<div dir="ltr">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. <div><br></div><div>I have a 25 year-old Master Built that is 100% original, and would highly recommend them. </div><div><br></div><div>But something like this is all you would need for large scale fish frying:</div><div><br></div><div><a href="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">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</a>  <br></div><div><br></div><div>The long thermometer and the perforated frying insert pan with a long handle are critical elements for happy frying.</div></div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Thu, May 7, 2020 at 11:35 AM Pat Horne via Shop-talk <<a href="mailto:shop-talk@autox.team.net">shop-talk@autox.team.net</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">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. <br>
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Peace <br>
Pat <br>
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Pat Horne <br>
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> On May 7, 2020, at 1:30 PM, Mark J Bradakis via Shop-talk <<a href="mailto:shop-talk@autox.team.net" target="_blank">shop-talk@autox.team.net</a>> wrote:<br>
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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.<br>
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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.<br>
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Any suggestions?  Propane cylinders?  Run a natural gas line from the house to the back yard?<br>
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mjb.<br>
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*:  This vid shows what sort of flame I'm looking for. <a href="https://www.foodbeast.com/news/season-wok/" rel="noreferrer" target="_blank">https://www.foodbeast.com/news/season-wok/</a><br>
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