Recommend Outdoor Propane Fryer?

[Steve H]

I just use a CI Dutch oven on a propane burner. The Dutch oven does an incredible job with maintaining temp.

 

[texomakid]

You know, I acquired a 2.5 gallon Cajun Fryer back in 2018 and I have no complaints at all. It's the single basket model with stand. Just add a 20# propane bottle and a jug of oil and it's time to fry fish! I've used it to fry some thighs once as well. Nothing beats a fresh fish fry!

 

[Count Porcula]

The commercial jobs are about the same price as a Bayou Classic, but on the other hand, they weigh a ton. The shipping weight is over 150 pounds. I think a Bayou Classic would make more sense, just because I don't want to have to move something like 180 pounds of oil and machinery around the patio.

 

[Cattoon]

I at one time had a floor fryer and it was great. I just can’t justify one anymore, I recently bought one of the masterbuilt turkey fryers to do wings and onions and fries.

 

[sandyut]

Back when I brewed beer I used a King Cooker. it was killer. they are sold all over-google it.

 

[Count Porcula]

I'm being repaid for all the times I replied to threads without reading them. Finally, I face justice.

 

[chopsaw]

I'm being repaid for all the times I replied to threads without reading them. Finally, I face justice.

I feel your pain . I'm gonna stop looking . Lol .
When you get What you want , post it up . I'm interested .

 

[zwiller]

I would go with a burner instead of a dedicated fryer in case you want to learn to homebrew.

I'm being repaid for all the times I replied to threads without reading them. Finally, I face justice.

LOL We've all done it. I'm getting better. I was gonna say used commercial but you beat me, HEAVY.

People who fry inside are weird. It's NASTY. I said it first but wife uses it now too, we say it "smells like Section 8".

 

[choochooman442]

I used to have two Pitco Model 14 countertop units. Used ones can be found on various sites like Ebay or Craigs list. These are what restaurants use. I used to have a 4th of July party where EVERYTHING was fried. 30+ people and no problem cooking for the crowd. A bit over the top but we sure had fun.
New cheap Chinese units on Ebay.

 

[Count Porcula]

I would go with a burner instead of a dedicated fryer in case you want to learn to homebrew.

LOL We've all done it. I'm getting better. I was gonna say used commercial but you beat me, HEAVY.

People who fry inside are weird. It's NASTY. I said it first but wife uses it now too, we say it "smells like Section 8".

I don't want to discourage you in your efforts to improve, but you didn't notice that I already said I have a pot for brewing beer.

Baby steps. One day we will all be reformed and read every post in a thread before we respond.

Not today, though.

 

[zwiller]

but you didn't notice that I already said I have a pot for brewing beer.

Yeah I did actually and was trying to be funny since you talked about people not reading posts but I failed miserably LOL All good.

Nice brew. Ofest or maybe dubbel? I started brewing in the 90s and got certified as a judge a little later. Not enough time anymore to do it.

 

[Count Porcula]

Went right over my head. Like a lot of things.

I don't generally brew to a style. This beer is a heavy ale with a lot of wheat in it, made with Abbaye yeast and Sabro hops. I think it's around 8.5% ABV, and I carbonated it to 3.3 volumes. Really wonderful. When I designed it a couple of decades ago, I used Nugget and Crystal hops.

 

[zwiller]

I don't generally brew to a style. This beer is a heavy ale with a lot of wheat in it, made with Abbaye yeast and Sabro hops. I think it's around 8.5% ABV, and I carbonated it to 3.3 volumes. Really wonderful. When I designed it a couple of decades ago, I used Nugget and Crystal hops.

Good beer is GOOD BEER, style be damned. Sounds fantastic, but yeah that is technically all over the place. Oh man nugget, takes me back.

 

[Count Porcula]

I don't know of anyone else who was using Nugget and Crystal in 2004. Sometimes I wonder if I started something. I first used them in an amber lager. The other day I saw someone talking about this combination as though it were well known, and it surprised me.

I agree about styles. I get an idea for a certain flavor in my mind, and then I try to reproduce it by any means necessary. I wouldn't do a clone unless it was something expensive or impossible to find in stores.

 

[Count Porcula]

Well, the deed is done. I was at Ace Hardware buying toilet parts when I remembered their vast array of outdoor cooking tools. They had a Bayou Classic set up as a floor display, and it called out to me with its crispy, crunchy siren song. The price was pretty close to Amazon's, and the fryer was already put together.

Now...what kind of oil should I use?

I wish I could fill it with beef fat, but it would be pricey. I'm thinking I should fry whatever beef scraps I have in my oil it to add flavor. I love fries made in beef fat.

Locally, I can get peanut oil or a peanut and soy blend. I can probably get canola, too, but it smells like fish, so it's out.

Hoping to fry some chicken tomorrow.

This thing should solve my chicken sandwich problems. I love Chick-fil-A and Popeyes sandwiches, but Chick-fil-A is 8 miles away, and Popeyes is staffed mainly by wanted felons with severe mental issues. If things go as hoped, I should be able to dump a patty in this thing and forget about relying on fast food joints.

 

[Count Porcula]

The web says peanut oil does not absorb food flavors, so it might be the best choice.

 

[Cattoon]

I typically use vegetable oil because I am cooking for a crowd and have a nephew with a significant peanut allergy, EpiPen required allergy . Peanut oil with its higher smoke point and lovely flavor is my choice though. It is pricier but it lasts through several fryings and cooking fresh potatoes for fries is a good way to stretch the oil. I have cooked and eaten from a bayou fryer but don’t own one, they are very nice though. I did some breaded boneless chicken breast the other night for sandwiches and they worked out wonderfully, the breading I used was marginal at best but it mentioned boneless breast or boneless skinless thighs. I’m intrigued by the thighs so next time I’ll try them.

 

[Count Porcula]

That allergy sounds rough.

 

[Flatrate]

Thats a fine purchase Count, I know your going to be happy with it. I use Louana peanut oil, the best price I've found over the last few years is at Walmart, can usually get it for about $47 for a 3gal jug.

Sam's Club has their Members Mark peanut oil 35lb (4.5gal) jug for about $56 each. I am probably going to check this out next season since it will save me about $50 per oil change.

Dave.

 

[Count Porcula]

Thanks for the support. SMF helped make it all happen.

For some reason, the local Publix is selling Louana for $52/4 gallons, so I plan to use that.

The people who wrote the manual seem to think I'm going to empty the fryer every time I use it. No way!

I think I'm going to seal the top with foil after every session. But as another fryer owner said, if bugs fall in, you can just cook them.