I have to buy (or rent, I guess) an outdoor propane burner for steaming
up a bushel or two of blue crabs, clams, oysters, et cetera for our
annual seafood tent party.

In past years, I have steamed up the shellfish on our kitchen gas range,
using two big pots at a time, but I'd rather be outside with everyone
instead of being in the kitchen.

Any recommendations? I'll be using a 60-quart steamer a neighbor has.

Thanks.

Camp Chef is a good brand. Get a nice big one, and it will handle smaller
jobs, but not vice versa. being in the kitchen or outside, being in the
kitchen is nice for conversation. Being outside is good for cooking stuff
that will smell up the whole house for two weeks if done in the kitchen.

I spent about ten years in Southern Louisiana. Outdoor cooking, both
boiling and deep frying are an art form there. People even make outdoor
buildings complete with roofs and all, but no framed walls, just supports
and screening, so they can go outside and cook and eat and not be eaten by
the mosquitos. And all that muck and mess stays outside.

MHO, YMMV, and all that good stuff.

Steve