Deep Frying

[seaham358]

glued, I smoked some chicken wings and then put them in the fryer... they were good.. I did over cook them a little,, so keep a close eye on what ever you fry after a smoke. I should have only put them in for 3-4 min just to crisp them up good.

 

[glued2it]

Thanks I'll keep that in mind! That's why I figured a cold smoke would be a better fit.

I like the "crisp up" idea.

 

[devolutionist]

you got that right BBQman... around here in Tampa you can get 3 gal of peanut oil for the meager price of $25... and I need 4 to do a turkey, so I gotta buy two of them. that's $50 in oil to do one turkey that also costs $25. So to fry one turkey you're at around $75 - it's good and mostly worth it, but if you can get a couple of friends to get turkeys too then you can split the cost of the oil amongst them.

 

[cman95]

Glued, that is a nice setup. Hmmm....got me to thinking. I have 2 burners already, like I need another. But look at all the accessories, ain't that great? Sorry I was practicing the speech to my little financial adviser.

 

[t-bone tim]

One more thing to add to this already awesome post if I might , is a trick I saw from Alton Brown I believe... is to use and aluminum step ladder , rug up with a little pulley at the top and some 1/4 " or 3/8 " cord type rope ( not nylon ) set up over top the fryer like a darrick , hook the rope to the turkey holder and then lower ( safely ) into the oil and tie rope off till cookin is complete , then use the rope to lift the bird out as well ....I thought it was a neat trick to add safety to your turkey fry , keeping hands and body further away from the oil

 

[stacks]

I attached a turkey marinade receipe in another string http://www.smokingmeatforums.com/for...ad.php?t=10541 I have been frying turkey for several years. I've used rubs, injections, and marinades. There may be better ones out there, but I haven't found them yet. Pay close attention to all the advice you've been given so far. That oil is hot and flair ups are common. Years ago I bought a kiddie pool for my lab to cool off in the summer. I fill the pool with about an inch of water and put my fryer in the middle. This keeps the overflow from staining the concrete or killing the grass, and puts out any flames that may make it to the ground. I've never had any severe flair ups, but I've had a few overflow's. Good luck with your new hobby

 

[richoso1]

Just a friendly question about when the bird is done. I know you mentioned the golden rules of 3 1/2 min. per pound, but has anyone found a way to measure internal temp. on the bird? That question is driving me to ask.

 

[cook1536]

I have been frying turkeys for about 10 years and I don't know how much people trust the little pop-up deal in a turkey, but every bird I have deep fried that little thing will pop-up usually right after I pull it out of the fryer and take it in the house. I haven't had one fail me yet and they have always been done. I usually fry at 4 minutes per pound at 350. Friend of mine has fried at 3 1/2 and had to put them back in longer to get it done.

 

[cowgirl]

I've used my handy dandy pocket instant read thermometor before. You have to lift the turkey up to do it though.

 

[richoso1]

Thanks cowgirl, Being disabled I'm always trying to find shortcuts. It would be nice to bring the bird up and out of the oil, without the possibility of having to lowering it again for more cooking time. I'm going to dedicate my old Brinkman All-In-One to deep frying/boiling, with a special built hoist of sorts. Thanks and have a good weekend!