Who doesn’t like smoked meats? But when you buy smoked mackerel or chicken in a store, are you sure it was smoked naturally and not chemically?? The only sure way to get a product that isn’t “liquid” smoke is to… smoke it yourself! Like? In the smoker-multi-cooker. It’s the first time we’ve seen such a “beast”. And you?
Specifications
POWER: max 1000 Watt.
VESSEL: 6 L, for smoking up to 2 kg of food.
CONSTRUCTION: stainless steel body, pressure regulator, non-stick bowl, heating element for charring chips inside the bowl, condensate collection container, fully removable lid with safety lock. Excessive internal pressure relief device, lid locks on high pressure, secure lid retention system.
COMPREHENSIVE SETTINGS: 5-tier steam and smoking grid, bowl for charring chips, second sealing ring, measuring cup, spatula, spoon, colorful recipe book. Optional: second bowl without heating element 990 Dollars . and an extra O-ring 100 Dollars .
PROGRAMS: Cold smoking, Hot smoking, Soup Stew, Fry, Warming, Delayed cooking.
CONTROL: digital. Russified control panel, backlit display with program menu, cooking time. Buttons: stop/start, hot-smoke/cold-smoke, soup/stew/delay, fry/heat, timer. Program indication, timer for 1 minute steps 0-99 minutes, “Fry” program – 20 minutes , delayed start timer 0-99 minutes .
Pieces: 330x260x330 mm.
WARRANTY: 1 year.
COUNTRY OF MANUFACTURER: China.
Beware of liquid smoke!
Most smoked meats on the shelves – alas! – they are not, even if they are tasty and smell smoky. And especially if they are glistening and pleasing to the eye with a beautiful golden-orange color. They are treated with the so-called “liquid smoke” – a special smoking liquid, which contains up to 2.9% phenols, up to 9.5% of acid and up to 4.6% of carbonyl compounds.
“Liquid smoke has a distinct flavor and aroma and clogs the taste and smell of the product. Unscrupulous manufacturers often subject stale fish and rotten meat to “liquid smoke” treatment: the customer will understand the deception when he finds himself in a hospital bed.
Getting to know
A global appliance that is solid and reliable. Since it is essentially a pressure cooker, that is an appliance,
Pressure cooker, we look, first of all, at safety. The lid is removable: to close it, you must turn it counterclockwise.
Latch – a metal pin – visible from the side. When you close the lid it hides inside – very convenient and obvious. It is impossible to open the lid if the pressure in the pan is still too high at the end of cooking: a special sensor monitors this.
There is a heating element in the bowl, on which the jar with wood chips is mounted. On the outside of the bowl – electric contacts, they must coincide with the contacts inside the body of the device, so the bowl must be set in a strictly defined position. You can never go wrong
The lid is designed in a very interesting way: detachable, integral, it doesn’t divide into inner and outer lid like in majority of multicookers. The sealing ring is removable and can be washed and boiled if you want to remove odors or improve the tightness of the appliance for example if you see steam or smoke coming from under the lid .
Test # 1. Hot smoking: give the country charcoal!
Smoked chicken breast and potatoes in one go! Potatoes were placed on the lower levels of the grid, the breast – on the top. The chicken was marinated in soy and honey sauce for 8 hours, the potatoes were not peeled, just washed and cut into pieces. Time: 40 min. 100 ml of hot water in the bottom of the bowl, as per the instructions and recipe. Hot smoking is performed under high pressure, which greatly reduces the cooking time.
Warning ! Do not repeat our mistakes!
The first time we were not satisfied with the result, because we didn’t read the instructions carefully and put a lot of wood chips. This made the food bitter. There is no information in the recipe book about the amount of wood chips, only in the instructions. The chips need very little – a teaspoon, you can even less – it depends on the desired intensity of flavor.
The results of test № 1
Taste and consistency. When tested again with a small amount of wood chips, the chicken turned out cooked-smoked, very tender, with a pronounced smoking aroma. The potatoes come out ruddy with a crust like a country-style roast, a crumbly middles and a distinct smoky flavor.
Smell in the apartment. No smoke during cooking. When the water boils, the steam pressure indicator goes up and shuts off the steam outlet. And since the additional heating element turns on later than the main one, all the smoke stays inside the appliance. Remember, it is necessary to pour hot water into the appliance! After cooking is finished, the smell of smoked food pervades the kitchen.
Test # 2. Cold smoking. I said: “smoky!”
In cold smoking, the products are not thermally processed, but only impregnated with smoke and have a smoky flavor. Bacon, meat, fish, vegetables, nuts and hard cheeses can be cooked in this mode: they will not melt, but will have a brown crust and a characteristic taste.
We chose the product for this test by chance: my daughter called and asked me to buy her some cecil cheese: “I’ve been dying for this, I just can’t get any more!”. I’m not a friend of this cheese and, of course, bought the wrong kind: plain, white, and I should have smoked, “as a friend’s”. Well do not run to the store for smoked when we have a smoker! 10 minutes on COLD SIMPHONE and ½ hour on the COOKING PROGRAM. Spoonfuls of wood chips solved the problem.
Test results number 2
Taste and consistency. Approved by the picky offspring: “No worse than my girlfriend’s”, although “the store-bought cheese is darker”. But this one is more tender!”The main thing is that the cheese is not melted and keeps its shape.
Smell in the apartment. Smoke rose in a thin trickle from the pressure indicator, but surprisingly, it quickly disappeared when the kitchen is aired out. If you use a hood – no problem at all. In longer cold smoking which takes place without liquid and, therefore, without steam and pressure , the smoke comes out the first 10-15 minutes, and then it stops. You can smell it, but it just can’t be any other way.
Test #3. Combination of cold and hot smoking: Smoke, fish!
Using the HOT COOKING mode, foods can cook faster than they can smoke. Therefore, the manufacturer recommends that you first use the cold smoking works additional heating element, the smoke is formed, and the products are not heat-treated , and after – hot.
The appliance can be programmed to whip milk in sequence: first cold and then hot. This is how we smoked sliced trout.
Test results #3
Taste and consistency. Having learned from our bitter experience with too many chips, we put ½ teaspoon of chips per 1 kg of fish. To say that it was delicious and delicate would be an understatement. By the way, we forgot to salt the trout, but it was still awesome. Conclusion: You don’t have to use salt!
The smell in the apartment. We won’t hide it, but it was there? For the first 10-15 minutes the smoke was coming out of the pressure gauge in a thin trickle. The smoke is quickly gone when you air out the kitchen. If you use a hood, there is no problem at all.
Not just a smoker!
70% of recipes in the cookbook of this device are recipes for soups, side dishes, steamed and stewed dishes, and even baking: because it is not only a smoker, but also a pressure cooker. However, if you want to fully cook all dishes in it boil, stew, fry, steam and bake , and not just smoke, it is better to buy an additional bowl without a heating element on the website of the manufacturer videobrand.
The reasons for this purchase two: first, the main bowl and the sealing ring retain the smell of smoked meat, and secondly, inside the main bowl is a heating element – a metal rod, which is attached to the cup for chips.
In the Soup Stew and Fry programs, it is not heated, but it interferes with the mixing of food and makes it difficult to clean the bowl it is then difficult to clean , as well as makes it impossible to bake charcuterie and muffins. By the way, there is no special baking program, but the manufacturer claims that you can bake in the soup stew program.
We would like to make a special mention of the Fry mode. It is quite intense. Only takes a few minutes to brown the food, even crispy fries can be made.
Synopsis of
An interesting device that combines functions of a smoker and a pressure cooker. For those who can’t imagine their life without smoked meats and always buy them in the store, this is a godsend. For those who only occasionally want to indulge in smoked dishes, but dream of a multifunctional pressure cooker, this is also an option. Thought-out in terms of safety, simple Russified control, tiered grid – all this leaves a pleasant impression. You can do away with all the smoked meats prepared with “liquid smoke”.
You can smell the smoke during cold smoking, which, of course, will not stop foodies. The additional cost of buying another bowl.
What are the main features and benefits of the Brand 6060 smoker-multi cooker? Is it easy to use and clean? How does it perform as a smoker and as a multi-cooker? Would you recommend it for someone who is new to smoking or cooking? Any specific tips or additional accessories to consider?
Does the Brand 6060 smoker-multi cooker also work as a regular smoker, or is it primarily a multi cooker that happens to have smoking functionality?