Bayou Classic Outdoor Double Jet Cooker 黑色 18-Inch diameter cooking surface
- Cooking area: 18 sq. inches
- Welded steel frame
- Liquid propane fuel; 20 PSI pre-set regulator
- Holds up to 162-quart (40-gallon) pot
- 18 diam. x 12H inches
Powerful and versatile, the Bayou Classic Outdoor Double Jet Cooker makes boiling crawfish or cooking any other dish quick and easy. With a welded steel frame and 18 square inches of cooking area, this cooker can hold up to a 162-quart (40-gallon) stock pot, so you'll be able to feed the whole neighborhood with ease! Its 20 PSI pre-set regulator includes a brass control valve, and allows the cooker to give you a whopping 185,000 BTU output. The included 48-inch high-pressure, stainless braided LPG hose is protected by the built-in hose guard for worry-free cooking. Additional Features:Brass control valve Cooks at 185,000 BTUs Includes 48-inch stainless braided LPG hose Hose guard protects hose About Bayou Classic: Bayou Classic continues to be the industry leader in outdoor cooking equipment such as turkey fryers, stainless steel stockpots, and grills. Their reputation has been built on a foundation of quality and customer service. Bayou Classic strives to create quality, cost-effective products that help spread the joy of outdoor cooking. Cooking area: 18 sq. inches. Welded steel frame. Liquid propane fuel; 20 PSI pre-set regulator. Holds up to 162-quart (40-gallon) pot. 18 diam. x 12H inches.
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For the crabs, it was business as usual, (water + vinegar = 1gal) filled-up to the grate at the bottom; fired up the jets and placed the pot on the burner, went to the fridge to grab the crabs, by the time I came back it was already boiling! As far as cooking time goes, would say I shaved off 5-7mins due to the constant heat. As for the shrimp, once I removed the crabs to let everyone start eating, I left the same water/vinegar mixture in the pot and fired it up again. Went inside to grab the shrimp, by the time I came back, boiling with steam! Took about 5-6mins total for 2lbs of Jumbo's to turn fully pink, shut it off and left covered another 5mins, removed and easy peel.
Easy to assemble, took all of 2 mins with a wrench + pliers - GRT Burner, can't wait to use again for "steaming" my seafood this fall (crabs, clams, oysters, etc...) and the real test on Thanksgiving when I fry our Turkeys for dinner + several others for friends/neighbors... I'll probably do a test run to regulate the temp at 355 degrees, but with the 2 jets hitting directly to the middle of the pot, I am sure it will be a good trial.
**1 thing I might play around with in the future is a heat disbursement plate, a thin piece of steel with holes drilled that cover the entire burner to displace the flame. Updates to follow as we use our new Bayou Burner!
Once lit, the paint started to bubble and the metal turned from black to white as the burner ran (shown in the attached picture). I'm telling you this, so that you don't freak out or think it's melting the first time you use it.
I have only used the burner once at this point. I will be having another crawfish boil next week and will edit my review if there are any new issues/concerns.