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Yes, of course. I was aware that CFM rating is of the blower, not the hood but thank you.

We do business with Iran? Apparently we do. Mr. Google reports: Canada Imports from Iran was US$36.99 Million during 2024, according to the United Nations COMTRADE database on international trade. Canada Imports from Iran - data, historical chart and statistics - was last updated on October of 2025. ....and contaminated pistachios it seems. Added....and so does the US but far less: United States Imports from Iran was US$6.29 Million during 2024, according to the United Nations COMTRADE

An update on one of the BC pistachio recalls. https://recalls-rappels.canada.ca/en/alert-recall/certain-raw-pistachios-recalled-due-salmonella

In the selection of a hood that has a built-in fan, besides CFM, is the noise level rating, DBs? Sones? A very complicated subject, but very important also. dcarch .

Part of breakfast. The rest was congee which I've posted 100 times before. 差蛋 (chā dàn), Tea egg.

Would you be kind enough to sent me a link to the hood you're using? Mine can vent directly through the wall also. this the duck go out the back of the unit and straight through the wall or does it come off the top of the unit make a turn and go out through the wall? How's the noise level?

I totally agree.

We have a 6 burner BS in that configuration and it works nicely. The simmer burner could go lower, but a diffuser fixes that. We have that 400 cfm vent-a-hood...works great! Of course it vents directly through a wall so the "run" is about 2 feet. The longer the pipe, the more resistance to flow. Pipe diameter matters too as does turns in the pipe.

Yep!

If a hood is motorized, it will have a CFM rating, but sometimes the fan (or blower) is not in the hood, like in the duct, or on the roof, the hood will have no CFM rating. dcarch

Blue corn masa?

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?