I'm considering upgrading from my Behmor to something more advanced. One of the roadblocks has been what I have read, or lack thereof, on how to heat them.

First of all, I am no engineer or weekend warrior so please put everything in the simplest language you can. I understand the idea of propane vs natural gas, but people start talking about BTUs (I understand the units, but not what a roaster of the mentioned size needs...) and adapters and throwing fractions around and I get lost.

I have heard differing opionions on Mr. Li's stove that he sells with his Huky. I have heard that it isn't powerful enough AND thats its exactly what a machine of the Huky/Kaldi Fortis 600 caliber needs.

Basically, can somebody have mercy and patience and explain to me what in the world I am looking for if I'm thinking the Huky/Kaldi route?

His stove is plenty powerful enough. I used his stove and I also had a direct flame burner that I used. I used both for hundreds of roasts, and decided to stick with his stove. It works great.

What Johnny said.
There is no lack of power from the IR burner from Mr. Li.

The only reason not to use it is if you already have in place a burner which you have and which his stove would duplicate. To source a different one is a waste of time and most of the available burners would still have to be modified with needle valves and gauges.

As Johnny stated Mr. Li's IR burner is powerful enough and beyond, but I have something to add as well. It is shockingly fuel efficient; I hooked it up to a standard size propane tank (50 gal. maybe?) and it would go thru hundreds of pounds worth of roasting. Truly blew my mind away.