Test laboratory website continues review kitchen devices, performing several functions simultaneously. Having become acquainted with the pressure cooker-smokehouse, we will be able to answer the question of whether the manufacturer managed to create a device that would combine such different raw material processing processes in technology.

Specifications

General characteristics
Manufacturer
Model name
Type	pressure cooker-smokehouse
Power consumption	1000 W
Color	black metal
Material	stainless steel
Bowl	with non-stick coating
Bowl volume	6 liters
Accessories	a cup for charring wood chips with a lid, a five-tier grid for food, a container for collecting condensate, a soup spoon and a spatula
Manufacturer's warranty	1 year
Control
Control type	membrane buttons
Operating modes	hot smoking, cold smoking, combined smoking, soup, stewing, steaming, frying
Cord length	1.50 m
Weight and dimensions
Packaging (W×H×D)	33×33×37 cm
Device dimensions (W×H×D)	32×28×34 cm
Weight	5.5 kg
Weight with packaging	6.8 kg
average price	T-8494186
Retail offers	L-8494186-10

Equipment

The pressure cooker-smoker is supplied in a parallelepiped cardboard box. The box is designed in the usual style for kitchen devices: on a light background there is an image of the pressure cooker itself, short description functions and characteristics of the device. Information is presented in Russian and English.

When packaged, the device is protected from impacts by foam inserts in which the assembled device is fixed. All accessories are folded inside the bowl. Assembling the device into a package is not difficult. It is worth noting that the inside corners of the box are reinforced with cardboard inserts. The box is not equipped with a carrying handle, which, given its dimensions and almost cubic shape, causes certain difficulties during manual transportation.

Opening the box, inside we find:

• the device itself;
• cooking bowl with heating element;
• a cup for charring wood chips with a lid;
• pressure cooker smokehouse lid with O-ring;
• additional sealing ring;
• pressure regulator (weight);
• five-tier grate for food;
• container for collecting condensate;
• soup spoon, spatula;
• power cable;
• instruction manual with warranty card;
• recipe book.

At first sight

The device body is made of stainless metal and plastic. Looks quite attractive. The metal is processed without scratches or chips, all parts fit tightly together, fit tightly and are securely fixed.

The device is connected to the network using a standard power cord.

On the bottom side, the device is equipped with four legs, which have rounded rubber inserts. They are apparently designed to achieve stable adhesion to the surface of the table. Ventilation holes are visible in the same part of the block.

On the control panel, which is structurally highlighted in front side block, there are four function buttons, opposite them are function indicators, two timer buttons (time settings) and a liquid crystal screen on which numbers will be displayed.

Now let's take a look inside the Brand 6060.

So, inside the case is a massive steel container with a heating element at the bottom and a small recess on the side in which contacts for heating element, used in the smoking mode.

The working bowl for preparing dishes is just over a millimeter thick

The non-stick coated metal bowl has an internal heating element over which the cup is placed to char the wood chips.

WITH outside The bowl contains a group of contacts for connecting the heating element. That is why the accessory should not be soaked in water or washed in dishwasher.

Now let’s reveal the secret of the red dots (or arrows) on the bowl and body of the smokehouse pressure cooker. The attentive reader must have noticed them. These indicators are necessary to install the bowl inside the pressure cooker, accurately hitting the additional heating elements used for the smoking process. The first few times it was difficult to install the bowl (the angle of insertion of the bowl was not right, it was difficult to get into the recesses for a group of elements), but later we got the hang of it and there were no difficulties.

On the inside of the bowl there are marks on the volume of liquid poured inside. By the marks on the left side you can determine how much of the total volume the bowl is filled, on the right - how many cups of liquid or product are placed inside.

The lid of the pressure cooker-smokehouse is made of of stainless steel. On the outside it is equipped with a pressure regulator (weight) and a handle that allows you to correctly and tightly install the lid on the device body.

WITH inside there is an o-ring and a pressure regulator hole.

Device with closed lid Easy to hold and carry by holding the handle. Moreover, at the top of the case on the right and left sides there are special handles for carrying the product. However, this device, if it settles in the kitchen, it is unlikely to need to be carried from place to place.

A slight doubt about the convenience of preparing dishes in the mode of boiling, frying and stewing is caused by the rather long pin in the bowl. But we will be able to figure this out only after conducting practical tests.

Despite its large volume, the device does not give the impression of being bulky, it is elegant and, thanks to its design, will fit perfectly into any interior.

Instructions

The instruction booklet is in A5 format and contains 22 pages. The instruction manual is quite simple and clear. The information in the document is presented in one language - Russian. A diagram of the device is provided indicating the parts and controls, recommendations for assembly, operation, instructions for cleaning the device itself and its accessories, recommendations for troubleshooting and precautions when using the device. Separate descriptions of the operating modes and functions of the pressure cooker-smokehouse are given. Addresses provided service centers throughout Russia. Based on the content, you can easily find the section you are interested in, which provides comprehensive information.

I would like to note the concern for the reader on the part of the manufacturer. We all know that reading instructions is the most interesting activity. Therefore, so that the buyer does not get bored, a short anecdote or joke on a gastronomic topic is printed at the bottom of each page. We won't discuss the content of these jokes, but the idea itself is funny.

- My husband married me because he didn’t like to dine in the dining room.
- And now?
- Oh, now he loves!

The recipe book for the Brand 6060 Pressure Cooker Smoker consists of 56 pages. The last two pages serve as a notebook for recording your comments or new recipes. Contains recipes divided into groups:

• smoking;
• soups;
• meat;
• fish;
• vegetables, cereals;
• Dessert

Each recipe is illustrated with a photograph. After reading the recipes, the principle and basic rules for working with the device become clear. Information is provided on the preparation of raw materials, modes and cooking times. For inexperienced cooks, this document can serve as a reference book; for experienced cooks, it is necessary to begin successfully operating the device.

Control

After reading the instructions, you can begin operating the device. Management is carried out using a specially dedicated panel. The display shows the operating time of the selected mode. The Timer button is used to set the time. Decrease or increase of time is regulated by the corresponding buttons “+” and “−”. By pressing or holding the corresponding button once, the time value changes. Time settings up to 99 minutes are available. The three buttons on the left are used to select the required operating mode. Each button is responsible for two modes. Select the desired mode by pressing again. In this case, the red indicator next to the selected mode will light up.

When the device is turned on, the red indicator next to the Stop button lights up. The Start/Stop button allows you to start a program or stop the current program, respectively. To cancel all settings, press and hold the Start/Stop button for 3 seconds. After selecting a program, you must press the same button to start operating the device.

The indicators light up when operating modes are selected. Let us immediately note that the device allows you to run several modes simultaneously. In this case, the operation of the current program is displayed by a burning indicator, and all other modes that will begin working after the end of the previous one are flashing. At the end of operation, the device emits three beeps, after which the device goes into standby mode. It is recommended to open the smoker pressure cooker and remove food only after the pressure inside the bowl has stabilized. The signals are quite loud, you can hear them while in another room.

Exploitation

Preparation for use

Preparation for use is traditional. It is necessary to check whether the device is assembled correctly. Before first use, it is recommended to thoroughly wash the bowl, O-ring, inside of the lid and all accessories. Frame, inner covering The device and the lid must be wiped with a damp sponge and then wiped dry.

During operation, it is necessary to place the bowl in the body of the smokehouse, making sure that the red arrows located on the bowl and the body of the device match. Then place a container to collect condensate in the upper part of the housing on the left behind the handle. The lid must be used in all modes except Frying. An O-ring is also required.

Operating modes

Hot smoking

When using this mode, as you might guess, the consumer receives a hot smoked product. To do this, you need to install a cup for charring the wood chips on the heating element, then pour in a couple of teaspoons of wood chips. About 100 grams of water is added to the bowl. In this mode, two heating elements of the device operate: the main one and the additional one. When the main element is heated, steam is formed. With the force of steam, the pressure indicator rises and pressure begins to build. At the same time, the additional heating element heats up, causing the wood chips to char and produce smoke. The product is prepared both by heat treatment and by smoke treatment. In this mode, you can cook any food suitable for this type of heat treatment: meat, fish, vegetables.

Cold smoking

In cold smoking mode, only one heating element works: an additional one. Smoking occurs without heat treatment. In this mode you can cook meat, fish, vegetables, cheeses and nuts. Most often, this mode is used in combination with the Hot Smoking mode. When using the cold smoking mode, a small amount of smoke may escape through the pressure indicator, so it is recommended to use a hood.

Combination of hot and cold smoking modes

When using hot smoking, products can be cooked faster than they have time to smoke, so it is recommended to combine two operating modes. Cold smoking in this case serves preliminary stage. First, the product is processed by cold smoking, and only then the pressure cooker switches to hot mode. As a result, the products have an intense smoky aroma and are completely cooked from the inside.

In this mode, food is cooked under high pressure. This significantly reduces product processing time. The mode is intended for cooking meat broths, soups, borscht and steamed food. If you have no heating element in this mode, you can bake and prepare milk porridges.

Steaming

Vegetables, fish and meat products are cooked in this mode. The cooking process occurs due to the passage of hot steam through the food. In this case, a metal grid is used to place food over boiling water.

Extinguishing

According to the manufacturer, this mode is identical to cooking in pots. Can be used for all types of products. The products undergo simple heat treatment, because... This mode does not use a pressure regulator. Therefore, there is no need to tightly close the lid, as in all previous modes.

Frying

The only mode in which it is prohibited to use the lid. The mode can be used for both frying food and as a pre-treatment before using other modes. The maximum operating time when frying is 20 minutes. The instruction manual states that exceeding this time may lead to deformation of the contact group housing. Traditionally, when conducting practical tests, we violate these types of requirements. In this case, the device operated in Frying mode for about 35 minutes. The contacts were not deformed. But we do not advise you to repeat our experiments and operate the device for longer than the recommended time periods.

Functions

Pressure cooker-smoker Brand 6060 has several additional functions, which, not to say that they are very original, but in ordinary life are often in demand. The “Keep Warm” function allows you to keep the dish hot. Like all other modes, this one is limited to a time period of 99 minutes. The temperature in the dish is maintained at 60–80 °C.

The Delay function allows you to delay the start of a specified program up to 99 minutes. Can be used with all modes except Frying and Warming. When set time The delay will end and the cooking process will begin in the selected mode according to the preset time.

Combining and installing all modes and functions is quite simple and is described step by step in the instruction manual.

Caring for your pressure cooker smoker

Upon completion of work, it is necessary to disconnect the device from the network and allow it to cool. Then wash everything thoroughly, making sure that the group of contacts on the bowl does not interact with water. It is recommended to wipe the body of the smokehouse and the internal heating element with a damp and then a dry cloth. It is prohibited to use abrasive cleaners and aggressive detergents. Care must be taken to ensure that the pressure indicator and steam outlet are not clogged. A toothpick is used to remove dirt from these parts. In general, care is simple and does not involve any extraordinary procedures. We washed the grilles, o-ring, weights and lid of the appliance in the dishwasher. We also found it easy to clean the heating element in the bowl. The only thing I had difficulty with was the cup for charring the wood chips. After several smoking procedures, we were not able to completely wash it of soot. But considering that this accessory is needed only for smoking, soot residues on its walls do not pose a threat to the taste or smell of finished dishes.

Testing

The results of objective tests are presented in the table and coincide with the information declared by the manufacturer.

Obviously, there is no need to expect any unique practical results from a pressure cooker. Devices of this type have already been tested several times, and we would hardly be able to get unexpected results. So we literally prepared minimum required dishes in order to check the quality and stability of the device in all possible modes. But the possibilities of using the device for the smoking process were much more interesting. In order to test how multifunctional the Brand 6060 pressure cooker-smoker is, we decided to cook the following dishes:

1. hot smoked mackerel;
2. smoked hard cheese;
3. smoked pork ribs;
4. smoked pork loin;
5. aspic;
6. chicken stewed in soy sauce.

Hot smoked mackerel

Three fish were cleaned and rubbed with salt.

The large fish was cut into pieces, the two small ones were placed whole on the grill.

While the mackerel was salting, a container was placed in the bowl for charring the wood chips, into which two teaspoons of alder wood chips were placed. Then the recommended 100 grams of water was poured in, which seemed insufficient to us because it did not completely cover the bottom. We needed about a cup of liquid to cover the bottom.

We smoked in a combined mode: 15 minutes cold smoking, then 10 minutes hot smoking. The process has begun. This is where we were glad that we installed the smokehouse on the stove directly under the hood: smoke was coming out from under the lid, and there was quite a lot of it before switching to hot smoking. We then re-read the instructions and found that when cold smoking it is recommended to place the O-ring in hot water. Apparently, then the material expands and the lid fits more tightly. Well, the first damn thing is lumpy. Or, in our case, a lot of smoke.

Of course, we were interested to look under the lid, to find out what was there and how. Undeterred by angry or agitated neighbors, we opened the lid. Actually, the cold smoking process looks like this:

After 15 programmed minutes, the device switched to hot smoking mode. The pressure regulator closed after about 7 minutes. We were concerned that the product would not cook in 3 minutes under pressure. So once the fish was out, we cut it up. However, our fears turned out to be unfounded.

Result: excellent . In 25 minutes we received aromatic mackerel, practically no different from store-bought - except for the freshness of the finished product, of course. Advice: do not eat the fish hot, let it cool well. On the second day the fish had a richer and more intense flavor.

Smoked hard cheese

For this experiment, we took three types of cheese: cheap Dutch type from the supermarket, Estonian Ellemental, high-quality hard Belarusian.

The cheese was cut into bars and placed in a bowl. Used cold smoking mode for 13 minutes. It is not possible to smoke for a longer time, because the temperature in the bowl rises from the additional heating element, and the cheese may melt. Also, do not place food directly over the charring bowl, otherwise the food may burn. This can be seen in the photo below.

Result: satisfactory . The resulting product can hardly be called real smoked cheese. The cheese was abundantly covered with smoke products on top, but for some reason remained light on the bottom. It was also not smoked inside. There was a smell of smoke, but unfortunately there was no specific taste. The next day, when the cheese “rested”, the situation did not change. We were amazed that the most delicious result of this experiment turned out to be cheap “pseudo-Dutch” cheese.

Smoked pork ribs

As recommended in the Brand 6060 recipe book, the ribs were pre-marinated - they sat in the marinade for about two days. The marinade was prepared as follows: a tablespoon of salt, black and white peppercorns, allspice, mustard seeds and cloves were taken per liter of boiling water. The marinade boiled for about five minutes, then the ribs were placed in the cooled liquid.

It was decided to cook the pork ribs in the combined smoking mode: 10 minutes cold smoking, 40 minutes hot smoking.

Result: excellent . The ribs were fully cooked and had a smoky aroma and rich flavor while being quite tender. We planned to use them to cook lentil soup, but we ate them as a separate dish.

Smoked pork loin

But the experiment with smoking a loin can be considered a failure - however, the problem is not in the pressure cooker-smokehouse, but in the part of the carcass taken. But first things first.

The loin was soaked in the marinade described above for about two days. Then we dried it and placed it on the grill in one piece.

For the loin, it was decided to use the hot smoking mode. The piece was treated with steam and smoke for 45 minutes. When the product was removed and cut, we noticed that the meat remained raw inside, so we extended the smoking process for another 15 minutes.

Result: good . In general, there are no complaints about the operation of the device. The meat was not raw, it had a smoky flavor, but it was very, very tough. It is worth noting that pre-soaking in a marinade for meat products is necessary: ​​the meat is enriched with salt and subsequently has a fresh taste. True, the smell of spices is lost after treatment with smoke. To obtain a soft and more delicate product, it is apparently necessary to take fattier parts of the carcass. So, there were no complaints about dryness in the ribs.

Aspic

After two days of smoking and the kitchen had acquired a persistent smoky aroma, it was decided to experiment with another function of the device - pressure cooking. Since the bowl gave off a distinct and inappropriate smell of smoke for our purposes, we filled it with water and boiled it under pressure for about 15 minutes. The smell did not go away completely, but became less pronounced.

Jellied meat was ideal for testing the functions of the pressure cooker. Pork legs (hooves) and beef tails were taken, placed in a bowl, salt and other peppers were added.

The broth was cooked under pressure for 3 hours. It could have been less, but we wanted to achieve the digestion of all extractive substances. And we achieved our goal! This is what the meat products looked like after being removed from the broth. The bones are boiled, the meat flakes off the bones, the broth is rich and clear.

Then the meat was selected, finely chopped, placed in molds and filled with broth. After just a few hours, the broth thickened and turned into the desired consistency. Yes, we did not use gelatin or other gelling agents. Some may think that there is not enough jelly, but we prefer this kind of jellied meat.

Result: excellent . Without gelatin, a perfectly dense and flavorful jelly was obtained. Since this was the first dish made after smoking, a slight smell of smoke was felt, but did not spoil the taste. In subsequent cooked dishes, the smell of smoke was no longer present.

Chicken stewed in soy sauce

So, the functions of stewing and frying remained undeveloped. To kill two birds with one stone, we decided to prepare a dish that involved pre-frying something. The “something” was the onion. We took four onions, about one and a half or two kilograms of chicken legs and drumsticks, soy sauce and lemon juice.

The oil was heated, then peeled and chopped onions were placed in it. During the roasting process, it became clear that we couldn’t do it in 20 minutes. The onion, perhaps due to its large quantity, did not fry in the specified time.

Therefore, we had to extend the frying time for another 15 minutes, only then the onions began to caramelize. But the pin, aka an additional heating element, protruding from the wall of the bowl and which had previously inspired concern, did not interfere at all with either the frying process or the stirring of the onions. It turned out that it is at a sufficient height so that the product can be placed under it and/or mixed if necessary.

The chicken was placed on top of the sufficiently fried onions.

Salt and a little ginger powder were added between the layers of chicken.

Soy sauce was poured on top of our structure, the juice of one lemon was squeezed out and a little water was added.

Then the extinguishing mode was set. After 40 minutes, the house was filled with a delicious smell, and the dish looked like this:

Result: excellent . There’s not even anything to comment on. With a minimum of effort, very tasty dish. Boiled rice was ideal as a side dish.

conclusions

Based on the results of testing, we got the impression that multifunction device Brand 6060 is a high-quality and easy-to-use device.

The device turned out to be very pleasant in appearance and easy to use. It has confirmed its versatility: it smokes, fries, and pressure cooks. Of course, it will not replace a real smokehouse, and you are unlikely to get classic cold-smoked meat, which requires both drying and aeration. But overall, a pressure cooker smoker can be said yes. The fish acquired a rather authentic hot smoked taste. The fatty meat also did not disappoint, although it did not acquire that refined taste that is characteristic of meat smoked in a regular smokehouse. One of the disadvantages is that during cold smoking, smoke penetrates through the lid and the hole in the pressure regulator. So before you start the cold smoking procedure, be sure to heat the O-ring, otherwise most of the smoke will end up in your kitchen. Another serious inconvenience is the difficulty of removing the smell of smoke from the bowl. So, we would not recommend boiling or, even more so, baking something with a delicate taste immediately after smoking.

We are completely satisfied with the device's performance as a pressure cooker. The only inconvenience, and even then it is not an inconvenience, but a wish to the manufacturer - that the timer starts counting time not from the moment the process starts, but from the moment when the pressure control valve closes, i.e. when the product begins to cook under pressure.

The device allows you to fry, boil, stew and steam. Multifunctional? Yes.

There were no problems with inconvenience or danger of operation; no foreign odors were felt from the operating device. Of course, when working with a device that processes products using high pressure, you must follow a number of safety rules. All of them are listed in detail in the instructions and presented in a clear and understandable manner. in simple language. Remember that the lid of the pressure cooker gets hot, so do not touch it with unprotected hands.

The materials from which this product is made are very stable, reliable and environmentally friendly. The Brand 6060 pressure cooker-smoker looks like a device that will serve faithfully for many years.

pros

• Multifunctionality
• Simple controls
• Ability to install several sequential product processing modes at once
• Delay and warm up functions available
• Beautiful appearance

Minuses

• Setting the time interval up to 99 minutes only
• Counting the specified time from the beginning of the start, and not from the moment the required pressure is reached
• To use the baking feature, you must purchase an additional bowl without a heating element

It is unlikely that store-bought smoked products will compare in taste to fish, brisket or chicken wings smoked at home. If you have a pressure cooker at your disposal, you can quickly and easily, using only a few available tools, turn it into a home mini-smokehouse.

Installation process

A fairly simple installation process will take no more than 10 minutes if you have all the necessary accessories. If an item is not at hand, it can be made in the process, although it is better to take care of everything in advance.

Structural elements

To make a smokehouse from a pressure cooker that will perfectly cope with its duties both outdoors and in a city apartment, you will need:

• pressure cooker;
• plate;
• metal ring;
• metal grate.

The last two items will require some modification to fit the required dimensions.

Assembly sequence

You need to follow a simple algorithm:

1. We remove the valve from the pressure cooker, which is installed to regulate the pressure. It will not be needed, but the hole after it will be just right for releasing the smoke generated by the smoldering sawdust.
2. Preparing a lattice stand according to size internal diameter– it should be placed in the pan and reach the middle in height. The lattice stand must have a base food grade stainless steel, since it is more durable and safer for the body.
3. Making a stand for a plate. You will need a metal strip 3 cm wide, which should be bent into a ring; this will be a receiver for fat and excess juice. To protect the pressure cooker and maintain technological process it should have a diameter slightly smaller than that of the pan.
4. We select a plate taking into account the diameter of the pressure cooker and the amount of fat that will drain, as well as high temperature. It must be ceramic or porcelain, deep enough and placed in the pan so that there is a space of at least 1 cm and no more than 1.5 cm between it and the edges of the plate. Otherwise, the fat will drip onto the bottom and burn, which will not in the best possible way will affect the quality of smoking.

Smoking wings recipe

First of all, you need to stock up fresh meat, because Long-term freezing negatively affects the taste when smoking. The wings are selected large and pre-marinated.

For this you will need:

• chicken wings – 500 g;
• water – 250 g (cooled after boiling);
• vinegar 9% – 20 ml;
• vegetable oil – 20 ml;
• salt – 2 tsp;
• allspice – 7 peas;
• bay leaf – 2 pieces;
• finely chopped garlic - 3 cloves.

After mixing all the ingredients, you need to place the wings in the brine and put them in the refrigerator for a day.

When the wings are marinated, they need to be taken out and dried on fresh air within half a day. Then a homemade smokehouse is prepared from a pressure cooker:

1. Apple, grape sawdust or poplar chips are laid out on the bottom of the pressure cooker. You can use other types of deciduous and fruit plants, but in no case birch and pine chips: the resins and tar released by these trees can ruin the smokehouse, and the meat will acquire enough bad smell. Wood material it is necessary to pre-soak it in order to remove from it harmful and hazardous substances that are released with smoke and after prolonged smoldering.
2. For sawdust or other wood waste a metal circle is mounted and a plate is placed on it.
3. The grille is installed and the wings are carefully placed on it.
4. The lid closes. To remove smoke, a hose is inserted in place of the remote valve (used if smoking is carried out in an apartment).

The structure, ready for smoking, is placed on gas stove. After smoke appears, you need to turn the heat to moderate, maintaining the temperature in the smokehouse at about 100°C degrees. After an hour, the pan is removed from the stove, the finished smoked product is cooled for 2 hours.

A pressure cooker smoker for home is quite simple to make. In the absence of large material costs and time for assembly, you can please yourself with various smoked meats both for everyday life and for special occasions. festive table. The dish will turn out appetizing, without artificial additives or dyes.

The smokehouse will be ready in a matter of minutes if you acquire all the necessary “components” in advance:

1. take a large saucepan or pressure cooker;
2. stock up on barbecue, maybe an old one;
3. find two bricks;
4. find old grille for barbecue;
5. take a metal dumpling maker;
6. take a plate whose diameter is slightly smaller than the diameter of the pan;
7. as well as wood chips for smoking (a handful of wood chips is enough for one serving);
8. coal or firewood.

First, you need to put the grill on the ground with your own hands and load bricks into it. Place a pan on them. Place some wood chips on the bottom. You can put a plate on it - fat will drip here.

Place the pan on the grill

Then place the grate so that it rests against the walls at a level of about a third from the bottom. A dumpling maker is placed on top.

What is planned to be smoked is placed on it. Closes with a lid. Your DIY smokehouse is ready.

A similar design can be used at home. Then instead of a barbecue there will be kitchen stove. And it’s worth providing for an exhaust hood: to do this, remove the valve from the pressure cooker, insert a hose into the hole, which is led out into the window.

Advice from experts

To ensure that the smokehouse works well and the smoked dish turns out delicious, it is worth considering some nuances. Thus, alder chips impart a sour taste to the finished product. Coniferous varieties give bitterness.

Aspen has a different effect - it gives a delicate taste. Products smoked on birch chips acquire a slight tar taste. Many lovers say that the most suitable wood chips are those made from apple, plum and pear trees.

You can add some currant, cherry or mint leaves to the wood chips. And also juniper branches.

It is believed that if wood chips are soaked before smoking, the smoke passing through the wet wood will leave harmful substances in it.

Fish day

You can smoke anything with your own hands! First of all - fish. Before starting the process, cuts are made on the carcass and stuffed with lemon slices. You can rub the fish with spices. Various spices, dill and dried parsley will do. For spiciness you can add chili and garlic.

Experienced smokers advise pre-marinating fish steaks. A mixture is used as a brine: water is combined with salt, bay leaf and black pepper. All this can be sprinkled with lemon juice or something else can be added. Actually, the marinade can be anything. There are recipes with honey. After marinating, the fish should be wiped or slightly dried in a suspended state. The process of smoking fish takes forty minutes to an hour and a half.

Seafood - shrimp, lobsters, crabs - are also good for smoking. They do not need to be prepared in advance; you can just sprinkle them with soy sauce and lemon juice. After the seafood has been smoked for 20-30 minutes, they can be sprayed with butter or olive oil. Or white wine, as they do in France.

Meat & company

For preparing smoked meats, a homemade smokehouse is an excellent option. You can cook sausages; the ones with cheese inside are especially good. It is enough to smoke for fifteen to twenty minutes.

Chicken will take longer: the legs and fillets are smoked for about half an hour. It is important not to overdo it here, otherwise the meat will be too dry. You can soak the chicken in advance in the same marinade that is offered for fish.

Smoking a whole bird is more difficult. It is better to boil it beforehand until half cooked, or bake it.

An exquisite delicacy - smoked pork tenderloin, prepared with your own hands. It is soaked for three to five hours with fresh dill (there can be a lot of it).

Then they cut the meat and stuff it with garlic to their heart's content. Cook for about forty minutes. Rack of pork ribs They also turn out well in a homemade smokehouse. And as an accompaniment to pork they offer different vegetables and hot sauce. Cranberry or lingonberry sauces go very well with beef and lamb.

You can smoke lard. It, like meat, is lightly wiped and dried before smoking.

Vegetarian table

Vegetarians also have something to enjoy: a home smokehouse will come in handy. Vegetables and mushrooms can be not only a complement to meat, but also an independent dish. Can be cooked “smoky” Bell pepper, eggplants, medium-sized zucchini, onions, tomatoes and corn. The process takes twenty to thirty minutes.

Of the mushrooms, porcini mushrooms, boletus mushrooms and aspen mushrooms are especially good for smoking. Butternuts also turn out very tasty. For mushrooms, it is good to use a marinade of pepper, soy sauce, herbs, and olive oil.

Smoked mushrooms

The cheese is also smoked separately. To do this, it is cut into pieces, and foil is laid on the dumpling maker. Cheese is served with olives; you can accompany it with grapes, nuts, or serve wine.

Many devices have been developed to help the modern housewife. Among them there are enough unusual models. This is the Brand 6060 smokehouse-pressure cooker, which replaces several types of equipment at once.

The device can be used as a steamer, multicooker, smoker and pressure cooker.

The smokehouse-pressure cooker is a multifunctional device in a white body, designed for preparing almost any dish. The device can be used as a steamer, multicooker, smoker and pressure cooker.

A smokehouse-pressure cooker is a multifunctional device designed for preparing almost any dish.

Previously, there was a Brand 6051 multicooker pressure cooker, and the 6060 model is its improved version.

Features of the device as a smokehouse

The multicooker pressure cooker Brand 6060 can smoke several types: hot, cold and combined. When choosing the first method, cooking is carried out using 2 heating elements. The cold mode only turns on the auxiliary heating device, which chars the sawdust. This releases a little smoke through the pressure indicator. These programs can be combined.

Features of the device as a multicooker

Pressure cooker smokehouse home use Brand6060 has several cooking modes: soup, stewing, steaming, frying. There are heating options ready meals and delayed start up to 99 minutes. In accordance with the selected mode, you can make any dishes.

The Brand6060 smokehouse pressure cooker for home use has several cooking modes: soup, stewing, steaming, frying.

Pros and cons of a multicooker with smoking capabilities

A pressure cooker smoker has both pros and cons.

The advantages include:

• Wide range of possibilities for smoking and cooking at home;
• Delayed start function;
• Capacious bowl;
• Lock on the lid;
• Long service life.

The pressure cooker has a non-stick coating on the heating element and bowl.

The following disadvantages are identified:

• For full use, you need to purchase an additional bowl;
• High power consumption;
• After smoking, a persistent odor appears;
• Quiet sound notification.

For full use, you need to purchase an additional bowl.

Specifications

To learn everything about the pressure cooker, you need to familiarize yourself with its technical characteristics. They determine the possibility of using utensils for a particular purpose. Specifications Brand 6060 pressure cookers look like this:

• Power consumption – 1000 W;
• Material – stainless steel;
• Bowl volume – 6 l;
• Warranty – 1 year;
• Non-stick coating of the heating element and bowl;
• Size – 32x28x34 cm;
• Weight – 5.5 kg;
• Automatic programs – 6;
• Manual programs - no.

Power consumption – 1000 W.

Equipment

The following components are provided with the multicooker itself:

• 4-tier grille;
• Container for sawdust;
• Condensate collector;
• Spoon and spatula made of plastic;
• Measuring container;
• The protective mechanism of the lid allows it to close tightly;
• Overpressure release device;
• Sealing ring;
• Instructions;
• Book of recipes.

The corresponding documentation is supplied in Russian.

Control

An electronic board with buttons is used as a control element. It is located on the front side of the multicooker. Also present special screen, designed to display the remaining cooking time.

To the right of the display is the “Timer” button and the “+” and “-” buttons. Using this panel, you can set the cooking duration by pressing the corresponding buttons. Also in this section you can set the delayed time up to 99 minutes.

Below are 3 buttons and indicators for them. They are responsible for choosing the operating mode. Each of them allows you to choose 2 types of cooking. To change the program assigned to 1 button, just press it again. After selection, the indicator will indicate the selected mode in red. The bottommost button is responsible for starting work.

An electronic board with buttons is used as a control element.

It is possible to set modes sequentially. They will begin to operate immediately after the end of the previous one. When one program is completed, the device will notify you with 3 beeps.

How to use a smoker

Smoking in Brand 6060 is quite simple. First of all, you should decide on the type of smoking. Then you need to install the sawdust container in the appropriate place and pour it in. In the case of hot smoking, you need to pour 100 ml of water into the bowl.

Products to be smoked should be placed on the special grill included in the kit and secured in the bowl. Then close the lid well using the safety mechanism, select the appropriate mode and start it.

Products to be smoked should be placed on the special grill included in the kit and secured in the bowl.

In case of combination, you should first start the cold smoking program, and then the hot one.

Smoking methods

The multicooker allows you to smoke in two modes: hot and cold. They can also be combined.

Cold smoking uses only smoke. The heating device causes the wood in the container to char, resulting in smoke. It passes through the products, bringing them to the desired state.

Cold smoking uses only smoke.

During hot smoking, steam is added to the smoke treatment - it is released from the heating of water at the bottom of the bowl.

During hot smoking, steam is added to the smoke treatment - it is released from the heating of water at the bottom of the bowl.

You cannot smoke more than 2 kg at a time.

Features of smoking in a multicooker

Despite the ease of use of Brand 6060, you should be aware of some features when using it.

Preparation for use

After the multicooker has been unpacked, it must be properly assembled before direct use. All parts, except electrical ones, must be washed or wiped and dried.

All parts, except electrical ones, must be washed or wiped and dried.

The bowl must be placed in the main compartment of the device so that the red arrows coincide. After this, a condensate container should be installed at the top. Close the lid during any program except frying, and put on the O-ring.

Operating modes

The multicooker has 6 different programs that allow you to cook various recipes dishes. That's why the device can replace several others. Among the modes:

1. Hot smoking – occurs with the help of steam and smoke;
2. Cold smoking – cooking food only with smoke;
3. Soup – cooking under high pressure, allows you to cook broths and soups;
4. Steaming – suitable for cooking vegetables, fish and meat dishes, a grid should be used;
5. Stewing is similar to cooking in pots, you can use any recipes, the lid should not be tightly closed;
6. Frying – do not close the lid; you can use the program both for full cooking and as preparation of food for further cooking.

Do not use the frying mode for more than 20 minutes due to the risk of damage.

The multicooker has 6 different programs that allow you to prepare different recipes.

Combined smoking is not an automatic program; programs must be set manually.

Functions

Brand 6060 has several additional functions, namely heating and delay. The first program allows you to leave the finished dish hot for up to 99 minutes. The temperature is maintained at 70 degrees.

Brand 6060 has several additional functions, namely heating and delay.

The delay function allows you to set a period of time after which the main program begins to operate. After this period, the configured settings will take effect. The maximum delay time is 99 minutes. Cannot be used with frying or heating modes.

Caring for your pressure cooker smoker

After use, disconnect the device from the power supply and allow it to cool. After this, wash all parts well, avoiding water getting on the electrical components. It is especially important to monitor the contacts on the bowl.

Do not use strong detergents for cleaning. If necessary, use a toothpick to clean the pressure indicator and the steam outlet.

Non-electrical components, such as the grill, can be soaked or washed in the dishwasher.

Non-electrical components, such as the grill, can be soaked or washed in the dishwasher.

Multicooker Brand 6060 is not only interesting solution combine several devices at once, but also really standing device. It is not inferior in quality due to its versatility, which allows you to use it with pleasure.

Video: Review of the Brand 6060 smoker-pressure cooker

Factory-made smokehouses are convenient and practical, but those who prepare smoked meats occasionally can get by homemade devices from improvised means.

Making your own smokehouse doesn't take much time and will help save money to purchase.

How to make a hot smoked smokehouse using improvised materials on the go

You can make smoking devices from the following items:

• from a bucket;
• from a saucepan or pressure cooker;
• from a flask;
• from iron pipe;
• from foil.

In field conditions, parts of the main body of the smokehouse can be assembled without the use of metal- made of stones, branches and leaves, and part of the chimney will be a dug ditch in the soil.

When choosing material For homemade smokehouse it is important to pay attention to following points:

• on thickness gland;
• on tightness;
• for availability non-metallic parts.

Too thin iron is easily deformed by temperature, and the large thickness of the walls of the smokehouse will make it bulky and heavy. Optimal thickness material - 1.5-2.5 mm.

Attention! When using a saucepan, pressure cooker or steel pipe, it is important to ensure that in the bottom or on the sides there were no plastic or wooden parts , which, when heated, can release substances harmful to products.

From foil

Homemade device for smoking meat or fish in foil, you can build it both at home and on the go. To the smoker will be required:

• foil metal food;
• wire for a frame with a cross section of 1.5-2.5 mm;
• knife;
• smoking room shavings from willow or alder.

In camping conditions, leaves and thin branches can be used instead of shavings fruit trees, but under no circumstances not coniferous, as their resinous smoke will spoil the product.

The procedure for making a foil smokehouse:

1. Unwind from the roll 60-70 cm foil.
2. Bend a piece of foil to the size 20 centimeters to the middle of the cut piece of roll.
3. Place chopped smoking wood between the bent parts.
4. Fold the edges of the resulting envelope on 4 sides and cut off the ends of the corners so that there are holes for the smoke to escape diameter 0.5-1 cm.
5. In the center of the envelope with shavings, make small depression to drain fat, bending the cut corners up.
6. Place pieces of fish or meat in the recess, pre-treating them with spices.
7. Cover the envelope with the packed products with the remaining piece of foil, sealing the edges tightly so that the smoke does not go to waste.
8. The resulting structure is placed on coals, food smoke for 25-40 minutes.

In a foil smoker, there is no chimney to cool the smoke, so food cooks quickly.

To avoid holes at the bottom of the envelope, you can use 2-3 layers thin foil. Sometimes the smokehouse is placed on a wire frame, on a slight elevation above the coals. To do this, the wire is bent in the form of two rectangles, connecting them to each other with perpendicular vertical sections of wire equal length(4-5 cm).

Carefully! When manipulating an envelope with shavings, it is important to ensure that its lower part, in contact with the heat source, is not damaged, otherwise the chips may spontaneously ignite.

Placing the foil envelope on the frame will help regulate the heat of the chips and prevent damage to the bottom of the envelope.

Photo

Photo instructions for making a smokehouse from foil.

Photo 1. You can make a smokehouse from foil and branches right in nature, in camping conditions.

Photo 2. The structure of branches folded in the form of a lattice is carefully wrapped in the first layer of foil.

Photo 3. The almost finished smokehouse with pieces of fish is wrapped in a second layer of foil. There are wood shavings at the bottom.

Photo 4. After this, the resulting bundle can be placed on the fire or coals.

From a flask

A smokehouse made from a flask is used by single fishermen or summer residents on outdoors. Flask protrudes as a smoke generator, and if it is large with a wide neck, it can replace the entire body of the device.

The smoker will need:

• flask made of aluminum or stainless steel;
• wooden spears for the frame;
• steel wire;
• pliers.

The product will be smoked using open method , therefore, a flask smokehouse is not suitable for use in indoors.

Manufacturing is carried out in the following order:

1. Set above the fire frame of 4 slings.
2. Placed on the frame horizontal bars above.
3. To the crossbars suspended There is a flask on the wire with the neck up.
4. A frame made of wire or planed sticks is installed on the crossbar.
5. On the frame products are stacked.

Smoking with a flask can take up to 60 minutes. The advantage of this method is that there is no need to collect draining fat, as well as ease of installation. Smoking shavings are first poured onto the bottom of the flask layer 1.5-2 cm.

Important! Cooking smoked meats using a flask structure requires absence strong wind , otherwise the smoke will dissipate and will not heat the food.

If the flask has a wide neck ( from 5 cm in diameter), 1-2 small fish can be hung on a wire, lowered directly into the flask.

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From the bucket

A bucket smoker allows you to quickly prepare smoked meats for several people. For such a device you will need:

• bucket with solid bottom;
• lattice made of wire;
• Bowl for collecting fat;
• stand for the grease collector.

Any type of stand can be used as a stand. non-flammable materials- wire, thick steel strip, tall nuts, identical stones, etc. The bowl for the grease collector should be made of porcelain, enameled iron or aluminum, but not plastic.

The manufacturing process includes the following steps:

1. To the bottom of the bucket fall asleep smoking room shavings.
2. Place the stand for the grease collector so that it rises above the layer of shavings by height 1.5-3 cm.
3. Above secure wire mesh for products to the edges of the bucket at a distance 5-10 cm from the top, depending on the height of the bucket and the amount of products to be smoked.
4. Expand On the top grid, meat or fish is closer to the center so that the fat does not drip over the edges of the bowl to collect fat.
5. To cover with a lid And put on the coals. Smoking time is 30-50 minutes.

Photo 5. Turning a bucket into an impromptu smokehouse. All that remains is to install the grease collector and you can start smoking.

Such a device can only be installed in an apartment if there is a hermetically sealed lid with a chimney vent. This type of smokehouse is designed for open space.

Reference. The edges of the grease collector should not fit tightly to the bucket so that smoke can circulate freely in the body of the device.

From an iron pipe

A pipe can be used to make a durable device designed for both cold, and for hot smoked. To make a smokehouse you will need:

• pipe iron diameter 15-30 cm;
• stub for the bottom;
• welding machine and electrodes;
• pliers;
• mesh of wire for products;
• stand for grease collector;
• Bowl for the grease collector.

The plug must match the diameter of the pipe and have thickness 1.5-2.5 mm. At high altitude working chamber ( from 30 cm) the grease collector is made of metal utensils, to the center of the bottom of which a vertical handle is welded for ease of cleaning.

Manufacturing procedure:

1. Weld bottom to pipe.
2. Install the stand for the grease collector.
3. Fall asleep smoking room shavings.
4. Weld handle to the grease bowl.
5. Install the grease collector on a stand at a small height above the chips.
6. Pin at the top of the pipe mesh for products.

If the pipe diameter is small, it is better to hang the products on hooks to the upper mesh, rather than place them on it. When the meat or fish is located at a height from the fat collector up to 0.5 meters hot smoking will occur, more than 0.8 meters- cold.

Using a tall pipe, you can combine different ways smoking, changing the height of hanging food.

As additional element smokehouse, you can install a tray at the bottom of the working chamber to collect fat with handles extending to the top of the pipe. The handle can be welded in the center or located in the form of 3-4 wire bundles in a circle. Such a tray will allow you to clean the tall smokehouse from processed shavings without turning it over.

From the pan

Smokehouse made of enamel or aluminum pan will allow you to prepare hot smoked products. To create a device you will need:

• pot;
• wire frame;
• pliers;
• plate for collecting fat;
• stand for the plate.

The pan should not have plastic handles, as they can melt due to prolonged heating of the body.

The manufacturing procedure is carried out as follows:

1. To the bottom of the pan falls asleep smoking room wood.
2. Top installed supply for a fat container 2-3 cm high.
3. Placed on a stand plate for fat so that its edges are not pressed close to the walls of the pan.
4. On height 5-10 cm A wire mesh for food is suspended from the upper edges.
5. Products and pans are placed on the mesh close the lid and place it on the coals.

Important. Using the pan indoors is possible if you install a water seal around the perimeter of its upper edge diameter 1-1.5 cm in the form of a semicircular groove.

You can make a gutter for the hydraulic lock from a steel tube sawn lengthwise and bent in a circle, which is welded to the edges of the pan with the open part up. Then water is poured into the gutter and the lid is lowered. Smoke passed through a water seal will not poison the room.

Photo 6. To make the pan look like a smokehouse, you need to put a grate for the grease collector and prepare a place for food.

From a pressure cooker

To make a smokehouse from a pressure cooker you will need following materials:

• pressure cooker with lid;
• wire for mesh;
• plate for collecting fat;
• thick metal tape width 2-3 cm;
• pliers;
• short iron stuffing box;
• rubber tube for chimney.