Do-it-yourself smokehouse from a pressure cooker. How to make a real smokehouse from an old Soviet pot

Factory-made smokehouses are convenient and practical, but those who cook smoked meats on an occasional basis can get by homemade devices from improvised means.

Self-made smokehouse does not take much time and help save money to purchase.

How to make a hot smoked smokehouse from improvised means in field conditions

You can make devices for smoking from the following items:

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

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

When choosing material for a homemade smokehouse, it is important to pay attention to the following points:

• on the thickness gland;
• on the tightness;
• for the presence non-metal 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. The optimal material thickness is 1.5-2.5 mm.

Attention! When using a saucepan, pressure cooker or steel pipe as the body of the smoker, it is important to ensure that in the bottom or on the sides missing plastic or wooden parts, which, when heated, can release substances harmful to products.

Foil

A home-made device for smoking meat or fish in foil can be built both at home and in field conditions. Smoker will be required:

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

In field conditions, instead of shavings, you can use leaves and thin branches of fruit trees, but in no case not coniferous, as their tarry smoke will spoil the product.

How to make a foil smokehouse:

1. Unwind from the roll 60-70 cm foil.
2. Bend a piece of foil to size at 20 centimeters in the middle of the cut piece of the roll.
3. Place chopped smoked wood between the bent parts.
4. Bend the edges of the resulting envelope from 4 sides and cut off the tips of the corners so that you get holes for the smoke to escape diameter 0.5-1 cm.
5. In the center of the envelope with shavings, make small indentation for draining fat, bending the cut corners up.
6. Place pieces of fish or meat in the recess, pre-processing them with spices.
7. Cover the envelope with the stacked products with the rest of the piece of foil, sealing the edges tightly so that no smoke escapes.
8. The resulting structure is laid on coals, products smoked 25-40 minutes.

The foil smoker does not have a 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 together with perpendicular vertical wire segments. equal length (4-5 cm).

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

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

A photo

Photo instructions for making foil smokers.

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

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

Photo 3. An almost finished smokehouse with pieces of fish is wrapped in a second layer of foil. Below are wooden shavings.

Photo 4. After that, the resulting bundle can be put on fire or coals.

From a flask

A flask smokehouse is used by lone fishermen or outdoor summer residents. The flask favors 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 aluminum or stainless steel;
• wooden horns for the frame;
• steel wire;
• pliers.

The product will be smoked using open way therefore, a flask smoker is not suitable for indoor use.

Production is carried out in the following order:

1. Above the fire is installed frame of 4 spears.
2. Laid on the frame horizontal bars above.
3. To the crossbeams suspended on a wire a flask with a neck upwards.
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 may take up to 60 minutes. The advantage of this method is that there is no need to collect dripping fat, as well as ease of installation. Smoke shavings are poured preliminarily on the bottom of the flask layer 1.5-2 cm.

Important! Cooking smoked meats using a flask construction requires lack of strong wind otherwise the smoke will dissipate and 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, lowering directly into the flask.

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From a bucket

A smokehouse from a bucket allows you to quickly cook smoked meats for several people. For such a device you will need:

• bucket with a solid bottom;
• lattice from wire;
• a bowl to collect fat;
• stand for the fat collector.

You can use any as a stand. non-combustible materials- wire, thick steel tape, tall nuts, identical pebbles, etc. The bowl for the fat 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 smokehouse shavings.
2. Install the stand for the grease trap so that it rises above the layer of chips by height 1.5-3 cm.
3. Above to fix wire grid 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. decompose on the top grid, meat or fish closer to the center so that the fat does not drip over the edges of the bowl to collect the fat.
5. To cover with a lid and put on the coals. The smoking time is 30-50 minutes.

Photo 5. Turning a bucket into an impromptu smokehouse. It remains to put the fat collector and you can start smoking.

It is possible to install such a device in an apartment only if there is a hermetically sealed cover with a chimney. This type of smokehouse is designed for open space.

Reference. The edges of the grease container should not fit snugly against the bucket so that the smoke can circulate freely in the body of the device.

From an iron pipe

From the pipe you can make a durable fixture designed for both cold, and for hot smoked. To make a smokehouse you will need:

• pipe iron diameter 15-30 cm;
• plug for the bottom;
• welding machine and electrodes;
• pliers;
• grid of wire for products;
• stand for a fat collector;
• a bowl for the fat collector.

The plug must match the diameter of the pipe and have thickness 1.5-2.5 mm. With a high working chamber height ( 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 easy cleaning.

Production order:

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

With a small diameter of the pipe, it is better to hang the products on hooks to the upper grid, and not to lay them on it. At the height of the location of meat or fish from the fat collector up to 0.5 meters hot smoking will take place, over 0.8 meters- cold.

Using a high pipe, you can combine different smoking methods by changing the height of food hanging.

As an additional element of the smokehouse, a fat collection tray with handles extending to the top of the pipe can be installed on the bottom of the working chamber. The handle can be welded in the center or located in the form of 3-4 wire ties in a circle. Such a pallet will allow you to clean a high smokehouse from recycled chips without turning it over.

From the pan

A smokehouse from an enameled or aluminum pan will allow you to cook hot smoked products. To create a device you will need:

• pot;
• wire frame;
• pliers;
• plate to collect fat;
• stand for a plate.

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

The manufacturing procedure is as follows:

1. At the bottom of the pot falls asleep smoking wood.
2. Top mounted supply for a fat collector 2-3 cm high.
3. Placed on a stand plate for fat so that its edges are not pressed against the walls of the pan.
4. On the height 5-10 cm from the upper edges a grid is suspended on a wire for products.
5. Products, a pan are stacked on the grid closed with a lid and placed on the coals.

Important. The use of the pan indoors is possible if a water seal is installed around the perimeter of its upper edge diameter 1-1.5 cm in the form of a semicircular trough.

You can make a gutter for a hydraulic lock from a steel tube sawn along 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. The smoke passed through the 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 fat collector and prepare a place for food.

From a pressure cooker

To make a smoker from a pressure cooker, you will need the following materials:

• pressure cooker with lid;
• wire for grid;
• plate to collect fat;
• thick metallic ribbon width 2-3 cm;
• pliers;
• short iron stuffing box;
• rubber tube for chimney.

The test laboratory site continues to review kitchen devices that perform several functions at the same time. Having become acquainted with the pressure cooker-smoking shed, we will be able to answer the question of whether the manufacturer managed to create a device in which the processes of processing raw materials so different in technology would be combined.

Specifications

Equipment

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

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

Opening the box, inside we find:

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

At first sight

The body of the device is made of stainless steel and plastic. Looks pretty attractive. The metal is processed without scratches and chips, all parts fit tightly to each other, fit snugly 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, in which there are rounded rubber inserts. They, apparently, are 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, structurally highlighted in the front side of the unit, 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 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 the heating element used in the smoking mode are placed.

The cooking bowl is just over a millimeter thick

The metal bowl with non-stick coating is equipped with an internal heating element, on which a cup is put on to char the wood chips.

On the outside of the bowl there is a group of contacts for connecting the heating element. That is why the accessory cannot be soaked in water or washed in a dishwasher.

Now let's reveal the secret of the red dots (or arrows) on the bowl and body of the pressure cooker-smoker. 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 (not adjusting the angle of insertion of the bowl, it is difficult to get into the recesses for the group of elements), but later we got used to it and there were no difficulties.

From the inside, the cup is marked with the volume of the liquid poured inside. By the risks 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 pressure cooker lid is made 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 cover on the device body.

On the inside there is a sealing ring and a pressure regulator hole.

The device with a closed lid is easy to hold in your hands and carry by holding the handle. Moreover, in the upper part 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, is unlikely to need to be carried from place to place.

A slight doubt about the convenience of cooking in the mode of cooking, frying and stewing is caused by a rather long pin in the bowl. But we will be able to deal with this only after conducting practical tests.

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

Instruction

Brochure with instructions in A5 format 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 given with indication of parts and controls, recommendations for assembly, operation, instructions for cleaning the device itself and accessories for it, recommendations for troubleshooting and precautions when using the device. Separately, descriptions of the operating modes and functions of the pressure cooker-smoker are given. The addresses of service centers throughout Russia are given. By content, you can easily find the section of interest, 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 a joke on a gastronomic theme is printed on each page at the bottom. We will not discuss the content of these jokes, but the idea itself is funny.

- My husband married me because he did not like to dine in the cafeteria.
- And now?
- Oh, now loves!

The recipe book for the Brand 6060 pressure cooker-smoker consists of 56 pages. The last two pages serve as a notebook for fixing your comments or new recipes. Contains recipes divided into groups:

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

Each recipe is illustrated with a photo. After reading the recipes, the principle and basic rules for working with the device become clear. Information is given on the preparation of raw materials, on the modes and time of preparation of the dish. For inexperienced cooks, this document can serve as a reference book; for experienced cooks, it is necessary to start the successful operation of the device.

Control

After reading the instructions, you can start operating the device. Management is carried out using a dedicated panel. The display shows the operating time of the selected mode. The Timer button is designed to set the time. Reducing or increasing the time is regulated by the corresponding buttons "+" and "-". By pressing or holding the corresponding button once, the time value changes. Time setting up to 99 minutes is available. The three buttons on the left are used to select the required operating mode. Each button is responsible for two modes. The desired mode is selected by pressing again. At the same time, a red indicator will light up opposite the selected mode.

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

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

Exploitation

Preparation for use

Preparation for use is traditional. It is necessary to check whether the assembly of the device is correct. Before first use, it is recommended to thoroughly rinse the bowl, the sealing ring, the inside of the lid and all accessories. The case, the inner coating of the device and the cover 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 smoker, making sure that the red arrows located on the bowl and the body of the device match. Then place the condensate collection container in the upper part of the body on the left behind the handle. The lid must be used in all modes except for Frying. The presence of 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 wood chips on the heating element, then pour 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 work: the main and additional. When the main element is heated, steam is generated. With the help of steam, the pressure indicator rises and pressure builds up. At the same time, the auxiliary heating element heats up, causing the wood chips to char and smoke to form. 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 the cold smoking mode, only one heating element works: an additional one. Smoking takes place 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 Smoked mode. When using the cold smoking mode, a small amount of smoke may come out through the pressure indicator, so it is recommended to use a hood.

Combination of hot and cold smoking modes

When using hot smoked products, food can be cooked faster than it has time to be smoked, so it is recommended to combine the two operating modes. Cold smoking in this case serves as a 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 fully cooked from the inside.

In this mode, cooking takes place under high pressure. This significantly reduces the processing time of the products. The mode is intended for cooking meat broths, soups, borscht and steaming food. If available without a heating element in this mode, you can bake and cook milk porridge.

Steam cooking

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

Extinguishing

According to the manufacturer, this mode is identical to cooking in pots. Can be used for all kinds of products. The products undergo a simple heat treatment, as this mode does not use the pressure regulator. Therefore, it is not required to hermetically close the lid, as in all previous modes.

frying

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

Functions

Pressure cooker-smoker Brand 6060 has several additional features, which, not to say that they are very original, but are often in demand in everyday life. 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 set program up to 99 minutes. Can be used with all modes except Roast and Keep Warm. When the set delay time has elapsed, the cooking process will start in the selected mode according to the pre-set time.

The combination and installation of all modes and functions is quite simple and is described step by step in the instruction manual.

Caring for your pressure cooker

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 contact group on the bowl does not interact with water. The body of the smoker and the internal heating element are advised to wipe with a damp and then dry rag. Do not use abrasive cleaners or 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 provide for any extraordinary procedures. We washed the grates, the sealing ring, the weighting agent and the lid of the appliance in the dishwasher. Cleaning the heating element in the bowl was also easy. The only thing with which there were difficulties was a cup for charring wood chips. After several smoking procedures, we did not manage to completely wash it off soot. But given 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, one should not expect any unique practical results from a pressure cooker. Devices of this type have already been repeatedly tested, and we would hardly have been able to obtain unexpected results. Therefore, we have prepared literally the necessary minimum of 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 versatile 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, rubbed with salt.

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

While the mackerel was being salted, a container for charring the chips was placed in the bowl, in which two teaspoons of alder chips were placed. Then the recommended 100 grams of water were poured, which seemed insufficient to us, because they did not completely cover the bottom. It took us about a glass of liquid to cover the bottom.

We smoked in a combined mode: 15 minutes in cold smoking, then 10 minutes in hot. The process has begun. Here we were glad that we installed the smokehouse on the stove right under the hood: smoke was emitted 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 in cold smoking mode, 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 pancake is lumpy. Or, in our case, heavy smoke.

Of course, it was interesting for us to look under the lid, to find out what was there and how. Undaunted by angry or agitated neighbors, we opened the lid. Actually, the process of cold smoking looks like this:

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

Result: excellent . In 25 minutes, we got a fragrant mackerel, almost no different from the store - except for the freshness of the finished product, of course. Tip: do not eat hot fish, let it cool well. On the second day, the fish had a richer and more intense taste.

Smoked hard cheese

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

The cheese was cut into bars and placed in a bowl. The cold smoking mode was used 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 product may burn. This can be seen in the photo below.

Result: satisfactory . The resulting product can hardly be called real smoked cheese. The top of the cheese was richly covered with smoked products, but for some reason it remained light on the bottom. It also didn't rot inside. There was a smell of smoke, but, unfortunately, there was no specific taste. The next day, when the cheese "aged", 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 lay 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 five minutes, then the ribs were placed in the cooled liquid.

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

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

Smoked pork loin

But the experiment with smoking the loin can be considered a failure - however, the point is not in the pressure cooker-smokehouse, but in the taken part of the carcass. 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 grate in a whole piece.

For the loin, it was decided to use the hot smoking mode. The piece was exposed to steam and smoke for 45 minutes. When the product was removed and cut, we noticed that the inside of the meat remained damp, 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 the aroma of smoke, but it was very, very tough. It should be noted that pre-soaking in a marinade for meat products is necessary: ​​the meat is enriched with salt and has a bland taste in the future. True, the smell of spices after treatment with smoke is lost. To obtain a softer and more delicate product, apparently, it is necessary to take more fatty parts of the carcass. So, there were no complaints about dryness to the ribs.

Aspic

After two days of smoking and acquiring a persistent smoky aroma in the kitchen, it was decided to experiment with another function of the device - pressure cooking. Since the bowl emitted an unambiguous and inappropriate for our purposes smell of smoke, we filled it with water and boiled under pressure for about 15 minutes. The smell is not completely gone, but it has become less pronounced.

The jellied meat was perfect for checking the functions of the pressure cooker. Pork legs (hooves) and beef tails were taken, laid in a bowl, salt and other peppers were added.

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

Then the meat was selected, finely chopped, placed in molds and filled with broth. After a few hours, the broth thickened and turned into the desired one. Yes, we did not use gelatin or other gelling agents. It may seem to someone that there is not enough jelly, but we prefer just such a jellied meat.

Result: excellent . Without gelatin, an ideally 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 already absent.

Chicken stewed in soy sauce

So, the functions of stewing and frying remained undeveloped. To kill two birds with one stone, we decided to cook a dish with something pre-fried. Onion acted as "something". 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 onion was placed in it. In the process of roasting, it became clear that we could not manage with 20 minutes. The onion, perhaps due to its large amount, did not fry in the indicated time.

Therefore, I had to extend the frying time for another 15 minutes, only then the onion began to caramelize. But the pin, aka an additional heating element, sticking out of the wall of the bowl and inspiring earlier fears, did not interfere with either the frying process or mixing the onions at all. It was found to be at a sufficient height to allow product to be placed underneath and/or agitation to take place if necessary.

A chicken was placed on a sufficiently fried onion.

Salt and some ginger powder were added between the chicken layers.

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 is nothing to even comment on. With a minimum of effort, a very tasty dish was obtained. Boiled rice is perfect as a side dish.

findings

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

The device turned out to be very pleasant in appearance and easy to use. Its versatility has been confirmed: 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 airing. But in general, a pressure cooker-smoker can say yes. The fish has acquired a rather authentic taste of hot smoking. Fatty meat also did not disappoint, although it did not acquire that refined taste that is characteristic of meat smoked in an ordinary smokehouse. One of the disadvantages is that during cold smoking, smoke penetrates through the cover and the opening of the pressure regulator. So be sure to heat up the o-ring before starting the cold smoking procedure, otherwise most of the smoke will end up in your kitchen. Another serious inconvenience is associated with the difficulty of removing the smell of smoke from the bowl. So, we would not recommend cooking or, even more so, baking something with a delicate taste immediately after smoking.

We are completely satisfied with the performance of the device as a pressure cooker. The only inconvenience, and even then not an inconvenience, but a wish to the manufacturer, is that the timer starts counting the 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 appliance allows you to fry, boil, stew and steam. Multifunctional? Yes.

There were no problems with inconvenience or danger of operation, no foreign smells from the working device were felt. Of course, when working with a device that processes products using high pressure, a number of safety rules must be observed. All of them are listed in detail in the instructions and set out in a clear and simple language. Keep in mind that the lid of the pressure cooker gets hot, so don't touch it with bare 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 last faithfully for years.

pros

• Multifunctionality
• Simple control
• Possibility to set several sequential modes of product processing at once
• Presence of delay and heating functions
• beautiful appearance

Minuses

• Setting the time period only up to 99 minutes
• The countdown of the set time from the beginning of the start, and not from the moment the required pressure is reached
• To use the baking option, you need to purchase an additional bowl without a heating element.

It is unlikely that store-bought smoked products will compare in taste with home-smoked fish, brisket or chicken wings. If you have a pressure cooker at your disposal, you can quickly and easily, using only a few tools at hand, make a homemade mini-smoker out of it.

Mounting process

A fairly simple installation process will take no more than 10 minutes of time if you have all the necessary accessories for this. If some 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, which will perfectly cope with its duties both in nature and in a city apartment, you will need:

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

The last two items will require some tweaking 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 the way to release the smoke generated during the smoldering of sawdust.
2. We are preparing a lattice stand according to the dimensions of the inner diameter - it should be placed in the pan and reach its middle in height. The lattice stand should be based on food grade stainless steel, as it is more durable and safe for the body.
3. We make 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 of fat and excess juice. For the safety of the pressure cooker and compliance with the 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 the high temperature. It must be ceramic or porcelain, deep enough and placed in the pan so that between it and the edges of the plate there is a space of at least 1 cm and not more than 1.5 cm. Otherwise, the fat will drip on the bottom and burn, which is not the best way affect the quality of smoking.

Recipe for smoked wings

It is necessary first of all to stock up on fresh meat, because. prolonged freezing adversely affects the taste when smoked. Wings are selected large and pre-marinated.

This will require:

• chicken wings - 500 g;
• water - 250 g (chilled 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 send them for daily aging in the refrigerator.

When the wings are marinated, they must be taken out and dried in the fresh air for half a day. Then a homemade smokehouse is prepared from a pressure cooker:

1. Apple, grape sawdust or poplar chips are laid out at the bottom of the pressure cooker. You can use other species of deciduous and fruit plants, but in no case birch and coniferous chips: the resins and tar emitted by these trees can ruin the smokehouse, and the meat will get a rather unpleasant smell. Wood material must first be soaked in order to remove harmful and hazardous substances from it, which are emitted with smoke and after prolonged smoldering.
2. A metal circle is mounted on sawdust or other wood waste, a plate is placed on it.
3. The grate is installed, the wings are carefully laid on it.
4. The lid closes. To remove the smoke, a hose is inserted into the place of the remote valve (it is used if smoking is carried out in the apartment).

The structure ready for smoking is placed on a gas stove. After the appearance of smoke, you need to make a moderate fire while 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 cools for 2 hours.

A smokehouse from a pressure cooker for the home is quite simple. In the absence of large material costs and assembly time, you can please yourself with various smoked meats for both everyday and festive tables. The dish will turn out appetizing, without artificial additives and dyes.

The most delicious meat, vegetables, cheese or fish if they are smoked. An excellent smokehouse can be made from an old Soviet pressure cooker. The procedure of hot smoking can be poured over any products.

New cookware accessories

Assembling a smokehouse at home takes a matter of minutes. To do this, we will prepare the following components:

1. 2 large concrete bricks;
2. Clean barbecue grill;
3. Ordinary pressure cooker or iron pot for making soup;
4. Barbecue grill;
5. Metal baking sheet with holes for molding dumplings;
6. Special wood chips intended for smoking;
7. A small plate is slightly smaller in diameter than the diameter of a pressure cooker or iron pan;
8. Charcoal.

We put a barbecue grill firmly on the ground or floor. Insert bricks inside. On top of all this device, we load a pan or pressure cooker. Pour special wood chips into the brazier.

A plate is placed on top of the chips. In which at the time of smoking fat will drain.

Important: Before the pan is placed on the grill, a metal grate must be installed in it. Which occupies one third of the entire bottom. Then we strengthen the dumpling plate with holes on top of it. Next, we put the product to be smoked on it.

Now we close everything with a lid. The smoking vessel is ready for operation.

Such a design, made by hand, is usually small in size. At home, this is an ideal option for the place of a gas or electric stove.

The brazier does not demand an extract as is on the street. In the room, a hose or a small pipe must be attached to the pressure cooker. All this is intended to bring smoked cinders through a previously prepared window to the street.

Professional flavors of smoking

Smoked dishes are not always good. Everywhere there are nuances and technical features of cooking. All comes with experience. Only professionals cook delicious food.

Coniferous wood chips give bitterness to the entire smoked product.

Alder the piece of wood has a sour base, so the cooked product will be slightly sour.

wood chips aspens give off a delicate flavor.

Smoking on birch reminiscent of the specific smell of tar.

Very important to know: Professionals prefer to simmer their products in wood chips:

• apple trees;
• pear tree;
• Plum shrub.

Also, to add flavors to the burning process, you can add mint, juniper or currant leaves.

Keep in mind: From any tree, wet sawdust retains harmful substances. The smoke of such smoking, as well as the products cooked in it, are harmful to humans.

Everything that will be smoked must first be cleaned, scalded and stuffed with spices. Or marinate in your own juice.
A homemade smokehouse does not imply huge product sizes and large volumes of smoking. Therefore, the time frame for smoking here is regulated by personal preferences.