It seems as though there are alot of us doing the backyard sugaring, so I thought I'd throw one more home-brew setup out there. I've posted this photo in a couple other threads so you may have seen it.
We did our first year with the requisite cinder-block, wood-fired arch, then used a little gas burner with 1 hotel pan & I built this one three years ago.
We bought a few more pans & some 185,000 btu burners (the same ones are available from Bayou Classic for $12) & I welded up a frame of square steel tubing to hold all the pans & burners. There is a burner centered under each pan & each one has a valve so you can run them individually.
I used 1/2" tile-backer for the sides but it isn't really up to the heat & most was replaced with sheet metal. I'm not sure if the stove pipe helps or not. The burners would be happier with out any sides at all but you hate to lose all that heat.
We run it as a batch unit starting with the pans (usually only 3 of them) at about 4" depth then combining them into one & taking that pan almost to syrup. I added the handles (SS cabinet pulls) on the pans so you can just lift them up & pour them out.
We didn't sugar last year, but I think we ran 3 pans (10 gals?) down to one in about 1.5hrs, then the single pan about another 45mins down to nearly syrup & we'd have a little over a quart.
Overall a cheap solution. I think we have less than $175 in the whole thing & it's still functional though not as clean anymore (owner neglect) but it's presently being refurbished while we wait for the 2'+ of snow to go away.
We've decided to go back to wood for next year, this time with a proper pan & arch but will probably keep this around for my Dad (in photo) & for finishing.