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Started By
Message
re: Someone explain why a double jet is better than this?
Posted on 2/10/23 at 2:29 pm to DownshiftAndFloorIt
Posted on 2/10/23 at 2:29 pm to DownshiftAndFloorIt
quote:
You can only shove so much gas through a jet. It is an orifice, and at some point you are just making noise and not actually flowing any more gas no matter how much pressure you put behind it.
That is incorrect. Flow across an orifice is strictly related tot he DP across the orifice. But that is not a linear relation, so you are correct that you will add more noise but not much more gas flow. You could also theoretically reach a point where the velocity actually lift off then extinguish the flame.
quote:
Jet burners only exist because some coonasses figured out you could drill out a grease zerk
They are simple and easy to make, that is why they exist. Lots of cultures probably figured out the method you described independently of each other.
quote:They do provide a more concentrated heat profile but that seems counterproductive if you are trying to heat the bottom of relatively wide pot.
they make absolutely zero sense from any kind of technical standpoint.
0
Posted on 2/10/23 at 2:51 pm to Friendfromtejas
Trust me , get the one you listed . The double jet is extremely loud and does not save that much time , maybe a beers worth . I have them both , and the double jet scares the crap out of my 2 year old grandson . We boil every other weekend .
Posted on 2/10/23 at 3:04 pm to Shexter
That thing is intense. I’ve seen it before at a hardware store and was tempted to get it.
Posted on 2/10/23 at 3:25 pm to Tigre85
It makes me so happy to see so many people turning away from the jet burner. I hate the damn things.
Posted on 2/10/23 at 5:37 pm to DownshiftAndFloorIt
I hate to make you unhappy but I still have mine . I fabbed it out of 3/4" ss pipe (legs) and a 12" RTJ ring gasket as the top. Yeah, it's loud but It's performed flawlessly for over 20 yrs now and I can't seem to part with it.
If it ever shits the bed I'll probably move to one of those quiet models but I don't see it ever failing. I don't have a grease zert. Just a 1/32" hole drilled in.
. I fabbed it out of 3/4" ss pipe (legs) and a 12" RTJ ring gasket as the top. Yeah, it's loud but It's performed flawlessly for over 20 yrs now and I can't seem to part with it. If it ever shits the bed I'll probably move to one of those quiet models but I don't see it ever failing. I don't have a grease zert. Just a 1/32" hole drilled in.
Posted on 2/10/23 at 6:18 pm to GeauxTigers0107
An old WW 2 Vet POW helped me fabricate a jet burner in 1975. RTJ gaskets and a homemade orifice. It sounds like a hot air ballon burner. But I love the noise.
When his camp was liberated he caught the German Commandant at his desk and stuck a letter opener that he grabbed off of the desk into the man’s throat. Held him till he was dead.
The German had bludgeoned him in his forehead previously and he got his revenge. He carried the scar till he died but smiled every time he told the story of sticking his enemy.
I’ll never get rid of that burner. RIP and
Mr Ray.
When his camp was liberated he caught the German Commandant at his desk and stuck a letter opener that he grabbed off of the desk into the man’s throat. Held him till he was dead.
The German had bludgeoned him in his forehead previously and he got his revenge. He carried the scar till he died but smiled every time he told the story of sticking his enemy.
I’ll never get rid of that burner. RIP and
Mr Ray. This post was edited on 2/10/23 at 6:20 pm
Posted on 2/10/23 at 7:29 pm to Friendfromtejas
I have a burner like that for Jambalaya. It boils water just fine even on natty gas.
Posted on 2/10/23 at 7:49 pm to GeauxTigers0107
DIY jet burner is totally cool. Store bought because you think you need a roaring torch under your pot to sound like you know your shite, not cool.
Posted on 2/11/23 at 3:32 pm to DownshiftAndFloorIt
This topic got me to thinking ..... FYI, I am a retired ME with lots of burner operation experience during my work experience.
Having gone to lots of crawfish boils, I have seen many different burner setups. Most burners worked OK to GOOD, but a few failed badly.
To get the hottest flame, the burner must have proper amount of fuel and oxygen. Too much of either will cause a lot of wasted fuel.
The Jet burners do not premix the air and gas very well before it burns and there is no way to adjust the air flow. The fuel outlet is mounted inside a small pipe and comes out of a very small hole. When the fuel sprays upward, it sucks air up through this pipe and the flame is just above the end of the pipe.
To get the most heat out of the burner [flame], the tip of the flame should be just barely below the bottom of the pot. If the flame is too large [long], a lot of the heat is going up around the sides of your pot and causes a lot wasted gas. If the flame is too far below the pot, the peak heat of the flame never gets to the pot.
The banjo type burner are designed to premix the air and fuel. The burner also is designed to allow adjusting the amount of air so the flame burns a nice blue flame. To adjust to flame, close off the air until there is a little yellow.... then open the air adjustment until there is no yellow in the flame. Any more air, will cool down your burner flame.
Banjo burners are also usually mounted much closer to the bottom of the pot because the flame is much shorter than the flame on a Jet burner. The flame on the banjo burner stays about the same distance from the bottom of the pot on high or low gas flow. IMO, the design of the Banjo style is a lot better and requires about 1/3 less gas vs. a Jet burner to boil the same amount of Crawfish. But to me, the biggest advantage is the noise reduction.
Back to what got me to think.... ???
If the Banjo style burner pre mixes the air and fuel to the exact amount needed [well almost exact] why are the burners designed with all the bottom of the burner open? Surely this allows more air to flow up through the burner and cool the flame some. What if the bottom of the burner were covered to block all or most of this "extra" air. Would this reduce to amount of gas used during a boil?
Having gone to lots of crawfish boils, I have seen many different burner setups. Most burners worked OK to GOOD, but a few failed badly.
To get the hottest flame, the burner must have proper amount of fuel and oxygen. Too much of either will cause a lot of wasted fuel.
The Jet burners do not premix the air and gas very well before it burns and there is no way to adjust the air flow. The fuel outlet is mounted inside a small pipe and comes out of a very small hole. When the fuel sprays upward, it sucks air up through this pipe and the flame is just above the end of the pipe.
To get the most heat out of the burner [flame], the tip of the flame should be just barely below the bottom of the pot. If the flame is too large [long], a lot of the heat is going up around the sides of your pot and causes a lot wasted gas. If the flame is too far below the pot, the peak heat of the flame never gets to the pot.
The banjo type burner are designed to premix the air and fuel. The burner also is designed to allow adjusting the amount of air so the flame burns a nice blue flame. To adjust to flame, close off the air until there is a little yellow.... then open the air adjustment until there is no yellow in the flame. Any more air, will cool down your burner flame.
Banjo burners are also usually mounted much closer to the bottom of the pot because the flame is much shorter than the flame on a Jet burner. The flame on the banjo burner stays about the same distance from the bottom of the pot on high or low gas flow. IMO, the design of the Banjo style is a lot better and requires about 1/3 less gas vs. a Jet burner to boil the same amount of Crawfish. But to me, the biggest advantage is the noise reduction.
Back to what got me to think.... ???
If the Banjo style burner pre mixes the air and fuel to the exact amount needed [well almost exact] why are the burners designed with all the bottom of the burner open? Surely this allows more air to flow up through the burner and cool the flame some. What if the bottom of the burner were covered to block all or most of this "extra" air. Would this reduce to amount of gas used during a boil?
This post was edited on 2/11/23 at 4:28 pm
Posted on 2/11/23 at 4:54 pm to gerald65
Story
Back in the late 60's, I went to collage at USL in Lafayette. When I got invited to go to a crawfish boil in Breaux Bridge, I was excited.
Got there and there were 25-30 other collage kids. We stood around eating snacks and drinking free beer, but no boiling crawfish going on. Maybe someone was bringing the boiled crawfish???
Then someone brought a "new" burner set up and got it lit. I figure people in the "Crawfish Capital Of the World" knew how to do this. But when I took a look at the burner, I had wondered how this would do! About 30 minutes later the water did not look very hot and the 6 sacks of crawfish were still sitting on the ground.
Finally at about 45 minutes, I heard someone say that they would run home and get there equipment. About 45 minutes later, both pots started boiling and the cooking started.
By this time all the snacks were gone and when the first crawfish hit the tables, people rushed to start eating. Then someone came over to the table, reached over the people and started shaking some kind of power seasoning onto the crawfish and some on the people eating. This was a first for me. I had never heard of just putting seasoning on top of cooked crawfish. And after waiting 3 hours, I did not care.
But back to this New burner.... the flame was probably 6" below the bottom of the pot and took about 1.5 hours to get the pot boiling.
Back in the late 60's, I went to collage at USL in Lafayette. When I got invited to go to a crawfish boil in Breaux Bridge, I was excited.
Got there and there were 25-30 other collage kids. We stood around eating snacks and drinking free beer, but no boiling crawfish going on. Maybe someone was bringing the boiled crawfish???
Then someone brought a "new" burner set up and got it lit. I figure people in the "Crawfish Capital Of the World" knew how to do this. But when I took a look at the burner, I had wondered how this would do! About 30 minutes later the water did not look very hot and the 6 sacks of crawfish were still sitting on the ground.
Finally at about 45 minutes, I heard someone say that they would run home and get there equipment. About 45 minutes later, both pots started boiling and the cooking started.
By this time all the snacks were gone and when the first crawfish hit the tables, people rushed to start eating. Then someone came over to the table, reached over the people and started shaking some kind of power seasoning onto the crawfish and some on the people eating. This was a first for me. I had never heard of just putting seasoning on top of cooked crawfish. And after waiting 3 hours, I did not care.
But back to this New burner.... the flame was probably 6" below the bottom of the pot and took about 1.5 hours to get the pot boiling.
Posted on 2/11/23 at 10:18 pm to Friendfromtejas
Just get this, run you a natural gas line, and don’t look back. Been using it for a couple years now. It’s hooked to a 30’ hose where I piped the natural gas out, so I am able to use it as a makeshift heater on the patio when it’s cold. Very quiet, and if you can tell a difference between that and my jet burner on a 60lb regulator, I’ll kiss your arse.
44 jet natural gas burner
44 jet natural gas burner
Posted on 2/12/23 at 7:09 am to Fratigerguy
Dang that woman’s story of starting her company and her family over the years is heavy.
Posted on 2/13/23 at 6:11 am to SpartanSoul
quote:
Good replies here but I'll add that it's not just about BTU output. It's about the BTU's you get to the water in the pot
But not one mention of the negative side of the higher btu output/quicker boil time.
Less drinking time. Really, what are we doing here?!
Posted on 2/13/23 at 11:11 am to Boudreaux35
quote:well this isnt a burnner issue but the energy loss bwtween the to... your pots can only take in so much energy. The Rocket pots and the pots with the square tubing on the bottom helps as it increased the surface area of heat absorption. but again you can reach a max as there is only so much surface area in the water.
Bought it for beer brewing. I went thru a tank of propane in 2 brews where with the smaller burners, I'd get at least 4+ brews out of a tank. Its sitting in my shed providing shelter for spiders now.
Thats why i built an electric brewing system. 100% of the energy gets put into the water. There was a calc i saw on homebrewtalk years ago that seemed plausible. It was basically like 20-30% of your gas energy gets to your water can cost something like 10-20 bucks pre brew when electricity was like 1.20. This is all relative though and i pulled numbers out of my but from my memory.
And ill tell you.... My temp to heat my mash water, and go from mash temp to boil reduced drastically. Im really would like to build an electric crawfish pot, but the basket would need legs to miss the element.
This post was edited on 2/13/23 at 11:32 am
Posted on 2/13/23 at 11:27 am to gerald65
quote:cost cutting baw... more iron more money to make.
If the Banjo style burner pre mixes the air and fuel to the exact amount needed [well almost exact] why are the burners designed with all the bottom of the burner open? Surely this allows more air to flow up through the burner and cool the flame some. What if the bottom of the burner were covered to block all or most of this "extra" air. Would this reduce to amount of gas used during a boil?
This post was edited on 2/13/23 at 11:32 am
Posted on 2/13/23 at 3:10 pm to Friendfromtejas
quote:
The noise.
if noise is an issue with a jet burner, you are probably boiling them for too long
what's it take, 10 minutes to get a rolling boil and about 5-7 more after you dump the crawifish in?
This post was edited on 2/13/23 at 3:12 pm
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