Archive for the ‘Cookware’ Category
Free shipping is a loaded phrase. 9 times out of 10 shipping is never really free. The product has already been marked up to include an amount sufficient to cover the costs of shipping. Many people see the words free shipping and will look no further. Honestly if they did looked a bit further, they may actually pay shipping to a company and actually pay LESS than if they go with a company that claims free shipping.
When a company marks up a product to cover shipping fees it is technically a crap shoot. The company needs to more or less pick a price that will cover shipping all over. Shipping in the same town for instance will be exactly the same as say from Florida to Alaska. Convenient for the long distance customer, not fair to the in town customer, and a crap shoot for the business.
Shipping companies actually don’t work that way. Distance is a major factor when it comes to pricing of shipping, as well as weight, over all size, even odd shaped products come into play. I have customers that find great pricing on the deep fryers that I sell. But for them to expect that a 300 lb. outdoor propane deep fryer’s great price includes shipping is just wrong. An item like this will ship freight. It does not go into a typical brown, yellow, or white truck that you see every day. It ships in a large cargo truck or even a tractor trailer. Diesel prices are quite high right now. There is usually a fuel surcharge on almost anything that gets shipped nowadays. Besides, a 300lb. grill or deep fryer that ships across one state compared to the shipping price of a unit that ships across 50 states is quite a major difference.
So anyway, keep this thought in mind when making a purchase on line. Just because someone says free shipping, it doesn’t mean that you are getting the best deal. Take a little more time and get the best deal, not just because it says it’s FREE>
Butterball has teamed up with Masterbuilt again and made a turkey seasoning kit. It can be used with other meats as well but has been manufactured for Masterbuilt with their electric turkey fryers in mind. Each kit comes with a 16 oz. container of a Buttery Creole Marinade, a container of Butterball Cajun dry rub spice, and a 1 oz. seasoning injector.
This kit has everything that you need for the perfect turkey, whether it is deep fried, grilled, or smoked. Can also be used with beef or pork. Gives you the option of injecting seasonings, rubbing on seasonings, or doing both for a great bang of flavor. You could technically even turn the rub into an injection seasoning by mixing with orange juice and making a liquid solution. That would put some kick in your bird! Besides the orange juice is acidic and will act as a natural tenderizer.
Just 3 easy steps and you have wonderful flavor, both inside and out; season, fry, grill, or smoke, then eat!
For tips on injecting your turkey for deep check out our past blog post: How to Inject a Turkey Before Deep Frying.
Using a Bayou Classic turkey fryer or any traditional turkey fryer at Thanksgiving can cut your cooking time down immensely. Imagine taking a 14 lb. bird and having to roast it for almost 5 hours at 20 mins. perpound. Take that same bird, stick it in a deep fryer with the oil at 350 degrees F for 3 mins. per pound, plus an extra 5 mins at the end for good measure, and your Thanksgiving dinner is ready in less than an hour. There are always proper safety measures that you want to take, like reading your manual. Wear appropriate clothing, shoes, and have protective gloves. Here are a few other tips to make your holiday meal a
- 24 qt. fryer- 8-10 lb. turkey
- 30 qt. fryer – 10-12 lb. turkey
- 36 qt. fryer – 12-14 lb. turkey
- 42 qt. fryer – 15-18 lb. turkey
What kind of oil should you buy? You want an oil with a high smoke point. That means an oil that is going to hold a constant high temperature with out hitting the point that it starts to smoke and then hit flash point. Refined peanut oil has a high smoke point, 450 degrees F. Some people are allergic to peanut oil, though I heard that the more refined the more hypo-allergenic, but to be on the safe side, if you don’t know for sure, get some other form of vegetable oil. Besides peanut oil can be expensive. Corn oil and high oleic canola oil are more readily available, have a good smoke point, and are less expensive than peanut oil.
How much oil should you use? Measuring the oil is quite simple. Take the completely thawed bird, place it in the stock pot. Fill the pot with water to the fill line. Place the bird in the perforated basket or on the poultry rack that you will be using. Place everything in the pot. Fill your stock pot with water until the bird is covered, plus a LITTLE extra. Remove the turkey and rack or basket. Mark your water line. This is how much oil to use. Dry the pot and basket completely before adding the oil.
Make sure your fryer is sturdy, level ground or concrete, not in your garage or covered wooden deck, away from combustible materials. If windy, place your propane tank upwards of the wind, so that the flame is blowing away from the LP gas.
Make sure your cooker will not be in a walk through area.
Make sure the kids, the dog, and any possibly non-sober guests have somewhere else to play!
While the frying oil is heating up, dry your turkey completely. Please make sure your turkey is properly thawed. Cooking times may vary if your poultry has not been properly thawed. Rule of thumb is to get the bird to room temp. an hour prior to deep frying. Sometimes a cold or frozen spot in a joint or deep in the turkey breast won’t allow that section to cook properly. Besides ice crystals left on the bird can cause a huge boil over and flare up.
meat thermometer, a bucket of sand and/or an all purpose fire extinguisher. No hoses! Hot oil and water don’t mix.
bird over, cover with plastic wrap, and inject the bottom side as well. There are portions of the breast that you may have missed by just injecting from the top side. Many people do the injection process the night before or early morning of. Some people like to use rubs as well, but much of the rub will come off during the cooking process, that is why injected seasonings are preferred. When using a dry powder marinade, mix with orange juice instead of water. The acidity in the orange juice enhances the marinade, plus it acts as a meat tenderizer. Wipe off any marinade they may have run with paper towels. You want to make sure that your turkey is nice and dry before lowering it into the hot frying oil.Place turkey upside down on rack, with legs facing up. Remember, poultry legs facing up. Put your measured frying oil into the pot. Attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch… very important! When the oil is 350 degrees to 375°F it is time to place the turkey in the pot. Depending on the amount of oil used & weather conditions, it may take from 15 to 25 minutes for the oil to reach 350°F-375°F. You want to start the temp. a little higher than the optimum of 350 because your oil will drop in temp when you add the bird. Attach the grab hook to the top loop of the rack. Wearing protective gloves, very slowly & carefully lower poultry into pot. Almost like steeping a tea bag. The oil will spit and bubble at this point. Take your time until you are able to settle the turkey to the bottom without creating a severe boil over. It may take 60-90 seconds to completely lower poultry into the oil! If you feel more comfortable using two people for this process, get yourself a lift bar that two people can hold at the same time. Also, if you are afraid of a boil over and grease fire, just at the time of insertion, shut off the burner, slowly tea bag your turkey into the oil. When all is settled, relight the burner.
Now monitor your temp. As I said the oil temp. will drop a bit. Get it back to 350. You want to maintain that temp. as close as possible. Control frying temperature by turning the valve on the hose & regulator assembly. Reduce the flame to maintain a constant. PS: After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended! Constantly monitor your thermometer. When the bird is done, turn the cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack, with your turkey, from pot. Place rack with poultry on absorbent paper and allow to drain for few minutes, then remove from basket or rack and place on a platter to cool before carving. As I said, now is a great time to thicken the gravy and finish up your side dishes.
One last thing to keep in mind is your propane. Have an extra tank handy just in case. You do not want to run out halfway through a deep frying session.
Have fun, be safe. Use sober, common sense and you will have a Thanksgiving dinner to rival all your past ones.
As the lesson on turkey fryers comes to a close, we now come to the safer fryer. These are larger outdoor propane deep fryers that you can fry many things, but if so inclined, you can deep fry a turkey. Two companies that manufacture these type of fryers are R & V Works who make the Cajun Fryer, and Bayou Classic that make the Bayou Fryer. Both are quite similar in design, a V shaped bottom with a squared cooking compartment made of steel.
What makes these fryers safer, is that unlike the open exposed flame and pot of bubbling oil of a traditional turkey fryer, these units have a self contained flame. The ignition port is usually at the side or the back of the unit. The flames run through the oil in the cooking compartment in self contained metal tubes. As the metal heats, it in turn heats the frying oil. And, yes it does get hot enough to heat the oil to deep fry anything you want, even a whole turkey. Any spillage, bubbling oil or splash back that may occur would come out of the front of the unit, not down the side, or out of the back, therefore no hot oil and flame should ever come in contact. Thus, a safer fryer.
The V shaped bottom helps to keep the oil fresher longer. The oil below the tubes tends to stay much cooler. Any food particles that may fall to the bottom are not in hot, scorching oil. The food particles won’t burn, therefore keeping the oil from getting that burned carbon flavor.
You can recoup the investment of your cooking oil in no time, by filtering your oil after about every 5 uses. All of the units come with a drain valve to aid in this purpose. A piece of radiator hose from the auto parts store and an appropriate fitting attached, will help you filter your cooled oil back into the original containers, allowing you to strain out any food particles as well. If you don’t have a proper oil filtering and straining system, take your time with a funnel and a coffee filter and you are good to go. If you are tailgating, and don’t have time to let everything cool down properly, the use of metal Jerry cans can aid in this purpose. Before you go into the football game, carefully drain the hot oil into metal Jerry cans and place them off to the side or away. This will also help the deep fryer to cool down quicker so that people walking through the parking lot to get into the stadium will not be bumping into a hot metal fryer.
The safer fryers come in many sizes, from 2 1/2 gallon all the way up to a large 17 gallon fryer that is technically two 8 1/2 gallon fryers welded together on one stand. You can not cook a whole Thanksgiving bird in a 2 1/2 gallon unit though. Any unit ranging 6 gallons and up though, would be perfect for turkey. There are even specially modified frying baskets that help fit a turkey into a 6 gallon Cajun Fryer or larger.
If you love deep fried turkey, but don’t want to deep fry a bird in the house in a counter top deep fryer, or have a roasted turkey in an oil-less “turkey fryer”, and are still leery of the conventional turkey fryer, than a safer fryer is for you. You can deep fry everything from apple fritters to zeppoles in these fryers. Great for tailgate parties, camping, a Friday night fish fry at the church, or even for starting up a mobile catering business. Just spray down the inside of the unit with some spray cooking oil when not in use put a cover on it and store it in the garage or shed.
Deep fried turkey has become an American passion. If you have been thinking about getting a turkey fryer, do your research before you decide what fryer is right for you. You don’t just have to buy a traditional turkey fryer. There are lots of different options out there. Become informed and whatever you do go with, remember to read your manual, follow the directions, be safe, and use sober, common sense.
PS. Always remember to have an extra tank of propane on hand. You don’t want to run out in the middle of deep frying your Thanksgiving dinner!!
So, now we get to the traditional turkey fryer. A stock pot, a jet cooker, and a propane tank. Simple, yet many people are frightened by them.
As long as you read the instructions, follow what they say, use sober, common sense, and have a bucket of sand and/or an all purpose fire extinguisher handy, everything should be fine. Oil and water don’t mix!! There is no need to be a hero either. If you find yourself in a situation that is out of your hands, call the local fire department.
Reading about other peoples bad experiences with traditional outdoor propane deep fryers can be good, but can also be bad. If you read them in order to find out what not to do, that is fine. But if you read them and they just make you more opposed to cooking this way, then you will want to go with a safer outdoor propane fryer, or go oil less.
As long as you follow certain guidelines, you can have a perfect, crispy, & juicy fried turkey in about a third of the the time it takes to roast the same size bird in your oven. Imagine having a fully cooked 14 lb. turkey in less than an hour as compared to taking more than 4 hours to roast the same bird.
Safety is the main thing with this style of fryer. It must be used outdoors, and not inside of your garage or on your wooden deck right next to your house. You want the unit away from buildings and combustible materials.
It should be placed on a sturdy level section of ground or concrete.
You want a good distance between your propane tank and your cooker. But you also want to make sure that the hose between the tank and the cooker are not in a walk through area.
Make sure that the kids, your buddies and the dog all have some place else to play. That goes for after you are done cooking as well. It will take quite a while for the frying oil to cool down once you are done.
If there is any wind the day you are cooking, place your LP gas on the upside of the wind so that the heat of the burner is blowing in the opposite direction.
Make sure you are properly dressed. You want long sleeves, shoes, and pants. Shorts and flip flops are not a great idea here. You also want to have on a pair of protective gloves, preferably ones that can handle high temps. Safety goggles are not a bad idea either.
You want an oil with a high smoke point. For more on smoke point and cooking oils, see our past blog on Frying Oils.
Having all of your equipment right on hand is important. You want to have your thermometer to constantly monitor your temp. A conventional turkey fryer does not have a temperature gauge that will shut off when it reaches the desired temperature. It does not a safety shut off, or breakaway cord like a counter top deep fryer. You must constantly monitor an outdoor propane deep fat fryer. DO NOT EVER LEAVE THE FRYER UNATTENDED. Have your lifting hooks and everything right where you can get at them. If possible, have a friend that can assist in raising and lowering your turkey into the hot oil.
Make sure your poultry is fully thawed!!! Ice crystals and hot oil do not mix!
I like to start at about 400 degrees. Even though your bird should be at room temp. for about an hour before you fry it, the oil temp. is still going to drop down. Starting a little higher than optimum temp. will help speed temp. recovery time. When the oil has reached optimum temp. you want to raise and lower the bird into the hot oil just like a dunking tea bag. The oil will spit and bubble at this point. So take your time getting the turkey settled in before placing the lid on the unit. If you are worried about hot oil and flames coming in contact, shut the burner off while you are lowering the turkey into the pot. Once everything has settled, immediately turn your burner back on. Remember to monitor your temps. You don’t want the temperature too low, or too high.
Remember to let the unit cool before attempting cool filter and store your oil for future use.
Now, I can never stress the fact enough that a traditional turkey fryer is the perfect piece of outdoor cooking equipment for tailgaters, campers, and even the backyard social butterfly.
This unit not only deep fries. You can steam, boil, and stew with it. You can steam corn on the cob while you are grilling steaks in your back yard. You can have a whole Low Country Boil or New England Style Clam Bake at the beach. You can make beef stew for that cold weather tailgate, or a huge pot of hot chocolate, hot cider or mulled wine. Deep fry a huge mess of Buffalo wings for the Superbowl. Have a Friday Night Fish Fry at church. You can even make corned beef and cabbage for a Half Way to St. Patrick’s Day party at your fire department or in the stadium parking lot at a Notre Dame game. Menu options are endless.This kind of cooking equipment is a tailgater’s best friend.
And that’s not all. There are still at least 100 more applications that a turkey fryer can fit into. You can use them to can beets at harvest time. You can cook down maple sap to make syrup in the spring. Tie die shirts with the kids on a summer afternoon. There is no reason to pack your fryer away just because Thanksgiving is over.
As I have said before, if you are frightened of these wonderful cooking apparatuses due to past horror stories, then this cooker may not be for you. But, if you are willing to get out there and experiment, the options of this versatile piece of cooking equipment are astounding.
Moving on to the great outdoors. There are a few different types of outdoor turkey fryers. Some are electric, some are propane. Some that are traditional deep fat turkey fryers, and some that are oil free or oil less “turkey fryers“.
I wanted to touch upon the later two as they are made by very respectable companies. They are safe, easy and cook great. The thing is, is that they really are not deep fryers. They technically roast the bird using radiant heat or infrared heat.
Some of these units actually have the option of adding wood chips for a smokey flavor.
A few of the upsides here are less mess, easier clean up, less of a fire hazard, other cooking options, etc.
Obviously, you have a virtually splatter free cooking unit, as you have no oil to spit, pop, or boil over. This makes clean up much easier as you do not have to wait for frying oil to cool down. You don’t have oil to filter and store. You still need to wait for the unit to cool down before clean up and storage, but this will take considerably less time than a unit full of hot oil. Some of the pieces of these units are dish washer safe, therefore also saving time. Though, certain parts must be 
hand cleaned and should never be submerged in water.
These units are safer as there is no hot oil that can come in contact with open flame, which could pose a potential fire hazard. Safety precautions should still be taken though. No pets or kids, of any age, running around the unit all willy nilly. Remember that you still have either an electric cord or a propane tank hooked to a hot container that is full of hot food. The sides of the unit will be hot. Make sure that you have appropriate protective gloves and your handling equipment on hand. Even though there is less of a potential for fire, etc, you should still keep a constant eye on any outdoor cooking equipment.
Using no oil is a healthier option compared to deep fried foods. Less calories and no oil, but still having crispy yet juicy turkey is a definite up point.
Another positive point to these units, as compared to a conventional turkey fryer, is you can use seasoning rubs. You can still use injectable seasonings, but rubs that would normally boil right off in hot frying oil, will now be a tasty and crispy part of the outside of your bird or other meats and vegetables that can be roasted in these units.
Now for the down sides. As I said, these units do not technically deep fry. You cannot make traditional french fries or doughnuts in an infrared cooker. You can smoke food but you cannot out and out deep fry. A traditional turkey fryer, you can also boil, steam and stew. This is not an option here.
These units are portable enough, especially the propane units, but if you are tailgating or camping with an electric unit, having a generator is a must. You can roast and smoke all sorts of meats and vegetables in one of these oil less fryers, which is nice for different menu options at the stadium or at a campground get together. But having a traditional fryer that has a stock pot that you can stew chili in, steam corn and lobster in, or deep fry chicken wings is a much more versatile piece of cooking equipment for people that use outdoor cooking equipment all the time.
These radiant heating units are great. They are cleaner and safer than traditional turkey fryers. The infrared heat seals in moisture for crispy, juicy, less fattening and flavorful food. If you have been looking for a turkey fryer for the holidays, but been hesitant to buy for safety issues, than this may be an option for you.
I would like to talk more about indoor counter top fryers for deep frying turkey.
Masterbulit and Butterball have teamed up together to create some awesome indoor electric turkey fryers. They state them to be the best performing, most convenient, electric turkey fryers that are indoor safe.
One counter top unit will allow you to cook up to a 14 pound turkey. The other, The Digital Electric Turkey Fryer XL can deep fry up to a 20 pound bird. Both units using one third less frying oil than conventional turkey fryers, making them more cost effective as well. You can use 2 gallons of oil in these fryers, where you need 3-5 gallons of oil for an outdoor propane deep fryer.
A tap drain has been added to help make clean up quicker and easier. Many counter top fryers do not come with a drain valve. This makes it more convenient to filter and store your cooled frying oil, so that you can use it again. Also a money saver.
These electric fryers come with a somewhat turkey shaped aluminum cooking basket with a handy drain clip and a double hooked lift handle.
A folding stainless steel lid that has a window so that you can peek inside is easily removable for dish washer cleaning. Snaps right back on when your done.
There is a double porcelain coated inner pot.
The Masterbuilt Butterball Turkey Fryers don’t just fry turkey either. They are versatile enough to fry a variety of your favorite foods like doughnuts, French fries, onion rings, Buffalo wings, mozzarella sticks, and more. And that’s not all! You can boil and steam with these counter top appliances too.
Both units have a user-friendly control panel that consists of a digital timer, a red “power” light, a green “ready” light, and a simple control knob for adjusting the thermostat up to 375 degrees F.
The companies have come up with the ideal storage compartment. You have no idea how many people tell me that when they get their units back out after not using them for a while, they seem to have lost the cord. Masterbuilt has made a built in storage compartment right on these units to store that cord, so that you never loose it again. (The rest is up to you…you still have to remember to put the break away cord in there, after the unit has cooled!) This is also the place to store the spigot for your drain valve. (You want to make sure that your valve is in the OFF position before removing the safety cap. When done draining your cooled oil or water turn the valve back to OFF and replace the safety cap.)
Butterball & Masterbuilt have really taken some time and thought into putting this style of counter top deep fryer together. They have put safety, efficiency and economic value into the equation. If there were ever two companies that could put together a better turkey fryer, I can’t think of any better. If an indoor electric turkey fryer is the way that you decide to go, this is a definite area that you should research further.
So as I said there are many different kinds of items on the market for turkey frying time.
Let’s start with the indoor counter top electric deep fryer.
Counter top deep fryers that are of a size to deep fry turkey, are usually quite versatile. Just like a traditional outdoor propane turkey fryer, you can do more than just deep fry. You can typically boil and steam with these units as well.
A turkey of about 12 to 14 pounds can be deep fried in some of the larger counter top units.
Unlike an outdoor turkey fryer, there are more safety features with counter top fryers. Most of them have a temperature gauge with a light to let you know when your optimum temperature has been reached. Usually if the appliance overheats it will automatically shut off. And all counter top fryers come equipped with a breakaway safety cord.
It is not recommended to use an indoor electric deep fryer outdoors, but if you prefer not to deep fry in the house, use the fryer in a garage or on a covered porch. Indoor units do not like to be exposed to rain. They also need to be on a sturdy, level surface.
The use of extension cords is not recommended either, due to possible entanglement in the cord which would cause safety hazards. It could also cause the unit to not perform properly.
On the down side, an outdoor propane deep fryer will heat to optimum temperature quicker than the indoor electric fryer. A propane unit with a jet cooker can heat your stock pot of frying oil to temp. in about 20 minutes. A counter top unit can take up to 55 minutes.
Another con of counter top fryers that are large enough to fry a turkey, they do take up counter space. Unless your kitchen is huge this is not an appliance that you can store on your counter all the time. Once the unit and oil are cooled, you need to strain the oil, clean the pot and put the unit away.
As with all deep fryers, indoor or outdoor, electric or propane, NEVER leave your fryer unattended! Take proper safety precautions. Read the manufacturer’s instruction booklet. Wear suitable clothing and proper pot holders.
It never hurts to have an all purpose fire extinguisher on hand, baking soda, and/or a bucket of sand. Remember water and oil do not mix.
Tomorrow we will expand upon counter top deep fryers by delving into the awesome new world that Masterbuilt and Butterball have made together, by creating a new and innovative way to deep fry turkeys using less oil.
Eating deep fried foods should not be an every day occurrence but lets face it we Americans do like our fried foods. Many Americans do actually have a deep fryer at home, whether it be of the counter top variety or a stove top cast iron deep fryer. Many folks have outdoor propane fryers or turkey fryers as well.
Making a choice to eat healthy foods, like salads and boneless, skinless, chicken breast are better for your cholesterol and blood pressure. Many people have to eat this way due to the high rate of obesity, diabetes, and high cholesterol in this country. But lets face it, eating healthier foods is expensive. Getting chopped meat that is 97% lean is pricey. Buying chicken breast that has been made boneless and skinless is also not cheap. Purchasing fresh fruits and vegetables is iffy due to the short shelf life. It’s not like you can freeze lettuce to use at a later date. You can always grow your own produce, which keeps down chemical exposure, to you and your family, but not every one has a green thumb, or a yard big enough to accommodate a big garden.
Mrs. Obama has been making an effort to get the country to slim down, grow a garden, and eat foods that are better for them. Many fast food restaurants are even jumping on the band wagon and offering healthier choices. But, lets face it, when you go out to a restaurant to eat, fast food or fancier, odds are in this economy that you are going to indulge yourself in fatty, comforting, deep fried, high caloric goodness. Many people can’t just afford to go out to eat anymore. When we do, why would you want to have roughage, tofu, and bulgar wheat when you can have a burger and french fries, or a steak and smashed potatoes 
with a slice of cheese cake for dessert? If you are eating healthier foods at home and on your lunch hour, you are certainly going to treat yourself if you are able to go out to eat. Besides, most fast food restaurants offer great deals on a combo burger and fry meal, where the healthier items are usually a bit more price wise.
There are many people in our country that are still out of work. Some have taken jobs way out of context to what they went to school for just so they can keep a roof over head and feed themselves and their families. I know a young man that has taken a job in retail at an electronics box store. He went to school to become a gym teacher or athletic coach. I know a woman that has been working in property management most of her life. She is now a cashier in a grocery store. I know a man that actually passed the bar exam. He now sells french fries at festivals and fairs. It can be a very trying experience when you were used to living a certain way or were expecting other things in your life.
People take comfort in deep fried, fatty foods. When your belly is full and it was something that tasted good, it can put a smile on your face and ease some tension from earlier in the day. The same old piece of grilled chicken and steamed broccoli is just not going to do that for you. People know that they should be eating healthy, but if a burger and fries can wash away your woes for a while once a week, then I say have at it!!
Now that we’ve talked about indoor fryer safety, it’s time to move outdoors.
Having a turkey fryer or any outdoor propane deep fryer is fun. It adds flavor to your holidays. It’s an extra versatile cooking appliance for backyard barbecues, and a great added piece of cooking equipment for tailgaters. You can deep fry, steam, boil, simmer, and stew with a traditional turkey fryer. When it comes to hot oil and flames, always remember…safety first. This goes for any outdoor cooking equipment, but especially when frying oil, flames, and propane tanks are involved.
Now as I said having an outdoor fryer is fun, but it is also a serious business. Caution and common sense play a big role here.
Wearing appropriate clothes, like having shoes and sleeves are a great idea. Having all of the proper tools from your fryer kit right on hand is a necessity. You don’t need to search for the grab hook or basket lifter when the time comes to use it. Other important equipment to use and have on hand when using any outdoor propane deep fryer, are heavy duty long gloves, safety goggles, a bucket of sand and an all purpose fire extinguisher. Remember…water and hot oil don’t mix. A hose used on any grease or oil fire can just make matters worse.
Always use your propane fryer outdoors. An open area is best, away from houses, garages, wooden decks, trees, and shrubs. Find a nice, flat, level piece of ground. Make certain that children and pets have another area to play in. You also want to be certain that your deep fryer will not be in a walk through area. Always make sure that there is at least 2 feet of space between your propane tank and the fryer burner. Make sure that no one is going to try to walk between the tank and the burner. Place your tank and fryer so that any wind will blow the heat of the burner and fryer away from your LP gas tank. Keep in mind that there are some outdoor electric fryer units on the market. The same goes for these units. They are intended for outdoor use, not in your kitchen or on your wooden porch or deck. You also want to make sure that your cord will not get walked into, yanking the cord out of the wall or flipping your fryer over.
Never leave the fryer unattended. This goes for any type of deep fryer, indoors or outdoors. You always need to keep a careful watch during the deep frying process. If a grease fire occurs, turn off the gas immediately and cover the stock pot with a lid. Sand and again an all purpose fire extinguisher are great to have on hand. Also if your oil begins to smoke badly, immediately turn off the gas.
Being sober while deep frying is pretty important. You will have time afterward when the cooking is done and the oil has cooled or been stored away. Keeping your friends that are partying, safe and away from the hot oil is important too. Just like the kids and the dogs, make sure that any rowdiness, rough play or an over zealous drinkers have there own place far from gas tank lines, burners, and hot oil.
Make sure that your stock pot or Dutch oven is properly centered over your burner. You don’t want food or hot oil upending because the pan just wasn’t centered.
Remember to use the tea bag dunking method. Any time you add something in to hot oil, it is going to bubble and spit. Just dropping a turkey or whatever you are frying, right in to the stock pot is just asking for trouble. This will result in a major boil over and a possible fire hazard. If you are really worried, when the time comes to put the turkey in the pot, shut the burner off for a couple of minutes until your bird or other food, is safely nestled in the pot. Then turn the burner back on.
Always give your fryer proper time to cool down before straining or disposing of the oil. Even though the unit is turned off, the oil will remain hot for quite a while. You still need to keep the kids, big and small, and dogs away from it while it cools. With a traditional turkey fryer, get a battery operated pump or enlist a friend or two to help strain and funnel the oil. The oil can be used again if stored properly. Once the oil is cooled, you can strain and funnel the oil into storage containers with ease. If tailgating, funnel empty warm oil into clean, metal Gerry Cans. The cans will still be hot but they may be stored out of high traffic areas. The fryer will cool down quicker allowing you to put it away sooner. That way you may enter the stadium and enjoy the game, without the danger of someone stumbling into your hot fryer while you are away from it.
Don’t be scared of your deep fryer. Have fun with it! Just use caution, think safely and use sober, common sense.