Hi folks... I want to buy a heatgun... for my... wife! But that's
not the best part - it's so she can "crackle" the skin on pork roasts!
Our oven never crackles pork and it always comes out like tough
leather. The butcher said his wife uses a heatgun and crackles the
skin before even placing the roast in the oven.
So, to my question... I have the choice of a 2000W Makita, or a 1600W
Bosch. The Bosch is about half the price of the Makita, but the
wattage is 400W lower. Anyone know if 1600W would still crackle pork?
Yea but he has an excuse to get a new tool! Get the bigger/better/hotter
one, you never know when you may need it.
Bending PVC pipe comes to mind. Be very careful doing that. GOOD
ventilation is a must. Outgasing. Don't remember what gas, but very
HD sells one made by Wagner under the name (believe it or not) Milwaukee.
I have the 'digital' one. I use to remove tile. 1200 watt, me thinks...
lots of heat.
To crackle the fat..use a propane torch. Works great.
(PS.. if this is a troll, it's a cute one.)
I generally do pork roasts on the Weber gas grill. Low & slow for
shoulders, not so slow for loin roasts. Crunchy crust is never a
problem, except that everyone wants a samle, before it gets to the
Like Emeril says, "It's a pork fat thing."
thinking this should cross-post to a.f.b.
Mine's about worn out. At least that's what I'm telling the wife. Gets
used all year, (We're in California) and I do most of the grilling. I LOVE
being able to put four pork shoulders in the racks, though, and go to
sleep, not having to tend the fire. It's not exactly authentic, but it's
One of those big, shiny stainless steel things is calling my name. Haven't
figured out which one yet, or how much budget to blow. Maybe a closeout
will come along in a timely manner. ;-)
Wow, does this bring back memories. I bought a Vigilant in 1980, and burned 5-6
cords of oak, ash,
beech and hickory each year to heat my home in Ohio at the time. Loved that
wood stove. Looks like
the company has GREATLY expanded their offerings over the years.
No, definitely not, LOL! In reply to the guy who said use a pan... I
don't think it would work, since I'm told you need a hot, dry, heat -
which is why our oven doesn't work - it's not fan-forced.
On Wed, 14 Sep 2005 22:21:06 +1000, with neither quill nor qualm,
You have another choice. The HF model is just $10 on sale now.
I've had one for a nigh onta 3 decades now and it's still going
strong. Either the 630F or 1,000F oughta crackle your porkies.
A mostly meat-powered woodworker, and proud of it.
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