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Thread: Cooker

  1. #1
    Join Date
    Dec 2007
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    Huntsville Al
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    Default Cooker

    My outdoor gas cooker finally gave it up. Would like one that could double as a turkey fryer. What's the best one out there today? Preferably MADE IN USA

  2. #2
    Join Date
    Mar 2012
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    al
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    Been said many times, cajun fryer is the best out there. We cooked fish last night and that was the 24th cooking with this oil. Oil will turn dark but never effects the taste. You can get a 6 gal cooker and that one will cook turkeys. They cost a little more $400 for the 4 gallon but the oil will pay back. Made in USA lots of info on the interent.
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  3. #3
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    Mar 2012
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    Sheltons in Moulton Al has them in stock and they will deal with you.
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  4. #4
    Join Date
    May 2018
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    Union, Mississippi
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    Default Cooker

    Yep, Cajun fryer is a great cooker. Have had the 4 gallon for years and love it! Well worth the price!


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  5. #5
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    Mar 2014
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    Benton, LA
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    Do you drain and strain the oil after every cooking?
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  6. #6
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    May 2018
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    Union, Mississippi
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    Quote Originally Posted by RMGeorge View Post
    Do you drain and strain the oil after every cooking?
    No, the way they are designed you donít have to. The way the heat tube runs through the oil, all the sediment falls under it so there is no worry of it burning. I drain about every 5-6 cookings to clean the crumbs out.


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  7. #7
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    Mar 2012
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    al
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    I drain and filter mine back into the jugs it came in after each cooking, use the s.s. steel coffee filter from walmart. Store it in the basement in a dark container. Will wash cooker after the fifth cooking, We use it weekly great cooker. Some folks don't drain theirs but yearly.
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  8. #8
    Join Date
    Dec 2018
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    Central Oregon
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    Well I'm a poor guy. My deep fryer, I think that's what we're talking about, is a regular cooking pot that sit's on the stove. Recently got a thermometer to find out how hot the oil was. Be easier I think to get one of those deep fryer's with a thermostat to regulate the oil temp. I keep the oil in a 64oz glass jar and strain the oil through a double paper towel after each use. Girl friend got me a deal to fry (?) fish in the oven. Everything the same except the fish don't get cooked in oil. The coating on the fish don't get as brown and it takes longer to cook. What's fried fish that doesn't drip oil? Something I've been meaning to try but keep forgetting to buy at the store is some kind of powdered hot sauce to put into the bread crumb mixture.

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