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Many associate a positive emotional component with preparing dishes with their own hands, but not everyone takes up smoking fish, meat, sausages, for fear of spoiling the product. And in vain! Using a pressure cooker, you can build a small mini-smokehouse, which will become a regular assistant in the kitchen.

Simple components of a DIY pressure cooker smokehouse

Fig 1. Pressure cooker - the basis for a future smokehouse

To make a smokehouse with your own hands, which can be used on outdoors and in the apartment, the following simple structural elements are required:

That's all you need for a DIY pressure cooker design that will cook your favorite dish within half an hour.

Why does smoking happen so quickly? The point is the pressure that is created due to the hermetically sealed lid. It increases the smoke temperature, thereby reducing the cooking time of the product

Installation process

1. Remove the valve that regulates the pressure in the pan. It is no longer needed, since a homemade pressure cooker smoker must have a hole to release the smoke from the smoldering sawdust;
2. Cut out the lattice. Its dimensions must match internal diameter in the middle of the container. Who knows how to work with welding machine, he can easily make it from stainless wire. A dumpling maker or varennitsa will do, provided that they sit in the middle of the pan;
3. Prepare a metal ring that will be needed to place the plate on it. You can make it from a metal strip 2–3 cm wide;
4. The plate is selected according to the following criteria:

• High edges (for collecting fat and juice);
• Material that can withstand high temperatures (strained glass, ceramics, porcelain);
• Diameter so that there is a gap between the edges of the plate and the container for smoke circulation (1–1.5 cm).

Let's build the structure with our own hands. Wood chips are placed on the bottom of the pan fruit trees, for example, cherries, pears, plums. To give smoked products sourness and a lasting aroma, add chips of alder and oak. Mint, currant, cherry and juniper leaves will help diversify the taste of smoked meats.

On sawdust a metal strip bent into a circle is laid. Next, place a plate, a wire rack and the product to be smoked (sausages, chicken legs or wings, lard), and close the lid.

The wood chips must be pre-soaked in order to eliminate hazardous substances released with smoke and longer smoldering.

Fig 3. Sequence of assembling a smokehouse from a pressure cooker

If food will be smoked in the apartment, then a hose is inserted into the place where the valve was located to remove the smoke. It is secured with a clamp and brought out into a window or exhaust device.

Fig. 4. Installation of the smokehouse on the stove and the chimney outlet

WITH homemade smokehouse You can use a pressure cooker to prepare various delicacies for the festive and everyday table. Minimum costs, effort for installation and half an hour for preparation - perfect option to enjoy the smoking process.

Fig 5. Ready-made chicken wings and fish in a smokehouse-pressure cooker

Many devices have been developed to help the modern housewife. Among them there are quite 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 options for heating ready food 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 non-stick coating 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 one purpose or another. 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 relevant documentation is supplied in Russian.

Control

Used as a control element electronic board with buttons. It is located on the front side of the multicooker. There is also a 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 defense mechanism, select the appropriate mode and run 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 prepare different recipes. 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, 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 automatic program, you must manually set the programs.

Functions

Brand 6060 has several additional functions, namely, heating and delay. The first program allows you to leave ready 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 any contact with water. electrical elements. It is especially important to monitor the contacts on the bowl.

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

Accessories not related to electrical components, for example, 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 a truly worthwhile 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

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 an old barbecue grill;
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 produce 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 will pass through damp wood, will leave in it harmful substances.

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 - great 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. Pork ribs also turn out well in a homemade smokehouse. Various vegetables and hot sauce are offered to accompany the pork. 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: home smokehouse they will need it. 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.

The most delicious meat, vegetables, cheese or fish are smoked. An excellent smokehouse can be made from an old Soviet pressure cooker. The hot smoking procedure can be applied to any product.

Components of a new vessel

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

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

Place the kebab grill firmly on the ground or floor. We insert bricks inside it. We load a saucepan or pressure cooker on top of this entire device. We put special wood chips into the grill.

A plate is placed on top of the wood chips. Into which fat will flow during smoking.

Important: Before placing the pan on the grill, it must be installed metal grill. Which occupies one third of the entire bottom. Then we place a dumpling plate with holes on top of it. Next we will place the product to be smoked.

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

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

The grill does not require a hood, as it is located outside. Indoors, you need to attach a hose or small pipe to the pressure cooker. All this is intended to remove smoked smoke through a previously prepared window to the street.

Professional taste characteristics of smoking

Smoked dishes don't always turn out well. Everywhere has its own nuances and technical features preparations. All comes with experience. Only professionals cook delicious food.

Coniferous wood chips add bitterness to the entire smoked product.

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

Slivers aspen give off a delicate aromatic taste.

Smoking on birch Reminds me of the specific smell of tar.

It is very important to know: Professionals prefer to simmer their products in wood chips:

• Apple trees;
• Pear tree;
• Plum bush.

You can also add mint, juniper or currant leaves to the combustion process to add aromas.

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

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