Warfart1

Full power to get initial boil, add potatoes/onion/garlic, boil never stops and I cut it way back because the pot will get away from me, but still maintaining a rolling boil. Add sausage mushrooms and lemons, pot to full power before dumping bugs. It only takes a few minutes to return to rolling boil.

So, cut the fire when I first see bubbles after the crawfish are in.

Like I said, I'm still learning the pot. It returns to a boil so quickly that I was thinking that I need to boil for a slightly longer period of time, because the crawfish are spending less time in the pot coming back up to boil. You might be right, with 5 gallons more water, it takes longer for the temp to decrease after killing the boil.

I'd like to get some thoughts on my recipe I'm working on. I got a new 120 qt pot (The super duper High Performance Cookers pot) that I'm still trying to learn, I've previously used a 80 qt with a single jet.

I toss the potatoes, onions, garlic in with the seasoning, bring it to a boil for about 10 mins, then add sausage, shrooms, lemon, then dump crawfish maybe 2 minutes later. Boil crawfish about 5 minutes (a little more or less depending on time in the season, until they float). Corn to kill the boil.

120 qt pot filled half way (~15 gal of water)
40# sack
1.5 4# bag of Cajun land
1/2 bag of Chackbay
1/2 cylinder of salt
All the fixin's (Potatoes, onions, garlic, mushrooms, sausage, corn)

Second boil, same water
40# sack
1/2 4# bag of Cajun land
1/4 bag of Chackbay
1/3 cylinder of salt
All the fixin's (Potatoes, onions, garlic, mushrooms, sausage, corn)

Third boil, same water
40# sack
1/4 bag of Chackbay
Rest of the cylinder of salt
All the fixin's (Potatoes, onions, garlic, mushrooms, sausage, corn)

All batches were soaked til they sunk, and maybe a little more, about 25 minutes.

This is roughly what I've done just once this year, with pretty good results. I got the crawfish really clean, minimal if any dirty flavor on the last batch, and seamed to have good salt/flavor/heat balance.

Until I get stuff dialed in, I'm planning on sticking to a single sack per batch, later I'd move to 1.5 40# sacks (or two sacks without fixin's).

With prices the way they were last season, I only got to boil once, so I didn't get a chance to play around with it.

Thoughts?

It worked out perfect both times I used it. Both times were with a 12 quart pot.

Any updates or at least current link to the crawfish calculator?