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Making some pretty consistently sized tortillas these days.

Hoods are the hardest thing to buy, because the residential hood companies are mostly peddling nonsense and the commercial companies won't talk to you. Most of the conventional wisdom is wrong or misleading. Cubic feet per minute of air flow is not a useful measurement for much; there's no way to translate BTUs/hr of range power to CuF/m. The important factors are range dimensions and basic hood design, particularly the geometry and the cubic feet of hood capture area—a specification I've seen mentioned exactly never by a domestic hood company. Here's the best short summary of how to design a hood system that I've found. Here's a longer version (scroll past the health scare part). If you figure out an easy way to translate this into a purchase and design decision, please share!

if you're going to do an external / remote fan & ducting, check with a local sheet metal fabrication shop. you can likely get a to the nth dimension/size stainless steel hood. with filter rack and drip pan and e-z drains, for half - or less - of the big name stuff . . . and features you may not get in the biggie names.... btw . . . 'oversized' is a most excellent choice. I have a 36" six burner top, with a 36" 'hood' to fit the space, and windows with lots of 'film deposits' from hi-temp searing/frying, even on the highest fan/CFM setting.... given my 'druthers, I'd go for 8" each side and 8" front to back . . . to capture the 'issue' of real cooking.

You bet I did. There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

@ElsieD Nice . very nice . did you keep the Jus ? those big hunks , after their first hour , and bone removal might need 30 min more probabbly not the necks . but its 30 min unattended. cheers

Bones are roasted. O

I'm sorry, but that's a bit confusing. Aren't hoods rated by CFM?

@ElsieD use the 6 qt. you dont really need 30 min for the second part of each stage . 20 wold be fine . consider 3 cups of water to start off with . pls consider taking some pics . you can see from my pics on the iPot thread how it goes. there is a lot of meat that comes off those bones . I hope the food mill works well. i press the jus right over the iPot each time . did you see how much meat comes off a TurkeyBreast carcass ? the procedure is very flexible , you get the idea . good luck

Thank you, @rotuts. As mentioned, I'm browning the bones and will do stage 2 tomorrow unless i get ambitious today. So, split the bones into 4 lots, put 1 lot in IP, add water, PC on high 1 hour, remove big bones, smash meat using potato masher, IP again 30 minutes, use (in my case) food mill to get the rest of the stock out of the meat. In goes lot 2, re-using the liquid. Have i got that right? I have a 6 quart pot and a 3 quart pot.

@ElsieD 1) roast everything , get good color on all of the turkey. dont worry about over roasting , its all going into stock. 2) what size iPot are you using ? Id divide what you have into 4 units . add one unit into the iPot , and add water if a 6 cup iPot maybe 3 - 4 cups of water . you do not have to cover the turkey . HP 1 hour. quick release ( QR releases steam , a ' free-bee ' reduction of water . mash up the turkey , and remove the larger bones . mash the meat up w a hand potato masher so its stringy ( more surface area ) iPot again for 20 - 30 mins. squeeze out all of the stock from the meat. I use a potato ricer. be careful the stock hot . then repeat w batch # 2 , etc. this seems like a lot of work , but its unattended mostly . the pressing of the meat is the most labor intensive part. I done this many times : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ May 23'd and June 2 sept 14 might be other posts of mine in the iPot thread. it takes a lot of time , total , so I do it on a day im inside anyway doing other things . you only have something to do when the iPot beeps. Ive learned to do quick-release ( carefully ) as the steam that comes out reduces hte water content of the stock , and saves time over all. the potato ricer I got specifically for stock making , as before I pressed the jus out of the meat w the back of a ladle , which is a PITA. keep an eye on the stock level after each iPot-ing . you might have to add water if you started out a bit low for 4 cycles . each time Ive done this , the result ( after defatting when cold ) is a jell that a spoon can stand up in at room temp. no boiling down. the ipot does that for you. if you use this method , consider not adding any seasonings for sure but you might add roasted or not roasted veg of you choice each or several times . good luck . I envy those turkey treasures .

Monday, spicy bucatini with olives and capers Last night, a recipe from the final issue of Cook's Country magazine for chipotle-lime chicken and rice with pickled radishes, served with a big salad

Go to YouTube and search for smoke test of kitchen exhaust hood. You may see that the hood for the exhaust fan may not be that critical, CFM is. dcarch

Right now I'm roasting the bones and will cook them up tomorrow. The cost was $2.18 per kilo, or 99 cents a pound. I got 19 pounds. Maybe I should try using the IP. How much do you do at a time? Do you fill the pot with bones then fill with water to the MAX line?

Thanksgiving! Had most of the kids home except for 4 due to distance and work. 2 friends joined us for supper. Had a 13 lb prime rib - good sale at our Co-Op! 2 slabs left and most of the smoked chicken I picked up at a local meat shop. Holiday Brussel sprouts, baby carrots and taters for veg. Yorkies and gravy were snatched and slurped up. Pumpkin pie completed the meal After the gang all left and the dust settled, we old folks had Shrimp and Chinese Cabbage and Fun See A little more indulgent last night with grilled lamb chops and leftover Thanksgiving vegetables. And the last 2 pieces of 2 pumpkin pies!

I spoke with Bluestar, they won't put anything larger than an 18 K burner in the rear row. So, as you advised I'm gonna leave the two 15 K's in the center so I can use a griddle, the 22k's in the front corners, and since there is a $750 up charge to switch burners, I'll make do with the simmer in the back left. Amazing how this stuff works out 😀 Now I just have to figure out makeup air.

Thanksgiving! Had most of the kids home except for 4 due to distance and work. 2 friends joined us for supper. Had a 13 lb prime rib - good sale at our Co-Op! 2 slabs left and most of the smoked chicken I picked up at a local meat shop. Holiday Brussel sprouts, baby carrots and taters for veg. Yorkies and gravy were snatched and slurped up. Pumpkin pie completed the meal After the gang all left and the dust settled, we old folks had Shrimp and Chinese Cabbage and Fun See A little more indulgent last night with grilled lamb chops and leftover Thanksgiving vegetables. And the last 2 pieces of 2 pumpkin pies!

@ElsieD Wow . lucky you . BTW : what was the price ? I could not quite make out the figures on the bottom necks : 2.18 lbs or Kg ? for $CND 1.36 ? do you iPot ? , its an easy way to concentrate the stock w/o boiling later by re-using the first batch , as the second etc. it takes time but time thats unatended. i assume the packs w the skin side up are backs ? turkey necks are rarely available in my area , and when they are , they are sold w veg for stock at a rather high price , over all.

I don’t have a Bluestar range but I don’t think the default configuration is bad. Separating the 2 big burners lets you use 2 really big pots that might not fit on adjacent burners. It still gives you 2 options for putting a griddle over 2 of the 15K burners. I tend to use a griddle for things like pancakes, grilled cheese, etc so I don’t usually need it over 2 ripping burners. Two 15Ks would be good for me. Of course your needs may be entirely different. My Wolf cooktop also has the simmer burner at the left rear, behind a high heat burner at left front (mine's only 18K) and I'm also right handed. I see your point but it hasn’t been an issue for me. I honestly use the front center burner for most sauce making, using the simmer burner mostly for warming purposes. Very nice that you can configure the burners to your liking. Do let us know what you decide.

Just picked up some more.

@Alex interesting point. Not that long ago I looked into chicken marrow . I found very little about it @ web , some noise , of course I was making CkStock out of legs . I chopped a leg bone open , and tasted the marrow : dry , mealy , metallic ( iron ? ) flavor. what surprised me , no fatty flavors at all . now of course Ckn's aren't Turks , so that might be different my guess is that fowl marrow is very different from beef ( mammalian ? ) marrow.

My apologies, I got it wrong, here is the actual stock burner configuration from the factory. Apparently there's an option to reconfigure the burners. Sometimes I overthink things but it seems to me that the two, 22K burners should be in the middle to better vent to the hood. Also, if I wanted to put a griddle on top of those two, much more convenient being centered. Also, I'm right handed so it seems to me that I would be better off with the simmer burner in the back right so I would not have to be reaching over burners to attend to a delicate sauce or such. New York State requires make up there for over 400 CFM so I think I'm gonna drop the blower size down to 600 CFM to make make up air easier. I didn't plan this out well enough so a lot more research is going to be involved for the make up air.

It certainly looks like fat. If there wasn't much skin attached to the bones, I'm wondering if it could somehow have leached out of the marrow.

Well, now, I'm embarrassed. That top layer is indeed fat. I should have had a closer look before I asked my question. When I first started cooking them up, I let it simmer for a few hours, temporarily removed the bones, chilled the broth and took the fat layer off. Then the lot went back in again for further simmering. For some reason I thought that did it for the fat. Wrong. So thank you, @Smithy and @rotuts for your replies. I will be off shortly to pick up more bones and make some more.