Page 12 of 15
Page 11 of 15
OPERATING/COOKING INSTRUCTIONS
CRAWFISH/CRAB/SHRIMP BOIL
ingredient packs (complete, ready-to-use) available from a variety of manufacturers.
Bring water to a rolling boil. Add seafood.
Gently stir. Cover the pot and return to rolling boil.
BOILING
TIMES:
Turn off the burner.
Gently stir the seafood again and let it soak.
SOAKING
TIME:
surface of the liquid. The sudden change of temperature causes the seafood to sink and
increase the seasoning absorption.
Try including creamer potatoes, fresh sweet corn on the cob cut in thirds, fresh mush-
rooms, cloves of garlic, fresh peeled onions, and smoked sausage or andouille sausage.
HINT:
Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10
minutes early.
WARNING
“Max Fill” line. Doing so could result in the unit becoming top heavy and creating an unsafe condition.
ADDING THE RIGHT AMOUNT OF WATER:
to cook. Place the Basket into the Main Body (Part #1 in Parts List). Next, add water until it fully
be above the Max Fill line. Next, remove the Basket and set aside.
ADD THE SPICES:
Add the spices that you like. We recommend 16 ounce crab boil ingredient packs that are available
from a variety of manufacturers and found at your local Academy store. Follow the directions on the
packet.
BRING THE WATER TO A ROLLING BOIL:
Follow the instructions for lighting the burner found on Page 9 of these instructions. Please be sure
to read, understand and follow all warnings and safeguards. The time required to bring the water
to a rolling boil will vary based on multiple conditions including the amount of water used, ambient
temperatures and wind. Approximate time to achieve a rolling boil is appox. 30 minutes.
COOKING THE SEAFOOD:
Once the water is at a rolling boil, slowly lower the Basket into the Main Body using elbow length oven
mitts or other safety equipment that prevents the user from being burned or scalded. Once the basket
is in, gently stir the ingredients to ensure there is a good mix of seasoning throughout. Replace the
cover and return to a rolling boil. Approximate time to achieve a rolling boil is 10 - 15 minutes.
ASSEMBLY INSTRUCTIONS
STEP 2
Attach the (2) LEGS WITH ADJUSTABLE FEET with
SOCKET SCREWS in the correct postion. Tighten SOCKET
SCREWS using enclosed ALLEN KEY.
STEP 1
Turn the MAIN BODY WITH SPIGOT upside down.
STEP 8
Place BASKET into MAIN BODY.
STEP 9
Connect to LP tank.
STEP 5
Attach the 10 PSI REGULATOR to the JET BURNER.
Tighten with a wrench.
STEP 6
Flip MAIN BODY WITH SPIGOT right side up and adjust legs so
MAIN BODY sits level and solid.
STEP 3
Attach the (2) LEGS WITH ADJUSTABLE FEET (* For Jet
Burner) with SOCKET SCREWS in the correct position.
Tighten SOCKET SCREWS using enclosed ALLEN KEY.
STEP 4
Attach the JET BURNER to the
(2) LEGS WITH ADJUSTABLE
FEET (* For Jet Burner)
NOTE:
All (4) LEGS must be attached in correct location for JET
BURNER to be positioned properly.
Refer to instructions on
PAGE 7 of this guide.
