DonG- To be honest, I couldn't tell you the brand. I bought it probably 10-12 years ago at a Meijer store. It has the burner base (with removable leg extensions), and then a "box" & lid that sets on top with a grid to hold lava rock, and then a heavy cast grate over those to cook on. It's not a large cooking surface (roughly 16"X20"), but I don't really need one. I paid somewhere just shy of $100 for it.

There's no knob on it, just a valve on the regulator to regulate gas flow. I've never used a thermometer, just heat the oil, add a piece of fish to see if it's hot enough to "fry"...if it is, I add the fish & usually decrease the heat after a couple minutes.....but still keep an eye on the fillets to make sure they're frying. I'll (carefully) keep them mixed, from bottom to top so the lower ones don't get too well done before the ones on top.

Strap your tank to a cheap 2-wheel cart if you have problems moving the tank. Also, I never heat that much oil close to anything combustible. I doubt this was much help....but if you're having a problem overheating, try turning the flame down a little after adding fish, you can always turn it up & heat the oil pretty quick with LP if you need to.