Thanks for the comment Johnny! Looking forward to hearing what you think.

@@theboilboss9503 just tried it out this past weekend along with the thermometer paddle. Have to say that myself as well as everyone else were blown away with how well they worked. $100 for both was money very well spent. Hellava product you guys have their man. Don’t be surprised if you have a few more customers soon!

I haven't seen them drop below 2.00/lb for years

when was this, the 1800's?

Cool, keep thinking shit is gonna go back to being “the way it wuzzzzz”. Fuckin ignoramus

Fascinating!

Local crawfish stand is selling mudbugs for $8/lb cooked. I saw them pull 'em and bag 'em as soon as they floated, no soak time. Bland as a piece of rubber. Never went back to that place ever again.

@@hypsin When I was a kid they were 25 cents, a pound, live.

Yeah you didn’t understand that’s what he meant. They sink, and then start to absorb the seasoning and flavor. Just went over your head

@@csisco7727 Only on the internet are there people coming to explain how a direct quote means something completely different than what was said. What he said is an extremely common misconception that is parroted thousands of times every crawfish season. Thank you for your service.

Don't season the shells!

Absolutely not! Soaking at the right temperature gets seasoning inside the shells..no need to "dust" the outside

HOW ABOUT USING THE COOLING RING AND A FROZEN GALLON OF WATER THAT IS CONTAIN AND WILL NOT DILUTE THE SEASONING?

@@melvinsimpson9466 frozen gallon of water? You mean ice, you retard?! That’s the whole point, to avoid adding ice ffs

Stfu and go build your half assed under engineered garbage

All you have to do is season your water accordingly to the amount of ice your going to drop in afterwards... and spraying cold water to the outside of your pot while stirring does not and will never cool your water down quick enough.. and do not buy a boil boss you can always make your own with pvc.. if you're into ruining your boil that way

This comment Is bull... I use this all the time. I was skeptical at first but it works! I used to use ice bit it dilutes the water. This gives you a much stronger flavor. The only downside is it makes a huge mess.

@@jeremycreel6716 like I said adjust the seasoning according to the amount of ice

Add frozen corn on the cob (instead of ice) after boil is turned off, then water to the outside of the pot, brings it down and makes perfect corn to go with the boil.

Nah will never put ice on my boil. I do put my frozen corn though.

No sir, the boil boss is how you start the soak process. It’s crucial to drop temperature ASAP so you get a longer soak without over cooking or diluting.

Or just get a wash tub fill up with ice and water and put the pot in it and he shrimp or crayfish will never touch it, that works too . Try it

Thank you for saying that! We really appreciate the comment.

@@theboilboss9503 No problem.

Thought I heard ya in the back ground

Darren, once we put our crawfish in the pot we get the water to a boil as quickly as possible and let them stay at a boil for 2-5 minutes depending on size. Then we cut the burner and use the Boil Boss to bring the temperature to 150 degrees.

@@theboilboss9503 Once the pot cools to 150 degrees do you let the crawfish soak any longer or do you take the crawfish out once they cool to 150 degrees

After you drop in the crawfish, the water cools down and takes a few minutes to come back to a boil. There are a lot of variables with water volume being the most important, but a lot of times by the time the water comes back to a boil the crawfish are cooked and do not require several more minutes of boiling. An easy way to tell where your crawfish are in the cooking process is to pull one out and do a taste test. When they peel easy and the meat texture is to your liking then the crawfish need cooled down to at least 150*F quickly. This lower temp stops the cooking so the bugs don’t over cook and get mushy. At this point let them soak 20-30 minutes while pulling a bug out every few minutes and doing a taste test until they have taken on all the seasonings and flavor to your liking. Eat and enjoy! It’s all about occasional taste testing to get them exactly like you want them!!! You can’t go wrong with this method!

I know this comment was a while back but they do have the 30 -40 qt size now

Scott, Thanks for the comment and question. There is no black and white answer and is totally dependent on your pot size, regulator, and burner combination. With my pot and burner setup (single jet burner, 60PSI regulator, and a 100 quart pot with about 8 gallons of water) it generally takes about 15 minutes to come back to a boil from a 150F.

Christopher thanks for the comment! Yes, the Boil Boss is adjustable to fit a wide range of pot diameters and will most likely be able to fit a beer keg (I am not 100% on the dimensions of a beer keg). We have several home brewers using the Boil Boss to get to yeast pitching temp. They are using their conventional coiled wort chiller as a pre-chiller for the Boil Boss.

Yes. Because of our pivoting brackets the Boil Boss will adjust to fit any diameter pot. We make two sizes. The standard size ( generally fits 80, 100, 120qt pots) and the large ( generally fits 120,140,160, 200qt pots)

@@theboilboss9503 would the standard size fit a 60qt pot or only helps for 80 and up

Katrina, You can purchase online at www.theboilboss.com or if you are in the Lafayette area we will be at the outdoor expo until 5 pm today.