I need a new versatile burner for frying, wok, shrimp boils, etc. Don't want to break the bank, but willing to pay for quality. Was hoping to get some recommendations from the group.
What is the minimum btu you would settle for? I saw someone said 50K minimum for wok
This small compact single burner stove packs a punch and can handle heating up to the biggest jobs from adventures in home brewing to deep frying large birds.
Caution: We don’t refer to this burner as INSANE for no reason. Read owner’s manual prior to first use. Always use common sense when handling gas devices and never leave unattended. Respect GAS. Enjoy.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
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> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÃœSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
You're going to get about as many recommendations as there are BTU's. Personally, I would (and did) look for one in the 100000 BTU range. This one has served me well for the past couple of years:
FWIW, I modded my wok ring with 4 cut-out notches that allow it to sit down tightly on the 4 "arms" of the burner so it doesn't walk around if I'm feeling like Martin Yan.
lumbrjk - Just a thought on those monster-BTU burners out there. Whatever you get, make sure that you can throttle it down low enough to maintain a simmer in something like a paella pan. After all, you're going to be cooking ... not smelting ore.
I've got several outdoor burners that I mostly use for brewing beer, and second the advice to go for at least 100K BTU's if you plan on lots of large boils. It makes a difference. Your burner types tend to be either a 60K BTU "banjo" style burner, or a 100K BTU jet burner.
That said, be aware most of the single burner units are kinda short, as they are intended to support heavy 10-15 gallon pots full of liquid, so they are low to the ground. To use with a wok, you may need to put it on top of a table, unless you like crouching or sitting down. And none of them are really the same as a true wok burner. But they will all beat a wimpy 10-12K BTU stove burner or grill side burner for wok use.
Good advice about likely needing a table (or something) to support a short burner. FWIW, it's kind of high, but I've been known to set my burner on the grate of my (unlit) gasser. It's a handy way to catch oil spatters.
Need a New Burner
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