Quote:
Originally Posted by thatguitarguy
If you're talking about burning lard, I think you really need some kind of heat exchanger from your stove to preheat/liquify the lard before it goes into the stove to burn.
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The "creamy" stuff liquifies at 75 degrees or so, needless to say it will sit gravity feed style above the flat surface of the stove which isn't hot but does get around 90 degrees or so. So it is liquid, no worries.