Kettles
I use two kettles depending on the size of the batch,
1. A standard Aluminum Kettle which came with the Turkey Fryer. it’s 7.5 gallons. I have made several 5 gallon batches with this kettle. When brewing an All Grain brew, the first 30 minutes of the boil can be scary when you have an inch of space before the dreaded “Boil-Over”. Since this kettle lacks a spigot on the side, I use my Immersion Chiller, and siphon the wort out using an Auto-siphon.
2. And a kettle made from a 15.5 gallon keg with it’s top cut off, and a spigot on the bottom to which a Counter-flow chiller can be connected for quick chilling. 
Most often I use both, the aluminum pot for the heating of the “strike water” (the water added to the ground malted barley or “grist” to form the “mash” and the “sparge water”(the water used to rinse the sugars from the grains after the mash is completed). This kettle would be called the Hot Liquor Tun- in a real brewery. I save the Big Kettle for boil. After draining the mash tun collecting the sweet wort from the mash tun the fryer is turned on and the wort will boil within 20 minutes for a big 10 gallon batch, less time for a smaller batch.
How do you boil something with a keg?
