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Comparing propane jet burner with normal burner.

  1. Dec 24, 2011 #1
    I am looking at some propane jet burner. They rated higher BTU than the regular burner. What is the difference between them and the advantage and disadvantage?

  2. jcsd
  3. Dec 25, 2011 #2


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    I've never heard of such a thing. Going strictly by the name, I suspect that it refers to oxygen or nitrous oxide injection into the propane feed. I'll try to find some info, but it won't be soon.
  4. Dec 25, 2011 #3
  5. Dec 25, 2011 #4


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    I see...
    Hold off on the ordering until someone more knowledgeable chirps up. It sounds like creative advertising to me. There are only so many BTU's available from burning propane (or any other fuel), and I don't know what that figure is. I could look it up, but I'm really enjoying my last couple of dozen beers and am not so inclined right now. If this thing burns hotter, it must process more fuel/second than a normal portable cooker. I don't know whether or not the included 20-psi regulator is standard for such devices, or higher, but I'm nearly willing to bet that the jets are over-sized.
    Last edited: Dec 25, 2011
  6. Dec 25, 2011 #5
    It is a high pressure jet burner. It should come with the correct adjustable pressure regulator.

    You can see them burning on youtube. If you want to heat a wide pan that is the way to go. They do require their own separate propane tank.

  7. Dec 25, 2011 #6
    I save my drinking for tonight, ignore me if I post anything after 5pm today!!!:rofl: :rofl:.

    Yes they do come with 20psi regulator.
  8. Dec 25, 2011 #7
  9. Dec 25, 2011 #8


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    Thanks for clarifying, Edward.
    All in all, I think that I'll stick with thermite. I can make it for free at home from neighbourhood kids' bicycles and the rust from my garden tools. :devil:
  10. Dec 25, 2011 #9
  11. Dec 25, 2011 #10


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    A 20 psi regulator? :eek:

    Most "domestic" propane equipment uses about 10 inches water gauge = about 0.4 psi!!!
  12. Dec 25, 2011 #11

    jim hardy

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    my guess is the higher pressure is why they call it a jet burner.

    my neighbor and i built one for our foundry experiment - a small orifice blowing into the end of a short pipe, pipe is drilled with lots of slanted holes for air induction.

    makes a roar like jet engine and can melt a pot of brass in just a couple minutes.
    uses lots of propane though.

    @ danger : thermite --- aluminum ?
  13. Dec 26, 2011 #12
    We are talking about big burners here. Even the one I have is 60,000 BTU. To me, it is not even strong enough, I have to split the food into 3 small portion to cook. The normal 10 inches water regulator won't even activate the propane tank. It just can not built up enough pressure to open the check valve in the tank. That was my major problem before that I kept buying those low pressure regulator in OSH, Homd Depot and Lowes. I had to go to a specialized store to buy the red color regulator for my burner, and that was only 10psi. It is barely strong enough to cook my food. I notice after half a turn of the control of my burner, the flame maxed out and further turning the control won't get the flame stronger. This implies the 10psi regulator has maxed out. I am planning to order a 20psi on Amazon soon.

    When you cook Chinese food, the stove is everything. You don't get "wok chi" or "pan taste" with a wimpy stove. With a strong stove, you make the food catch on fire to get the pan taste.
    Last edited: Dec 26, 2011
  14. Dec 26, 2011 #13
    I remember when I was very young and was in Hong Kong, we used a kerosene compressed air burner similar to jet burner. You need to put alcohol at the head and light it up to heat it up first, then you turn it on and you get like the jet burner with loud roaring sound. You put a screw driver tip into the flame and it get red right away. I guess they outlaw this here. Or else, I don't mind getting one of those.
  15. Dec 26, 2011 #14


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    :bugeye: Just how the hell many cows do you cook at one time, anyhow?! Bloody 'ell! Although I have a couple of BBQ's with 20# tanks, I don't even fire them up. Barely cracking the valve on my 400 gm brazing torch for 30 seconds per side is perfect for a 12 oz steak.

    Jim, I suspect that I would be in violation of PF guidelines if I were to say more about exploding bicycles... :uhh:
  16. Dec 26, 2011 #15
    That's the biggest secret.....well not so secret of Chinese cooking!!! If you peek into the kitchen of a good Chinese restaurant when they cook, you'll see what I meant.

    That's the reason even if you want to order two orders of the same dish in Chinese restaurant, do not......repeat do not order at the same time. Order one after the other because they get lazy and cook double portion and it don't taste the same.
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