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Categorized | Poultry

Turkey Fryer Equipment and Accessories

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3 Comments For This Post

  1. Irvin Worcester Says:

    It’s great that you took the time to write all this up; it’s inspiring to see another’s opinion. I respect your work on this site, and I’ll return for more info.

  2. JG Says:

    Do I really need a turkey fryer? Can’t I just set my 30 qt. pot on my grill? I can;t believe Ive looked all over the net and havent found anyone saying why they dont use a bbq Grill to fry a turkey. The oil only needs to go to 350, and my grill is built into my deck so no chance of it tipping over.

  3. Anthony Robert Says:

    You could do that but it sure would take a long time to get hot. Plus lifting the turkey up that high will reduce your leverage when lowering it into the 350 degree oil. The real issue – Most turkey fryers start at 50,000 BTU’s. An average grill maxes out at about 50,000 BTU’s. In comparison, a gas grill’s sideburner is about 15,000 BTU’s. But BTU’s isn’t the whole story. The real measure is BTU’s per SQ In. A general rule of thumb for grills is about 100 BTUs for each square inch, or at least somewhere in that range. For example a grill with 500 square inches and 50,000 BTUs from the main burners probably produces a good amount of heat. If the BTUs where 40,000 under 500 square inches it might not produce enough heat. The difference it a turkey fryer concentrates all this heat to the area the size of the bottom of the pot!! This makes the oil heat up quick and more importantly, Oil will easily cool 50-75 degrees, so it is quicker to get back to the temperature once the bird goes in.

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