When I am doing only one sack, I do them all in one pot. After they boil for 3-5 min, I shut it down and put about 15 pounds of ice in it to cool it down. Then I can soak them for 20 min easy w/o over cooking them. Seems to make them come out of the shell easier too. When I am doing more than one sack, I use the 2 pot method. I boil them in the first pot (salted) and then transfer them to the pot that has seasoned water at about 140 deg and soak them for 30 min. That way my first pot doesnt cool off and I can boil the second batch much quicker.
