About Us

High Performance Cookers is based in southern Louisiana near New Orleans.  The NOLA life provides experiences in crabbing, fishing, camping, hunting and many other outdoor adventures.  Our owners & creators grew up loving the great food of the south and particularly the great seafood harvested in our Louisiana.  It was out of this love that a passion grew to create the best crawfish boil cooker possible - this life is how High Performance Cookers was founded.

After that first great creation, we grew to create other cookers, from boiling to slow cooking to steaming and frying.  We created a product for every need!  We also tried to make our products multi-use.  By developing accessories for each product line, we allow our customer's purchases to go far and satisfy the every need.

Whether you are looking to host a great sports tailgating party, race day, entertain in your own backyard, camping at a park or at the beach; with our Cookers you will always be ready to deliver that great southern Louisiana cooking and all from your very own High Performance Cooker!

Design history:

Our product designer Todd Tunstall spent years creating energy efficient high performance Crawfish boiling pots, and restaurant cookware.  The goal was to develop the next generation of energy efficient high performance crawfish / seafood boilers for the commercial and the consumer seafood boiling industry.

Commercial Crawfish boilers today average in size between 15 to 150 Gallons. Heating large amounts of water has always required large amounts of propane fuel and high powered jet burners to bring the water to a boil. For example a common 100 gallon size pot can cook 200 pounds of Crawfish. To boil this much crawfish in this pot you would start with 50 gallons of water and bring it to a boil. Traditional boiling pots like this take about 45 minutes to come to a boil using approximately 5 gallons of propane. With Propane cost of $4 dollars a gallon you're spending about $20 dollars for every 200 LBS of crawfish cooked. The larger the pot, the longer it takes to come to a boil and the wimpier the boil gets. However, the biggest problem is the return boil time after the Crawfish are poured into the pot. The return boil on the 100 gallon pot is about 25 minutes and the boil is so soft it looks more like bubbling mud in Yellow Stone National Park. These traditional pots cook more like crock pots and the result is mushy over-cooked crawfish.

This problem has plagued the commercial and consumer seafood boiling industry for years. The common thought was to build bigger burners to bring the water to a boil faster. This helped a little bit but just drives up fuel cost and, the heat around the pot is intolerable and unsafe. The problem has always been the pot, not the burner. Tunstall proved this with the invention of Cajun Rocket Pot in 2010. This pot design absorbs nearly twice as much heat from the burner than a traditional boiling pot. As a result the cooking time is cut in about half using the same burner.  

A close friend in the restaurant business asked Tunstall to design the next generation in high performance seafood boilers for his restaurant in Lafayette Louisiana, and the Patented Tunnel Tube Design is the result of that effort. The Tunnel Tube design has nearly 4 times the absorption rate of a traditional boiling pot making it extremely efficient. The 100 gallon High Performance Cooker with 50 gallons of water comes to a boil in about 10 minutes and with 200 pounds of crawfish added to the pot the return boil is under 5 minutes with an intense boil. The fuel usage is about 1.5 Gallons of propane to boil 200 pounds of crawfish. This level of performance ensures perfectly cooked crawfish and the savings in time and fuel will pay for this pot every time you use it. You can say that High Performance Cookers are a super green Product and a game-changer for the commercial seafood boiling industry.

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