Electric smokehouse-pressure cooker Brand 6060

Yours is not true. My pans are ALWAYS full to capacity.

[Andrei]

Yours is not true.

Andrei, I just shared my experience.
I have not used grasping pliers for a long time.
I use silicone gloves that came with the first batch of Bran 37501.

[MariV]

My cold-smoked podvorok recipe Basis here:
The main thing is that it is not necessary, based on saliva, to wait 3 days until the meat is marinated. Everything about everything took 75 minutes
My thanks MariV

[nut,]

nut, what a beauty!

Irina, did you just cook in a regular saucepan?

[Test Seventeenth - Cold Smoked Chicken Fillet]

Test Seventeenth - Cold Smoked Chicken Fillet

Cool fillet, I envy. I also marinated fish and chicken for cold smoking, but this mode in my saucepan broke

[manna,]

manna, I also want breast ... I understand that you need a little less shepa and smoke for 40 minutes?

[Ariete, lemusik,]

Ariete, lemusik, did you simmer milk after using the smokehouse for its intended purpose?

Will milk smell? Although Manna cooked milk porridge, everything seems to be fine.

Before that I smoked in a smokehouse both in the tail and in the mane. For baked milk, I took a second bowl, which is without a pin, and a new O-ring. The lid was well washed, it still smelled a little, but milk without foreign odors came out.

Yes, in an ordinary saucepan, there the husks and spices besides salt, how it boiled - lowered the podvorok (1.450 my weight) - boiled for 15 minutes, took it out, cut it like MariV, salted it, pepper with garlic and lavrushka, twisted it, wrapped it with thread and into the smokehouse

[manna,]

manna, I also want breast ... I understand that you need a little less shepa and smoke for 40 minutes?

Yes, you need less chips ... 1 tbsp. l. it turned out to be a lot for such smoking. I think the time is 40-45 minutes. Do you have plump chicken breasts? Should be enough

[MariV]

My thanks MariV

Congratulations!

Can you still SO

Made a cold smoked lightly salted mackerel, 15 minutes. It turned out salty and tastes like hot smoked.

Ariete, I also ran into this, you need to salt less ...

[Luysia]

Yes, Luysia, I read your message, but I never thought that my own salted fish would be so salty after cooking. After all, when we eat it "raw", it seems well, very slightly salted. I thought, well, you never know Lucy oversalted the fish, now I will know.

[By the way, you probably need to write about this in the instructions]

Ariete, I also ran into this, you need to salt less ...

Yes, I was so "burned" too

By the way, you probably need to write about this in the instructions

[7. Baked milk]

7. Baked milk

Yesterday I boiled "lemon water" to rinse and steam the lid from the smell of fish and smoking.

The gasket and pan are new. But after that, there was still not a strong smell from the lid.

Today I set the milk for 99 minutes on the Soup / Pressure Stew mode. After the end of the program, I added another 30 minutes.

The milk turned out to be real baked milk, with a brown crust. And the most important thing is that it doesn't smell like anything outsiders!



Ariete, lemusik, thanks for the idea, I wouldn't have thought of it myself!
On a note

• if you rinse and steam the lid well by boiling and use a spare silicone gasket (which was not used for smoking) and a saucepan (without a heater), then it is quite possible to cook dishes in which the smell of smoking is unacceptable;


• I liked to drown milk in this device, because it turned out to be just as tasty as when stewing in a multicooker, but much faster (4 times!).


• you need to be careful so that next time you do not "spoil" the clean ring by smoking (do not forget to change it!), otherwise no more milk ...

[Luysia]

Luysia, what a dark crust, I was lighter. Now I saw that you added another half hour. It's great that everything worked out, and without foreign smells.

Yeah ... by the time my saucepan arrived, you've already accumulated so much that you can't catch up
My first test - hot smoked chicken legs went somehow very smoothly at once ... already suspicious.
The legs were pickled: salt + spices for chicken and sent to the refrigerator for 4 hours.
Then they were placed on the grate and sent to the smokehouse, where apricot chips were already waiting for them and about 100 ml of water (hot) at the bottom.
The lid closed easily. I set "hot smoking", set the time to 40 minutes.
The first thing that surprised me was that the countdown began immediately. I'm already used to it starting from the moment the pressure is set. After five minutes, there was a hiss and smoke. Rather, smoke. It rose in an even trickle from a hole in the lid (in a Soviet-style pressure cooker, this hole was called a breathing valve). There was not a lot of smoke and an open window was enough for me. Five minutes later, the smoke was gone and the smokehouse continued its work completely silently.
At the end of the countdown, I heard three short beeps, as promised in the instructions. She didn't equalize the pressure. I wondered how long it would take for her. It turned out - only 5 minutes and the pressure leveled off. The lid opened easily. The legs turned out to be very juicy and very aromatic.



I would like to add that not all were eaten and some went to the refrigerator. The next day, they already had a completely different taste. Resistant? Probably. But all the same, those who stood in the refrigerator had more of a smoked taste and aroma.
And I'll tell you right away why not all were eaten, because a whole chicken was still waiting for its turn. It was pickled in the same way: salt + spices for chicken, but it lay a little longer in anticipation. About six hours.

I will not tell you for a long time, since the second smoking was very successful.
I will show only the result - hot smoking - 45 minutes:


and I will say that I have no complaints about the "hot smoking" mode. BUT! there is a fish that is marinated to test the combined smoking regime. We will continue to experiment.

When closing with the first ring (it was put on and I did not take it off before the first use, I just checked how it sits), the lid was tight and slipped.

Here it is with me the same way (only I took it off and corrected it not very tightly)

I found the drip tray where to hang it right away, but it didn't work right away. Nor did I remember how he dressed the first time. I'm afraid the next time I'll turn it around like a monkey glasses.

But my son wore this little thing while I was looking at the ring .. I went up and asked where .. "Yes, there is already in place" And I didn't have to look

On cold smoking, I still get smoke from under the lid

It sticks to the bowl, and when you remove the lid, the ring comes out of the fixing metal ring. In general, I posted these photos in order to show that the ring is not stretched at the same time, but fits well into place immediately (without cooling it), and then the lid is fixed as usual, and the pressure in the smokehouse is recruited as needed.

Here I understood with difficulty. What sticks where? Where does the ring come from?
First, I will ask a question, then I will share my observations.
Did I understand correctly that when cooking under pressure, after the end of cooking, when the pressure is already equalized, when the lid is removed, the gum "sticks" and therefore remains on the pan? Does the cover remain without an elastic band?
If so, then I have never had this.
Did I get it right?

Probably wrong It sticks to me, but it doesn’t come off when the lid is opened, and it remains in place in the ring on the lid

No, the silicone ring should remain on the lid, it can of course come out from under the metal clip, but so that there is no such thing at all.

why stays on the pan? Does the cover remain without an elastic band?
If so, then I have never had this.
Did I get it right?

No, the gum does not stay in the pan. The elastic will just slightly pop out of the lid with one side, but at the same time it remains in the lid.

but I have it sitting quite rigidly and I pulled it out with difficulty ..

[8. "Ukrainian" pork sausages (cold + hot smoking)]

And I'm fine ... I smoked sausages ...

8. "Ukrainian" pork sausages (cold + hot smoking)



Combined mode (Cold smoking 10 minutes plus Hot smoking 20 minutes). Chips - pear with the addition of oak.

Either I don’t understand something, or they don’t understand me

Earlier there was talk that after the regime ended, we remove the cover, and the gasket protrudes slightly due to the metal ring fixing it. Remember? They even posted such photos.
And there were recommendations to cool the lid and gasket under cold water so that you can set the gasket back if we want to cook something else right away. Remember?
So, I tried to say that my gasket immediately falls into place, there is no need to cool it. And you can immediately close the lid of the smokehouse and cook.
I don't know how else to explain

[manna]

manna here I am about the fact that the ring sits tightly in its place and does not move.

So, maybe that's why it lets smoke through the lid that doesn't stick to the bowl?

So, maybe that's why it lets smoke through the lid that doesn't stick to the bowl?

hmm, and then it presses it down with pressure and the seal works ... by the way, this option is possible ..

Thanks, understood. I didn’t stick to it until today.
In order.
Until now, I have always used one ring. I smoked and cooked with him on the soup / stew mode. I don't feel the smell of smoked meats.
Today I decided to try cooking on a new ring, which I took extra.
These two rings are slightly different for me. The size is the same. Both have four semicircular notches. But in the ring that was inserted into the lid of the smokehouse (I smoked on it) there are also oblong strips-recesses on both sides along the entire perimeter of the ring. I tried to take a picture, I don't know if it will be visible. This is the first ring I ever used. There is no number on it.


This is the second ring that I tried today for the first time. It has a number on it, but there are no oblong notches. It is molded much more accurately than the first ring.



I already wrote that in one place I have a silicone ring that hardly fits under the wire fixing ring.
I began to look more closely, I realized that the fixing ring was in the place where the silicone ring was hardly squeezing, a little lower than everywhere else. It is kind of bent in this place.



I force the silicone gasket in this place. But you can do it, which is what I am doing.



Today I was preparing kharcho on a new silicone ring.
Before starting cooking, as always, I checked whether the pressure indicator was clogged by turning the lid several times back and forth. At the same time, I noticed that the silicone ring for some reason began to pop out from under the retainer. Looked more attentively, it turns out I was a bit of it in the place where it was slightly concave, somehow corrected (unbent) and the retainer became smoother. The gap became larger and the ring began to fit normally.
First I cooked the broth.
Water 1 liter + meat ribs 300 grams.
Soup mode (under pressure) 40 minutes.
This is not the first time I cooked with so much liquid, so I did not immediately notice that water appeared in the condensate collection tank. I noticed condensation at 23 minutes from the beginning of cooking the broth. And I did not understand why this color. The broth is transparent.



I drew attention to the soup mode, with a liquid of 1 liter-1.5 liters, the valve closes for 10 minutes.
Everything was normal. The preparation has been completed. The pressure is equalized.
Here, for the first time when removing the cover, I felt resistance when removing it. But not strong. And just the ring on one side came out from under the retainer. This has never happened before. The ring was always fully tucked in.
This time, for the first time, when the pressure was released by tilting the pressure regulator, the steam and hiss were very active. So much so that the plastic that goes around the cooking bowl is filled with broth.



Twice more on the soup / stewing mode, I tried to drive the smokehouse just with 1 liter of water, but with different silicone gaskets. I also used the deferral program twice. Here everything went according to the instructions. There are no deviations.
The condensation was no longer collected. When the steam is discharged through the pressure regulator, after the end of the program, condensate also does not collect. When opening the lid, I felt a little resistance.

There was also a question.
After I put on the lid, turn it counterclockwise, it does not lock rigidly. It can be moved. It has a forward-backward stroke. Small but has. Does everyone have it?

I also noticed that when I put the lid on the smokehouse, the sound is such (not loud!) As if it sucks itself in ...

Yes, I can feel it too. As if the air comes out, and the lid "sucks".

[husky,]

husky, I have two rings (complete and spare) like yours in the very first photo with notches.

She took off both now and examined them under a table lamp.

Oh, and most importantly I forgot to say.
The guests were sooo surprised by the taste smoked loin... It was very interesting to watch my brother's widening eyes as he tasted the first piece of meat. He asked, where can one buy one to smell so naturally like smoke. And I was even more surprised when I found out that it was made at home.

[Husky]

Husky, the ring is molded more accurately and without oblong grooves - this is a ring from a pressure cooker. I know this for sure, because I have already compared rings from a smokehouse and from a pressure cooker. Confused to see in the warehouse. As far as I understand, the smokehouse works well with him?

Ira, do you hear

[Flight number of times - Hot smoked homemade pork sausage]

Flight number of times - Hot smoked homemade pork sausage (I'm not the only one with sausage today)

The sausage was cooked two days before smoking: pork, a little bacon, salt, pepper, garlic. Filled with natural gut and cut by weight, about 500 g each. The sausage ripened in the refrigerator for two days was placed on the wire rack.

In the flail bowl, I literally poured a pinch of alder chips and broke a sooooo little cherry twig (about 20 cm long).

I closed the cup with a lid. She poured 100 ml of hot water from a thermopot.
I installed the grate in the bowl of the smokehouse.

I closed the cover, checking for the O-ring. Installed a pressure regulator.
I switched on the "Hot smoking" mode for 20 minutes. She started smoking by pressing the "Start" button.
After 3 minutes the smokehouse made a noise and after another minute the pressure indicator closed by raising the float. When the screen burned for 14 minutes, that is, after 6 minutes from the start of the mode, a light trickle of smoke came from the pressure indicator and the smell of smoke became noticeable in the kitchen. Then I turned on the hood. For three minutes the smoke went on almost continuously. Further, until the end of smoking, one could occasionally catch a barely noticeable trickle of haze. The smell was felt without the hood. Therefore, until the end of the mode, the hood did not turn off at all.
After the signal, I left the smokehouse to relieve pressure on my own. The discharge did not last long, but I don’t know exactly how long, I didn’t notice it - I was distracted by the children.
When the pressure subsided, I opened the lid and took out the sausage.

I checked the wood chip cup.

The husband, looking at the finished sausage, said: "It will be pale!" And then I decided to tint the sausage in the bowl without an additional heating element (pin). I changed the bowls. She greased a bowl without a pin with vegetable oil. I switched on the "Fry" mode for 10 minutes. Fried the sausage on each side for 3 minutes. Disabled the program forcibly by pressing and holding the "START / STOP" button.
Here's what happened after frying.

I chilled it on the table and put it in the refrigerator until it cools completely, for about 3 hours.

In the context:


The sausage was cooked right in 20 minutes + 6 minutes of frying. Not overexposed, does not disintegrate when cutting, does not stretch for a knife. There is a light, unobtrusive smoked aroma and taste. For comparison, how many sausages were fried in the Brand 6050 pressure cooker. The result is also very good, but without the taste and smell of smoking.

The husband, looking at the finished sausage, said: "It will be pale!"

I noticed that when smoked on oak chips alone, a slightly aggressive smoked taste is obtained. But if you add some oak chips to the chips of fruit trees, you get a nicer "tanned" color.

[Ludmila]

Ludmila, there is no oak and there is nowhere to take it. I have not seen it on sale. And they do not grow with us. No, well, I know of course a couple of oaks, but you can't get chips from them. I will think how to give color. Marinated pork ribs for soup, tinted with paprika. Tomorrow it will be seen what will come of it.

Girls, and I add beech chips for color. On beech, the color of smoking on all products is very beautiful.

Dot, well, about the beech you are too bent! Not everyone has an oak here, do you?

Exactly. Only alder is on sale. A little cherry, apple, pear can be pinched in the country. The rest is not available. It remains only to search and order on the Internet. But as far as I looked, you can smoke the weight.

And I bought a white-sided Russian online store (in this thread I found a link to this store). They sent me beech chips and fruit chips from Ulyanovsk.

Ksyushk @ -Plushk @, so the smoking season has just begun, I think I need to take it until it becomes a deficit.

It remains only to search and order on the Internet. But as far as I looked, you can smoke the weight.

chips, of course, send a lot, for a long time enough.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, used this gasket for the first time. Either this is due to the fact that another silicone ring was used, or the retainer became smoother and the silicone ring began to go in and out more freely. Therefore, I cannot say for sure with what I have changed in terms of a slight suction of the lid and at the same time a large release of condensate when the pressure is released.
I don't want to smoke on a clean ring. On Monday I'll try to smoke on the old ring, see if the smoke will pass now.

I am a little afraid of ordering chips. What will they send, what kind of moldy sawdust. I don't want to wind up my nerves later. I'll make do with what I find. Maybe when you're lucky somewhere to meet scarce wood chips.

Yes, you can take any oak sawdust in the carpentry, or at the market where they sell woodwork, or who have schoolchildren, so in the labor office they always plan something. I have a school nearby, so I always took sawdust for the turtle.

My guests dispersed, I read the last posts, and I want to write again:
1) four rounded cutouts along the outer edge of the seal are the technological cutouts required to remove the ring from the mold during its manufacture;
2) longitudinal shallow slots, parallel to the edge of the circle, alternating on different sides of the ring are necessary for a tighter fit of the seal during its operation;
3) "sucking" of the lid to the pan, even without closing it (turning) and the sound of escaping air is an indicator of the correct operation of the seal. Lift the lid (without turning, just cover the pan tightly). If the inner bowl rises together with the lid, everything is fine!

I smoked trout today, cold + hot.
The smoke was coming ONLY from the valve. With the hood turned on, the smell of smoke was only if you completely sniff the pan. There is not the slightest trace in the apartment (although our kitchen door has been eliminated due to the moronic layout).

The spare rings are really somehow more accurate than the standard ones, but all with grooves (I already grabbed 4 spare rings, like "they'll be good!")

[necessarily]

Offer to the manufacturer! In the section "Airfryer accessories" we offer "Airfryer tongs", which are essentially an elementary grapple grip. It is very convenient and easy to remove hot pans from the apparatus. In my MV and SV I do it with one finger. And the proposal is to complete all MB and SV Brand with these tongs. They cost 73 rubles.

Thanks for the offer
We have pondered this question. But they came to the conclusion that this is quite dangerous, since the bowl can slip out of the forceps.

I'll tell you the general impression for now. As many have already written, the smokehouse was made beautifully, soundly. But compared to the pressure cooker, there are small burrs (as many as three) on the plastic above the control panel, but this is possible only on my copy and this is a trifle.
The lid is polished, fingerprints remain on it. This is a purely aesthetic aspect. If it were like a case, not polished, it would be less dirty. Well, these are purely my cockroaches, I don't like lapins on control panels and so on.
.....

The plant producing the smokehouse is undeniably weaker than the POVOS making the Brand 6050 pressure cooker.

Cool fillet, I envy. I also marinated fish and chicken for cold smoking, but this mode in my saucepan broke

Don't worry, on Monday contact the sales department, the problem necessarily let's decide.

Yeah ... by the time my saucepan arrived, you've already accumulated so much that you can't catch up
My first test - hot smoked chicken legs went somehow very smoothly at once ... already suspicious.

Congratulations, Viki... I'm glad it's smooth ... Otherwise I sit, read about the problems and can hardly restrain myself so as not to stop the production of the next batch of smokers ...

...
I closed the cover, checking for the O-ring. Installed a pressure regulator.
I switched on the "Hot smoking" mode for 20 minutes. She started smoking by pressing the "Start" button.
After 3 minutes the smokehouse made a noise and after another minute the pressure indicator closed by raising the float. When the screen burned for 14 minutes, that is, after 6 minutes from the start of the mode, a light trickle of smoke came from the pressure indicator and the smell of smoke became noticeable in the kitchen. Then I turned on the hood. For three minutes the smoke went on almost continuously. Further, until the end of smoking, one could occasionally catch a barely noticeable trickle of haze. The smell was felt without the hood. Therefore, until the end of the mode, the hood did not turn off at all.
...

Perfectly hot mode should work like this. The lower heating element turns on. Water heating in progress, steam formation. The steam raises the float, which closes totally steam outlet. Nothing should go further from under the float. After a while, the wood chip heating element switches on. That is, the smoke should appear in an already completely closed space. If the pressure is excessive, then it must be released through the valve on which the sinker is worn. So if you get smoke or steam from under the float, then it is possible that it is not shutting off properly. Check its gasket to see if anything got there. Maybe it's because the nut on the inside of the cover is not screwed to the end.