JJWP
Well-Known Member
I'm thinking about making a run down to Chinatown here in Chicago to see what the restaurant supply places have in stock. I'd hoping to pick up a nice powerful burner for the new propane setup I'm building.
My question is: how do I tell if a burner is for propane or natural gas, or is there not really a difference? See here: http://www.wokmaker.com/accessories.htm
Any thoughts or input on what to get/avoid (3 ring vs jet burner for example) are greatly appreciated... assuming I can even use something like one of these with propane? Or, or wok burners for indoor NG setups only?
I am doing 10 gallon batches in a converted keg btw. Outdoors.
Thanks
My question is: how do I tell if a burner is for propane or natural gas, or is there not really a difference? See here: http://www.wokmaker.com/accessories.htm
Any thoughts or input on what to get/avoid (3 ring vs jet burner for example) are greatly appreciated... assuming I can even use something like one of these with propane? Or, or wok burners for indoor NG setups only?
I am doing 10 gallon batches in a converted keg btw. Outdoors.
Thanks