Maxp
High Plains Drifter
Online
My double jet burner has a 40psi regulator. Those burners use 10psi regulators.
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Tell me about it. It takes forever & a day to get my pot up to boil.My double jet burner has a 40psi regulator. Those burners use 10psi regulators.
That burner would take forever to bring a pot to a boil...
Ahhh my favorite topic!! Spring is right around the corner and I can't wait to do some crawfish!!
I would definitely go through the thread that buzd posted earlier. Good stuff in there.
I was going to recommend a burner for you beside the one you posted. The one you posted is often called a 'Banjo' burner. They put out a lot of heat but spread out more. I really have never used one but usually see them used for frying or sauteing. I haven't seen anyone boil on one but doesn't mean you can't do it. Says it has 210,000 BTU's which is pretty big.
I would recommend getting a jet burner for boiling. I have the Bayou Classic SP2 jet cooker. I have the link below. It is the same price as the one you posted but I feel puts out a lot of heat. Depending on your pot size it will get your water boiling in 10-15 minutes. It also gets your water back to boiling very fast after adding your food. I have had mine for several years and still going strong. they have a stainless steel version as well but it is twice the price, but will last longer.
Amazon product ASIN B001FTS32W
I also found this article which rates some burners on quality and such and found it interesting. Their top rated burner I have, also a Bayou Classic but just a regular burner which is good for many different types of cooking. It works for boils but will take twice as long as the jet burner. I have gone through two of them. They also have a high rated banjo cooker on there as well.
http://outdoormancave.com/best-propane-burner/
Now as far as actually cooking and prepping the bugs, look through that thread. All kinds of tips and tricks. I have a bunch but everyone kind of does things a little differnt.
Purge or not purge? Ice or no ice? Soak or no soak? etc/etc.
I can give you my step by step how I cook them but some people might tell you different. If you have never done it before definately look around and ask questions and get an idea of how you want to do it. Always have a game plan.
Give us an idea of what you plan to do and we can help.
How much are you planning on cooking (in pounds)? How many people are you feeding?
Are you doing all the sides and extra fixings (corn, potatoes, sausage, etc.)?
What spices, if any, are you using?
What size pot are you using?
And most importantly, what are you going to drink with it??
Let's us know buddy and we got your back!!
Thank you kindly for the links and advice.
We'll have about 100 people up for my daughter's wedding. In-between granting favors, I'm cooking up a huge mess of brisket, ribs and pulled pork. The crawfish/crab boil is for those who don't want such heavy fare.
I'm thinking an 80-quart pot with about 30lbs of crustaceans, some corn and potatoes. I'll be using Zat's seasonings, some lemon and a few bay leaves.
To drink we're gonna have everything from milk to champagne to mead to whatever weird local beers people bring.
Don't get the turkey fryer burner. It doesn't get the water back to a boil quick enough. The burner linked by egautr1 will get the job done right.
30 lbs huh? Unless you want to spring 500+ for a mroe heavy duty one. I would recommend splitting that up at least into 2, maybe even 3 loads.
Thank you kindly for the links and advice.
We'll have about 100 people up for my daughter's wedding. In-between granting favors, I'm cooking up a huge mess of brisket, ribs and pulled pork. The crawfish/crab boil is for those who don't want such heavy fare.
I'm thinking an 80-quart pot with about 30lbs of crustaceans, some corn and potatoes. I'll be using Zat's seasonings, some lemon and a few bay leaves.
To drink we're gonna have everything from milk to champagne to mead to whatever weird local beers people bring.
Thanks, guys. So how many pounds of crawfish do you add to one 80qt batch?
That sound about right, I'm just skeptical you can get 80 quarts of water to boil with a cheapo burner. If you go the cheapo burner route, I would suggest dividing up the boil.
Bug I guess, test well before the even to see what it can handle.
That burner would take forever to bring a pot to a boil...
Oh, noes! A prefunction crawfish boil? Quelle horreur!
I figure we'll have an unholy amount of baked beans, a garden's worth of salad, local blueberries/blackberries, random in-season fruits, a couple pork shoulders, a big packer brisket, about ten racks of ribs and the arthropods with 'taters and corn.
Is a dedicated skimmer necessary or can I just use a clean cedar branch?
ohhhh you THAT guy.
dump, boil eat n go.
The fun part is standing around throwing back beers all while arguing with the others if the pot is ready yet. ( i see white smoke!!!! )
NO so Please stop! and keep drinkin.
the dual burner gets my water rollin in about 30-45 min.
Thank you kindly for the links and advice.
We'll have about 100 people up for my daughter's wedding. In-between granting favors, I'm cooking up a huge mess of brisket, ribs and pulled pork. The crawfish/crab boil is for those who don't want such heavy fare.
I'm thinking an 80-quart pot with about 30lbs of crustaceans, some corn and potatoes. I'll be using Zat's seasonings, some lemon and a few bay leaves.
To drink we're gonna have everything from milk to champagne to mead to whatever weird local beers people bring.
30 lbs huh? Unless you want to spring 500+ for a mroe heavy duty one. I would recommend splitting that up at least into 2, maybe even 3 loads.