So... I am boiling this year on my standard outdoor grill. It is my 1st time boiling and I have (if I tap all my trees) probably 10-12 taps (MAYBE 20 if I REALLY stretch it). I have a 20x12.75x6" pan that was just delivered today. It was suggested that I just batch it and keep adding and keep it at about 2-2.5" to avoid burning the pan until I get used to my own setup then maybe get down to 1/5" or so. Eventually I am going to get small RO especially if I tap some of my father-in-laws' trees.
I know that a grill is not optimal due to heat loss. This year I am just going to try and plug any space I can around the pan with brick. I don't have firebrick so I am sure its going to crack a few but they were free so *shrug*
So it got me thinking about ideas...
What if I got another older grill, and insulated it (with something like this https://www.amazon.com/Ceramic-Insul...840515352876)? That SHOULD decrease gas consumption, and also increase heat with less heat loss correct? I also could put whatever burner in it I wanted as well, within reason.
My idea is to build a pan into it with a drain (something like this maybe? https://www.amazon.com/VBENLEM-Evapo...NsaWNrPXRydWU= ) so that i can draw it off around say 50 brix and finish inside under a more controlled environment. I will most likley be bringing MOST of it down to sugar, and a little candy, as opposed to syrup. I know it was suggested to me to use a turkey fryer instead of the grill since they can get hotter, but if I mounted 1 (or 2 depending on the size of the grill) inside the grill I could probably boil pretty fast correct?
As a side question, is there a risk of boiling TOO fast besides the obvious of burning the pan if it gets too low?