Essay on animal testnig

[runnah]

I want to do fish and lobster, but the cook time is so short and the prep and clean time is so much that I have been putting it off.

I hear that smoking fish can make your other meats taste bad. Word to the wise. Check out this website: The Virtual Weber Bulletin Board

Yeah you have to really give it a good cleaning and use extra tin foil so I've heard.

SmokingMeatForums.com - Smoker and smoking meat forums and reviews

(i swear its about cooking!)

 

[Derrel]

I want to do fish and lobster, but the cook time is so short and the prep and clean time is so much that I have been putting it off.

If you want to smoke fish...this is one of the best smokers that is, basically, designed to BE a FISH smoker: Smokehouse 9800-000; Little Chief Top Loading Smoker

I have owned four of these, of vintages ranging from the 1960's to the 2000's. I've also used their Big Chief smoker, both with its electric heating element, AND extensively with a Sunbeam grill as a gas-fired, lava-rock bed "base" for the upper assembly of the Big Chief smoker, a modification that allows me to load the Sunbeam grill's coal and grill area up with large amounts of smoker chips, fire the gas for 60 seconds, then turn it off, and produce a very slow,slow burning wood smoke, and to extend smoking times into the 12- to 17-hour range on large loads of chinook salmon (like say two, 20-lb fish at once). Cold-smoking versus hot smoking, aka "kippering" produces different kinds of product.

Animal testing...hmmm...don't know much about that subject...

 

[runnah]

I want to do fish and lobster, but the cook time is so short and the prep and clean time is so much that I have been putting it off.

If you want to smoke fish...this is one of the best smokers that is, basically, designed to BE a FISH smoker: Smokehouse 9800-000; Little Chief Top Loading Smoker

I have owned four of these, of vintages ranging from the 1960's to the 2000's. I've also used their Big Chief smoker, both with its electric heating element, AND extensively with a Sunbeam grill as a gas-fired, lava-rock bed "base" for the upper assembly of the Big Chief smoker, a modification that allows me to load the Sunbeam grill's coal and grill area up with large amounts of smoker chips, fire the gas for 60 seconds, then turn it off, and produce a very slow,slow burning wood smoke, and to extend smoking times into the 12- to 17-hour range on large loads of chinook salmon (like say two, 20-lb fish at once). Cold-smoking versus hot smoking, aka "kippering" produces different kinds of product.

Animal testing...hmmm...don't know much about that subject...

Interesting. I will have to investigate further. I am still new to smoking so I want to get the basics down before moving to advanced meats.

p.s. Compaq - this is how you hijack a thread

 

[Compaq]

I am actually very interested in reading this essay of yours Compaq. if you are not going to post it, i would like for you to PM it to me, if you don't mind.

I've only drafter the outline. I will make a second draft the coming week, when make the first text draft. Then I refine and then I submit. I'll be happy to send it to you. Be aware that I have taken a clear stance; it's an argumentative paper. You may mot agree - or maybe you'll be convinced! Also, it's rather short. Only 700 words +/- 10 %.

p.s. Compaq - this is how you hijack a thread

LOL, I have much to learn from you, it seems. Do you live on a distant hilltop, perchance?

 

[Designer]

Around here people test bulls, boars, rams, and stallions all the time.

 

[jwbryson1]

Compaq - this is how you hijack a thread

I was just thinking the same thing. :mrgreen::mrgreen:

So, what do you know about vacationing in Prince Edward Island?