[SEL] O.T. Need to talk to some Cajun List Members

[ED]

We have a grill at church which was supported with Pressure Treated wood.
One day the PT wood started to burn and sure gave the steaks a funny flavor.

Ed Stoller
New Fairfield, CT


----- Original Message ----- 
From: "Pete Alleman" <pja at ralph.lafayette.la.us>
To: "The SEL email discussion list" <sel at lists.stationary-engine.com>
Sent: Tuesday, July 19, 2005 10:17 PM
Subject: Re: [SEL] O.T. Need to talk to some Cajun List Members


> On Tue, Jul 19, 2005 at 07:49:25PM -0500, Paul Maples wrote:
> > Just heard about these things tonight for the first time. The one the
guy
> > was describing to me had some racks in it for different levels of
cooking, I
> > guess. I saw one on Google but it was just a box and I was hoping to
talk to
> > someone who had one and uses them and could tell me the best way to go
about
> > this.
>
> The ones I've seen are usually about 2 feet wide, 5 feet long, and 2 feet
> deep and mostly made of wood. The inside is usually lined with aluminum
> foil. The cover is mostly steel with wooden framework to make it fit
> tightly on the box. Build a fire on the steel cover and use the radiant
> heat to SLOW cook. Most are homemade with a very simple design.
>
> They usually put a whole, cleaned pig in. The pig is stuffed with
seasoning
> and cooked for about 8 hours. It makes for a fantastic, tender pork. Some
> put chickens in there too for a little variety.
>
> -- 
> Pete Alleman - Lafayette, Louisiana, USA
> pja at ralph.lafayette.la.us
> HTTP://ralph.lafayette.la.us
> _______________________________________________
> SEL mailing list
> SEL at lists.stationary-engine.com
> http://www.stationary-engine.com/mailman/listinfo/sel
>