As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process.  The problem is, as much as I love tallow, I've never rendered suet myself before and I have a million questions (though I'll try to keep it to a few key points).  After a lot of research, here is what I've come up with:   Trim, chop, and partially freeze suet Run it through a food processor Render with or without water Strain and cool   It seems there are 3 rendering options for the typical home kitchen:   Oven at 250°F Stovetop on low/very low (I have an electric range/hobs) Crockpot on low setting   And then there's a difference between rendering the fat by itself, or rendering it in water.  A few convincing articles imply that rendering it in water creates more "pure" tallow.  I figure since I have so much to render, I'll try all three methods above simultaneously.  I have: two crockpots; an enameled cast iron dutch oven and a few large stock pots for the stovetop; and a lot of casserole dishes for my two-rack oven.  Even doing them all at the same time like this, I imagine it's still going to take a few (many?) rounds to render it all.  I'd like to minimize that time if possible since I don't have room to store the suet for long, but producing quality tallow is equally important as I'll be giving some away.  My questions:   Are there any methods for doing this in a typical home kitchen that I'm missing?  The grill, perhaps, or is that too dangerous?  I also have an electric wok. How can I do this as efficiently and quickly as possible?  For example, can I stack casserole dishes in the oven or do I need to keep air flow maximized and just do what fits on the two racks at a time?  How hot can I have the oven and stovetop without risking quality loss? Should I render with water or without it?  Will it really make it more pure if I use water, and if not what will? About how much tallow can I expect to get from 100 lbs of suet?  I have a rough estimate of 20 gallons in my head but that's based on numbers I found from a Google search.  
I think the original post's method is pretty good.   Rough chop, semi-freeze, food processor re-chop into pretty fine bits.   Then 1 cup of water for every 3 lbs of suet. I've done this in a turkey fryer - and propane - outdoors.   25 lb batches are perfect.  you DO HAVE TO stir with a long flat-blade wooden 'spoon' every 15 minutes or so, once it starts to rapidly boil.   And getting the propane output low enough not to ruin it is also a challenge.   But it works. 25 lbs of suet yields about 18 lbs of tallow.  Water-free tallow.  You aren't doing rendering until the strained product is absolutely clear and not cloudy with watery bits. The watery bits, should you not finish the rendering go quite bad and intensely nasty smelling, in short order.   A few days or a week!   At room temperature.  Bugs like to grow in that watery medium.   Dead-bodies nasty.   So make sure your tallow is totally water (cloudy) free.   Totally.  Can't stress too much. 