Reddit mentions of King Kooker 5012 Portable Propane Outdoor Boiling and Steaming Cooker Package with 50-Quart Aluminum Pot and Steaming Basket

What you’ll need
Crawfish
Salt for purging (3-4 big Morton’s salt containers)
Kiddie pool with holes poked in it
Zatarains crab boil x 2 64 oz buckets
Vidalia onions
Lemons
Red potatoes
White corn
8 sticks of butter
Bushel of cloves of garlic
Andouille sausage
Large empty coolers

Go to dekalb farmers market for the crawdads, they are delivered a few times a week live and you can buy sacks of about 30-40 lbs. you have to go to the back of the seafood counter and ask for the sacks. Season goes through June but is usually dried up by July 4th. Shoot for 3-5 lbs of crawfish per person. Pick up lemons, onions, garlic cloves, corn and potatoes there as well, it’s ridiculously cheap.

Buy one of [these](King Kooker 5012 Portable Propane Outdoor Boiling and Steaming Cooker Package with 50-Quart Aluminum Pot and Steaming Basket https://www.amazon.com/dp/B004070QDA/ref=cm_sw_r_cp_api_i_hjL4AbD13FVYW), or something like it. Get something that you can use to lift the pot out and the lid off. You’ll only want to fill it up a little over halfway so you don’t overflow the pot when you put the crawfish in.

Buy two of [these](Zatarains Pre-Seasoned Crab and Shrimp Boil 72 Ounce https://www.amazon.com/dp/B009K6RAO4/ref=cm_sw_r_cp_api_i_CmL4Ab1NJAWY1) it’s the best seasoning you can buy for these.

Get a bunch of large empty coolers to throw the food in once it’s done cooking.

First you’ll need to purge the crawfish, which is throwing salt on them so they shit themselves before you cook and eat them. The easiest way to do this is pour them out in a kiddie pool that you have holes poked in. Hose them off really good before you add the salt, they can be pretty dirty. Salt them up good and let that sit and then rinse it off. I use about 2 containers of salt per bag of crawfish.

Get the pot boiling and throw in just enough seasoning to make the water turn colors, about 1/8 of that jar of seasoning. That’s for the corn, you don’t want to have the water too spicy for the corn because it soaks everything up. Boil for 10 minutes and strain immediately.

Throw the rest of the first jar of seasoning in the boiling water, and throw the potatoes and andouille in with that. Boil for about ten minutes and strain immediately. Do a knife test to make sure that the potatoes are done. Keep the corn, potatoes and sausage in the coolers so they will stay warm.

Now for the crawfish. Take out the straining bowl from the main pot. You’ll want to cut up about 6 lemons and squeeze the juice in the water and throw the lemons in the straining pot whole. Throw 12 cloves of garlic (or more, I haven’t found the amount that is too much). Throw in two or three whole Vidalia onions. Fill the straining pot up 3/4 of the way with crawfish. Once the water is boiling good again, put the crawfish in. Once it gets up to a boil, set a timer for 3 minutes, or drink a beer. After three minutes is up, turn the heat off and throw two sticks of butter on top of the crawfish. The butter makes them easier to peel. Put the lid back on and let them soak for at least 15 minutes. After that first pot, repeat all the other ingredients and keep adding spices so you have different levels of spicy as the day goes on.

If you have any more questions feel free to pm me.

Source: at least two fraternity crawfish boils in Georgia a year for 6 years, and a Cajun father in law.

I may end up getting this package from Amazon. Has a burner and a 50 qt. pot.

https://www.amazon.com/King-Kooker-5012-Portable-Steaming/dp/B004070QDA/ref=redir_mobile_desktop?_encoding=UTF8&ref=olp_product_details

Not sure what to offer for all the kit. Maybe $30 for the stout kit ( just cause you are going biab, doesn't mean you can't do an extract batch.) and $60 for the rest. You'll probably need a 7 gallon kettle for 5 gallon biabs. Use one bucket to measure water and sanitize, use the other to store grain.

I think that's a pretty good deal on the kegging setup. The worst part of brewing is bottling, IMO. Skip that shit and go straight to the good life.

Also worth mentioning, kegging can cut 12 days off the time it takes to carbonate your beer.

http://www.amazon.com/gp/product/B004070QDA/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

https://www.amazon.com/gp/aw/d/B004070QDA?ref=olp_product_details
That's the one I bought when I started BIAB. You can get it from Amazon's Warehouse Deals for ~$60 with prime. Wrap it up in a layer or two of $10 reflective insulation and it'll keep your mash temp with ease. Not a huge up front investment and it gets you brewing.

https://www.amazon.com/gp/aw/d/B004070QDA/ref=ya_aw_od_pi?ie=UTF8&psc=1

I recently got this pot and burner for 5 gallon BIAB. I used it once, but it was great. There is a steamer basket, that sits a few inches above the bottom, keeping the bag from burning. It also makes it a whole lot easier when it's time to pull the grain. It's aluminum, so you will probably need to wrap in a sleeping bag/blanket, but once I did that, it held my mash temp well.

Very new to the game - I've only done primary/secondary fermentation and bottling once (the wort was given to me).

First, I want to know if my crawfish cooker (similar to this) will work for brewing. At this stage, I'm a ghetto brewer (with fermenters for 5-gallon batches) so while I understand there is better equipment, I only want to purchase what is absolutely essential.

Second, I'm looking into storage options for my equipment. I have to store my equipment outside. I searched storage solutions on the subreddit and most seem to opt for a wire rack like this. My concern is that I live in a high humidity area with rampant pollen, debris, and bugs. I was thinking I could buy a tarp to cover the rack, but am open to input if there are any better ideas.