As Thanksgiving—the first volley in a barrage of winter holidays—approaches, it’s possible that you might have your eyes on a turkey fryer. After all, deep fried turkey is a delicious holiday treat, AND a big propane burner is just what you need to boil full-volume batches of wort. So if you happen to be in the market for an outdoor fire maker for brewing, here are three things to look for as you make your selection.
1. Thermal power
Propane burners are commonly rated according to their heat output, measured in British thermal units (BTUs) per hour or Watts (see The Heat is On for more information). Models typically offer somewhere between 50,000 and 200,000 BTUs per hour (15,000 to 60,000 Watts), which is many times what a residential gas stove can deliver. While hotter burners naturally bring things to a boil more rapidly, they can offer less precise control than those that don’t deliver quite so much heat. For 5-gallon (19-liter) batches of brew, 50,000 BTUs per hour (15,000 Watts) is plenty.
2. Construction
Look for a sturdy burner that can stand up to the weight of a full kettle of wort and consider the size and shape of your boil kettle. Some circular burners are awkward to use with converted Sankey kegs. Those who brew 10-gallon (38-liter) batches will probably need a beefier frame than brewers who make 5 gallons (19 liters) at a time. And speaking of frames, don’t place too much emphasis on its appearance. A few rounds of intense heat will soon render just about any frame ugly. Accept that as a cost of doing business and brew on.