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Burner and Pot (or Pots) Recommendation
Posted on 1/28/23 at 10:41 am
Posted on 1/28/23 at 10:41 am
I think it's time I step things up for things like gumbo, jambalaya, and boils. I don't have anything at the moment. What do I need? Here is some guiding information:
Pot big enough to make a gumbo for up to 50 people.
Pot big enough for a sack of crawfish or a shrimp boil of similar size, though crawfish numbers could skew lower (1-2 lbs per person instead of 5lbs/person). Thinking maybe only one boil a year.
I'm up north so no access to Academy but there is a popular Ace Hardware affiliate nearby.
I have about a month to get something.
I understand jambalaya needs may be different from a cookware perspective and that I may need to consider a different pot.
Pot big enough to make a gumbo for up to 50 people.
Pot big enough for a sack of crawfish or a shrimp boil of similar size, though crawfish numbers could skew lower (1-2 lbs per person instead of 5lbs/person). Thinking maybe only one boil a year.
I'm up north so no access to Academy but there is a popular Ace Hardware affiliate nearby.
I have about a month to get something.
I understand jambalaya needs may be different from a cookware perspective and that I may need to consider a different pot.
2
Posted on 1/28/23 at 11:28 am to McVick
King Kooker sells different packages and you can buy them through different vendors with free shipping.
Home Depot has the 90qt pot and double jet propane burner package for cheap. This would be good for crawfish.
Shrimp and crabs you don't need a pot near that big
Home Depot has the 90qt pot and double jet propane burner package for cheap. This would be good for crawfish.
Shrimp and crabs you don't need a pot near that big
This post was edited on 1/28/23 at 11:42 am
Posted on 1/28/23 at 12:33 pm to Saskwatch
Bayou classic was a little thicker than king kooker 10 years ago. Idk what they look like today, but worth digging into imo. 100qt pot is more than big enough for anything you will do.
And jambalaya is a completely different pot altogether. Look on YouTube for what people are cooking with for the diff types.
And jambalaya is a completely different pot altogether. Look on YouTube for what people are cooking with for the diff types.
This post was edited on 1/28/23 at 12:35 pm
Posted on 1/28/23 at 12:42 pm to LSUBogeyMan
And I’ll add this….if you don’t know how to cook jambalaya and are cooking it for 50 people, the chances of it being good are very low. Crawfish and gumbo are much more forgiving though.
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.
Posted on 1/29/23 at 9:56 am to McVick
I have no experience cooking large amounts of jamb or gumbo, but I’ll give my $0.02 for crawfish. I have a bayou classic double jet burner and an 80 qt pot. Double jet burner is great, but loud. If I had it to do over again, I’d buy a 100 qt or even 120 qt pot. The 80 qt will fit a sack and “fixins”, but it can get a little tight at times.
ETA: I also have a banjo burner for frying fish. I used it to boil crawfish once because the regulator on my jet burner was acting squirrelly. It was obviously slower, but it still did the job.
ETA: I also have a banjo burner for frying fish. I used it to boil crawfish once because the regulator on my jet burner was acting squirrelly. It was obviously slower, but it still did the job.
This post was edited on 1/29/23 at 10:00 am
Posted on 1/29/23 at 6:56 pm to Dave_O
I'm a little skeptical this will all work out, but here it goes. Found a site selling a Cajun Classic 10 gallon cast iron pot. Found that Dick's has a King Kooker jambalaya cooker that supposedly fits 10 gallon pots (60k btu banjo). Shipping costs totaled $46 for the pot and free from Dick's.
I looked at the Carolina Cooker setup, which is affordable on the outset but then roughly $250 for shipping. Five gallon setups were easy-ish to find but 10 gallon pots were nearly impossible to locate.
I looked at the Carolina Cooker setup, which is affordable on the outset but then roughly $250 for shipping. Five gallon setups were easy-ish to find but 10 gallon pots were nearly impossible to locate.
Posted on 1/29/23 at 7:23 pm to McVick
You still need a crawfish pot and setup
Posted on 1/29/23 at 7:35 pm to TackySweater
Yeah. That's going to be a bit easier to complete. I need: 1. a bigger crowd that wants crawfish to make it worth it and 2. warmer weather for a boil. Boils start popping up around here in May or June.
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