Cajun cooker location

Hello,

I'm considering getting a turkey/cajun cooker for boiling the wort.

Do these have to be used outside or in a room with lots of windows? If so, that would make it difficult to use in the cold months.

Thanks in advance for any info/advice.

Steve

Yeah, outside is ideal, but I've had friends use them in a partially open garage with decent circulation. The flame has a tendancy to suck all the o2 out of a room so you really don't want a closed space.

Smeckel said:

Yeah, outside is ideal, but I've had friends use them in a partially open garage with decent circulation. The flame has a tendancy to suck all the o2 out of a room so you really don't want a closed space.

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Don't forget about Carbon Monoxide Poisoning...

u mean carbon dioxide? they burn propane in greenhouses

outside would probably be best anyway.

no, i mean Carbon Monoxide.

https://www.homebrewtalk.com/f11/carbon-monoxide-hazards-real-52676/

hopsoda said:

u mean carbon dioxide?

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Don't feel bad, I remember when I first started this crazy chemistry hobby, all the chemistry I knew was H2O was water and K9P came from a dog...

Heed the information in the previous post. Unless you use a propane burner IN THE OPEN, you must pay attention to the CO threat. The "official rules" state you can't do it at all except in the open, but in a large garage, with all the doors open, it's probably OK. I brew with a Bayou Classic SP-10 in an open 24 x 48 Morton Building that is completely open, probably 15 feet at the peak. I brew with the three garage doors and the walk door open.

Moving to more closed-in environments from that, the only answers are 1) an adequate ventilation system, and I'm not talking about a range hood or a box fan blowing out a window, and 2) a carbon monoxide detector (which we use in the house on general principles). Don't do this, you risk becoming a statistic.

rico567 said:

...you risk becoming a statistic.

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On the serious side: all good advice...

On the joking side: "They" are always pushing the "don't become a statistic" angle on almost everything when in fact the minute you're born...you become a statistic...the irony...

OK, where'd my beer get to...???

Thanks very much for the advice. Looks like I'll have to cook smaller batches on the stove in the deep winter!

Steve

I use my burner in my garage with the double door quarter to half way open and the window and door all the way open. I get a nice cold breeze in there, which is hard on the feet, but good for the brewer.

Wood stoves provide a better burn (more efficient) with a cold-air-intake. I used to to this at my old house with our wood-stove that we used to head the whole house. Does anyone know if this is the same for a propane burner?

I use mine in a partially open garage. I also installed a CO monitor.