Outdoor Kitchen Question: Built in burner for boiling crawfish

I built an outdoor kitchen a couple of years ago and considered doing this setup. I decided not to because I didn't want to waste valuable space for a crawfish burner. I also didn't want the mess that comes with dumping the pot etc all over my nice kitchen counters/floors. Getting the seasoned water stains out of a porous travertine deck gives me nightmares.

I stuck with the propane can and burner that I can move all over the yard, driveway, or wherever we happen to set up. It looks like a cool feature to show your friends, but I just couldn't see the practicality of it.

Also, natural gas is a different animal than propane when it comes to the pressure needed to get a large pot boiling.

Will you be able to cook in a pot (like a gumbo or jambalaya) and boil seafood with the same burner?

I agree with not wanting to take up space like someone said but what if you have a removable piece of countertop in that spot to use when not boiling/cooking. Either a piece of granite or if that’s too cumbersome, cut a piece of butcher block.

I like the idea you’re going after, just need to make sure you’ll use it. In my opinion, if you’re not set up to use something like that conveniently, it will be a waist.

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I stuck with the propane can and burner that I can move all over the yard,

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I agree with this. If anything, build storage for your pot, burner etc... into the kitchen. Then just pull it and put it where you want. No mess when dumping etc...

I’d put one in, just use a standard counter height though don’t do it special. Maybe get one that’s recessed and has a cover so you can use the counter area if not using the burner.

My reasoning - My dad often boiled like 2 lbs of shrimp or crabs for dinner and always stunk up the house. So he had to do it outside and we got him a gas grill with a side burner. Worked great for smaller pots.

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i stuck with the propane can and burner that I can move all over the yard, driveway, or wherever we happen to set up. It looks like a cool feature to show your friends, but I just couldn't see the practicality of it.

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I’m building a home now and in the same boat. Using an extra drop for natural gas fire pit. Sticking with the propane for boiling so I can boil wherever I want

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Sticking with the propane for boiling so I can boil wherever I want

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This is something else to consider with relation to the above quote. For a big boil (crawfish/crabs), that’s going to be a heavy pot and it would be in a kind of awkward position to get it out and go dump it if it’s in a cabinet like we’re discussing. Big heavy pot full of hot water that could slosh around no Bueno.

I just ordered one of these Bayou Boiler. I put this RCS 8” door on the end of my outdoor kitchen and plan to put a valve with the quick connector he sent in the door. I spoke with the guy at bayou boiler before plumbing my house and he recommend having at least 3/4” gas line run to the valve and quick connect. I had my plumbers run a 1” main gas line in my house, he says I should have more than enough volume to run the burner.

Another option would be a jet burner or commercial wok setup. Think big arse flame that could double as a crawfish burner. If you use you wok half as much as we do, it would be totally worth it. We are looking at land for our next house and we will have a jet burner that will be a multitasker. Beer Brewing, Asian, boiling, steak searing, ect... Worth a thought to justify a big arse burner. I will set mine at about 24" high. Just my 2 bits.

I have a natural gas line on my patio. I’ve rigged up a quick detach line and a wok burner. Works great for cooking crawfish. Takes a little bit longer than propane but not to much longer. I like not having to worry about filling up bottles, unlimited supply of NG.