I assume this is for tamping down heat so you can do more delicate things like frying and things like that. Is that correct?

If any of you have a baffled single jet burner, do you use yours for things like stir fry or maybe frying chicken or seafood?

I have a 26 inch discada and a baffled single jet burner like a king kooker will fit it nicely but i need to be able to have more control of the heat. I have an unbaffled double jet and it's just way too much and I can't get the lower temperature control i need with it.

Thanks much.

This post was edited on 12/28/19 at 8:48 am

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Posted by BottomlandBrew

Member since Aug 2010

28452 posts

Posted on 12/28/19 at 9:00 am to Pandy Fackler

I know it's another piece of hardware, but look in to a banjo cooker. Much more control on heat output compared to a jet burner. Jets are great at getting very large volumes up to boiling and keeping them there, but they're not for finesse.

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Posted by Pandy Fackler

Member since Jun 2018

19511 posts

Posted on 12/28/19 at 9:07 am to BottomlandBrew

quote:
Jets are great at getting very large volumes up to boiling and keeping them there, but they're not for finesse.

Thanks.

Doesn't the baffle on a single jet burner allow for finesse cooking though?

The problem with a banjo burner is finding one that will accommodate a 26 inch discada that isn't too expensive.

These baffled single jet burners from king kooker are pretty inexpensive plus if need be, they can pull double duty in case I need an extra for a boil.

This post was edited on 12/28/19 at 9:08 am

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