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re: Burner and Pot (or Pots) Recommendation
Posted on 1/28/23 at 12:52 pm to LSUBogeyMan
Posted on 1/28/23 at 12:52 pm to LSUBogeyMan
Thanks for the info. I'd first start off with a gumbo as a test run and try a jambalaya later. I'm most interested in having the versatility of jambalaya and gumbo but rely on multiple smaller stock pots or dutch ovens. I may go with something like the King Kooker 5 gallon jambalaya rig and buy a separate large stockpot if I do a boil.
I'm trying to avoid buying two different burners but I may end up doing that eventually anyway.
I'm trying to avoid buying two different burners but I may end up doing that eventually anyway.
Posted on 1/28/23 at 12:55 pm to McVick
quote:
I'm trying to avoid buying two different burners but I may end up doing that eventually anyway.
May as well - it’s just money. I use big one for crawfish. Smaller burner for frying fish, turkeys, etc. they both serve their purpose imo.
Posted on 1/29/23 at 8:50 am to McVick
quote:
I may go with something like the King Kooker 5 gallon jambalaya rig and buy a separate large stockpot if I do a boil.
Not a bad idea. Double the quart size for lbs of crawish. For example 15lbs of crawfish need a 30qt pot. You can fit one sack of crawfish in 60qt but just barely.
Pay attention to the top of burner. Usually jambalaya pots usually nestle into the top of buner. The pot sits in a bowl type support. Other burners will have a flat top for the flat bottoms of stock pots. You will want the flat top if you plan to use various pots.
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