Multi-cooker-pressure cooker-smokehouse Unit USP-1210S

Girls, I'm certainly very pleased with this multicooker-smoker. I especially like to cook dried fruit compote in it. But ........ what m I just didn’t wash the lid, the smell of smoking is still present. How do you solve this?

I take a remedy stronger than fairies ... A little on the sponge of a "toilet duck", for example, and then rinse well with water.

I cannot judge / there is nothing to try, there is no such miracle-aggregation /, but still I will advise. there is liquid anti-odor kitchen soap. I tried different firms, they all work. hands, boards, knives and even plastic dishes from onions, garlic, fish and other strong-smelling people are washed with a bang. try it

I only smoke and cook meat in it.
My smell is more from the ring and the smoking bowl.

I wash everything in the PMM, but apart from soups / meat and smoking, I also try not to cook anything else in it

Excuse me! I missed your questions (and for some reason the message did not come).
Fish - beluga fillet. Marinated for 2 days: for 1 liter of water 4 tbsp. l salt and 2 tbsp. a spoonful of sugar, lavrushka, peppercorns and cloves. Dry it with a paper towel before smoking. Alder chips (taken at a meat processing plant) are straight in an iron jar under water, drain the excess water. I didn’t smoke lard, I smoked pork belly, it turned out great !!!

After smoking, I cook the kampot. The smell remains almost imperceptible.

Fish - beluga fillet

Yes ... so ... of course it's delicious, someone would argue. But I haven't seen a beluga for a long time. I took a sterlet, but I didn't like it, not the fish that was before.

there is liquid anti-odor kitchen soap. tried different firms

it is called "anti-odor". You can ask for a photo.

Several times I tried to bake in this slow cooker, I must say right away, I do not like it. For some reason, everything burns from below, and from above there are pale-colored pastries, little baked.
For smoking this slow cooker and for compotes I like better. Moreover, I cook the compote without sugar from dried fruits twice. Excellent result in both cases. I cook for the first time. I pour the compote into decanters (about 4 liters), re-fill the berries with water and boil again. Then I throw away the berries, nobody eats them at my place, and everyone drinks compote with pleasure.

[Stirlitz]

Stirlitz, Tanyush, I also "boil" the compote 2 times from the same dried fruit and both times the taste is rich!

Of course, baking in this model is not very good, although I know people who bake and are even happy.
I really like rice, pasta, dumplings. The meat is straight with a crust. Today I will bake a gherkin in it, if I show you a picture. I cook compotes, well, I smoke naturally. I don’t make baked goods or milk.

Tatyana, you are our Guru, I always look up to you, I bought equipment, now I am racking my head where to put it, though I’m still thinking about the air fryer. And so I'm after you. I do not lag behind.
I really like to smoke in it, especially fish. Right now I want to try raw smoked sausage in it, but this is in October. so that it is cool outside, first dry it on the balcony, and then in the smokehouse, in short, then I will unsubscribe what happened. Although I really like making raw-dried loin and duck breast, delicious.

Tanyusha, thanks. I like the same Unit, so I honestly did not expect a pressure cooker from him, I was only guided by the smokehouse. Raw smoked is cool !!! Only I can't get cold, as I would like ... it's still hot

And I bought this unit in March 2014! Many thanks to Tatiana for the video! It helped to decide in the choice of purchase, because before that I first wanted to buy Polaris PMC 0517AD, but thank God I changed my mind in time!

Hello everyone, I have not been using this cartoon for as long as many of you, in connection with this there is a question as to more experienced users
In general, when smoking, when cooking in any mode with a closed steam valve, after some time after switching on through a bolt, an arrow is marked in the photo

, the emission of steam and smoke begins, for smoking this smoke, which covered the entire kitchen, the hood turned out to be meaningless * for making a pie, it's just fragrant steam))) here is a video of a similar problem


it seems like everything is declared in the post
"The principle of closing the valve is simple - it is closed by pressure from below. First, the water that you poured into the bowl starts to boil, then steam is released more and more, you hear a hiss from the pop-up valve (which you marked with an arrow), then the hiss turns into a whistle, for a few seconds , the valve floated up, the sound stopped abruptly, then the pressure inside rises until it reaches the preset 70 kPa overpressure.
Naturally, during the release of steam, smoke comes out with it, from the heated chips, so it is always recommended to install a working device under the hood, and when ready it is better to open it on the balcony. "
but looking at your videos you can't see that you have steam, smoke, etc.
In this regard, a number of questions, how Tatiana suggested pulling the pin, I pulled it, this hole is not completely closed there, that is, there is a cut in the form of a crescent, do you have the same?
and have not noticed at all that the pin is rising, or is it not very noticeable?

is it noticeable in general that the valve rises, or is it not very noticeable?
and how quickly the pressure builds up for this valve (pin) to rise?

that the valve rises, or is it not very noticeable?

Of course it is noticeable ... only this is noticeable inside the valve itself ...

and how quickly does the pressure build up in order for this valve (pin) to rise?

as a rule, the pressure build-up is always the same: from 7 to 11 minutes. Most often, pressure is gained in 10 minutes ...

ATP, then I have some kind of crap with a cartoon ....... strain my husband, let him disassemble the valve .... while smoking, I almost died from the stench ... t to rush steam and soot from this valve .. ...

[vkey]

vkey, do not be lazy and read the topic about "Brand 6060 Electric Smoker-Pressure Cooker". It says about hot and cold smoking - all the subtleties and nuances. The smell and smoke with HC is the norm, but you can also deal with it using a little secret ...

yes, I read, and I already know about all the problems)))
I just watched a lot of videos about cooking and Tatny, including mackerel and brisket, breast ...
and secret is smoking on the balcony like Tatiana?)))

oh sorry, I didn't read it carefully, you wrote about the brand ... if the kids let them hang out for half an hour in the net, I'll get acquainted)))) ATP for a tip)))

and secret is smoking on the balcony like Tatiana?)

no - these are the "subtleties" derived empirically by our users when smoking in cold and hot modes: from the amount of wood chips during smoking (and not only) to the moment the lid is opened after the end of smoking !!!

Well, I also learned about the amount of wood chips, but I'm afraid I can't physically master the topic of 136 pages))) my horde won't allow)))

[vkey]

vkey, if you want to use the smokehouse normally, then I think, if you want, you can master everything - there would be a desire ... otherwise you will continue to have one or the other problems ... you are not told to read everything at once - you can also throw out the first 5 pages from this topic - half - chatter - be able to select only the necessary part for yourself from the flow of information ... an hour a day and a couple of days is enough for you to fully learn all the subtleties of cooking in a smokehouse ...

Do you know how to intrigue .....
of course you've read everything, wasted your time, and it's hard for you to tell those who don't have it at all

of course you've read everything, wasted your time, and it's hard for you to tell those who don't have it at all

Vera, I don't want to offend you, but let me tell you my opinion: YES, I WASTE MY TIME and why do you think that only YOU don't have time? I read the topic for a month (as far as possible) ...
And now, in order ... firstly, I don't know what exactly you bought this unit for, that is, for the preparation of which dishes exactly ...
And this directly depends on the answer you need to get to your questions.
If I bought it for the specific purpose of brewing there, eg, only soups, and in the subject I will only read what relates to soups ...
And secondly, what do you want to offer me? So that I once again spend my time looking for some moments in the topic (moreover, those that may only be needed by me, but they will not tell you about anything and vice versa) and write you a lecture / essay? ... No, thank you - time is money - and I will find what to spend my time on.

You received the answer to your question ... I gave you only a tip, if you are really interested in this unit, then from that topic you can learn something else interesting for yourself, and if you don’t need it, then you can easily use the Unit in in the form in which you used it before ... at the same time, believe me, one instruction for use is enough for you ...

I really want to buy such a saucepan. She interests me only as a smoker, there is already an ordinary slow cooker. And for me this is not entertainment, but the only opportunity to taste smoked food. The fact is that I am allergic to preservatives and dyes, which are found in all sausages and smoked products. Every time I buy it at home, and I salivate myself, so try it hot, but lower, bronchospasm begins. But the problem is that I live on the first floor without a balcony and no extractor hood. How realistic is the use of a smokehouse in such conditions?

Very real, just a slight smell of haze appears and then, after opening the lid. Doesn't interfere at all.

[Irina. A]

Irina. A, Thank you very much for your reply. You gave me optimism. And sometimes they just give up because of forced restrictions. Thanks to the members of the forum, I am now mastering recipes for homemade sausages, and if it also turns out to be smoked, then life is wonderful!

I have a unit of 1200, I now only use it as a smokehouse, there are many tips on smoking on the forum, I think you will choose the best one for yourself, good luck!

I ordered Unit 1200, and at a very "tasty" price including a discount coupon - for 3500 rubles, I'll get it tomorrow.

How realistic is the use of a smokehouse in such conditions?

When using different smoking modes, the intensity of the smoke is different. But it is quite possible to use it even at home without any hoods. The main thing is to properly and tightly close the lid, and the smoke that goes through the valve is not so strong!
Now wait for your smoker and then you will enjoy delicious dishes!

I have a Unit for a year now. Revealed for myself several nuances when smoking.
1) I don't like shop chips. None. I tried different ones. From numerous experiments I realized that it is best (for me) to smoke on alder sawdust with the addition of raspberry leaves or twigs. In the summer I like to smoke on fresh alder twigs and leaves. Dried alder leaves are not as "tasty".
2) It is better to moisten the sawdust.
3) It is advisable to pre-salt the products that I will smoke, at least 12 hours. The ratio of salt and sugar is about 3 to 1.
4) Smoked products should not touch. It is advisable to lay on all the gratings in the same order so that there is a drawing effect.
5) As an experiment, sodium nitrite was added to give the store color. Indeed, the chicken has become very similar to the purchased one. Pink and firm. I won't do that anymore. Why eat nasty stuff? Better gray and soft.But natural.
6) Even cold smoked cheese melts. So I put it on small "plates" made of baking paper.
7) After smoking, I properly cartoon and prepare a dish that "loves" the smoke. For example, pea soup, stewed cabbage, etc. Since a slight odor, the haze still remains. Then you can cook other meals.

Can anyone have their own little secrets? Please share ...

Smoked today pork belly in a combined mode, my husband appreciated.

Owner girls, has anyone tried smoking homemade sausage? I would like to purchase such a smokehouse just for these purposes. That is, cook the sausage in the oven until fully cooked, and then smoked it a little in the cold mode. How do you think it will turn out? Or vain dreams?
And another question ... as I understand it, all Smoker Units differ only in the display, if they chose now, would they again take this particular model or something else? While I do not have any (I don’t know whether to take or not take), the price is not decisive, the ease of use will outweigh the choice.

I would try to smoke the raw sausage in the combined mode, at least to test how to get it, but in general, thanks for the idea, I will have to try to smoke the kupaty

Smoke raw sausage in the combined mode

What is Combo Mode?

I enjoyed cooking a ham type sausage in the oven. There, the main trick is to very slowly bring the oven temperature to 85 degrees. The sausage turns out to be real, only the smokiness is missing. And I also want to smoke it so that it is better stored, because it is not interesting to cook a little, but we will not eat a lot at once.

the mode of cold and hot smoking is set sequentially, and that's it. Yesterday I smoked pork brisket like that, though I had it in brine beforehand, and then in spices. I'll buy some sausages and try to smoke. The most interesting thing was what would happen, on the hot mode during smoking, the meat is steamed, as it were, with smoke.

[lega]

I would also like to share my impressions of the saucepan. I have a Unit 1200. What can I say, the offset is unambiguous. I am delighted with her. I smoke the meat pre-marinated as for a barbecue, or just salt it, rub it with spices, garlic and leave it for several hours, it is very good to use a vacuum container for this. I also smoked mackerel, it turned out to be simply delicious masterpiece. With an ordinary medical syringe, I inject the fish from all sides with marinade - in a small amount of water I boil a bay leaf with allspice and salt at the rate of 1 tablespoon per third of a glass. For 1 piece, approximately 40 ml of solution is consumed. I leave it in this form for 2-3 hours and then smoke it.

lega, I smoke homemade sausage and kupaty, I put the raw ones on the wire rack, but first you need to pierce it with a toothpick in several places so as not to tear the shell. I smoke for 20 minutes on a hot smoking. So fumble the saucepan and don't hesitate.

Before buying, I had doubts about the possibility of using the smokehouse at home, since there was no hood, so I only made hot smoking. For the same doubters, I can confirm that there is smoke, of course, but it is quite tolerable - only at the very beginning, when the pressure has not yet been reached and the valve is not yet closed, and at the moment the saucepan is opened after the end of cooking. It is quite tolerable, but of course you have to open the window for ventilation. And recently I installed an extractor hood, now I was able to cook on cold + hot smoking. But, to be honest, I did not notice much difference with hot smoking. Apple chips attached to the smokehouse in the trash can definitely be disgusting, I use a mixture of apple, pear, cherry, black currant and raspberry twigs, add 1-2 juniper berries, a slice of dried apple and a few grains of tea leaves. Just a little bit, I get a couple of teaspoons of the mixture, of course I moisten the mixture with water. In the second saucepan I make only jellied meat, it turns out very quickly and tasty.So I strongly advise everyone to buy this miracle.

We have on sale here such an analogue of Unit: RPC-200 Magnit pressure cooker-smokehouse (reminds Vitesse)
The price is about 5 thous.

I bought such a thing. I understand.

Tell me who washes the container for chips and with what means? Black resin ... Cannot be washed completely.

I wash my Sanita there to remove fat, and there are many more different ones, but you can hardly wash it to shine.

I also wash it with this tool and a little more with a metal sponge, but, alas, it will not wash off to shine

Thank you. The sanita helped. But I have not much of this tool left. What else helps in the fight against tar?

Something the topic is somehow not active ...
I set out to buy a pressure cooker-smokehouse. Its very first and main task will be smoking. For the rest, there are other multi and kitchen devices. I choose between Unit and Brand. Moreover, I ordered both in the online store, but in a day you need to decide which one to take and which one to refuse.
A question for the fans of the Unit: what advantages does Unit have over Brand? Why is it worth staying on it? Let me emphasize that smoking is the first thing that interests me.

[A.lenka]

A.lenka, I cannot compare as there is only Unit. But I can appreciate it.
I like everything about her. It suits me completely.
Today, for example, she cooked pea soup with her smoked meats in it. And now the jelly is being cooked.

Moreover, I didn't want to buy a multicooker at all. I thought that I did not need it. My daughter and her husband gave it to me on March 8th.
But now I use the Unit to its fullest. So my review is a review of a person who rated this cartoon very critically. You should have grumbled. I kept saying that cartoon is a completely unnecessary kitchen device.
I couldn't grumble.

And what a funky lard, but a fish, and sausages in it are obtained!

Let me write one little tip: if you want to get a more beautiful color when smoking, add literally half a teaspoon of granulated sugar to moistened sawdust.

Advantages ... yes, probably not any other than the configuration, Unit has it better. I think the taste of the products is the same, because the principle of operation of the units is the same.
I only smoke and cook jellied meat in it, because 6 liters. Maybe I would have cooked something else, like a pressure cooker Unit is just wonderful and it will soon cook, but I have it on the sidelines and only gets it for my own dishes, all my pressure cookers are responsible for their dishes.

[toffee]

toffee, Irina, thank you very much for the recommendations!
I read your previous review - thank you, very useful for me too !!! - and I realized that the taste of smoking depends not only on technology, but also on human hands!
Still, the device itself, its quality, cooking modes also play an important role. I would like to understand what ... I'm afraid I won't master the whole topic about Brand in a day ...

[Tanyulya]

Advantages ... yes, probably not any except for the configuration, Unit has it better.

Tanyulya,
Yes, I agree. This won me over too. Moreover, I cannot find a bowl for Brand without a heating element anywhere on the Market. As if I probably wouldn't really need it, but ... Without it, a multicooker and not a multicooker at all ...

Yes ... and I also liked that there are O-rings of different colors in the Unite for smoking and multicooking - you can't confuse them! Which is very important for sclerotic people like me ...