The lady that butchered my last batch of chickens uses one, She has a thermometer with a wire in the water to moniter temperature, if it gets too hot she adds cold water from the hose (kept handy) to cool it down. seems to work well. I don't know what brand it is just looks like a run of the mill outdoor burner with a large stock pot.

When we raised meat birds we used the propane turkey thing for shrink-wrapping the cleaned birds. It was just great.

Plan to look for the separate burner and giant pot.

Carmen, mind sharing your shrink wrap technique? What was your source for large bags? web or local? Do not have a vacuum 'foodsaver(?)' system. Suggestions?

Would like to process some of these birds to roaster size-so they would be frozen whole.