According to the link I provided, if you click on the ACCESSORIES tab at the middle of the page, it shows the hose and regulator at $29, and also gives a catalog number for these items, as well as ordering info. IT does say IN STOCK, so there would be no need to call, unless you don't have a20 pound propane tank. These are available at most major hardware stores and also BJs and Costco. Simply find a place where you bring the tanks to an they fill them. I bought a weed burner last summer from Northern and its a good thing that I checked, as I also needed a propane tank cart and a special accessory valve that allows the flame to burn at a low rate (acts like a pilot light), then when I squeeze a tab valve it goes into high pressure mode until I release the tab and then reverts back to the low flame. Much better than starting with a sparker every time I need the high flame.

This is the bottom of the 18 qt, but it's the same. 8 inch raised section fits well on glass or coil round burner, not sure how it will be on your 6 inch (square). It will fit, but depending on how close the center of that burner is to the edge of the stove it will overhang just like your 14" stockpot does. I can't speak to whether you could set this centered between the burners which you said span 15" - it might not be stable and I don't know how 2 flames on the sides (lapping up the sides? Unless you can control just the left or right ring of each burner - I saw a camp stove like that, might have been at Northern Tool or Amazon) and cool spot in the middle would affect function, or whether it would warp. Be sure to ask the rep tomorrow.

I don't think it is the burner's problem and I don't think it's dirty propane either. I think all propane burners use a mix of air and propane. The mixing is done based on the aerodynamic principle of "Venturi" effect. In order for the Venturi effect to take place, the propane pressure has to be high enough and the needle valve has to be the right size to create the velocity to draw in outside air thru the adjustable ports for the mixing. Too much air the flame can go out, too little air you get soot (incomplete combustion). I understand you said you had replaced the regulator. So try adjusting the regulator, the air intake ports until you get a nice blue flame. Also try cleaning the mixing path. Lot's of times you can find dead insects or other dirt blocking the path. Post a picture can help me point to other potential problems. dcarch

@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance.