Deep fryer temp question???

[RUGER]

I have a relatively inexpensive cooker I got from Rural King.

I have learned temp control is key in cooking fish, hushpuppies etc.

The only regulator I have is the one that came on the cooker.
Do they make any other kind that is more accurate or is it the big bottle of gas causing the issue or what?

It will get hotter than I want and then I turn it down VERY LITTLE at a time to try and bring it back down and long before I turn it "off" my fire will just go out.

Rather irritating.

 

[-DRM-]

On a propane cooker you should have adjustments for fuel (usually a valve at the tank, or sometimes on the burner too) and an adjustment for air (usually down near the burner).

Does yours not have the air adjustment?

 

[Hawk]

http://www.agrisupply.com/product.aspx? ... Mgod32oALg

 

[RUGER]

DRM yes it has that. Do I need to open it more?

hawk that's what mine looks like.

 

[TNLynn]

Try using a cast iron pot. The thin aluminum and stainless pots are very hard to control temperature unless you use lots or grease(and still not easy). Cast iron isn't cheap, but it will be the one and only one you will ever have to buy(until you want a bigger one!lol) Bring temp up slowly until you hit about 360 degrees. Don't overload cooker. When you get it right, It should drop 25-50 degrees when fish added, be about 350 when done, ready for another batch as soon as first batch is removed.

 

[-DRM-]

Ruger, I would suggest you get yourself a fresh tank of gas and spend a little time getting to know your cooker. Get to know how the fuel and air adjustments affect the flame, and consequently the heat. Maybe even add a cast iron skillet and some oil and get some oil temps along the way.

It's really one of those things you just have to get a feel for how your equipment needs to be adjusted for your cooking needs.

If you can find the model # for your burner, you might be able to find the manual in an online search and they might have some tips on getting you started with your particular settings.

 

[WestTn Huntin man]

Do you have a thermometer ??It will help a lot.A good Heavy pot for frying will help hold a constant temp.Thin gauge steel will drop the temp. a lot when you put the fish in. Always use the same type and Brand of oil .Different oils and even different quality of the same type of oil will fry best at different temps. I was brought up using LouAna peanut oil. I have recently started using their Southern frying oil. Good oil is just as important as the heat.
http://www.louana.com/product-detail.as ... &pcatID=37

 

[WestTn Huntin man]

A basket for frying makes it easier to fry better fish at a constant temp. The basket keeps the fish from ever touching the bottom or the side of your pot.Keeps it floating right in the middle.Every piece will be the same instead of having a few well done pieces. Better Hush puppies and fries also.

 

[-DRM-]

Any luck getting it dialed in?

 

[RUGER]

Last time I used it everything went good.

Then I put my fish in, temp went down so I turned it up after I decided it wasn't going to recover and of course it went out.

Looked at it later and I MIGHT have turned it the wrong way, but I can't be sure.

Gonna try to open the other thing a little more next time and see how that works.

 

[KANATI McD]

Its hard to control temps in aluminum pot. I fought em for years, and switched to a black iron pot. It still effects temps, but not near as drastic.

 

[ClubHead]

A large fry daddy is hard to beat if you are cooking for 5 people or less.Takes the guess work out of it.