List Price : $99.95Price : $59.97 as of 2012-09-27 11:03 AM
Product Description
Experience the most juicy, succulent, and best tasting turkey that you've ever had. The Brinkmann Turkey Fryer comes complete with 30-quart boiling pot, turkey stand and hook, and 12-inch deep fryer thermometer. Designed with safety in mind, the temperature sensor automatically shuts off gas flow to prevent overheating. All Brinkmann outdoor cooker stands and turkey fryers are certified to the latest CSA testing standards.
30-Quart stock pot and outdoor gas stove
Aluminum stockpot and 45,000 BTU cast iron burner
Over-temperature sensor- shuts off gas flow automatically
12-Inch Stainless Thermometer and 1-ounce seasoning injector
Product Dimensions: 14.6 x 18.5 x 14.6 inches ; 23 pounds
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages.These are generally cooked by the most basic form of grill cooking, direct heat cooking.Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat.Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside.It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling.Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance.With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals.This is similar to the way food cooks in your oven when roasting, except without the wood smoke!So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked.Also, by the time the middle was cooked, the flesh would be dried out.You would loose the surface flavors and juicy interior of a well roasted chicken.So the solution? You guessed it, indirect heat.Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness.A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone.A chicken should cook completely while the exterior does not char.All this and more can be accomplished with indirect heat.So how do you do it? Lets find out! For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful. A shallow metal pan or dish half-filled with tap water.A meat thermometer.A grill thermometer (if your grill doesn't have one built-in).Start your charcoal or gas burners as you normally would.If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill.You will have two piles of coals on either side of your grill with a large empty space in the middle.Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill.However, you can do without any special equipment.If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill.Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on.If you only have two burners, turn on on and leave the other off.Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill).This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.Put your grill grate on.Close the lid of your grill and let the heat accumulate.Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat.If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill.Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill.This is the open area, under which there are no coals or gas burners burning.Close the lid and let your food roast.Check back periodically and flip your meat over or rotate it occasionally.Also check that there is still adequate heat in your barbecue.Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes.If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure.If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources.Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill.Always remember to keep the cover of your grill closed between checking on your food.You want to keep all that good heat inside to help roast your meat! When your roast is looking like it may be done, begin testing for doneness.The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast).Do not put your thermometer up against bone as this can artificially increase the temperature reading.Most thermometers have readings for doneness for beef, pork, and chicken.If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done.If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork.If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink.If all else fails, cut a small slice into a deep part of meat to check the color.When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.Carve and serve! A few other tips to make your indirect heat grilled foods shine! Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness.There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets.Another option similar to marinating is brining which really seals in and concentrates flavors.Basting - I strongly recommend basting your meat as it cooks over indirect heat.When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush.The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors.For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long.However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor.Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone.Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods.For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat.Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.Well that's it! A quick and complete primer to indirect grilling.I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
Barbecuing is about more then just cooking a great meal.It can be a opportunity to bring colleagues and family together and the great way to try out different ways to add extra flavors of fresh meats, fish and vegetables.With gas or electric barbecue char grills the outcome is delicious, simple food with mouth-watering aroma.These days, gas barbecue grills and electric grills let you to prepare a simple and tasty Barbecue in your own kitchen, backyard or patio.For some families, the choice of the electric BBQ grill is simply a matter of convenience.With the electric outdoor or indoor grills, plugging the cord into an outlet and allowing for preheating is all that is necessary to start your barbecue.There is no fighting to get the charcoal to start burning or lugging bottles of propane to be filled.When you install these grills indoors for permanent use, its a good idea to locate them close to an existing range hood if they do not have there own.Gas grills are easy to use and also low maintenance, for grills that use propane cylinders you just have to make sure you do not run out of gas.Volcanic rock is usually spread out below the grill and is heated by gas burners to give the food an authentic barbecue flavor.Most of the larger gas barbecue grills today also let you cook using a rotisserie.Just make sure you turn the gas off at the bottle when you have finished cooking to avoid any possibility of a gas leak.Natural gas is fast becoming the preferred choice for outdoor and indoor grills.Natural gas burns a lot cleaner and is much cheaper compared to propane gas.You will need to get a licensed professional to connect you to the gas mains, but this extra cost is worth the benefits.You will save money long term and will not have to worry about running out of gas half way through your barbecue.Basic tools which are needed when using a grill to cook your food. a long fork and tong for adjusting and turning food; a stiff steel brush for scrubbing the grill; heatproof mitts for emergency adjustment for the grill or spit, and long handled spatulas; metal skews for cooking kebabs, wood skews are OK when cooking on a griddle, but not a open grill under a naked flame.You may want to include a hinged grill basket with long handles for holding and turning fish and smaller meat cuts and vegetables, some aluminum trays in various sizes to use as drip pans under large roasts and spit-roasted food, a meat thermometer and a stainless steel roast tray is a must for cooking roast, turkeys lamb or vegetables.
Living on a sailboat in the Caribbean was a way of life for 8 years.Sailing from Trinidad and Venezuela in the south to the Virgin Islands in the north. We had a ball and lived very well.One common question was where did you eat? Simple answer was 90% of the time we ate on the boat.Hard to believe that a small galley on a 35 foot boat could put out such great food but it did.We had turkey on Thanksgiving and bread made from scratch at any anchorage we chose.Now we modified the 90% rule when we docked at Puerto La Cruz in Venezuela or in Trinidad.The restaurant food was so cheap we ate out practically every day for lunch.By cheap I'm talking 2 full meals, some beer and tip for less than $10.Living on a sailboat is a cheap way to go I tell you.The street food was especially good in Trinidad, rotis (a doughy burrito with chicken) and doubles (chickpeas and ?) were our favorites.We never once got sick.If you don't take advantage of the local cuisine when traveling, and not just to the Caribbean, you are missing out.On board the galley contained a three burner gimbaled stove, with an oven big enough for the Thanksgiving bird and the bread pan.The oven ran on propane, we had two 5 gallon tanks on board.A pressure cooker also came in handy at times.We did not miss much in the food department living on a sailboat.Whenever we cooked out we used a very small grill attached to the stern rail, fueled by a small propane container.Some used charcoal but it is not a good idea with the dinghy and its gas tank around.Our boat, an Island Packet 35, had a very nice feature for dining.When the wind was up we ate below.The table below folded away against the bulkhead.Lots of room during the day.A dropdown table for the evening meal.One Thanksgiving we had 6 hungry people below for a memorable meal.Most commonly it would be the 2 of us and we ate up top off another teak fold down table in the cockpit.We had a division of labor on the boat the mate was the cook and the captain was the dishwasher.We used fresh water very sparingly to do the dishes.Fresh water was a valuable commodity on board.We had 90 gallons which lasted us 2 weeks.A daily shower apiece, drinking water and the dishes. The average American family uses 400 gallons a day .That would keep us going for 9 weeks.So living on a sailboat was not only a lot of fun, it meant eating well.So if you are contemplating giving this lifestyle a try.Bring an appetite.Enjoy. .
Deciding on the most popular grills is not an easy task.Grills are divided up into different categories - gas, charcoal and electric grills, smokers and even infrared broilers, each with their own special functions and uses.What follows is a list of grills that the industry acknowledges to be among the best sellers.Remember that everyone who barbeques is an expert in his or her own right and what one person considers being the best may not suit another cooking style.It's literally a case of "one man's meat being another man's poison.".Weber 721001 Smokey Mountain Cooker 18.5-Inch Smoker.Weber is the leading manufacturer of grills and smokers and this model shows why the company has such a great reputation.This is popular among those who do a lot of outdoor entertaining.It is a charcoal smoker that ensures that food gets an authentic smokehouse flavor.The large size means that it accommodates 2 heavy nickel plated grates of an 18.5 inch diameter so that an entire ham and a large turkey can be cooked at the same time.Camp Chef SPG-90B Big Gas 3 Sports Grill, Black/Red.For those who love the outdoor life but want to have great food on their camping trips, this is the grill to go for.It is portable and even the gas cylinder is not hard to carry around.Everything fits nicely in the trunk of the average sedan.It has a removable BBQ box that covers 2 burners along with a large grilling surface with 3 powerful burners.It's simple to use, easy to transport and tough enough of any kind of use.Weber 586002 Q 320 Portable Outdoor Gas Grill.This is the grill that is most popular for backyard cookouts for family and friends.It's large enough to ensure that folks don't have to be kept waiting for their food - it can accommodate 2 full chickens, 36 hotdogs or 18 burgers at a time.There is an extremely useful warming rack for keeping food warm and for heating up buns and the like.It comes with electric ignition and a fully adjustable burner to make grilling simple and the chef's life easy.Meco 9329W Deluxe Electric Cart Grill with Rotisserie, Satin Black.This model is very popular with smaller groups, those who do not want to mess with charcoal or gas and those who have limited space available.Its sleek styling means it does not take up a lot of space, which makes it a great patio unit.It has a 1670 watt thermostatically controlled heating unit that has been specially designed to provide the heat needed for barbequing.It has 3 element positions, including a vertical one for rotisserie use and can meet most grilling needs.A useful feature is the window that allows for the monitoring of the food being cooked.Char-Griller 5050 Duo Gas-and-Charcoal Grill.This unit has become very popular with those for whom grilling is a passion and for whom nothing but the best will do.It combines a full size gas grill with a full size charcoal one for the ultimate BBQ experience.The huge 1260 sq.In.Cooking area allows for a large amount of food to be grilled at the same time, making it a great unit for entertaining large groups.The electric part is thermostatically controlled while the charcoal grill has a height adjustable grate and double dampers for heat control.There is also an ash pan with an easy dump feature for quick cleaning up.
Most vegetables make excellent subjects for grilling albeit not all.Cooking times vary greatly dependent on the vegetable.Vegetables are delicate, far more so than meats.Whether you grill on gas or charcoal it matters not but remember, smoke from the charcoal greatly enhances the flavor of your vegetables.How to grill superb vegetables can be summarized into ten simple guidelines..Relax, grilling vegetables is easy.The 'grilling made simple' rules. clean, soak, dry, cut evenly and then cook quickly; do not overcook.Cook on a medium to hot grill; you should be able to hold your hands 3-4 seconds over the fire;, 2-3 seconds and its too hot;.Different vegetables will take different times, see below and should be cooked in a grill basket; if you haven't got one then use lightly oiled heavy duty kitchen foil;.Don't grill watery or leafy vegetables, many greens, celery and cucumbers are unsuitable for grilling;.Start by brushing the vegetables with olive oil or melted butter;.Vegetables are ideal for marinading ahead of grilling, a range of herbs and spices can be used to great effect; remember don't salt before grilling, salt after;.Because most vegetables are irregular in shape its important to cut then into even strips so they cook evenly throughout;.Brush vegetables with olive oil.Strong vegetables can cut into even shapes/size and then grilled using skewers;.Vegetables that are ideal for grilling include the following Cooking times are total times..Eggplant. Cut off stem, peel, cut in half lengthwise then slice crosswise, minimum 1/2" thick.Cooking time. 2-3 minutes.Corn. Remove husks, rinse then wrap individually in foil.Cooking time. 10 to 12 minutes.All types of potatoes. Pealing is not necessary, wash then cut into favorite shape, chunks, wedges etc.With whole unpeeled.Cooking time. 20 to 30 minutes; baked potatoes 45 minutes to1 hour+.Eggplant. Cook lengthwise or horizontally for larger eggplants.Cooking time. 2 to 3 minutes;.Garlic. Use whole bulbs, cut off root.Brush with olive oil, place cut side down.Cooking time approx.10 minutes when skin is brown.Carrots. Wash and peel.Cooking time. 20 to 25 minutes.Small zucchini and summer squash. No need to wash.Cut into 1/2" slices.Cooking time. 6 minutes.Onions. Skin and cut into chunks.Cooking time. 3 to 4 minutes.All bell peppers. Seed and rinse then slice into strips or squares.Cooking time. 5 to 7 minutes.Asparagus. Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time. 6 to 8 minutes.Mushrooms. Rinse and grill whole unless mushrooms are very large.Cooking time. 4 to 7 minutes dependent on size;.Tomatoes; Cut in half.Cooking time 2 to 3 minutes.
Overall the Weber Summit Grill is a great buy.It comes in a few different models ranging from the S-420 to the S-670.Here we will focus mainly on the S-670 model.Some of the features that really stand out are -.Grill Out Handle Lights - Just lift the lid and two of these lights will automatically turn on with their unique tilt sensor.No more cooking in the dark or trying to mount an externally light that always flops around.Lighted Control Knobs - Adjust the temperature with out having to squint of find the flash light.These Lighted Control Knobs make it easy even in low lighted areas.Stainless Steel Doors - The doors conveniently hide the propane tank making it look neat and tidy.Rotisserie - Ever cooked a chicken, turkey, or roast on a grill? The heavy duty rotisserie is a great attachment that will allow you to cook to perfection.It even has a rear infrared burner for even heat.Smoker - Wow, a gas grill with a built in smoker, Great.Create some really tasty and tender meals with this smoker, just add your wood chips and light it up.Sear Station - Need to really sear those steaks for restaurant quality? The Sear Station allows you to do this with a temperature of 900 burner.So all these features sound great but what are people who have already bought and used the Weber Summit s-670 Grill saying?The grill is heavy and needs 2 people to move it.Love the separate burner for wood chips and smoker.The Lighted Knobs seemed gimmicky but actually very helpful at dusk or night.Water gets in the grease trap when it rains but is not a big problem.( can call Weber customer support and they will ship you a piece to solve this problem).Even though the smoker is located on the right side of the unit and seems like a lot of smoke is lost, it actually still produces a great smoked flavor.Even though this is a hefty price for a Gas Grill, if you are able to afford it, it is a good buy.If not, you might want to consider one of the other models in the Weber Summit Grill range.Please let us know if you have anything to add to this review or if you are interested in review of other grills.
This Thanksgiving why not start a new tradition? Opt for a grilled turkey instead of an oven roasted one.Although not traditional, grilling produces the best turkey you've ever eaten - with juices running off your chin from each and every slice.Grilling is the way the Pilgrims cooked their turkeys.Isn't it time you tried one?And if you love turkey gravy you can still have it by placing a metal pan under the turkey to catch the drippings.Just be sure to add cup of water to the pan to avoid scorching the drippings.So don't let the absence of gravy put a stop to your grilling your turkey.There are a couple of things you need to consider if you're going to grill a turkey.Since you will be grilling your turkey via indirect heat, it's important to take the weather into consideration - especially if you're in a cold climate.You will need to place your grill in a sheltered area - away from the wind - to ensure even cooking temperatures throughout the process.Second, this is not a job for a charcoal grill.You will need to maintain an even, steady temperature of between 300-350 degrees F - and this cannot be done on a charcoal grill.Third, a gas barbeque grill works by heating the air that moves around the food to cook them.This can dry out your turkey in a New York minute.The best way to ensure a moist bird is to brine it and baste it to keep it moist and tender.What You'll Need.1.A 12 pound turkey.2.A great brine (See Below).3.A great Baste (See Below).4.A great aromatic (See Below).5.A 5 gallon bucket.6.A sturdy V-shaped roasting rack to sit the bird in.7.A shallow pan to sit the roasting rack in.8.An oven thermometer to monitor the interior grill temperature.The thermometer that comes with your grill is not accurate enough to get this job done.9.A smoke source - oak, hickory, apple or cherry wood will be best.10.An excellent meat thermometer.11.Plenty of fuel - you'll need an extra tank of fuel if you're using a propane gas grill.12.Time and patience.It will take as long to grill your turkey as to roast it in the oven.It's just going to taste much, much better.Step One - The Day Before You Grill. Prepare the Turkey.Remove the neck and gizzards from inside the cavities of the bird.Also remove the plastic pop-up timer and whatever device is holding the legs together.Wash the inside and outside of the turkey very, very well.Pat it dry.Do not truss the turkey as this will keep the thighs from cooking evenly.Step Two - The Day Before You Grill. Brine the Turkey (Courtesy of Alton Brown).For the brine..• 1 cup kosher salt.• 1/2 cup light brown sugar.• 1 gallon vegetable stock.• 1 tablespoon black peppercorns.• 1 1/2 teaspoons allspice berries.• 1 1/2 teaspoons chopped candied ginger.• 1 gallon heavily iced water.Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.Stir occasionally to dissolve solids and bring to a boil.Then remove the brine from the heat, cool to room temperature, and refrigerate.The Night Before You Grill..Combine the brine, water and ice in the 5-gallon bucket.Place the thawed turkey breast side down in brine.If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.Remove the bird from the brine and rinse thoroughly both inside and out.EPat dry.Step Three - Getting the Turkey Ready for the Grill (Courtesy of Alton Brown).Alton Brown swears by stuffing your turkey with aromatics when you plan on grilling it.A grilled turkey should never be stuffed with bread dressing - you risk bacterial growth.So I included Alton Brown's favorite aromatic for your use.For the aromatics..• 1 red apple, sliced.• 1/2 onion, sliced.• 1 cinnamon stick.• 1 cup water.• 4 sprigs rosemary.• 6 leaves sage.• Canola oil.Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.Add the steeped aromatics to the turkey's cavity along with the rosemary and sage.Tuck the wings underneath the bird and coat the skin liberally with canola oil.Place the turkey breast side down into the V-shaped rack, place the rack into a shallow pan and place it in the gas barbeque grill.Step Four - Maintaining an Even Temperature.Allow your turkey to cook for one hour without opening the cover.After an hour, raise the lid and quickly check the temperature.Adjust your burners as needed to maintain a temperature between 300-350 degrees F.Step Five - Turn and Baste the Bird as Needed.Ingredients for the Perfect Turkey Mop..• 1 cup butter.• 2 Tablespoons lemon juice.• 2 teaspoons poultry seasoning.• 2 teaspoons sweet basil.• 2 teaspoons thyme.• 1 teaspoon sage.Each time you open the grill, baste the turkey liberally with this Mop.You won't need to worry about starting a flash fire in your grill since the V-shaped turkey rack is inside a shallow pan to catch the drippings.Run off from the Mop will only improve the flavor of the gravy.Step Six - Testing for Doneness.The tried and true standard for testing a turkey for doneness is to wiggle the thigh.If it moves around freely, the turkey is done.This works just as well when you grill a turkey- but the alternate test of internal temperature is always a smart thing to do.Plunge your meat thermometer into the breast - but do not touch bone.Your turkey is ready to remove from the grill when the internal temperature has reached 155 degrees.Step Seven - Remove the Turkey and Let it Rest 20-30 Minutes.Everyone is so impatient on Thanksgiving.When's the bird going to be done? When's the bird going to be done? To produce that wildly juicy turkey this last step simply cannot be rushed.Your turkey must rest at least 20 minutes (30 is better) in order for the juices to redistribute themselves throughout the meat.Slicing into a turkey without completing this step will produce an instant rush of juices onto the plate - and a less than succulent meal.I wish you Bon Appetite.If you're in the market for a great gas barbeque grill, be sure to visit my website below.Enjoy your Thanksgiving Turkey and Happy Grilling to You All.
List Price : $99.00Price : $82.99 as of 2012-09-03 11:18 AM
Product Description
Bayou Classic Outdoor Gas Cookers are the traditional and reliable choice for outdoor cooking. They are portable and can be used for camping, rv's, tailgating, and backyard parties. With a one-piece welded steel frame, these are the strongest cookers commercially made. Bayou Classic Cookers are designed for strength, function and safety while remaining the most efficient Outdoor Cookers sold.
Amazon.com Review
This powerful, high-pressure outdoor propane stove features a 10-inch cast-iron burner that emits a minimum 210,000 BTUs, making it one of Bayou Classic's hottest stoves. As a result, large pots of water heat very quickly. In fact, the 17-inch spread on the grill arms holds pots up to a whopping 120 quarts in size. Designed with a height of only 9-3/4 inches for safety, the one-piece welded steel stove is very stable and eminently portable.
Included with the stove are a UL-listed 30 PSI regulator, 48-inch hose, and valve assembly. All Bayou Classic stoves are designed for use with 20-pound LP gas cylinders (not included), and work great for camping, hunting, and fishing trips, as well as backyard and tailgate parties. Bayou Classic covers its cookers with a one-year warranty. --Ann Bieri
High-pressure Banjo cooker features a round 10-inch cast-iron burner
Stable, heavy-duty welded one-piece frame stands 9-3/4 inches high
Powerful flame, great for oversized pots up to 120-quarts; outdoor use only
Includes UL-listed 30 PSI regulator, 48-inch hose, valve assembly
Made for use with 20-pound LP gas cylinder (not included); 1-year warranty
Bayou Classic KAB4 High Pressure Banjo Cooker Reviews
cooking a turkey on a 4 burner gas grill : Bayou Classic KAB4 High Pressure Banjo Cooker Reviews
This review is from: Bayou Classic KAB4 High Pressure Banjo Cooker (Lawn & Patio)
I got this burner for home brewing beer at the recommendation of one of the homebrew forums I read regularly. The box arrived in a little bit rough shape, but everything worked great. Very easy to use, just hook up to a propane tank similar to the way you hook up a gas grill.
It generates a lot of heat! This is a mixed blessing as it gets a good boil going, but I found it a little bit difficult to control the heat (getting it to slow down enough to not over boil).
For my own use, I run it with the lowest amount of air/gas available (lowest flame), but if you are in need of serious heat or doing some serious outdoor cooking this burner does the job!
Pros: Lot of flame, easy to use, easy to setup.
Cons: Little difficult to control the heat as the lowest setting still runs a bit hot.
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This review is from: Bayou Classic KAB4 High Pressure Banjo Cooker (Lawn & Patio)
This is a great burner for quick heating of 10gallons of water. It heats 10 gallons from around 50F to boiling in around 20 minutes. It does not come with a pot. It eats gas.
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This review is from: Bayou Classic KAB4 High Pressure Banjo Cooker (Lawn & Patio)
This is the second burner that I have purchased from "Bayou Classic". This burner roars literally when you crank it up. The burner arrived in NEW condition as expected and worked just fine. My only complaint is that it goes through propane really fast, I recomend buying a "20 PSI Regulator". My other "Bayou Classic" burner of similar design runs on a 20PSI regulator and puts out over 155,000 BTU's and will make 3 to 4 all grain batches of beer on one(per burner) 17 pound propane tank. I use my burners for homebrewing and they do a great job. I highly recommend this product.
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