I need some equipment before I can start to process this HUGE lot of extra roos I have been blessed with this season. Scalding pot - what do you all use? I need something fast and cheap. Plucker - effective ... but cheap! (I think I may stick with my hands but we are talking about 30 roos here) Also, this is more a question: what do you all use for butchering tables? I worked far too long in resturants to not be picky about handling poultry, so wood won't work for me. Any ideas? Looking to you all for your experience and advice. This will be my first time butchering.