Electric smokehouse-pressure cooker Brand 6060

[Vadim]

Vadim, the device has no new analogues, so little things pop up. Today I smoked in cold smoking after yesterday's turning over the smoke ring was not at all.
ps by the way, tell the main bowl how it is extracted from someone, otherwise mine is very hard (as if it clings to something)

ps by the way, tell the main bowl how it is extracted from someone, otherwise mine is very hard (as if it clings to something)

When I take out the main bowl, I slightly tilt it before the "exit" so that the contacts of the bowl do not touch the wall of the smokehouse (towards myself and slightly to the right). I don't know, I clearly explained

Yes, my main bowl also slips when taken out and when landing in the nest. But I'm adjusting.

When I take out the main bowl, I slightly tilt it before the "exit" so that the contacts of the bowl do not touch the wall of the smokehouse (towards myself and slightly to the right). I don't know, I clearly explained

understandably

Yes, my main bowl also slips when taken out and when landing in the nest. But I'm adjusting.

but there is no other way out

I got to my smokehouse. Yesterday I smoked salmon, wings, shrimps. Here's a picture of how the indicator in the pen behaves.
When boiling, it not only soars strongly, but also spits. It can be seen in the first photo.
I pour almost boiling water. The valve closes only at 8-9 minutes (too late?). After closing the valve, hovers and spits less, but spits. The second photo shows a little how the bubble is formed.
Maybe what can be tweaked? No time to go, change the lid, but you have to.

Shrimp.



marinade: 2 tbsp. spoons of olives. oils,
3 cloves of garlic,
rosemary, a pinch of sea salt,
juice of half a lemon.
Then I smoked cold smoking for 15 minutes.
Oak chips. Delicious, lemon is felt

[Viki]

Congratulations, Viki... I’m glad it’s smooth ... Otherwise I’m sitting, reading about the problems and barely holding back so as not to stop the production of the next batch of smokers ...

Vadim, you can be happy for me too!

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

and I have sad news, the time indicator fogged up on my pressure cooker, the steam got there in some unknown way ...

I once had it in email. oven, with the next baking it passed by itself and does not repeat itself. Can I cook something on the frying?

[hot mode]

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.

Well, apparently, my hot smoking is not working perfectly ...
I think my heating elements turn on at the same time. Therefore, the smoke still comes out in the first minutes.

like that ..

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.

I have already run the smokehouse in all modes several times.I have no complaints (if my test can be considered correct - I still worked with the American ring). But I think that the reviews of those who first encountered the action of the pressure cooker will be more useful, their eyes are not so "blurry" as those of those with experience, and they will immediately pay attention to incomprehensible moments. As for the instructions, of course, due to the confusion with the numbering, it is necessary to correct the page with pictures "Device device":

🔗

This is how this page looks in america. instructions

🔗

And also - thanks to Brand for the additional "floor" in the grill! I've always missed him.

[dopleta]

The main bowl also clings a little during insertion and removal. It goes, as it were, a little on a twist and clings. But insignificantly.
dopleta, wanted to ask about the semicircular notches and the oblong ones that go under them. Should the semicircular notches overlap these oblong notches? I have two of them connected (cut deeper), and two do not have a connection. In general, all four semicircular notches can be said not cut out, but gnawed out.

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?

This pressure cooker ring is also 1.5 mm wider than the smoker ring.

[Flight number two - She placed the bowl with the pin in the smokehouse. I put a chip cup on the pin. I literally put a pinch of chips (there were 8 pieces, that is, even the bottom was not covered with chips *). She closed the cup with a lid. She placed the rack with ribs in the bowl. I closed the lid, checking that the O-ring was present and installed correctly. Installed a pressure regulator. I switched on the "Hot smoking" mode - 35 minutes. I pressed the "Start" button. Time has gone.After three minutes, the smokehouse began to rustle and after a minute the pressure indicator went up. Again, for some time (4 minutes), smoke was observed, namely smoke. The trickle was not strong, but there was a smell of smoke. She turned on the hood. Then it stopped. But near the hole in the handle it was sweating. After rubbing with a towel, I watched the condensation reappear. For myself, I realized that this is the normal work of the smokehouse. All the same, in this way it relieves excess pressure apparently. But the hood did not turn off until the end of the mode. Just in case. I will not worry and worry more. After the signal, the pressure was not relieved forcibly, since the automatic release of pressure occurs very quickly.Having opened a smokehouse, I received such ribsThe ribs turned out to be soft, fully cooked in the set time. Delicious for both salt and seasoning. As I already wrote, wood chips were literally my pinch. The aroma of the ribs is smoked, pronounced. But the taste is very delicate, almost invisible. I liked it so much. The youngest child (1.7 years old) was the first to take the sample, he jumped straight: Give! Give! My husband and I decided that if you smoke on a very small amount of wood chips, then he will be able to feast on smoked meats.* It was simply not possible to photograph all your actions today, I apologize.]

Flight number two -
She placed the bowl with the pin in the smokehouse. I put a chip cup on the pin. I literally put a pinch of chips (there were 8 pieces, that is, even the bottom was not covered with chips *). She closed the cup with a lid. She placed the rack with ribs in the bowl. I closed the lid, checking that the O-ring was present and installed correctly. Installed a pressure regulator. I switched on the "Hot smoking" mode - 35 minutes. I pressed the "Start" button. Time has gone.
After three minutes, the smokehouse began to rustle and after a minute the pressure indicator went up. Again, for some time (4 minutes), smoke was observed, namely smoke. The trickle was not strong, but there was a smell of smoke. She turned on the hood. Then it stopped. But near the hole in the handle it was sweating. After rubbing with a towel, I watched the condensation reappear. For myself, I realized that this is the normal work of the smokehouse. All the same, in this way it relieves excess pressure apparently. But the hood did not turn off until the end of the mode. Just in case. I will not worry and worry more.
After the signal, the pressure was not relieved forcibly, since the automatic release of pressure occurs very quickly.
Having opened a smokehouse, I received such ribs

The ribs turned out to be soft, fully cooked in the set time. Delicious for both salt and seasoning. As I already wrote, wood chips were literally my pinch. The aroma of the ribs is smoked, pronounced. But the taste is very delicate, almost invisible. I liked it so much. The youngest child (1.7 years old) was the first to take the sample, he jumped straight: Give! Give! My husband and I decided that if you smoke on a very small amount of wood chips, then he will be able to feast on smoked meats.

* It was simply not possible to photograph all your actions today, I apologize.

[dopleta]

dopleta, wanted to ask about the semicircular notches and the oblong ones that go under them. Should the semicircular notches overlap these oblong notches? I have two of them connected (cut deeper), and two do not have a connection.

Luda, it doesn't matter.

[Flight number three - Chopped onions and grated carrots (1 pc. Medium size) were fried in the "Fry" mode in a bowl without an additional heating element. Fried literally 3-4 minutes, until the onion is transparent and the carrots are soft. Since the mode is very intense, I constantly stirred it.Peas (1 measuring cup) were soaked in hot water for 20-30 minutes. Potatoes (3 medium sized) chopped.I put potatoes, peas on the fried vegetables, put ribs on top. Poured hot water from a thermopot (exactly 1 liter). Salted to taste, put a bay leaf. She closed the lid on the smokehouse. I did not change the ring after smoking the ribs. From the inside of the lid, she only wiped off the carbon deposits from the smoke. Installed a pressure regulator. Set the "Soup" mode for 25 minutes. In the Brand 6050 pressure cooker, I cook the pea soup without soaking the peas for 25 minutes. Remembering that in a smokehouse, unlike a pressure cooker, the time counts down immediately, and not from the moment of boiling, but in connection with soaking the peas, I also set the time to 25 minutes.She pressed the "Start" button and went to put the younger one to bed. I asked my husband to check if that ...I come, the scoreboard lights up for 6 minutes. The husband sits playing with a toy, and behind him the smokehouse is quietly making soup for dinner. Straight idyll. In general, when the pressure indicator went up, how much hissed, whether there was steam, I don't know. Since the smokehouse did not make threatening sounds, the husband did not come up to it even once.After the signal, the pressure equalized on its own. I opened the lid, checked - the soup is 100% ready: the peas are boiled as we like, the potatoes are cooked until soft, but not into dust. In general, everything is as it should be.At the exit - a very tasty pea soup, moderately spicy (because I remind you that the ribs were ideal for seasoning). Arranged on plates, sprinkled with fresh chopped dill and green onions. Please go to the table!Conclusion: when soaking peas and with cooked meat, the cooking time for the soup can be set to 20 minutes. It will be enough.The smokehouse worked great as a pressure cooker. The ring after smoking, not washed, not dried, slightly warm - also coped well with its duties.Urraa!]

Flight number three -

Chopped onions and grated carrots (1 pc. Medium size) were fried in the "Fry" mode in a bowl without an additional heating element. Fried literally 3-4 minutes, until the onion is transparent and the carrots are soft. Since the mode is very intense, I constantly stirred it.

Peas (1 measuring cup) were soaked in hot water for 20-30 minutes. Potatoes (3 medium sized) chopped.
I put potatoes, peas on the fried vegetables, put ribs on top.


Poured hot water from a thermopot (exactly 1 liter). Salted to taste, put a bay leaf.


She closed the lid on the smokehouse. I did not change the ring after smoking the ribs. From the inside of the lid, she only wiped off the carbon deposits from the smoke. Installed a pressure regulator. Set the "Soup" mode for 25 minutes.

In the Brand 6050 pressure cooker, I cook the pea soup without soaking the peas for 25 minutes. Remembering that in a smokehouse, unlike a pressure cooker, the time counts down immediately, and not from the moment of boiling, but in connection with soaking the peas, I also set the time to 25 minutes.

She pressed the "Start" button and went to put the younger one to bed. I asked my husband to check if that ...
I come, the scoreboard lights up for 6 minutes. The husband sits playing with a toy, and behind him the smokehouse is quietly making soup for dinner. Straight idyll. In general, when the pressure indicator went up, how much hissed, whether there was steam, I don't know. Since the smokehouse did not make threatening sounds, the husband did not come up to it even once.

After the signal, the pressure equalized on its own. I opened the lid, checked - the soup is 100% ready: the peas are boiled as we like, the potatoes are cooked until soft, but not into dust. In general, everything is as it should be.
At the exit - a very tasty pea soup, moderately spicy (because I remind you that the ribs were ideal for seasoning). Arranged on plates, sprinkled with fresh chopped dill and green onions. Please go to the table!


Conclusion: when soaking peas and with cooked meat, the cooking time for the soup can be set to 20 minutes. It will be enough.
The smokehouse worked great as a pressure cooker.
The ring after smoking, not washed, not dried, slightly warm - also coped well with its duties.
Urraa!

they also cooked pea soup without soaking, although he insured himself and set it for 40 minutes, the peas were completely boiled.

I cooked pea soup with smoked potatoes, crushed peas. 20 minutes. peas ... but what, were there peas?

And yet, peas without soaking are too heavy and unhealthy food for the digestive tract, it is advisable to soak and then drain the water. Sorry for the offtopic.

And yet peas without soaking are too heavy and unhealthy food for the digestive tract, it is advisable to soak and then drain the water. Sorry for the offtopic.

and my wife and I love when he boils into porridge)))

So it will boil down after soaking.

And no one has condensate flowing past the collection container?
Today, when I put vegetables on the stewing mode, I saw how water flows out from under the container down onto the table. The collection did not drop a drop.


The photo shows that there is water in the container at the bottom. But this is not the case. There is no water at all. All drop by drop glass on the table under the container for collecting condensation.
For the entire time of use, I removed it twice. I already knew how to dress, there were no problems. It took me a while to notice that the water was passing by. I wiped one small puddle, not even thinking that it was from under the drop of the collection. And when she opened the smokehouse, she saw.

And no one has condensate flowing past the collection container?

it flows into my container ...

[Olga]

Olga, here you can see from below that the ring came out a little from its place. I talked about it. It should slide so slightly because of its suction to the bowl.

No, I ran into the kitchen on purpose and called my husband - sits tight (ring)! Until the pressure is released, I do not open. This is a slight optical effect!

[9. "Ukrainian" pork sausages (frying + cold smoking)]

Second part of the Marlezon ballet smoking sausages.

9. "Ukrainian" pork sausages (frying + cold smoking)

Today the sausages are the same as yesterday, but the cooking method is different.

Sausages were fried in a pressure cooker on the Frying mode in an additional (without a heating element) bowl. It took 15 minutes to get a good golden brown crust.



I just checked the Stop button, everything works, it was probably the last time I held it down a little.

Then she smoked the sausages on the Cold smoking mode (20 minutes) on pear chips.



The sausages turned out to be very cool, very! Tastier than yesterday, my husband said that it was just like a fire.
I photographed how the smoke goes during cold smoking. It can be seen that the plume of smoke is quite intense (this is at the beginning, then much less), but the smoke does not spread, but goes up (it is well sucked into the hood).



Smoke comes out only through the pressure indicator, smoke does not leak in other places.

[Olga]

Olga, we can, it seems so, but it sticks, even when the pressure is not enough, and when it has already been vented. This ensures tightness. Try to close the lid without turning, and you will hear the ring suck, and then lift the lid. It will pull the cup with it. The ring, of course, does not fall off, but it can slightly crawl out of the fixing metal ring.

In wrote

[Tanya-Admin]

Well, she drove me! I closed the lid without turning it - it does not suck! But so far everything suits me - everything is completely sealed, nothing superfluous comes from anywhere in the cooking process!
Of course, a movie can be made about the cover - but no, I won't .......
The rings did not fly off in me and in both of my pressure cookers, but Tanya-Admin, it seems, only had time to pick up the ring.

Collected shrimp and mackerel:




Recipes - tyts here

The guys on the new BBK grill have fried vegetables:


It will be a wonderful dinner!

Girls, but I realized that you can cook soup in your own saucepan with a pin too?

Can .

But it's more convenient in the additional

Thank you! I did not order an additional bowl, I have a brand pressure cooker. But pea soup with kaptchushki means I will cook in this one. I would rather come, I no longer have the strength to look at your smoked masterpieces ...

Today I cooked a chicken on hot smoking mode with vegetables fried in a smokehouse.

I put a container with cherry twigs and a small amount of alder chips in a bowl on a pin.



She poured 100 ml of hot water.
I put the grills with pre-marinated chicken in spices and garlic.
I covered it with a lid.
The lid, when covering it on the smokehouse, released the air and seemed to be attracted.
Then it was turned counterclockwise.
I set the hot smoking mode. Cooking time 30 minutes.
Has included.
At 3 minutes of cooking, a separate hiss was heard.
There was no active vaping at 4-5 minutes (1 photo)
At 6 minutes, steam came out of the pressure indicator. (2 photos)
At 8 minutes, the valve closed. Soaring has ceased. (3 photos)
Steam was actively released for only 2 minutes. The smell was faint. (the hood worked, but it is on the side. The window is ajar)



After closing the valve, some water sloshed a little more in the indicator, but not actively. "Didn't spit"



Then everything went well.
After the end of cooking, the pressure evened itself out. It took 4 minutes.
When the lid was opened, there was no suction on the lid. This was not the case during the entire time of my cooking in the smokehouse.



I changed the pot for an extra one and fried vegetables in it. Onions, carrots, zucchini, peppers and tomatoes.
Frying mode. Time 10 minutes with the lid open.
After finishing frying, put the chicken on the vegetables. Topped up with 50 ml of water.



I put the extinguishing mode on with the lid closed. Time 10 minutes.
Stopped cooking completely by pressing the stop button, resetting the program at 5 minutes.
I had to pause, as I saw that the condensate that collects on the plastic around the bowl does not flow into the container for collecting condensate, but passes under it and flows down the pan onto the table.



But the dish still worked.
A very soft tender chicken turned out. With an unobtrusive smell of haze and vegetables, they also received their portion of haze from the chicken. 5 minutes of stewing was enough for vegetables.



By this time my husband had come home from work. Fresh man, fresh from the street. My first question was: "Do you feel the smell of smoking?" The answer was no. True, it took about 40 minutes after smoking, and maybe an hour. But no more.

Manya,

Girls, how long does it take for 1kg. a piece of pork pulp ?? An hour is enough ??

[Omela]

Omela, for a loin of 1 kg, 40 minutes of hot smoking was enough for me. The meat was completely baked, juicy.

Lud, is the loin thinner ?? I have such a chubby piece is marinated.

Oh, well, I didn't measure it with a ruler, but I cut the width, that's why. if you compare it with a piece of ham, then it will definitely be thin.

The ring, it seems, has realized that it has no way out and it will still have to be compacted and stopped letting through in all modes ...

Well, well, my troubles with the device began. You need to spend half Saturday to take the device for repair, then wait a week to see what they will do with it and then spend another half Saturday to pick it up. The device can be viewed immediately only during working hours, which I also have working hours.

You have three options for the development of events:
1) take to the office. On weekdays, they work until 20.
2) Find a service in Moscow and contact them. But it seems to me that the device is new and the service may not have spare parts
3) Vadim Solynin wrote something about the fact that they will have a master visit at home (this should be clarified with Vadim or Elena)

You have three options for the development of events:
1) take to the office. On weekdays, they work until 20.
2) Find a service in Moscow and contact them. But it seems to me that the device is new and the service may not have spare parts
3) Vadim Solynin wrote something about the fact that they will have a master visit at home (this should be clarified with Vadim or Elena)

I called, they said unequivocally, take them to the service center, to any of these centers - it will take me a whole working day. I'll wait for Saturday.

and they haven't launched the third option yet? When is the master at home?

Either they didn't launch, or they didn't offer.

I want to share my discovery (others might have known): what a miracle the cherry shavings are!

Yesterday I was cut from a cherry branch, the smell is awesome! Neither apricot nor pear shavings smelled like that.

It smells like cherry jam! I think it will be fragrant in the smokehouse too. Today I will test it on a fish.

I can't keep up with you. if I have time, I read this topic. I want a smokehouse, I don’t want it, I doubt it, I think I’ll wait, after that I’m still on the 30th page, and I’m still on page 30, and you already have 80 pages of information !!! the other day it was noticeably less
I especially want it when I'm hungry, just like now
Congratulations to the lucky owners! And thank you pioneers!

It smells like cherry jam! I think it will be fragrant in the smokehouse too. Today I will test it on a fish.

I now bite my elbows from the fact that I remember how I burned "extra" cherry twigs in the summer

[manna]

I read that the more fragrant and suitable for smoking are not thin twigs, but "aged" branches, so do not regret manna!

I want to share my discovery (others might have known): what a miracle the cherry shavings are!
Yesterday I was cut from a cherry branch, the smell is awesome! Neither apricot nor pear shavings smelled like that.
It smells like cherry jam! I think it will be fragrant in the smokehouse too. Today I will test it on a fish.

Try another cherry! In our youth we had a homemade smokehouse, smoked either on cherries or cherries, the aroma - yum !!!