Deep Fryers

[Drunk Tank]

I use an induction burner and my cast enameled dutch oven for frying. I can adjust the temp in 5° increments to keep a constant temp. I use a Thermoworks dot to keep track of the temp.

[Eddie]

Sorry, I missed this. Here you go:

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

I still love that little thing with all my heart. We take it camping too.

Thanks Dude!

Has anyone tried those air fryers? That just doesn't sound like it's possible. How can you get anything even REMOTELY as good without the high temperature oil? Inconceivable!

That said - I've noticed some of the versions of the Blackstone's have an air fryer included. So it has me curious.

[Bo Diddley]

I have one of those large turkey fryers. I've used it a couple of times, but after smoking I'll never fry again. If anyone wants it, just let me know.

[Eddie]

I have one of those large turkey fryers. I've used it a couple of times, but after smoking I'll never fry again. If anyone wants it, just let me know.

I have one of those too. A fried turkey is nice and all - but so much more mess to clean up than a smoker - and the turkey really isn't that much better.

[Eddie]

I have one of those too. A fried turkey is nice and all - but so much more mess to clean up than a smoker - and the turkey really isn't that much better.

OK - when I say "that much better" - I should qualify that to say that I like the crispy skin from a fried bird, but the flavor on a smoked bird is better.

[Bo Diddley]

OK - when I say "that much better" - I should qualify that to say that I like the crispy skin from a fried bird, but the flavor on a smoked bird is better.

Agreed, though I've been able to get a crispy skin im the smoker as well. You need to finish the cooking at a higher temperature.

Edit: and rub it with olive oil before applying the rub.