Bayou Classic SP10 Flame Spreader / Diverter

Northwoods Smoke · 03-02-2011, 08:58 AM

I have a Bayou Classic SP10 that I have started doing some different cooking with (boiling pots of pasta, chineese wok cooking) and what I notice is the flame is super intense in the middle with very little 'spread' for heat to the outside of any pot, kettle, wok, etc.

I was wondering what ideas you would have to implement some type of flame spreader or diverter so that the flame is more uniform over a larger area. One of my main questions - What kind of materials would/should I use?

I have an stainless steel double boiler strainer (I own two) that I could hack up and suspend with brackets above the burner, but didn't know if the stainless would hold up under a direct and intense flame (an SP10 burner is rated at 185,000 SPU).

Obviously, Bayou makes other burners with better flame distribution, but I am on a budget and need to make the one I have just work better and more versatile.

Thanks in advance.

eddieh70301 · 03-02-2011, 10:25 AM

what you have is a high pressure burner used for boiling. What you need is a low pressure burner if you will be using it to cook. You can pick up a low pressure burner for about $15 from your gas supply store, but you will also need a new jet and a orfice.

BBQ PD · 03-02-2011, 10:43 AM

A piece of 1/4" steel plate should do the job.

early mornin' smokin' · 03-02-2011, 12:05 PM

coffee can lids work great

03-02-2011, 08:58 AM	#1
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods Downloads: 0 Uploads: 0	Bayou Classic SP10 Flame Spreader / Diverter I have a Bayou Classic SP10 that I have started doing some different cooking with (boiling pots of pasta, chineese wok cooking) and what I notice is the flame is super intense in the middle with very little 'spread' for heat to the outside of any pot, kettle, wok, etc. I was wondering what ideas you would have to implement some type of flame spreader or diverter so that the flame is more uniform over a larger area. One of my main questions - What kind of materials would/should I use? I have an stainless steel double boiler strainer (I own two) that I could hack up and suspend with brackets above the burner, but didn't know if the stainless would hold up under a direct and intense flame (an SP10 burner is rated at 185,000 SPU). Obviously, Bayou makes other burners with better flame distribution, but I am on a budget and need to make the one I have just work better and more versatile. Thanks in advance. __________________ ProQ Excel 20 Weber One Touch Gold Original, Lightning Fast, Back-in-[B]Black[/B], Thermapen

03-02-2011, 10:25 AM	#2
eddieh70301 Take a breath! Join Date: 03-30-10 Location: Thibodaux, LA Downloads: 0 Uploads: 0	what you have is a high pressure burner used for boiling. What you need is a low pressure burner if you will be using it to cook. You can pick up a low pressure burner for about $15 from your gas supply store, but you will also need a new jet and a orfice. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Coon Ass Pizza Oven

03-02-2011, 10:43 AM	#3
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	A piece of 1/4" steel plate should do the job. __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

03-02-2011, 12:05 PM	#4
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	coffee can lids work great __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

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