Struggling with slow, inefficient crawfish, shrimp, or crab boil burners? Traditional designs waste time and propane, making it tough to get perfectly cooked seafood every time. But with the Boil Boss Triple Jet Burner, those days are over. We created the patent-pending Boil Boss Triple Jet Burner to take the stress out of cooking and help deliver the results you want from your boil.
The Boil Boss Triple Jet Burner is a patent-pending propane crawfish burner designed for both safety and convenience. Its innovative, patent-pending remote ignition system makes lighting the burner effortless and safe, even in wet conditions. This feature is especially useful for users who frequently need to relight the burner during use, saving time and effort while simplifying the process.
In addition to the remote ignition, the burner also includes a manual ignition option, providing two convenient ways to light it. Whether you’re starting up or relighting, this system is designed to make your cooking experience as easy and efficient as possible.
No more long waits and uneven heat. The Boil Boss Triple Jet Burner's innovative design ensures maximum flame-to-pot contact, delivering lightning-fast boil times and consistent cooking.
Save time and savor the time with family and friends.
Most crawfish and crab boil burners struggle to maintain a "clean" flame, especially at lower pressures. This is often noticeable in the orange or red flames they produce—a clear indicator of inefficient gas combustion. These flames not only waste propane but also generate significantly less heat compared to a blue flame.
Our patent-pending blue flame jet design addresses this inefficiency by optimizing the propane-to-air ratio across a wider pressure range. The result? More complete combustion, producing a hotter, more efficient flame with minimal waste. With our precision-engineered and manufactured Blue Flame Jet Tubes, you'll achieve faster boil times, reduced fuel consumption, and more time and peace of mind to enjoy the party.
Our crawfish propane burner is designed for efficient fuel usage, thanks to its Blue Flame Jet Tubes and Triple Jet layout. By requiring less propane than traditional crawfish & crab boil burners, our Propane Jet Burner naturally reduces the flow rate of propane required. This slower flow rate slows down the process of propane vaporization—the transition from liquid to gas—making it less likely that tank freezing or reduced pressure will interrupt your boil.
At Boil Boss, we prioritize efficient energy transfer that gets your water boiling faster without wasting propane. While BTUs measure the heat content of fuels, they don’t tell the whole story. Many manufacturers boast about high BTU numbers, but these are often theoretical maximums based on propane’s potential energy at the highest pressure settings—not real-world performance.
In practice, factors like burner design, heat loss to the environment, and incomplete combustion can all impact how effectively a burner converts propane gas into usable heat. While we’re still gathering more comprehensive data on fuel consumption and efficiency to publish and share, we do know that our propane jet cooker delivers reliable results.
For example, our Triple Jet Burner, paired with a standard 100-quart flat-bottomed pot, can bring 10 gallons of water from ambient temperature to a rolling boil in about 12 minutes at a gas pressure of approximately 15 PSI.
In comparison, a standard double jet burner under the same conditions takes about 25 minutes and has a propane flow rate roughly 30% higher.
This means our Triple Jet Burner uses about 30% less propane per minute, making it significantly more efficient. This efficiency can result in meaningful propane savings while also providing an increase in performance.
Durability and quality issues plague many crawfish & crab boil burners and outdoor propane jet cookers. Faulty ignitors often fail to withstand harsh outdoor conditions, requiring frequent battery changes or full unit replacements. Burner frames made from carbon steel or lower-grade stainless steel degrade quickly and are often held together by weak spot welds that can’t handle regular use. These products are often built so cheaply that they’re intended to be replaced—a throwaway solution destined for the landfill or junkyard, sacrificing quality for low cost.
We don’t believe in that. Instead of contributing to this cycle of disposable products, we designed this burner to stand the test of time. It’s a tool engineered with purpose, built to perform and to serve its users for years to come.
Our goal was simple: to create a product that delivers exceptional performance and durability. With proper care, this burner can become a staple of countless boils, passed down from one generation to the next. Backed by industry-leading warranties—2 years on the ignition system and 5 years on the frame—it’s designed for those who value quality, durability, and reliability over products destined to be thrown away.
Invest in a crawfish propane burner that works as hard as you do.
Ready to elevate your seafood boils? The Boil Boss Triple Jet Burner combines hassle-free lighting, superior fuel efficiency, and unmatched speed to deliver perfect results every time. Pair it with our innovative crawfish cooler and temperature-sensing crawfish paddle for the ultimate boiling experience.
Steamed vs. boiled crawfish is a hot topic among Louisianans who love a good Cajun seafood feast—and the same goes for shrimp. While it all comes down to personal preference, after years of hosting and attending seafood boils, we’re firmly in the boil camp. Here’s why!
Steamed vs. boiled shrimp and crawfish—let’s start the showdown!
Down here in Louisiana, a good Cajun seafood boil is a way of life. Most folks know crawfish are the star of the show, but shrimp? They're another crowd-pleaser that'll bring that bold Southern flavor to the table. Whether it's crawfish, shrimp, or a mix of both, you're gonna end up with a pot full of good eats—but there's a little trick to getting it right.
Seafood boils are (quite literally) steeped in Cajun tradition. Here in Louisiana, people have been getting together to boil crawfish, shrimp, and other seafood since the 1700s. Good food with good company—what better way to pass a good time? The classic crawfish boil is a classic for a reason. That said, sometimes you may want to change it up to keep things interesting.