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1. Can Fruits and Make Juices
Use your stovetop to make juices and can outside. Canning outside makes it easier, and less messy.

2.Fry Without Fear
Imagine batches of doughnuts, fries, or fish tacos—without the mess—or harness the potential of the propane burner to amp up chicken fried steak.

Essential Equipment: The Lodge 17″ Cast Iron Skillet ($74) is the ideal vessel when frying for a crowd. You’ll want a deep-fry thermometer to monitor the oil temp.

3. Pick Up Smoking
The versatility of an outdoor burner can’t be overstated: You can transform it into a smoker—then create the centerpiece for a blowout brunch spread. Add a couple handfuls of wood chips to a screeching-hot pan over industrial-strength heat, and boom: billowing smoke in minutes. Balls of foil and wooden skewers support the foil tent above the salmon, allowing smoke to circulate freely so that the fish colors evenly.

Essential Equipment: In addition to a 17″ cast-iron skillet, you’ll need a 14″ circular wire rack, mesquite or hickory wood chips, and three 6″ bamboo skewers.

4. Bring It to a Rolling Boil
With a mega-flame and a gargantuan pot, you can cook an ocean’s worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen. Add ice water toward the end of the process to slow down the cooking, which allows the crustaceans more time to absorb the flavors of the bacon, onions, salt, wine, and Old Bay—without the risk of overcooking

The Gear

All you need are a few pieces of heavy-duty, oversize equipment to get the most out of your outdoor cooking rig.

Ring of Firepower
With more than three times the BTUs of an average stovetop, the Camp Chef Universal Output Single Burner ($75) does not mess around. It’s sturdy and affordable.

Heavily Armed
All this BTU talk got you worrying about your appendages? If arm-length Steiner 18″ cowhide welding gloves ($21) don’t put you at ease around a skillet of boiling oil, we just don’t know what will.

Rosle 16″ Barbecue Grill Tongs ($40) allow you to manipulate whatever you’re cooking without getting your mitts uncomfortably close to the action.