Washington_Brewologist
THE PNW BIAB BrewOlogist
Hello fellow brew nerds. I recently upgraded my propane burner from a Walmart turkey fryer(With a god awful cooking timer which required bypassing) to a Bayou Classic burner. With my last burner, I had to struggle just to keep the damn thing from shutting off during the boil and had no issue just cranking it on high and just letting er' rip. This new burner has been quite the challenge to get used to. On my first batch with the new burner, I realized real quick that turning the bayou classic on high (Blue flames to max thrust) was complete overkill.
I realized after the boil that the flame was burning so hot that it was imprinting the kettle holder part of the burner onto the kettle itself: (Also can see the hot spots you see here on the inside of the kettle, not black but it's obvious)
Is this normal for this type of burner? I'm starting to think that my aluminum kettle isn't cut out for the intensity of the burner.
Also, I'm curious about what your guy's methods for boiling are. Do you guys crank it to high, or just figure out how to get the boil going low and slow?
I realized after the boil that the flame was burning so hot that it was imprinting the kettle holder part of the burner onto the kettle itself: (Also can see the hot spots you see here on the inside of the kettle, not black but it's obvious)
Is this normal for this type of burner? I'm starting to think that my aluminum kettle isn't cut out for the intensity of the burner.
Also, I'm curious about what your guy's methods for boiling are. Do you guys crank it to high, or just figure out how to get the boil going low and slow?