[Sca-cooks] Chaffing Dish

[Mercy Neumark]

I guess it would absolutely depend on what you used as your fuel and what
your definition of "like crazy" is too.  I'm sort of a smoke whimp to be 
honest and find a lot of wood exhaust bothers me (and it always seems to 
follow me because it knows it has the upper hand).  But especially 
when it's in a small enclosed space since that's what a chaffing dish is 
used for, I think it is worst, you know what I mean?  Or seems so.  So,
indoors and any sort of smoke equals bad to me (and smoke alarms going 
off).  Heh. :)

--Mercy



>What makes you think smoke would be coming out like crazy? Hardwood
>charcoal is a relatively smokeless fuel. Most of the smoke comes from
>the various volatiles that are already burned off in the charcoaling
>process. Modern charcoal briquets are something else entirely- and
>even they don't give off a lot of smoke, once the fire's properly
>started.
 
 
-- 
Saint Phlip





_________________________________________________________________
Windows Live™ Groups: Create an online spot for your favorite groups to meet.
http://windowslive.com/online/groups?ocid=TXT_TAGLM_WL_groups_032009