Gas Burners

Gas Burner

You always see Gas Grills with a side Burner. Gas Burner with a Deep Fryer set up for deep frying turkeys, and such. I bought a Deep Fryer set one time and the burner would not boil the oil. I just found out why. Learn how to cook BBQ on The BBQSuperStars Cooking Channel

There are different BTU ranges for different Burners.  This is very important.

Gas Burners

30,000 BTU Unit

Low Pressure Burners only put out 30,000 BTU which is good for frying in a pan, Some low volume pot, small amount of food because it will keep you from burning everything. Pictured here is a 30,000 BTU Unit and if you look at the fire its a rather low fire.  The Larger Units will boil the 5 gallons of oil but will burn anything smaller very easily.


Then you have the 130,000 Burner Units like the Bayou Classic that burns everything at the lowest temperatures.

Gas Burner

Bayou Classic Burns Hot

This thing is a rocket heater. The Bayou Classic will make 5 gallons of oil burn in 5 minutes.

Some one said if the adjustment handle is red its the High BTU Unit. If the adjustment handle is Black its the low.

I have a Bayou Classic just like the one in the picture and I have to say. Its High! If you go to a department store and they have a kit that has a 7 gallon pot and a gas burner don’t assume the burner will get the pot full of oil hot. Take a look at the burner and make sure. Mine never did get hot and I realize why now. It was a way to low BTU Burner.

Gas Burner

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A Note About Burner Output

A BTU is the amount of heat required to raise a pound (pint) of water 1° Fahrenheit. BTU’s are usually measured over time, so Btu is actually short for Btu/hour, telling you how fast a heat source puts out a given amount of heat.

Now, when people rate heating and cooling equipment, they talk about input and output btu’s, which confuses things because a gas burner that uses 10,000 btu/hour gas does not put out 10,000 btu/hr. Technically, the btu measurement is made heating water from 60° to 61°. At higher temperatures, there are losses of all kinds, which means that very few burners put out more than 1/2 their rated input Btu/hour. To be sure you are getting the burner you think you are, you might want to measure the heat yourself.

For ease in measuring, take 10 pounds of water or 5 quarts and raise it ten degrees in one hour, which will take 100 Btu. So if you take 10 pounds of water or 5 quarts and raise it ten degrees in a tenth of an hour, six minutes, you have a burner putting out 1000 btu’s. So if you take 50 quarts–4 1/2 gallons–of water and raise its temperature 100° in six minutes, you have a burner putting out 100,000 btu/hour.

Good luck finding a burner that hot. Burner salespeople use ratings pretty loosely.

My Wolf commercial range burner raised 15 pounds of water 67° in 6 minutes, which corresponds to 10,500 Btu/hour. My natural gas jet burner raised 18 pounds of water 80° in six minutes, which corresponds to 14,400 Btu/hour. That doesn’t sound very impressive, does it?

Then I heated 18 pounds of water on my wife’s normal kitchen stove: 32° rise in six minutes which calculates out to 5760 BTU/hour.

Normal stove burners like that one are generally rated 10,000 Btu/hour.

My propane heavy duty burner raised 18 pounds of water 123° in temperature in six minutes, corresponding to 22,140 Btu/hour. Hidden in those numbers is the reason I use these burners for catering. That’s enough water and enough heat to cook pasta from cold water for 50 or more in less than 15 minutes. Or wokked vegetables Chinese style for 100 in 3 minutes. Or deep-fried calamari for 200 in 10 minutes. If I could find a burner hotter than that, I’d carry it. But very, very few cooks would be able to make much use of it.

So when people ask me if my medium duty burner is hot enough for good cooking, I need to know if they want the long answer or the short answer. The short answer is “Yes.” The long answer is that there are very few portable burners anywhere that are as hot.
None of the built in natural gas wok burners that come with commercial ranges are even close to my smallest jet burner in output. And I have larger ones. My medium propane burner is at least twice as hot as any commercial range burner: Viking, Garland, Wolf and the like.

Unless you are continuously boiling enormous pots of water all the time, you will not be using any of my burners on maximum for more than seconds at a time. But you will be happy to have all that heat when you need it. Just don’t use it inside without commercial ventilation and fire protection. And pay very close attention at all times.

When your friends ask you how many BTU’s your burner has, say 100,000 or 150,000 or whatever you want. You won’t be any more misleading than the people who really should know better.

  • Should the burner be oiled/treated? If so with what? Im assuming that if so it would be a light application soon after it has cooled.
  • Cast iron is fairly weatherproof. So long as you keep it reasonably covered, it won’t rust significantly. Oil will burn right off the upper parts, but it won’t hurt anything.
  • Will the burner run off of a standard 20lb propane tank or is a 100lb needed (i was told those are best for high btu output)or is a high pressure regulator all that is needed.
  • High pressure regulator included. I now use a 100lb tank on my large catering jobs, but I used a 20lb tank for years. At 90,000 Btu per gallon, propane goes a long ways. A full 20 lb tank lasts at least a couple of hours with the burner going full blast. Even for a large party, you use the wok on high setting for minutes at a time.
  • I was going to have it recessed below the top in the island any suggestion on clearances and material to surround with? I was thinking granite or quartz tiles, but I guess fire brick might be best.
  • Maintain airflow; combustion uses lots of air. Granite or quartz tile are easier to clean than firebrick. If the installation isn’t too crowded, quartz or granite can handle the heat.
  • Suggestions on cleaning burner?
    Doesn’t really get dirty where it’s hot. Use a brush/soap/water around the valves.
  • Does it pull air from underneath burner. Should around the bottom of burner be vented, or maybe the sides? Or is the air pulled between the wok and top of burner sufficient?
  • Must have some airflow from under the burner and then exhaust around the wok up top. If you are building the wok into a counter, typically the control valve will stick out the side of the counter so there will be plenty of airflow around it.
  • On your Wok Essentials Set, can the 14″ wok be substituted with the 16″ wok paying the difference in price?
    Sure thing, $19 more.
  • What is the best thing to season a wok with? I have read veg oil, penut oil, and lard. I heard lard was best.
    Fastest, most efficient way to season a wok is to make popcorn in it. I prefer peanut oil for general use. Commercially available lard doesn’t have great flavor. The critical factor is getting the oil into the pores of the metal with heat. Too high heat will de-season a wok, but it’s easily re-seasoned.Breath of the Wok has a detailed explanation of seasoning but the author chose not to mention popcorn, because it didn’t seem authentic enough.