavy and it spreads, creating such an effect, and only when it is cold, it heats up and everything is hermetically sealed.

Thanks for the pictures: flowers: I calmed down - everything goes the same way for me

But, I repeat, this is the first time I have poured such a quantity of chips, usually I put less, so there is always much less smoke.

[Narkom]

Narkomhas it been checked many times? That there is no smoke from under the pad on hot smoking, but is there when it is cold?

[Narkom]

Narkomhas it been checked many times? That there is no smoke from under the pad on hot smoking, but is there when it is cold?

Yes, many times, with a cold lid in any mode, either steam or smoke is allowed through, I ordered new rings.

[dopleta]

You are welcome! Marinated chicken wings. Pickled, loaded for cold smoking for 40 minutes. I deliberately fell asleep more than needed, chips, knowing that it would be bitter, but wanted to check the intensity of the smoke. The smoke appeared on the 38th minute, stopped smoking on the 30th, even turned off the hood so that it would not make noise - there is no smoke. Here are the pictures:

dopleta , but it seems to me or not that in your 3rd picture it also lets smoke from under the lid gasket when cold smoking?

I, too, have no smoke from under the lid on hot smoking, and on cold smoke it slightly smokes not only from the valve.

[dopleta]

dopleta , but it seems to me or not that in your 3rd picture it also lets smoke from under the lid gasket when cold smoking?

Already does not pass, because I use the seal from the "American". And from under the native smoke poured, like nine other members of the forum. Vadim, You did not miss this my message?

[6. Smoked capelin (cold smoked)]

6. Smoked capelin (cold smoked)

1 kg of frozen capelin was purchased. Salted according to the spicy salted capelin recipe:

capelin - 1 kg;
salt - 3 tbsp. l. ;
black peppercorns - half a teaspoon;
dried cloves in buds - 5-6 pcs.;
black allspice peas - 4-5 pcs.;
coriander beans - a quarter teaspoon;
bay leaf - 3-4 pcs.;
ground ginger - a pinch;
sugar 1 tbsp. l. (added from herself)

After 2 days in the refrigerator, we get the following beauty:



You can already eat (I tried it, a good salted spicy fish), but we are not looking for easy ways, we want smoked!

Dry half of the capelin with a towel, put it on the wire rack in the smokehouse. Cold smoking mode 60 minutes. Chips - apricot, small quantity.

We get such a fish, not very appetizing in appearance.



And a lot of liquid at the bottom of the smokehouse.



We smoke the second part of the fish on the Cold smoking mode for 30 minutes. Chips in a larger quantity - apricot + oak + a pinch of black tea.

The color of the fish is more golden and the fish is more shiny.



This option can be considered successful. But the capelin turned out to be brackish.

In the form of a spicy salting with salt, it was normal, but after smoking it turned out to be salty. I think because part of the liquid is glass, but the salt remains in the fish.

In any case, you need either less salt or less salt in time (not two days, but less).
On a note:

• fish for smoking should be salted not to the state of herring, but less;


• additives of oak chips and tea give a beautiful color.
• take more chips, and the installation time is not long;

[Luysia]

Luysia, a very beautiful fish, especially the second run. What taste? How is Orbit-fish cold smoked? Does it look like a shop cold-smash?

mackerel was placed in the marinade for a day, and today it is on the table.

[Narkom]

Narkom, also cold smoking? Delicious?

[Narkom]

Narkom, also cold smoking? Delicious?

combined, tasty

We also made mackerel for combi, I agree one hundred percent, TASTY!

[Dopplet]

Not, Dopplet, really, that's on this photo true it seems that the smoke passes through the cover. Have you already done this with the American gasket?

[Dopplet]

Not, Dopplet, really, that's on this photo true it seems that the smoke passes through the cover. Have you already done this with the American gasket?

Well, I tell you what it seems! Doesn't miss anything. From the American one.

[Luysia]

Luysia, a very beautiful fish, especially the second run. What's the taste? How is Orbit-fish cold smoked? Does it look like a shop cold-smash?

It tastes better to me than store-bought cold-smoked fish. We have it now with such a vigorous taste of liquid smoke that it's just horror ...
I don't even remember my favorite smoked mackerel when I bought it.

[dopleta]

dopleta , In your photographs, during photographing, what was the gasket?
In your photo on the left, # 3, I think I see smoke from under the cover gasket? Is that so or does it seem to me?

Added: Examined on a larger scale. In photo 3, there is clearly smoke from under the gasket. On the right side of the cover.

Vadim, You didn't miss this my message?

No, I didn't miss. I can't give an exact answer yet. Supposethat the plant, deciding to save money on us, ordered the supply of gaskets from a cheaper supplier of gaskets. Then the question arises, why not all 100% have a similar defect?

On the other hand, we have no real statistics that the Americans have a different situation from ours and 100% of the gaskets are excellent. It is highly likely that you have come across a good American gasket. Here are some reviews about an American woman I found Manna https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142368.0
When we monitored American reviews, we also came across negative reviews.

Why am I writing all this. At the moment, it is impossible to make an unambiguous conclusion that Russian gaskets are worse than American ones.
We, of course, we keep the situation under observation, thanks for the photos, we have already sent them to the factory.
I propose to carefully continue the analysis of the situation, without hasty conclusions.

[Narkom]

in one place, just heavy smoke and it spreads, creating such an effect, and only when cold, it heats up and everything is hermetically sealed.

Narkom , and maybe the absence of smoke from under the gasket, on hot smoking, is not due to the temperature, but to the fact that the pressure starts to rise during hot smoking? And does this pressure stretch the gasket block the cracks? What do you think about that?

[Vadim]

Vadim, I generally explain the situation with the laying at home by the fact that most likely the store in which I bought (Technopark Tula) was stored in a dry room and it dried up, tomorrow I will try to remove it and boil it ... I will report the result.
ps maybe ... although, let's see, tomorrow I'll kill the day for experiments with the gasket, and now I looked in four places chipped on the gasket ...
in principle chipped and speak of overdried silicone ..

just looked at me in four places chipped on the gasket ...

So four notches on all gaskets

[dopleta]

dopleta , In your photographs, during photographing, what was the gasket?
In your photo on the left, # 3, I think I see smoke from under the cover gasket? Is that so or does it seem to me?

Added: Examined on a larger scale. In photo 3, there is clearly smoke from under the gasket. On the right side of the cover.

I assure you that there was no smoke from under the gasket! This is a distortion in the picture. The gasket is American.

... and now I looked at four places chipped on the gasket ...
in principle chipped and speak of overdried silicone ..

No, it is not chipped. All such spacers have such cutouts. From other factories too.

[Vadim]

Vadim, I generally explain the situation with the laying at home by the fact that most likely the store in which I bought (Technopark Tula) was stored in a dry room and it dried up, tomorrow I will try to remove it and boil it ... I will report the result.
ps maybe ... although, let's see, tomorrow I'll kill the day for experiments with the gasket, and now I looked in four places chipped on the gasket ..
basically chipped and talk about overdried silicone ..

These are not chippings, I have a different brand of pressure cooker, and the same chippings on the silicone ring.