King Kooker 1205 12-Inch Propane Outdoor Cooker Set with Fry Pan Review

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(More customer reviews)I retired my turkey fryer after the last tailgate season. It was costing me almost $25 in peanut oil every time I used it to fry our regular tailgate food (pizza rolls, wings, tenders, fries, etc.). I only used it for turkeys once a year on special occasions.
Anyway I got this as a replacement. It's definitely cut down on my oil costs a lot and I'm still able to get plenty of food cooked in here. My only real problem so far has been that it's tough to reduce the heat w/o losing the flame completely since I can't see the flame through the guard. So I keep it on and the oil gets a little too hot if I don't pay close attention. I don't mind too much though since the guard seems to be letting me light the flame a little easier on the coast of Lake Erie than I could with my previous fryer.

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Cook in the great outdoors with this cooker set from King Kooker.From frying the day's catch to boiling peanuts, you can cook up just about anything at the campsite, on the patio, or at the tailgate after the game.This portable propane outdoor cooker makes it easy to prepare a wide variety of your favorite fried and boiled foods.With an aluminum fry pan and punched aluminum basket, the cooker is equipped with a 54,000 Btu cast burner. A flame-protective wind guard keeps temperatures steady when cooking in the great outdoors. A recessed top ring and a large bottom ring ensure extra safety and stability. A 12-inch burner rests on a solidly welded frame offering plenty of support under the heavy duty 10-quart aluminum fry pan. The purchase includes a UL listed liquid propane hose and regulator with Type-1 connection.The punched aluminum basket nestles into the fry pan and features a heat resistant handle. A deep fry thermometer makes it easy to monitor temperatures. The purchase also includes an easy-to-follow instruction booklet, which even has recipes to explore with this handy outdoor cooker set.
Backed by a limited one-year manufacturer warranty, the purchase is as much a cooking school as it is a cooking product. The King Kooker instruction/recipe booklet includes assembly instructions, use and care tips, and applicable tips for deep fried turkey, injecting techniques, as well as recipes that can be used with a King Kooker's wide variety of pots and cook sets, such as preparation steps for boiled, steamed and blackened seafood, Dutch Oven Jambalaya, fried chicken, onion rings, mushrooms, wings, and more.

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Bayou Classic B300 Perforated Steam, Boil, Fry Accessory Basket. Fits 30-Quart Bayou Classic Turkey Fryers Review

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(More customer reviews)I purchased this as a Christmas present for my fiance to go along with the outdoor turkey fryer I had also bought him. We have used it a few times already to deep fry chicken wings & had had no issues at all. It has held up fine. We did follow the enclosed directions and wipe vegetable oil on it before the first use.

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30-Quart Perforated Aluminum Accessory Basket.Fits 30-Quart Bayou Classic Turkey Fryers and larger.Use to boil seafood, crawfish, clams, corn, and other vegetables.

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Char-Broil 10101480/08101480 The Big Easy Oil-Less Infrared Turkey Fryer Review

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(More customer reviews)We have been "Deep Frying" turkeys in oil for nearly two decades and I must say that the "Big Easy" is an AWESOME piece of equipment!
We received a call from a friend in Cajun country and he told us that we should buy the Big Easy. We bought it from Amazon back in Feb 2008. We did not use the fryer until yesterday, for Thanksgiving. We were shocked! It was easy to use and there is hardly anything to clean up . If you follow the directions, you will not go wrong. Before we used the fryer, I went to the Charbroil site and read the tips and updated information concerning the fryer.
You only have to do this the first time you use the fryer:
1. After you put the fryer together, DO NOT put anything in the fryer other than the basket and turn on the fryer for 15 minutes.
2. After the fryer has cooled, spray Pam in the fryer, place the basket in the fryer and turn on the fryer for 10 mins.
3. After the fryer has cooled, put some olive or peanut oil on a paper towel and rub the oil on the basket. Place your season turkey in the basket and turn on the fryer. Make sure the turkey legs are pointing down or resting in the bottom of the basket and keep the metal brace that keeps the turkey legs together intact.
** Each time the fryer is used, repeat step three (Oiling the basket).** Tip:
If you cover the turkey with olive oil, the turkey will darken so if you like the blacken turkey or dark turkey, coat the turkey with oil. Do not put oil on the wing tips because the tip will burn quicker. If you use olive oil, do not place the cover on the fryer and in fact you really don't need to put the lid on at all. I did not put oil on the back of the turkey just to compare the color of the turkey. You don't need to put oil on the turkey because the turkey will have a pretty brown color without the oil.
Pull the skin back from the breast, place the season under the skin (Dried & Fresh), garlic, onion, etc use your imagination. Pull the skin back in place and season the inside of the turkey. While the turkey is in the basket, I placed half a lemon in the top of the turkey along with fresh rosemary, mint etc.
The garlic did not get mushy as it retained its shape but it was easy to smash. I smashed it with two fingers, placed it on top of the turkey and ate it. It was heavenly! The lemon came out juicy so I squeezed the lemon on the turkey. It was good! The lemon nor the spices did not over power the turkey as it gave a good flavor. The next time I think I will juice the lemon, puree the seasons and rub the turkey inside and out as well as place more whole garlic cloves in the turkey. The season does not burn.
On Thanksgiving, we fried two turkeys, one with oil and one with the Big Easy. The skin was crisp as you cannot tell the difference between the oil fried turkey and the Big Easy turkey. In fact, the white meat held more moisture than the deep fried turkey. We compared the two and the Big Easy won hands down. The Big Easy is healthier than the oil fried turkey. The juice pan collected the drippings, we chilled the drippings, removed the fat so it can be frozen in cubes for a later day. The turkey did not stick to the basket. When you purchase the Big Easy, the savings from not having to buy peanut oil is something that you do not have to buy.
Charbroil has accessories for the Big Easy at their website. I recommend the Big Easy and FOLLOW the direction!


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The Char-Broil Big Easy oil-less infrared turkey fryer represents the next step forward in utilizing infrared style cooking. This patented technology takes the mess and hassle out of cooking a perfect turkey (up to 16 lbs.) or other large cut of meat (chickens, pork tenderloins, or beef roasts). With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy is the delicious, safe and easy alternative to oil-fried turkey. Cooking is done inside a double-wall cylindrical cooking chamber, powered by a fully enclosed propane burner. Char Broil's patented Heat Wave infrared technology delivers juicy, crisp, flavorful results every time. Your favorite marinades can be injected and even dry rubs and sauces can be used for added flavor.

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Bayou Classic 3066A 30-Quart Outdoor Turkey Fryer Kit Review

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(More customer reviews)I purchased this turkey fryer kit with home brewing on the mind. I am a novice home brewer and this kit allowed for me and the fellow members of the Rat Bastard Brew Club to venture outdoors to brew beer, instead of in the cramped kitchen. This product allowed us to do a full five gallon boil, which provides you with a better product than a 3 gallon partial boil on the stove. I am pleased with this product and the quality of the kit in general, I would recommend this to anyone who has home brewing on the mind.

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The Bayou Classic Outdoor Cooking System is the essential item needed when entertaining outdoors!The 30-Quart Stockpot was specifically designed for frying whole turkeys.The tall, narrow patented design requires less cooking oil than a standard stockpot.The perforated raised poultry rack allows the cooking oil to circulate evenly when frying, preventing the bottom from scorching.The grab hook provides a way to safely insert and remove poultry from hot cooking oil.The 12" Stainless Steel Deep Fry Thermometer is perfect for maintaining a constant temperature of cooking oil when frying.

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