Subject: Re: [Shop-talk] Backyard rocket hot cookers

From: Pat Horne via Shop-talk <[email-masked]>
Date: Thu, 7 May 2020 13:35:42 -0500

I’d go for the natural gas line if you plan on going a bunch of cooking. Nothing worse than having a propane tank run out in the middle of cooking. Propane also costs more than natural gas - $/BTU wise. 

Peace 
Pat 

Pat Horne 
We support Habitat for Humanity

> On May 7, 2020, at 1:30 PM, Mark J Bradakis via Shop-talk <[email-masked]> wrote:
> 

Okay, so I did some blackened catfish for dinner this morning ( I work graveyard shift ) and really filled the house with smoke.  If you follow me on Facebook you should have an idea about my cooking addiction.

Maybe I should get some sort of turkey deep fryer, 37 bazillion BTU propane burner stand so I can do some seriously hot stuff without making the house uninhabitable.  Any suggestions?  I'd like to do stuff on a cast iron grill plate, adapt it to a serious wok burner* and such, doubt I will ever deep fry a turkey.

Any suggestions?  Propane cylinders?  Run a natural gas line from the house to the back yard?

mjb.

*:  This vid shows what sort of flame I'm looking for. https://www.foodbeast.com/news/season-wok/

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From: Jim Franklin via Shop-talk <[email-masked]>
Date: Thu, 7 May 2020 15:19:12 -0400

A friend who has done this uses a Jet Boil. I think he uses propane out of necessity, but if you have NG and don't care that the grill isn't portable, NG is the way to go.

jim

> On May 7, 2020, at 2:28 PM, Mark J Bradakis via Shop-talk <[email-masked]> wrote:
> 
> Unsubscribe/Manage: http://autox.team.net/mailman/options/shop-talk/[email-masked]
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From: Peter Murray via Shop-talk <[email-masked]>
Date: Thu, 7 May 2020 15:29:29 -0400

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Keep in mind that if you want serious heat, you'll want to use charcoal.
I've enjoyed using cast iron on a dedicated "clean" grate (i.e. I don't
cook directly on that grate).

Thermite is good for even more heat, but I don't think you treat your pans
as disposable, so...

-Peter

On Thu, May 7, 2020 at 3:21 PM Jim Franklin via Shop-talk <
[email-masked]> wrote:

> A friend who has done this uses a Jet Boil. I think he uses propane out of
> necessity, but if you have NG and don't care that the grill isn't portable,
> NG is the way to go.
>
> jim
>
> > Okay, so I did some blackened catfish for dinner this morning ( I work
> graveyard shift ) and really filled the house with smoke.  If you follow me
> on Facebook you should have an idea about my cooking addiction.
> >
> > Maybe I should get some sort of turkey deep fryer, 37 bazillion BTU
> propane burner stand so I can do some seriously hot stuff without making
> the house uninhabitable.  Any suggestions?  I'd like to do stuff on a cast
> iron grill plate, adapt it to a serious wok burner* and such, doubt I will
> ever deep fry a turkey.
> >
> > *:  This vid shows what sort of flame I'm looking for.
> https://www.foodbeast.com/news/season-wok/
> >
> >
> > Unsubscribe/Manage:
> http://autox.team.net/mailman/options/shop-talk/[email-masked]
> >
>
> Unsubscribe/Manage:
> http://autox.team.net/mailman/options/shop-talk/[email-masked]
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>

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<div dir=3D"ltr">Keep in mind that if you want serious heat, you&#39;ll wan=
t to use charcoal. I&#39;ve enjoyed using cast iron on a dedicated &quot;cl=
ean&quot; grate (i.e. I don&#39;t cook directly on that grate).<div><br></d=
iv><div>Thermite is good for even more heat, but I don&#39;t think you trea=
t your pans as disposable, so...</div><div><br></div><div>-Peter</div></div=
><br><div class=3D"gmail_quote"><div dir=3D"ltr" class=3D"gmail_attr">On Th=
u, May 7, 2020 at 3:21 PM Jim Franklin via Shop-talk &lt;<a href=3D"mailto:=
[email-masked]">[email-masked]</a>&gt; wrote:<br></div>=
<blockquote class=3D"gmail_quote" style=3D"margin:0px 0px 0px 0.8ex;border-=
left:1px solid rgb(204,204,204);padding-left:1ex">A friend who has done thi=
s uses a Jet Boil. I think he uses propane out of necessity, but if you hav=
e NG and don&#39;t care that the grill isn&#39;t portable, NG is the way to=
 go.<br>
<br>
jim<br>
<br>
&gt; On May 7, 2020, at 2:28 PM, Mark J Bradakis via Shop-talk &lt;<a href=
=3D"mailto:[email-masked]" target=3D"_blank">[email-masked]=
.net</a>&gt; wrote:<br>
&gt; <br>
&gt; Okay, so I did some blackened catfish for dinner this morning ( I work=
 graveyard shift ) and really filled the house with smoke.=C2=A0 If you fol=
low me on Facebook you should have an idea about my cooking addiction.<br>
&gt; <br>
&gt; Maybe I should get some sort of turkey deep fryer, 37 bazillion BTU pr=
opane burner stand so I can do some seriously hot stuff without making the =
house uninhabitable.=C2=A0 Any suggestions?=C2=A0 I&#39;d like to do stuff =
on a cast iron grill plate, adapt it to a serious wok burner* and such, dou=
bt I will ever deep fry a turkey.<br>
&gt; <br>
&gt; Any suggestions?=C2=A0 Propane cylinders?=C2=A0 Run a natural gas line=
 from the house to the back yard?<br>
&gt; <br>
&gt; mjb.<br>
&gt; <br>
&gt; *:=C2=A0 This vid shows what sort of flame I&#39;m looking for. <a hre=
f=3D"https://www.foodbeast.com/news/season-wok/" rel=3D"noreferrer" target=
=3D"_blank">https://www.foodbeast.com/news/season-wok/</a><br>
&gt; <br>
&gt; <br>
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From: eric--- via Shop-talk <[email-masked]>
Date: Thu, 7 May 2020 19:10:46 -0400 05/07/2020 07:10:46 PM, Serialize complete at 05/07/2020 07:10:46 PM

This is a multipart message in MIME format.
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--=_alternative 007F549185258561_=

Mjb asks...

>Any suggestions?  Propane cylinders?  Run a natural gas line from the 

What's wrong with a rosebud tip on a oxy acetylene torch?  8>)  (oB moto 
content)

Sorry, I'm a 49 year old bachelor, I only make excellent reservations!

"Be as beneficent as the sun or the sea, but if your rights as a rational 
being are trenched on, die on the first inch of your territory." Ralph 
Waldo Emerson 
-Who is John Galt?
--=_alternative 007F549185258561_=

<font size=2 face="sans-serif">Mjb asks...</font>
<br>
<br><tt><font size=2>&gt;Any suggestions?&nbsp; Propane cylinders?&nbsp;
Run a natural gas line from the <br>
&gt;house to the back yard?</font></tt>
<br>
<br><font size=2 face="sans-serif">What's wrong with a rosebud tip on a
oxy acetylene torch? &nbsp;8&gt;) &nbsp;(oB moto content)</font>
<br>
<br><font size=2 face="sans-serif">Sorry, I'm a 49 year old bachelor, I
only make excellent reservations!</font>
<br>
<br>
<br><font size=2 face="sans-serif"><br>
<br>
&quot;Be as beneficent as the sun or the sea, but if your rights as a rational
being are trenched on, die on the first inch of your territory.&quot; Ralph
Waldo Emerson <br>
-Who is John Galt?</font>
--=_alternative 007F549185258561_=--

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From: Mark J Bradakis via Shop-talk <[email-masked]>
Date: Fri, 8 May 2020 07:20:13 -0600

Fast forward to about 3:25.  Maybe I don't really need quite that much 
firepower, but you get the idea.

https://www.youtube.com/watch?v=UGXGJD2xTzQ&t=219s

mjb.

[email-masked]

---

From: Jeff Scarbrough via Shop-talk <[email-masked]>
Date: Fri, 8 May 2020 11:17:16 -0400

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> Keep in mind that if you want serious heat, you'll want to use charcoal.

I can use my wok over charcoal?  I'd like to hear more about that.

At the risk of thread drift, what's a good charcoal?  Royal Oak is hard to
light, but burns longer.  Kingsford lights easy, but burns quick - almost
too quick to use.

And most of the true lump charcoal I've tried turns out to be a big bag of
charred stumps and dust.

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<div dir=3D"ltr"><div dir=3D"ltr"><br></div><br><div class=3D"gmail_quote">=
<div dir=3D"ltr" class=3D"gmail_attr">On Thu, May 7, 2020 at 3:32 PM Peter =
Murray via Shop-talk &lt;<a href=3D"mailto:[email-masked]">shop-t=
[email-masked]</a>&gt; wrote:<br></div><blockquote class=3D"gmail_quote=
" style=3D"margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);=
padding-left:1ex"><div dir=3D"ltr">Keep in mind that if you want serious he=
at, you&#39;ll want to use charcoal. </div></blockquote><div><br></div><div=
>I can use my wok over charcoal?=C2=A0 I&#39;d like to hear more about that=
.</div><div><br></div><div>At the risk of thread drift, what&#39;s a good c=
harcoal?=C2=A0 Royal Oak is hard to light, but burns longer.=C2=A0 Kingsfor=
d lights easy, but burns quick - almost too quick to use.</div><div><br></d=
iv><div>And most of the=C2=A0true lump charcoal I&#39;ve tried turns out to=
 be a big bag of charred stumps and dust.</div><div>=C2=A0</div></div></div=

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[email-masked]

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From: Mark J Bradakis via Shop-talk <[email-masked]>
Date: Fri, 8 May 2020 09:59:03 -0600

On 5/8/20 9:17 AM, Jeff Scarbrough via Shop-talk wrote:
>
>
> On Thu, May 7, 2020 at 3:32 PM Peter Murray via Shop-talk 
> <[email-masked] <mailto:[email-masked]>> wrote:
>
> At the risk of thread drift, what's a good charcoal? Royal Oak is hard 
> to light, but burns longer.  Kingsford lights easy, but burns quick - 
> almost too quick to use.
>
> And most of the true lump charcoal I've tried turns out to be a big 
> bag of charred stumps and dust.

Waaay back when charcoal was pretty much one of the only good heat 
sources around.  The ancient Chinese did not have natural gas or propane 
cylinders or any such modern conveniences available.  I don't think 
dried yak dung is readily available these days in the States.

When I was more active on some serious BBQ sites, there was a web site 
that did some serious charcoal reviews.  Maybe it will come to me, can't 
remember it.  Maybe it was The Naked Whiz I mention below.

Kingsford is like the one of the worst charcoals out there.  It has the 
highest percentage of non-combustible junk in it, but it has great 
marketing.  I'm trying to remember, but as I recall Royal Oak makes a 
special hardwood lump for the Big Green Egg folks, I think sold under 
the BGE label.  Been a while since I've seen it.  Cowboy "lump" you see 
at Home Depot is made from hardwood flooring scraps - you can see the 
tongue and groove in most pieces, kind of humorous.

Check out this site, it may prove useful.  Most of the brands I've never 
heard of or seen, mostly based in the Southeast and midwest US of A.  
Salt Lake City isn't exactly BBQ Central for the planet.  But we do have 
a few most excellent pitmasters working in the valley, all is not lost.

http://www.nakedwhiz.com/lumprankpoll.htm

I usually buy lump charcoal from the Ace Hardware up the street. One 
interesting variety is Kamado Joe's XL BIG Lump - basically small tree 
stumps that take a while to catch, like fill a chimney with other stuff, 
then toss in a block of the XL and wait, but once going burn nice and 
clean for a long time.  Good for long smokes of butts, not good if you 
just want to whip out a couple of burgers.

With summer coming on fast and this staying at home stuff, this seems 
like a perfectly appropriate topic for this list.  Of course, those of 
you who never eat might not think so, sorry.

And I still want to fab up some whiz bang zillion BTU burner thing.  It 
might involve having to head down to O'Reilly's Auto Parts to pick up a 
#121G...

mjb.

[email-masked]

---

From: old dirtbeard via Shop-talk <[email-masked]>
Date: Thu, 7 May 2020 12:40:41 -0700

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I have been doing deep fried turkeys and large fish frying for 25 years and
the basic turkey fryer and a couple tanks of propane is the solution.
Propane is hotter than natural gas, and one tank will last a very long
time, it is portable, etc. I have outdoor natural gas and still choose to
use propane for fish frying and turkey frying.

I have a 25 year-old Master Built that is 100% original, and would highly
recommend them.

But something like this is all you would need for large scale fish frying:

https://www.webstaurantstore.com/backyard-pro-10-qt-fish-fryer-cooker-55-00=
0-btu/554BPFF19.html?utm_source=3DGoogle&utm_medium=3Dcpc&utm_campaign=3DGo=
ogleShopping&gclid=3DEAIaIQobChMIkYnhxb-i6QIVdx-tBh1tNgY-EAYYBSABEgImt_D_Bw=
E

The long thermometer and the perforated frying insert pan with a long
handle are critical elements for happy frying.

On Thu, May 7, 2020 at 11:35 AM Pat Horne via Shop-talk <
[email-masked]> wrote:

> I=E2=80=99d go for the natural gas line if you plan on going a bunch of c=
ooking.
> Nothing worse than having a propane tank run out in the middle of cooking=
.
> Propane also costs more than natural gas - $/BTU wise.
>
> Peace
> Pat
>
> Pat Horne
> =EF=BB=BFOkay, so I did some blackened catfish for dinner this morning ( =
I work
> graveyard shift ) and really filled the house with smoke.  If you follow =
me
> the house uninhabitable.  Any suggestions?  I'd like to do stuff on a cas=
t
> iron grill plate, adapt it to a serious wok burner* and such, doubt I wil=
l
> http://autox.team.net/mailman/options/shop-talk/[email-masked]
>
> http://autox.team.net/mailman/options/shop-talk/[email-masked]
>
>

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<div dir=3D"ltr">I have been doing deep fried turkeys and large fish frying=
 for 25 years and the basic turkey fryer and a couple tanks of propane is t=
he solution. Propane is hotter than natural gas, and one tank will last a v=
ery long time, it is portable, etc. I have outdoor natural gas and still ch=
oose to use propane for fish frying and turkey frying.=C2=A0<div><br></div>=
<div>I have a 25 year-old Master Built that is 100% original, and would hig=
hly recommend=C2=A0them.=C2=A0</div><div><br></div><div>But something=C2=A0=
like this is all you would=C2=A0need for large scale fish frying:</div><div=
><br></div><div><a href=3D"https://www.webstaurantstore.com/backyard-pro-10=
-qt-fish-fryer-cooker-55-000-btu/554BPFF19.html?utm_source=3DGoogle&amp;utm=
_medium=3Dcpc&amp;utm_campaign=3DGoogleShopping&amp;gclid=3DEAIaIQobChMIkYn=
hxb-i6QIVdx-tBh1tNgY-EAYYBSABEgImt_D_BwE">https://www.webstaurantstore.com/=
backyard-pro-10-qt-fish-fryer-cooker-55-000-btu/554BPFF19.html?utm_source=
=3DGoogle&amp;utm_medium=3Dcpc&amp;utm_campaign=3DGoogleShopping&amp;gclid=
=3DEAIaIQobChMIkYnhxb-i6QIVdx-tBh1tNgY-EAYYBSABEgImt_D_BwE</a>=C2=A0=C2=A0<=
br></div><div><br></div><div>The long thermometer=C2=A0and the perforated f=
rying insert pan with a long handle are critical elements for happy frying.=
</div></div><br><div class=3D"gmail_quote"><div dir=3D"ltr" class=3D"gmail_=
attr">On Thu, May 7, 2020 at 11:35 AM Pat Horne via Shop-talk &lt;<a href=
=3D"mailto:[email-masked]">[email-masked]</a>&gt; wrote=
:<br></div><blockquote class=3D"gmail_quote" style=3D"margin:0px 0px 0px 0.=
8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">I=E2=80=99d go=
 for the natural gas line if you plan on going a bunch of cooking. Nothing =
worse than having a propane tank run out in the middle of cooking. Propane =
also costs more than natural gas - $/BTU wise. <br>
<br>
Peace <br>
Pat <br>
<br>
Pat Horne <br>
We support Habitat for Humanity<br>
<br>
<br>
&gt; On May 7, 2020, at 1:30 PM, Mark J Bradakis via Shop-talk &lt;<a href=
=3D"mailto:[email-masked]" target=3D"_blank">[email-masked]=
.net</a>&gt; wrote:<br>
&gt; <br>
<br>
=EF=BB=BFOkay, so I did some blackened catfish for dinner this morning ( I =
work graveyard shift ) and really filled the house with smoke.=C2=A0 If you=
 follow me on Facebook you should have an idea about my cooking addiction.<=
br>
<br>
Maybe I should get some sort of turkey deep fryer, 37 bazillion BTU propane=
 burner stand so I can do some seriously hot stuff without making the house=
 uninhabitable.=C2=A0 Any suggestions?=C2=A0 I&#39;d like to do stuff on a =
cast iron grill plate, adapt it to a serious wok burner* and such, doubt I =
will ever deep fry a turkey.<br>
<br>
Any suggestions?=C2=A0 Propane cylinders?=C2=A0 Run a natural gas line from=
 the house to the back yard?<br>
<br>
mjb.<br>
<br>
*:=C2=A0 This vid shows what sort of flame I&#39;m looking for. <a href=3D"=
https://www.foodbeast.com/news/season-wok/" rel=3D"noreferrer" target=3D"_b=
lank">https://www.foodbeast.com/news/season-wok/</a><br>
<br>
<br>
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