Quote Originally Posted by TurkeyJohn View Post
Hey Folks,
I've got a small 4x2 continuous flow pan that I use on top of my barrel burner....I typically have been doing batch boils, but really want to leverage the continuous flow part of it and looking for suggestions....

1. Should the draw off tap be at the front of the barrel where it's cooler or at the back where it typically runs hotter?
2. How often should I be boiling to keep the nearup from getting skunky, is weekends often enough or should I draw off when done, store and put back in come the next weekend?
3. I use a small tin prewarmer so wondering if I should go larger to a hotel pan or as long as the sap is warmed a bit, am I good...?

I've been bombing around the forum getting info but don't see any commentary on these details....

Turkey John
1) As long as your pan boils at the front, it's usually preferred to have the draw off at the front where it is slightly cooler, as that gives you more control and makes for less "emergencies"
2) it all depends on temperatures. If it is going to be warm - you don't want to leave your pans full for more than a couple of days. Early in the season (like now) if the sweet freezes, you can leave it as long as it stays frozen with no concerns. Better to be happy than sad so if in doubt, drain and freeze / refrigerate / bury in snowbank.
3) Any additional heat you capture from the steam is heat that doesn't need to be added later. Every bit helps. Just be careful with your placement so condensation on the outside of the warming tray does not drip back into your pan.