I got a 60# pig in the mail recently so I tried to melt it down with my trusty turkey fryer and cast iron skillet. For some reason it just wasn't cutting the mustard this year. I thought the lead was just absorbing the heat so I used a propane torch to help it along, but once puddled in the pan it would not stay liquefied.
I didn't have many options so I laid a few bricks in the fire pit and tried doing it the old fashioned way. Worked pretty good but got a lot of smoke in my eyes trying to ladle it out. Temperature control was just by feel. If I wasn't using such a big pan I would have tried my little rocket stove.
Does anyone prefer the open fire method?