Yep, I realize this is a highly discussed topic.. but, reports are with old and new units.. I'd like to know only about the NEW units..
I'm looking to upgrade my burner from the common turkey fryer (low btu) to something better.
I'm a bit confused reading some of the reports here as well as on Amazon. Why? Because some of the reports for , say, the Bayou Classic are rated as great.. but they are using the old 20psi regulator which is no longer shipped.
Also, some of the reports I've read show that some burners are great for cooking and not so great for boiling volumes of water.. further confusion as the websites don't seem to say which is which.
I DON"T want a jet burner.. rather. I'm looking for something in the 55-65,000btu range that won't eat a ton of propane. Also, I don't want the Blichmann as it's pretty pricy..
So, I'm looking at the NEW SP-10's, the SQ-14 and the Camp Chef models
Of the new models.. what do you have? What do/don't you like about it, How long does it take to get from tap temps to mash/sparge temps, etc.
Thanks for any input.. and, Oh, Did I say the new models.. I know these threads can get off topic