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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-14-2019, 08:58 AM   #16
Alufry
Found some matches.
 
Join Date: 10-05-19
Location: Morristown. N
Name/Nickname : Jis
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Quote:
Originally Posted by Radrob View Post
Here's my 2¢ from a Cajun that uses a burner at least 20 times a year from frying to boiling. You don't need a SS pot, aluminum works fine and always clean it before storing.

If I had to start over I would get this burner, it's cheap and throws out more heat(105K btu's) than most turkey fryer burners(30K to 50K btu's). I've had this one about 12 years and I've replaced the regulator once.

I would buy this kit and use this burner(33K btu's) for fries, chicken tenders and fish. The good thing about having a low output burner is you can always use it to cook anything that you would on the stove like a big pot of Gumbo for LSU football games!!!!

For $135 this will get you all the tools needed to do both at the same time and if you ever decide to do a big seafood boil you'll be glad you have a high output burner to get the water boiling fast.

And don't panic when you crank that regulator to start warming the oil, it's supposed to sound like a jet engine so loud to have to scream at people 3' from you, Let her rip!!
Thank you! I’m going to stick with the ss bayou classic pots, but your burner linked looks great.
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