Beer Forum

What have you guys determined to be the ideal burner-to-kettle distance when using the wok style burners?
Thanks!

I have my multi jet burner at 2 1/2". I am actually trying to figure out how close to put my other burners like this:
More beer says 4" to 6" but that looks far.

How far down your burner is takes on less importance if you have a good heat shield to contain the heat. I'd say 2 1/2" below your pot bottom (from the top of the jets) is probably optimum. Again, put some heat sheilds around those bad boys so all your heat doesn't escape to the sides. When in doubt, go measure the Yeastmeister's burners. His work just fine with no sooting or anything.
Oops! I thought it was budrockdiesel asking. Anyway, you can't go wrong with about 2 1/2" and a heat sheild. I cut mine out of an old water heater tank. Solid.

I use a 12 inch banjo burner, not sure of the height from burner to pot but i love it, I can control it from barely on to blow to keggle off the stand, zero soot, and the heat shields are there to keep the wind from messing with the flame more than keeping the heat in.

This is mine at 2 1/2"

When are you going to put a heat shield on that thing?

This is mine at 2 1/2"

I went with mine because I can control my flame, my experience with the people i know who use those types of burners that they suck, there mainly for all show no go, they suck at anywhere below full on. I can control mine from barely on to full on and no smoke. Great for the mash tun zero burn areas.

I set mine up about 4 inches away which i think is too far, so I'm going to move them up, but...
I fired one up and it was soot-fest 2009. the bottom and sides of the kettle and stand were covered.
(Wok burners) The flames were more orange than blue; not enough air in the mix?

My system is a brutus clone w/ low pressure regulator.
The wok burners don't have any kind of vent or baffle like my old banjo cooker so I'm not sure how to control the soot issue. any ideas?