Boil Boss

Made from high-quality, durable polymers, the Boil Boss crawfish cooler attaches to a wide range of pot diameters with its patented rotating brackets.

By connecting it to any standard garden hose, the Boil Boss is an easy add-on to any round crawfish boiler setup. The Boil Boss will rapidly cool your crawfish, shrimp, and crabs to 150°F in under five minutes, without the need for ice. This:

• Stops seafood from overcooking
• Promotes liquid and flavor absorption
• Makes seafood easier to peel
• Cuts soaking time for quicker batches
• Doesn’t dilute your recipe
• Saves ingredient cost
• Gives a repeatable process for repeatable results
• Reduces stress!

Why Use the Boil Boss Pot Cooler on Your Crawfish Boiler Setup?

The Boil Boss is a crawfish cooler and is incredibly easy to use. We set out to create a user-friendly cooling solution that makes pulling off a successful seafood boil a stress- and hassle-free process. The soak can make or break a boil, and the Boil Boss delivers on providing a dependable tool that enables an easy-to-follow, repeatable process. The Boil Boss delivers outstanding results that are hard to achieve without it.

Why did we see a need to invent The Boil Boss? There are quite a few reasons, but here are some of the big ones that pushed us to action.

Problem #1: Hot Soaking = NOT Soaking.

Time isn’t the only variable to consider when boiling seafood. Temperature is a key component that often goes overlooked. In fact, time on its own can be misleading without its counterpart—temperature.

Traditionally, when it comes time to soak, crawfish boilers turn the burner off, sit back, watch the clock, and soak until their crawfish sink (sinking is the tell-tale sign that your bugs have absorbed liquid).

But we believe this is where there is a misunderstanding. When your crawfish sink, what they are really telling you, is that they have stopped cooking. They have finally cooled down enough to absorb the liquid they lost during the boiling process.

So, does this mean the crawfish were cooking before they sank? Yes! And as long as your crawfish are floating, they are still cooking and NOT soaking. This is why dropping the temperature before soaking is critical. Temperature is the most important variable for soaking.

Solution

The Boil Boss surrounds the entire outer surface area of your crawfish boiling pot with a steady stream of water. Just 3-5 minutes of this 360-degree continuous water coverage and some vigorous stirring, and the temperature of your crawfish boiler will come down 150F-160F. This stops the cooking process.

As the Boil Boss showers water and the temperature drops, you’ll watch your crawfish sink, telling you they are no longer cooking. This marks the beginning of your soak.

Problem #2: Ice and other methods fall short.

Some are aware of the importance of temperature and use a variety of methods to try and stop the cooking process. Some are more effective in temperature reduction than others but they all have their pitfalls. A couple of the methods and the problems associated with each:

1. Ice: This is adding fresh water directly to your boil, diluting the expensive seasoning and stock you spent the morning or afternoon prepping for and cooking down. To bring the temperature of a standard 100 QT pot to 150F, you will need about 20 lbs of ice for each batch. This is about 2.4 gallons! For most 100 QT pot recipes, this is 20% of the water you originally added to your crawfish boiler, for each batch! In addition to the water you add to your recipe, the ice method results in inconsistent seasoning absorption. Crawfish that were closest to the ice, will absorb more diluted water than crawfish that were further away, in hotter water.
2. Frozen corn: For frozen corn to effectively stop the cooking process, you would be eating corn for the rest of the year. That's to say it takes a lot of frozen corn to do the work of ice or the Boil Boss. The 12-24 pack that most use will drop the temperature by 5-10 degrees.

Solution

The Boil Boss crawfish cooler moves you from the cooking phase to the soaking phase in under five minutes, all without adding anything to your recipe. No buying ice and no dilution. Each batch gets better and better as you layer more seasoning and your stock continues to cook down without introducing water.

Problem #3: Stressful Backyard Boils

You spent a lot of money on your ingredients. You invited friends and family over to have a fun experience and make memories together. And at the center of these memories is your boil and how they came out. If you’re a crawfish boiler, you know that cooking seafood perfectly can be stressful, especially if you're still working to dial in your process.

Solution

The Boil Boss crawfish pot cooler eliminates the guesswork and puts you in control. Our cooling system gives you the tools and a process to follow. Combined with our Thermo-Paddle, you are set up for success. The more guesswork you can take out, the more you can genuinely enjoy and trust the process, focusing on making great food with great people. Because of the Boil Boss and the process of paying attention to and controlling the soak, every boil can be an impressive success. If you don't want to take our word for it, read some of our reviews.