What size do you have? How many people do you feed?
I don't know which one to get!!!!!
I want one of each!!!!
I like the big 8 gal but it's hardly portable.
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What size do you have? How many people do you feed?
I don't know which one to get!!!!!
I want one of each!!!!
I like the big 8 gal but it's hardly portable.
I believe mine is the 4 gl. one and I feed between 4 and 16 people. It'll cook faster than you can feed it fish! Best cooker ever made and saves you a ton on oil!
Joe, If you don't cook for lot of people, that 2 basket one will do good. I got the 3 basket one because it was left over from summer, and I had been looking at 4gal(2 basket) one all summer and didn't want to turn loose of that money.I have a friend that cooks for benefits, and when I saw what the 3 basket would I had to have it.He said it would cook for 60 people in a hour. I do know he just strains up the grease ever few times and changes it ever few months.Says he can cook all summer with it.
There is a 4 gal and a 6 gal.Quote:
Originally Posted by steve48
Both have 2 baskets.
Hey Jig - If your cooking for under 15-20 people the 4 gal. will work. If someone has to wait that just means cold beer and hot fish. You will love it no matter what size you get
I use a 24" farm disc that I welded the center up in. It makes the best fish cooker ever. Just drop fish into the center and when it reaches the outside it's done. Kind of a continuos process.
That's what I thought until they learned me bout the Cajun Fryer!Quote:
Originally Posted by Strip
Have 4 gal 2 basket and have cooked for 20 people no problem 6gal 2 basket has deeper baskets and can hold more food both are great 9 gal 3 baket is top of the line and no telling how many it will cook for the only problem with the larger capacitiy cookers is the longer initial heat period my 4 gal is up to temp in 12 min flat easy on gas the 6 gal unit takes longer but not by much all units after initial heat period are easy on gas just watch temp gauge and adjust gas flow accordingly.
Noslab.
I've got a friend with one, and he loves it. It probably pays for itself with all the grease it saves.
I've been curious about the Cajun Fryer myself and have a couple of questions. Do you just leave the oil in the cooker after you've finished cooking? Or do you wait until it has cooled and strain it and put it in a container? Or do you put it back in the cooker? How often do you have to strain the oil? How long can you leave the oil in the cooker before it goes bad? Seems to me this thing might pay for itself in savings on oil, if you do much fish cooking! I appreciate any replies that answer these questions.
Ski