tarponteaser
Well-Known Member
Greetings all,
I have a turkey fryer set that is at least 20 years old. Came with the 32 qt aluminum pot w/strainer insert and the base is the 3 legged stand with a circular top frame.
The high pressure regulator hose is screwed into a small diameter pipe which is capped and has a small hole drilled in the upper surface near the end cap.
The flame shoots out the small hole and is relatively contained in a cylindrical tube that directs the flame up to the bottom of the pot.
A metal plate swivels on a hinge and can be placed across the tube to deflect/spread the flame away from the center of the pot.
I have no paperwork for the system, but have been brewing with it for the past year or so.
Any guesses on the BTUs of this type of system and can I tweak it for better efficiency?
I do all grain, heating water to preheat the 5 gal round cooler mashtun, then heating mash and sparge water.
It was 95 the other day when I brewed up a batch of the Centennial Blonde I've read about here and used 4 lbs of propane to preheat mash tun, mash/sparge, and do a 60 minute boil on a 5 gal batch (boiled 6.5 gals).
The regulator has a control know to adjust the flow of propane, but when I turn it down low, the flame turns yellow and tons of soot are produced.
I am curious if the burner I have with only 1 hole for the gas to exit is more efficient/less costly to run than the burners with lots of holes spread in a circle.
I'm looking to go electric one day, but if I can get this propane burner doing it's best for another year I'll be happy.
Regards and thanks for any insight.
I have a turkey fryer set that is at least 20 years old. Came with the 32 qt aluminum pot w/strainer insert and the base is the 3 legged stand with a circular top frame.
The high pressure regulator hose is screwed into a small diameter pipe which is capped and has a small hole drilled in the upper surface near the end cap.
The flame shoots out the small hole and is relatively contained in a cylindrical tube that directs the flame up to the bottom of the pot.
A metal plate swivels on a hinge and can be placed across the tube to deflect/spread the flame away from the center of the pot.
I have no paperwork for the system, but have been brewing with it for the past year or so.
Any guesses on the BTUs of this type of system and can I tweak it for better efficiency?
I do all grain, heating water to preheat the 5 gal round cooler mashtun, then heating mash and sparge water.
It was 95 the other day when I brewed up a batch of the Centennial Blonde I've read about here and used 4 lbs of propane to preheat mash tun, mash/sparge, and do a 60 minute boil on a 5 gal batch (boiled 6.5 gals).
The regulator has a control know to adjust the flow of propane, but when I turn it down low, the flame turns yellow and tons of soot are produced.
I am curious if the burner I have with only 1 hole for the gas to exit is more efficient/less costly to run than the burners with lots of holes spread in a circle.
I'm looking to go electric one day, but if I can get this propane burner doing it's best for another year I'll be happy.
Regards and thanks for any insight.