I am looking to purchase a good outdoor burner for blackening, crawfish/crab boils and possible wok cooking (which should have high BTU's, right?)
High pressure vs Low pressure? Center flame or wide flame (as in a banjo burner). Natural gas vs. propane ( I plan on having a quick connect natural gas "spigot" installed)
I would like versatility and I don't want to get to a point in which I wish I had better features/quality. However, I don't want overkill either (i.e. no plans for competitions etc.). I prefer American made. Any wisdom and recommendations?.