[woozy]

I want an outdoor propane burner.

I'll use it for canning and other uses. I'll keep my cans full in case of utility loss.

My price point is $100, but I'd be happy to spend less. I want something very sturdy and low to the ground.

I'm looking at some 200,000 BTU with big ol' burners.

Is this overkill?

Brand suggestions?

Home brewer or canning experiences?

 

[bunkerbuster]

Bayou Classic is a good inexpensive burner.
We own/use several with 941 All American pressure cookers on the back patio.

See the types in the link below: Usually can be bought cheaper, if you shop around
https://www.bbqguys.com/outdoor-bur...atchtype=b&bidmatchtype=bb&network=o&device=c

 

[Snyper708]

I built one using the burner from a "3-brick" heater and a metal milk crate.
You could also use the burner from a water heater.
Or you can buy good ones here:
https://www.agrisupply.com/searchcenter.aspx?keyword=cookers&prv=&adv=&hawkb=

 

[goat daddy]

I picked up a conversion for my coleman stove. Used it until I got an old 70's camp trailer given to me. I fixed up the trailer and use the stove in it. I also picked up an old,old cook stove. Match light it is so old. I put it in the barn kitchen with a 5 gallon propane tank. I use it to heat bottles for the lambs and goat kids

 

[propaneguy]

A fish cooker with a high pressure burner and regulator would be my suggestion. Bass Pro Shop has them on sale occasionally for $29.95. I believe that includes an aluminum pot and basket also.

 

[propaneguy]

Here is a link.

https://www.basspro.com/shop/en/bass-pro-shops-65-qt-aluminum-fish-fryer

 

[SheepDog68]

Some of the high powered burners don’t throttle down very well if I remember correctly!

For canning my Camp Chef 3 burner works great with 2 canners at a time going!

It is way more power than most are used to at 2-3 times more power than a normal kitchen stove, but can also throttle way back for most normal cooking too!

It is 30K BTU’s which doesn’t seem like much compared to 200K, but is more than enough for most cooking outside of the specific uses the high pressure burners are designed for!

If you normally cook Cajun outdoors and measure your pot in the 10’s of gallons or fry a turkey regularly you might find the high pressure useful. Regular day to day use it’s overkill most likely!

SD

 

[Don H]

I have a single 55,000 btu burner that I use for canning, it's more than sufficient. In fact you need to be very careful that you don't boil the pressure cooker dry with too much heat. Once I start getting steam I have to turn it way down to get just a bit of steam escaping every several seconds. I would think a 200,000 btu would be overkill. Also mine sits about 24" high which I find convenient but probably not necessary.

Mine looks like this: https://www.webstaurantstore.com/backyard-pro-21-tall-outdoor-gas-range-patio-stove/554BPRD21.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiAp5nyBRABEiwApTwjXtYOzM6TiL6SZh97fRbEf7jCZjGLQty6cXlpFG2yprQ-VPYjhkud3BoCZeQQAvD_BwE

I keep several 20 pound propane bottles filled in my shed for the burner and a grill on standby. All bottles are placed in milk crates to stability.

 

[lasers]

You don't want to go too big on your burner. You want it to be able to dial back to just a simmer to just keep the pressure up but not dumping so much heat into the caner that all your water evaporates. Also I have seen in manuals and in the ball blue book and maybe even stamped directly on one of my canners not to use a heater like you are describing because it could warp the canner.

 

[lasers]

Also if you get an outdoor burner you may want to look into a way to put a wind shield around it and the pan to prevent wind from blowing the heat away from where you want it.

 

[bilmac]

What Bunker showed. We have used one like that for a long time for outdoor canning. The flame holes face up instead of out like a home cook stove. Ours can get a canner boiling in a hurry on high, but it adjusts down to where a big pot won't even boil, nice even adjustment in between by watching the flame. I place a wall of bricks around it to keep even the faintest of breezes from interfearing

 

[no guns here]

Don't use a cardboard box to block the wind around the burner. Ask me how I know...

 

[woozy]

I got one of the less expensive, smaller ones.

Since I wanted to can on it, I figured I'd save some money and get a better size for controlling the burner. I doubt I'll be doing a turkey, but I can't wait to do a bunch of FLAUTAS!

So much better than restaurant food.

 

[EventHorizon]

Late to the party as usual...

This is on my someday list...

https://www.northerntool.com/shop/tools/product_15490_15490

Up to 35K BTU and three valves to adjust to desired temp, the DIY smokehouse pics are inspiring.

 

[IamZeke]

Have you looked at turkey fryer rigs? Pretty simple and affordable.

 

[Siege]

My son decided to make French fries in a deep Dutch oven half full of fresh cooking oil. He fired up the high pressure burner stove, and forgot to turn it down. Before he got the chance to put the fries in, the oil burst into flames. My Camp Chef stoves at 30 to 36k btus are enough to do most anything I need. They are easily controlled , don't sound like a jet taking off, and are a lot more economical to use.

 

[charliemeyer007]

Yard sale turkey fryer. More than enough heat for canning and already set up for propane.

I have a stainless steel big pot with the drain valve for heating water for the shower bag.

 

[bilmac]

My turkey fryer has a framework around the pot that won't allow a canner to sit anywhere near the fire. It only works with the kettle that comes with it. I use it for pasturizing apple juice in the fryer kettle, but that's about all.

 

[S Roche]

I have both turkey fryers and 3 burner camp stove. Both work well but I found that the turkey fryer when used outside can be blown out due to the small flame needed to maintain the 11# in the canner. It works but needs to be watched closely. While not recommended, I do all of my canning in the basement under an open window with a small fan drawing out the fumes from the propane. There is also a CO monitor in the room, which has never sounded off. That said I prefer to use the Camp Chef for 2 canners and the turkey fryer to boil water to sterilize the jars.

 

[Justme11]

I know you said propane, but you might also consider one of those Alpaca Korean kerosene cookers.




https://www.ebay.com/i/193305178620...JbzFELwdqSuRuWsKwZ3mPZd6qaqiKUU8aAnLvEALw_wcB

https://www.ebay.com/i/174058010299...78620&itm=174058010299&pmt=1&noa=1&pg=2386202

Probably cheaper per BTU.
They put off a ton of heat.