Louisville Restaurants Forum

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?.

Propane and high pressure...

Low pressure (as in the type of regulator found on grills) ain't gonna get it....and natural gas is not very cost effective in this application.

Corey A just posted a link to a pretty good, inexpensive one in another thread.

viewtopic.php?f=4&t=20187#p152107

Brad Keeton wrote:Corey A just posted a link to a pretty good, inexpensive one in another thread.

viewtopic.php?f=4&t=20187#p152107

Mehhhh....not a fan of that particular model. The long legs may make cooking over this thing more comfortable but the height also makes it -much- more prone to tipping. I've owned a couple of these types of burners over the years and this would be my current choice:

http://www.amazon.com/Bayou-Classic-SP1 ... or+cooking