I have 5 grills now… Blackstone, Traeger, propane, charcoal, fryer.
Do I need all of them? Absolutely. Every grill allows for different ways to cook. This deep fryer is a new purchase that will be finding a home in the outdoor kitchen. (not going to deep fry on the deck because I don’t want the mess or to burn down my house)
The purpose of this post other than to flex is to ask for advice.
This fryer doesn’t have any “top” dunno if anyone has any ideas or products for something similar… either a jacket or some type of tops for them I’m guessing. Also, is this a use the oil once and toss it sort of deal? Guessing we might go crazy once or twice during a single week every month. My thought is I could reuse the oil once within that time, or definitely a weekend- but I’m sure I’ll want to cover it over night.
I looked around and everyone basically said buying a fryer is stupid and not to do it rather than give advice on their frying adventures
I host the fantasy football guys occasionally during the season and do the holidays and stuff at my house too, so I think I’ll get some usage over the years. Also planning to get a big pot as the burners are perfect for a seafood boil (we go crabbing every year) as well as camping (I’ll try not to burn down the forest)
Why did I purchase this? Okay, maybe it was an impulse purchase, Wife really wanted it and I didn’t think it was a terrible idea because we were talking about them last night. Plus- How often do wires say- hey… you should buy another grill? We can have Fryday Fridays 😜
Appreciate any tips/advice on oil type/storage- or anything else anyone has ran into having one of these that I haven’t thought about.
*** added: okay give me some slack calling them grills. They don’t have a r/fryer subreddit.
by Phraoz007
12 Comments
Make sure you use that a weeeeeeeeee bit further away from the house then you have it now lol
Get that off the deck!
I don’t want to be a dick but I’m pretty sure a deep fryer is not a grill. Neither is a Blackstone. Technically a traeger is a pellet smoker but I suppose you could grill on it if you tried really hard.
Fryer is not a grill…but I’ll allow it.
Pft only 5. I think I have 12 right now and I’m headed to get a used 26 kettle in 30 mins.
Yes, I need all of them. Each has its own very specific purpose.
If this wasn’t so badd ass I would correct you. Please carry on with this deep fryer grail.
You can absolutely use oil more than once, restaurants aren’t changing their oil every day.
You can probably get two or three uses from the oil, maybe four. But you have to take care of it. Let the oil cool, filter it through some cheese cloth or a fine metal sieve after each use. Put the used oil in the fridge, it’ll last longer. Clean the baskets and oil pot every single time you use it. Not emptying and cleaning it is just asking for bugs and animals and for it to attract dust.
Like I said, you can get two or three uses from the oil. If it smells bad, it smoked more than usual, or you can’t see the bottom when it hot, you need to use different oil. You might see used oil become cloudy or almost milky when it’s cold, that’s normal especially if there’s a bit of moisture in it.
You’ll need a few extra tools. [A strainer](https://www.amazon.com/Cuisine-Ready-Professional-Restaurant-Commercial/dp/B0D33VPVZ5/ref=mp_s_a_1_1_sspa?crid=ZCLQDHWY9PUG&dib=eyJ2IjoiMSJ9.EGivX4EXoEhAj-CiNAKoG0hIcC1D0KyH7s6X_RZmZUXRCiUuaKclzvh7loCr0cixMITpxLTxudM6KzRXJmWE2X8AXCn4sXF6Avz2Tga_YF_yaAVg5KREUVVvxZ5BVjAbeVnMrxYyzJMV1p-ilu7oeFbs_44TXr9anfsSL8TmdRFqIzUALyba3aSfQjQGOiDrsYVO7PyL2Myhm9Tk1pvrkQ.Nu3rv-fZivdIjYgGDQEVNj7SDnuV-UbwPFeaIiYOJKI&dib_tag=se&keywords=fryer+spider&qid=1769741852&sprefix=fryer+apide%2Caps%2C199&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1) or even better is a [spider](https://www.amazon.com/Strainer-Skimmer-Swify-Stainless-Spaghetti/dp/B07KZ7N5PF/ref=mp_s_a_1_2_sspa?crid=ZCLQDHWY9PUG&dib=eyJ2IjoiMSJ9.EGivX4EXoEhAj-CiNAKoG0hIcC1D0KyH7s6X_RZmZUXRCiUuaKclzvh7loCr0cixMITpxLTxudM6KzRXJmWE2X8AXCn4sXF6Avz2Tga_YF_yaAVg5KREUVVvxZ5BVjAbeVnMrxYyzJMV1p-ilu7oeFbs_44TXr9anfsSL8TmdRFqIzUALyba3aSfQjQGOiDrsYVO7PyL2Myhm9Tk1pvrkQ.Nu3rv-fZivdIjYgGDQEVNj7SDnuV-UbwPFeaIiYOJKI&dib_tag=se&keywords=fryer+spider&qid=1769741852&sprefix=fryer+apide%2Caps%2C199&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1) so you can skim all the crap out of the fryer and take food out if you don’t want to use the basket. You’ll also need a [thermometer](https://www.thermoworks.com/dot/) with a [pot clip](https://www.thermoworks.com/tx-1007x-pc/) to keep track of the temp of the oil. Too cold and it won’t cook well, too hot and the oil will burn, way to hot and the oil will catch fire.
Speaking of fire, this is oil directly above open flame. If that oil spills over, it will catch fire (see any number of video of turkey fryer fires.) So don’t overfill it, and don’t have moisture/ice in it. In case of fire, do not use water to put it out (see above.) But also don’t use a normal fire extinguisher (it requires a special and expensive type of fire extinguisher.) If the baskets aren’t in it you can cover it with a metal pan. If the baskets are in it, gently cover with a fire blanket if possible. Turn off the gas, call 911, and do not remove the pan or blanket because the oil could reignite.
Pretty serious fryer. Seems like drastic overkill to me, but I don’t think you should let that stop you by any means. Would work well an outdoor pasta cooker also. Food for thought. You can def run your griddle like a French top and be working sauté magic in the back yard all summer long.
If you strained and stored the used oil in a sealed container, I’d wager you could get a couple uses. Then clean it good and cover (an appropriately-sized standard grill cover should do?) after each use.
I’ve seen one of these stored outside w/o a cover (in Florida) and the stuff growing in it was… unnatural.
My only piece of advice is after Thanksgiving big jugs of peanut oil is usually on sale because grocery stores stock up for all the guys that want to deep fry a turkey. I get a few uses out of oil by straining/filtering it and keep it in a cool and dark spot. Unless I fry fish, that oil will make everything after that taste like seafood.
Therapy?
You need a 6th