[Shop-talk] Backyard rocket hot cookers

[old dirtbeard]

I have been doing deep fried turkeys and large fish frying for 25 years and
the basic turkey fryer and a couple tanks of propane is the solution.
Propane is hotter than natural gas, and one tank will last a very long
time, it is portable, etc. I have outdoor natural gas and still choose to
use propane for fish frying and turkey frying.

I have a 25 year-old Master Built that is 100% original, and would highly
recommend them.

But something like this is all you would need for large scale fish frying:

https://www.webstaurantstore.com/backyard-pro-10-qt-fish-fryer-cooker-55-000-btu/554BPFF19.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMIkYnhxb-i6QIVdx-tBh1tNgY-EAYYBSABEgImt_D_BwE


The long thermometer and the perforated frying insert pan with a long
handle are critical elements for happy frying.

On Thu, May 7, 2020 at 11:35 AM Pat Horne via Shop-talk <
shop-talk at autox.team.net> wrote:

> I’d go for the natural gas line if you plan on going a bunch of cooking.
> Nothing worse than having a propane tank run out in the middle of cooking.
> Propane also costs more than natural gas - $/BTU wise.
>
> Peace
> Pat
>
> Pat Horne
> We support Habitat for Humanity
>
>
> > On May 7, 2020, at 1:30 PM, Mark J Bradakis via Shop-talk <
> shop-talk at autox.team.net> wrote:
> >
>
> Okay, so I did some blackened catfish for dinner this morning ( I work
> graveyard shift ) and really filled the house with smoke.  If you follow me
> on Facebook you should have an idea about my cooking addiction.
>
> Maybe I should get some sort of turkey deep fryer, 37 bazillion BTU
> propane burner stand so I can do some seriously hot stuff without making
> the house uninhabitable.  Any suggestions?  I'd like to do stuff on a cast
> iron grill plate, adapt it to a serious wok burner* and such, doubt I will
> ever deep fry a turkey.
>
> Any suggestions?  Propane cylinders?  Run a natural gas line from the
> house to the back yard?
>
> mjb.
>
> *:  This vid shows what sort of flame I'm looking for.
> https://www.foodbeast.com/news/season-wok/
>
>
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