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Post by Paws on Apr 8, 2005 13:51:32 GMT 12.75
Nice job! Amazing isn't it?? An increase of slightly more than half in diameter results in a volume increase of 3 fold!! Anyone rememberhow much five gallons weighs?? Hint, A pint is a pound the world around!! ;D
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Post by Two Tales on Apr 8, 2005 14:14:59 GMT 12.75
Quick rule of thumb...a pipe or vessel holds or tranports 4 times the volume of it radius....
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Post by CHUCK1 on Apr 8, 2005 15:27:49 GMT 12.75
One gallon of water weighs 8lbs thus 5gallon=40lbs
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Post by Paws on Apr 8, 2005 17:17:54 GMT 12.75
And man that is a lot ofweight to put on a handle!! Which gives sme more insight into the difference between a "skillet" and a "fry pan"! ;D
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Post by Paws on May 10, 2005 12:29:36 GMT 12.75
I found a use for the Texas fry pans. They work well for chicken fried steaks and such. Do a reasonable job on brats too; although I doubt the finish will last five years. Found my T-Fal and put her in the inventory! Now I'm happy for a while!! ;D
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Post by hcarter on May 28, 2005 11:58:22 GMT 12.75
I have a chef's kife that I use for everything. I have other knives, but I feel safer with the chef's knife. More control I guess.
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Post by Paws on May 28, 2005 14:33:50 GMT 12.75
Did anyone happen to catch Alton Brown with his smoker? Terra cotta flower pot, huge mother, electric hot plate, heavy duty pie pan for for fire box, round BBQ grill for grill (fit perfectly) and another terra cotta pot for the top. What a great contraption for a smoker or slow cook grill. Put a pork butt on it and 12 to 16 hours later, Viola! Oh, and he used a replacement thermometer from a smoker and stuck it in the hole in the top flower pot. The hole in the bottom flower pot he used to string the cord out from the hot plate. Sat the whole thing up on 2 short 2x4s and made a draft through the bottom hole and flu out the top hole!! Now that's what I call the right equipment. $43.00 total cost!!
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Post by RogueWarrior1957 on May 28, 2005 14:56:14 GMT 12.75
Neat idea, Phil! I'll have to remember that one. We have a store up at Durango, CO called Dietz Market (just like the old kerosene lantern company) that specializes in terra cotta pots of all shapes and sizes. I saw some of those chimineas (outdoor firepots) that had a cast iron grill over the flue so you could cook steaks while enjoying the fire on a chilly patio. Next time I'm up there, I'll price some of those big flower pots for making one of these smokers. I'm glad you mentioned it!
I love cooking in terra cotta anyway...we have one special flower pot that we cook "shepherd's bread" in. It's just like sourdough bread, but you bake it in a lightly greased terra cotta flower pot. It is wonderful! The terra cotta eventually glazes over much like cast iron does and soon you don't even have to run a table knife around the edge of the loaf to remove it.
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Post by RogueWarrior1957 on May 28, 2005 17:14:48 GMT 12.75
As a matter of fact, you guys may want to check this deal out: www.sportsmansguide.com/cb/cb.asp?a=60155 Looks like one heck of a neat idea and the price is reasonable. I've bought a lot of stuff over the years from ol' Gary at Sportsman's Guide, and he stands behind everything he sells...if you don't like the item, send it back for a prompt refund or exchange.
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Post by Two Tales on May 28, 2005 17:15:50 GMT 12.75
I saw it...I was impressed...never saw it done like that..I have a friend down in GA that has a small smoker built out of bricks, sort of like a short well head...has opening at the bottom for air vents and uses a large weber grill lid that has been lined with mortar for the top...he also uses the rack out of the same grill and a couple of more that he's "found" for when he does multiple layers...when he cold smokes in it he hooks up one of them flex aluminum dryer hoses that is fed from a fire box about 15 feet away..neat set up...I had planned on building one like his this summer..but now that I've seen Alton's..maybe just buy some pots ;D ;D
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Post by Paws on May 29, 2005 3:35:22 GMT 12.75
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Post by Two Tales on May 30, 2005 7:35:10 GMT 12.75
It should be here by my birthday ;D ;D ;D ;D he was out of lids..just have to wait on that I guess..
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Post by Paws on Jul 25, 2006 12:04:41 GMT 12.75
OK bubba! Got my 21 and 1/2 inch skillet about an hour ago and guess where it is made! ;D Greenfield Products Inc, Greenfield, Ohio 45123. Bought it through Cabelas. Elected to not get the lid. I may get one later but to tell the truth this thing is so heavy empty I can not imagine trying to lift it full of chow and with a lid. Lord the handle weighs as much as some of my iron skillets! Says it has been reported to the manufacturer that it will cook, eight large fish fillets, five frying chickens, a dozen fried eggs or thirty scrambled eggs (although I have done 36 in a deep 9 inch skillet so I imagine this will do four dozen easy, four to five pounds of bacon, 15 large pancakes, five to eight pounds of potatoes. I'll let you know in a couple months how many chicken fried steaks it'll do at once. ;D I also got a set of stock pots. Stainless steel, nested and made in India. They run from eight to twenty quarts all with a lid. Very simplistic and should pass for bright polished or (Bessemer steel) iron cook post after they get a little patina on them.
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Post by Two Tales on Jul 26, 2006 2:08:11 GMT 12.75
There ya go ;D, there's room enough in that bugger to fry 3 dozen large eggs with room to turn...or fifty of them preformed hamburger patties, no sweat..I use it mostly when I make up red beans and rice..it'll hold 6 bags of Zateran's, 6 very large onions, and 12 large links of italian sausage (about 6#)...and still not have to worry about overflow...if nothing else it makes for one hell of a conversation piece ;D ;D ;D
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Post by Paws on Jul 26, 2006 2:18:57 GMT 12.75
That's pretty much why I got it. Something for the kids to get excited about. I'm going to contact the manufacturer and see if I can get a deal on the lid. I picked up a Cabela's Visa card and am supposed to get twenty bucks (maybe 20 percent) I forget which off my next order so I just might put it to work on that lid there if the manufacturer won't deal. ;D You should jump over there and check out the stock pots TT. They are terrific and a real bargain.
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Post by Paws on Jan 25, 2007 2:48:25 GMT 12.75
While we are on skillets and such, TT can you give me any ideas what kinds of problems you might have had with your giant skillet? Also, I just bought myself a couple new skillets. They are hard anodized aluminum and report to be non-stick, but I doubt it. They are not to be used for high heat cooking so they are definitely not fry pans! I bought a nine inch and a ten and a half inch for use in preparing meals for one or two folk. So far they work really well when used as intended.
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Post by Two Tales on Jan 25, 2007 3:36:06 GMT 12.75
Well it aint exactly non-stick at first, needed some seasoning to get it that way..I guess the only real problem is with the handle...it is after all about 24" long and heavy, I had to improvise a rest or rather a support for it while the pan was heating up...has the potential to tip over back wards if it aint got a bunch of groceries in it other than than those it's been great and I love breaking it out at the demos...really...you should see the look on the folks faces...Oh and storage can be a bit of a problem...when I first got it I wasn't sure just what to do with it between cooking demos..store it behind my Frigidaire at least for the time being..
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Post by Paws on Jan 25, 2007 6:08:57 GMT 12.75
I went ahead a seaasoned mine and keep it in the dish washer. It is never used so I keep my steel pans in it. One day I'll get around to pulling it and puting in a couple or three shelves. Those new skillets I bought are Circulon. They were listed at forty bucks each and I bought the set for $32.00 so I figured it was a good deal. Just put together some scrambled eggs with crab and three cheeses. Tasted pretty great; but, no way I could build an omelet in the thing yet. It will stick.
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noodles
Fire Builder
Sustainability Guru
Posts: 43
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Post by noodles on Aug 15, 2008 1:38:58 GMT 12.75
We always just used a CI round griddle.
What does CI stand or sit for?
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noodles
Fire Builder
Sustainability Guru
Posts: 43
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Post by noodles on Aug 15, 2008 1:41:43 GMT 12.75
Oh duh. Cast Iron.
I was (not) thinking cooks issue or some possible military abbreviation.
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