[Sca-cooks] Chaffing Dish
Mercy Neumark
mneumark at hotmail.com
Tue Mar 3 12:12:20 PST 2009
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
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