I'm gonna buy a pot and cooker sometime soon.

I want to use it to:

Fry fish
Cook gumbo
make cracklins (I'm determined)


I usually cook for 10-15 people when I cook

What sizes do you guys recommend?

I'm looking at something like this:

http://prostores1.megawebservers.com/kr ... s=3b646299

I'd go with the 10 or 15 gallon combo if you want to cook cracklin's.

5 gal should be good for 10-15 people gumbo and frying fish. Haven't tried cracklin yet but I would think it would work.

Just cooked a gumbo in my 10 gal pot but only filled it 1/2 way and fed about 25 people.

found these too:

Five gallon

http://www.joessports.com/product/index ... =143445642

Ten gallon

http://www.joessports.com/product/index ... =143445642

Steve,i have a 6,10 and a 30 gallon.The 10 gallon is good if you are cooking for 100 to 150 people but is a bitch to handle alone when setting up and cleaning.The 30 gallon never gets used anymore unless we are killing a hog.The 6 gallon is the perferct size to cook for 75 to 100 people and is easier to setup and handle.it is the one that I use most of the time.I have put up to 40 plunds of cracklin fat in that 6 gallon pot with room to spare and had no problems.I looked at the pot and burner combo that you posted and the pot looks ok but leave the burner alone. It is acident waiting to happen the pot should sit in a ring that is just under the rim of it.When you buy your pot get one that has thick metal and stay away from the cheap ones as the will crack easly.When you get it home take a 4in grinder with a tiger disc and hit the inside of the pot to remove all the bumps and imperfections before you do anything else to it even if it is already cured.Next rinse it out real good and fill it halfway with water and bring it to a boil to release the shipping greese that is in it.Do this step at least two times.To cure it get some oak or other hardwood and build a fire inside of the pot.the fire dosen't have to be real big just hot,after the flames have went out and there are just red coals put the lid on(if castiron)and walk away until it cools.Once cool rinse out with water and put it on the burner and pour the heat to it.When the bottom of the pot starts smoking without greese cut your fire off and put some LARD in it NOT BACON GREESE IT CONTAINS SALT and rub it all arround coating the sides inside and out.

Some people will say build a fire and put the whole pot in it but I have seen alot of pots crack because the fire was to hot and the metal was not of good quality.

i will cook 10 pounds of rice the first time I use my pot to remove the metal paricles and taste from it.

I am not saying that this is the only way to do this but it is the way I was tought

I posted two different set ups...which one are you saying to stay away from....both?

Point me to a good set up.

Bowth.PM sent.