Reviews of Multicooker Brand 6060 with smoking function

The principle of operation of a multi-cooker smokehouse

Homemade multicookers with smoking are kitchen appliances similar to a pressure cooker. The heating element is located on the top, side or bottom of the bowl, depending on the model and brand of the manufacturer. Does not affect the smoking method. To generate smoke from the inside, use chips (shavings) of cherries, pears, apple trees and other mixtures of fruit trees. To start the process of smoking lard, seafood, fish or meat, you need a few spoons.

Important! Manufacturers complete the devices with bags of sawdust weighing 500 g.

The device works according to the following principle:

1. Sawdust is poured into a special tank;
2. A heating element passes through the compartment with wood chips;
3. After connecting the heating element, the process of smoldering the wood mixture and smoking of products begins.

   
   Sawdust must be poured into a special tank

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Interesting to know! The taste of the dish depends on the type of sawdust raw material.

Smoking methods

A multicooker is a unique portable smokehouse that can be used in several modes:

• cold. The temperature inside the device does not rise above 25 °C. The product acquires the smell of smoking without heat treatment, only due to the smoldering of the mixture. Therefore, the dishes should be marinated or cooked beforehand;
• hot. The ingredients are processed at high temperatures under pressure. The smoking process is divided into two stages: first under steam pressure, then smoldering wood chips;
• combined. The method involves alternate operation in both modes.

  
  Multi-cooker with several smoking modes

Important! Hot smoking requires adding water to the bottom of the bowl. Additional steam treatment will make the product juicy and soft.

Multicooker Polaris PMC 0529ADS with smoking function

I would like to add to the previous review - I managed to fry the French fries! I set the “Frying” mode for 1 hour with a temperature of 160. The multicooker raised the temperature before the start of the program and then kept it for another 8 minutes, then there was some cooling, during which the oil still sizzled, but not so intensely, so one portion of potatoes thrown into this period, it turned out without a crispy crust. After another 10 minutes, the cartoon again reached the operating temperature of intense boiling oil and did not reset it anymore, so all subsequent portions of potatoes turned out as desired, with a crust. It is interesting that after the program ended (after an hour), when the “frying” was started again, there was no cooling of the heating element at the beginning of the program. It turns out that the problem is not in the program, perhaps the heating algorithm is hardwired somewhere else. I don’t know, maybe in the tena controller?

I read on the Internet that the reason for this situation is the first inertial temperature surge, it is the largest. Subsequent emissions are smaller. Polaris engineers should certainly pay attention to this and make the primary heating smoother. As far as I was able to find out, this operating mode is not only for this multicooker, but also for some other models. Well, now I know about this feature, so during the 10-minute cooling period you can fry something that does not require excessively high temperatures. For example, bread or vegetables for soup. And then throw in the potatoes and steak.

I would like to note that this small problem with the “Frying” mode does not in any way diminish the advantages of the multicooker. She does her job well, makes porridge, soups, and delicious smoked meats. Yes, and it fries well, it’s just that for foods that need a high temperature (fries, steak) you need to wait for the second heating, which it holds well. In fact, she feeds us. We almost gave up cooking on the stove, this thing turned out to be so useful. Bowls are easy to clean. If something sticks to the ceramic, then I (following advice from the network) pour a little water with a drop of detergent and wait a few minutes. Well, nothing sticks to the Teflon bowl (PIP 0501), at least for now. I definitely recommend this model for purchase. I wrote about the disadvantages as they are, you can adapt to them. There are many more advantages. Recently, cold smoking was repeated on mackerel - yummy I love it. You no longer need to buy store-bought smoked meats with all sorts of additives.

Advantages and disadvantages

Smoking multicookers are versatile appliances, but which one is worth buying? Consider the advantages and disadvantages of the devices. If you want to pamper yourself with aromatic smoked meats, consider the advantages of the device:

• multifunctionality - performs the function of a multicooker, pressure cooker and smokehouse;
• speed of the smoking process;
• ease and simplicity of the cooking process;
• minimal control;
• excellent taste of products;
• no smoking smell in the room;
• compactness - small in size compared to traditional smoking cabinets.

The main disadvantage of the hybrid technique is that the product only has an aroma without a pronounced crust.

Important! A small number of servings are prepared at a time.

Reviews of Multicooker Brand 6060 with smoking function

manna.manna — January 5, 2013

4/5

I gave 4 stars only because there are minor inconveniences in using the smokehouse. And in general, all these inconveniences are a trifle compared to the advantages and convenience of using a smokehouse-pressure cooker in an apartment!!! In addition, today this device is unique on the Russian market.

Advantages: 1. When hot smoking there is absolutely no smoke in the room. 2. When cold smoking, smoke is easily removed by exhaust hood. When cold smoking, heat from the charring still occurs, which is a plus for me, since the product is still thermally processed. 3. Smoking is possible in a combined mode (cold + hot smoking), which is convenient for dishes that do not tolerate long-term heat treatment, for example, fish. In this case, the product turns out to be quite smoked and not over-steamed. 4. Since this is a pressure cooker, the smoking process takes much less time than when smoking under normal conditions (at normal pressure). 5. The smoker can also be used as a pressure cooker with an additional bowl and an additional silicone gasket ring. At the same time, there is absolutely no smoked aroma or taste even in milk, milk porridges and baked goods. 6. The smokehouse can also be used as a multicooker in the “Stewing” and “Frying” modes. These modes operate at normal pressure: “Frying” without a lid, “Stewing” without a pressure regulator. 7. The operating time of all programs is adjustable from 1 minute. 8. While the smokehouse is operating, you can press “Stop” to pause it and at the same time change the operating time of the mode. It is very comfortable! 9. The timer has both “plus” and “minus”, you can adjust the time in both directions. This is convenient, especially if you need to set, for example, 80 minutes. 10. By long pressing the “Stop” button, you can reset all settings. 11. It is possible to use a delay. 12. The smokehouse signal is very pleasant and not loud. For me this is a big plus: it won’t wake anyone up, and you won’t flinch if you’re standing next to it. And from another room I personally heard a signal, quiet, but audible.

Disadvantages: My smoker is from the first batch. It has the following inconveniences, which may be improved in subsequent batches: 1. The degree of rotation of the chip cup in a fixed position is quite large. I don't know if this can be fixed without changing the mold. Ideally, of course, the cup would be fixed in such a way that it could not rotate itself and would not be removed from the heating element during an awkward movement (it fell off the heating element a couple of times - I accidentally caught it myself). 2. The cable does not sit very firmly in the socket. It does NOT fall out for me, of course, it comes out with a little effort, but it causes alertness by swaying up and down. 3. The silicone legs on the shelf and the smokehouse itself fall out.

Period of use: less than a month

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Process Features

A multicooker with additional smoking is the best device. But before use, it is worth considering the specifics of the process:

• the temperature is set automatically - just select the appropriate mode;
• smoking occurs under pressure very quickly;
• not all types of wood chips are suitable for use in a slow cooker;
• Do not use sawdust from coniferous trees. During smoldering, resin is released from the wood, and the product will acquire a bitter taste.
• To prepare wood chips, fruit wood waste is taken - apricot, cherry, apple;
• liquid smoke gives a characteristic aroma, but is a food chemical;
• It is better to smoke food with the hood on - this way odors will spread less.

  
  Coniferous wood chips should not be used for smoking.

Important!
When hot smoking, delicious odors are not released if the lid is closed. After completing the process, you should rinse all elements well to eliminate the smell.

Interesting to know! Pork ribs are smoked in 50 minutes, chicken in 45 minutes, drumsticks and wings in 25-30 minutes, fish in 15 minutes.

Lard in a slow cooker with liquid smoke:

I love underlinings, I won’t hide them. Even knowing that it is incredibly high in calories and has virtually no benefit to the body, I cannot deny myself this pleasure. Most often, I either fried it (which, by the way, is also better to do in a slow cooker, since it allows you to do this without oil), or simply salted it. It turns out delicious, but my husband doesn’t like “boutiques”.

But “there is no limit to perfection” is my motto. I recently learned that you can “smoke” meat and fish at home using a slow cooker, foil and liquid smoke, and I decided not to shelve the idea and smoke bacon in a slow cooker.

This is done very simply: wash the undercuts, dry them and divide them into 3 pieces of equal size. It is better to take young and fresh pork for smoking. Don’t be shy to smell the skin so that they don’t slip you a “boar”.

Mix liquid smoke with your favorite spices. I used the pork spice set. By the way, in order to measure such a small amount of milliliters, I use a measuring cup for cough syrup, which has divisions with ml. Very convenient, just a note!

Next, rub our bacon pieces with the mixture described above and put them in the refrigerator for about 30 minutes.

Then we wrap each piece in foil in several layers and place it in the multicooker bowl. Turn on the “baking” mode for 1 hour. In just 15-20 minutes you will feel the aroma of smoked lard!

After the signal about the end of cooking, the smoked lard in the multicooker will be ready. It can be cut while still hot and served with a side dish for dinner. If your goal is slicing or “for sandwiches,” you need to leave the smoked undercut in the slow cooker, without unwrapping, until it cools completely. So it will still be “finished.”

For those who are completely against liquid smoke, I advise you to try cooking undercuts in the same way, only without liquid smoke. Simply rub a piece of bacon with the seasoning mixture, salt and granulated garlic. The taste is different, but no less tasty!

Bon appetit!!!

Thanks to Victoria Barakaeva for the recipe with photos! Multicooker Delfa DMC-02. Power 700 W

Sincerely, Natalia.

Technical parameters, selection criteria

When choosing a home multi-cooker-smokehouse, you should pay attention to the following characteristics:

1. Frame. Budget models are made of thin aluminum coated with food-grade tin. Premium products are made of steel;
2. Non-stick coating. The market offers units with ceramic, Teflon or marble coating. It is better to choose models with several protective layers;
3. Power. Devices are available with ratings from 490 W to 1400 W. Consumers tend to average 800 W;
4. Useful options. The presence of additional automatic programs will make the operation of the equipment comfortable;
5. Pots. Some manufacturers produce models with two bowls: one is purely for smoking, the other for regular cooking;
6. A heating element. There are devices with heating elements, with induction heating, and 3D multicookers with uniform heating.

Important! Equipping with modern technologies and a large set of functions makes the device more expensive.

Rating of the best manufacturers of multicookers with smoking function, review of models

User ratings will help you choose multicookers with cold or hot smoking.

Budget models

Suitable for novice cooks.

Middle price segment

Decent models at the best price.

Premium models

If you need sophisticated multicookers with clear controls and hot or cold smoking functions, pay attention to the models below.

Rating of the best models

Polaris PMS 0529 ads

The Polaris PMS 0529 ads model with a smoking option boasts a modern design. On the front panel, the developers placed a display that displays all the necessary information (time, mode, temperature, etc.). The unit is controlled using buttons. If we talk about programs, then there are 24 of them. Equipment:

1. Vertical heating element;
2. Protective cover for smoking, which is removable;
3. 3 grates;
4. Bowl capacity 5 liters.

The peculiarity of this multicooker is that the side heaters of the device allow for 3D heating, as a result, dishes are cooked much faster. The heating power is 860 W.

See also -

Top popular multicookers from the manufacturer Polaris

Multicooker Redmond RMC-M110

The Redmond RMC-M110 kitchen unit attracts with its appearance, convenient controls, and the presence of the “Yoghurt Maker” and “Steamer” functions. This model has 55 cooking modes. Manufacturers present this unit as a multicooker with a smoking function, but the package does not include a container for wood chips. Therefore, the smoking process occurs through the use of liquid smoke.

See also -

Choosing the best multicooker from Redmond

Model Brand 6060

Characteristics of this multi-cooker smokehouse:

• Power – 1000 W.
• 5 main programs.
• 3 smoking modes.
• There are modes for delaying cooking and maintaining temperature, but no more than 99 minutes.
• Bowl capacity 6 liters.
• The heating element is located on the body.
• Possibility of cooking dishes both under pressure and without it.
• Acceptable price.

See also -

How to wash a multicooker outside and inside: basic care rules

Multicooker Vitesse VS-3005

Options:

1. Power – 1000 W.
2. 10 cooking modes.
3. 2 programs for smoking products.
4. 2 bowls (removable) for 6 liters.
5. Interesting design.

See also -

6 best Vitesse multicookers of 2021

Recommendations when choosing a device

1. The presence of additional functions will simplify the preparation of various dishes;
2. Good models are equipped with 3D heating;
3. The presence of several bowls in the set will allow you to use the device comfortably;
4. Additional equipment will provide the possibility of steaming, deep-frying, producing yoghurt, simmering cottage cheese, proofing dough;
5. The higher the power of the multi-smokehouse, the faster the product is cooked.

Watch a video about MARTA MT 1988/1989 multicookers