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
Joe, Something i forgot to mention. I have been reading Operator manual (something I never do until all else fails).They recommend changing oil after 25 to 30 normal cokings, and strain oil after 5 cookings. They said at BPS spring frstival. they cooked over 400 lbs. of fish and oil was still good. You can deep fry turkey in some of them(probably the deep basket ones). This is beginning to sound like a advertisement, but maybe it will help make up your mind.
I have the 6 gallon, 2 basket model, and I ABSOLUTELY LOVE IT. I change the oil once a year, but I am not sure if it really needed it or not. I have never strained the oil. I keep aluminum foil on the surface of the oil when not in use, just to keep the bugs and green frogs out of it. Like everyone else has said, it will almost cook fish as fast as you can load it. I have cooked for groups of 20 several times and had fries, hushpuppies & fish done in less that 30 minutes from the time I started the fire.
I Strain the oil after every 4 to 5 cookings and leave oil in cooker I have never changed it due to problems only because I felt guilty about using it so long I use the cooker often and so far no problems.
nos;ab.
I have a 4 gallon. It will deep fry a turkey 11 lbs, but no bigger. Used foil on the front lip to keep the oil from splashing over. Oil lasts a long time. We were cooking 3 or 4 times a week last spring and ended up changing the oil after about 4 or 5 months, but I don't think it needed it.
Just lay the turkey on the square tubing?
I bought the 6gal. $399
Claims to feed 35-40 people per hour.
Where did you buy it?Quote:
Originally Posted by JigginPoleJoe
Fort Thompson
Drain out the oil. Put the turkey on the tubes. Fill up with water till turkey is covered good. Remove turkey. Put a mark where the top of the water comes to. Drain the water and fill with oil to the point that the water came to without the turkey in. Heat and drop the turkey in. Level will be perfect. Tubes are no problem. A 6 gallon should have plenty of room to cook a medium or larger turkey.Quote:
Originally Posted by JigginPoleJoe