Tips,  Tricks,  and  More                                                                                                                                                                                                                                                                                  This  is  our  tips  and  tricks  page.  Please  feel  free  to  add  your  own   tidbits,  personal  experience,  questions  or  comments on our  blog page  at  www.thedeepfryerdepotinfo.com. We  will  try  to share  everything  we  can. Keep your cast iron cookware properly seasoned.  Please  always  remember  to   read  your  owner's  manual  before  using  your  deep  fryer, bbq  smoker,  or  outdoor  cooker  for  the  first  time. Always have a fire extinguisher on hand! Cooking  for  family  and  friends  can  be  fun  and  rewarding  as  long  as  you  remember  safety  first!

                                                              Fryers                                                                                                                                     What temperature does turkey, pork, chicken and beef have to be before it is considered safe to eat?

• Turkey - 180°F
  
• Pork - 160°F
  
• Chicken - 180°F
  
• Beef - 145°F                                                                                                                                                                                                                                                                                                                                                                                How big of a turkey can I fit in my 24 quart turkey fryer?

  
  Please use the following information to determine the proper size turkey for your fryer.
  

  
  
  • 24 qt. fryer - 8-10 lb. turkey
    
  • 30 qt. fryer - 10-12 lb. turkey
    
  • 36 qt. fryer - 12-14 lb. turkey
    
  • 42 qt. fryer - 15-18 lb. turkey
    
  
  How long do I cook a turkey per pound?
  
  Estimate cooking time by the formula of 3 minutes per pound of turkey (example: a 10 lb. turkey should cook at least 30 minutes).
  

  
  Can I walk away from the turkey fryer once I start cooking the turkey?
  
  

  No! Do not leave the turkey fryer unattended when hot or in use. Please read your owner`s manual before using your turkey fryer.

  I  followed  the  formula  &  the  turkey  did  not  fully  cook. What  went  wrong?                                         Cooking  conditions  may  vary. Turkey  could  have  been  cold. Bring  turkey  to  room  temp.  before  frying. Sometimes  a  cold  or  frozen  spot  in  a  joint  or  deep  in  the  turkey  breast  does  not  allow  that  section  to  cook  properly
  

  I have an allergy to peanut oil. What kind of oil can I substitute?
  
  A great tasting substitute to use in  fryers is corn oil.
  

  Part 1 - Safety Alerts

   

  • WARNING: ALLOW POULTRY TO THAW COMPLETELY - Very important!
  • WARNING: NEVER, EVER INSERT FROZEN OR PARTIALLY FROZEN POULTRY INTO HOT OIL! Doing so will cause a violent boil over and grease fire!
  • Before each use always test the thermometer to insure it is working properly!

   

   

  Part 2 - Measuring the Oil

   

  WARNING: FAILURE TO PROPERLY MEASURE THE OIL USING THIS PROCEDURE MAY RESULT IN SERIOUS INJURY AND/OR FIRE DAMAGE

  1. Place thawed turkey on poultry rack and place in empty, cold pot. POT SHOULD BE COMPLETE EMPTY. DO NOT ADD OIL.
  2. Fill pot with water until turkey is covered.
  3. Remove turkey and rack from pot. Mark the water level. This is the amount of oil you will need to fry this particular turkey.
  4. Repeat above steps for each turkey you fry. Since each turkey is a different size, the amount of oil needed will be different.

  NEVER INSERT A TURKEY INTO A POT BEFORE PROPERLY MEASURING USING THE STEPS ABOVE.

   

   

  Part 3 - Turkey Preparation

   

  1. Clean and dry poultry inside & out, removing giblets and neck, and trimming away all excess fat and skin.
  2. Make sure opening around the neck cavity is wide and clear. . .very important!
  3. Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done...
     very important!
  4. Rub poultry with seasonings. Use poultry seasoning, Cajun seasonings or salt & pepper
  5. Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
  6. Place turkey upside down on rack, with legs facing up, no batter required. Remember, poultry legs facing up.

  Hint: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and drumstick.

  Hint: When using a dry powder marinade, mix with orange juice instead of water. The acidity in the orange juice enhances the marinade plus acts as a meat tenderizer.

  Hint: Try injecting your favorite beer, wine, or sherry mixed with worcestershire into chickens prior to frying or grilling. The results are spectacular!

   

   

  Part 4 - Frying the Turkey

   

  WARNING: When poultry is lowered into hot oil, it will cause the oil to splatter from a furious boil. This can cause severe burns; therefore, we recommended wearing gloves, a long-sleeved shirt, shoes and safety goggles.

  1. Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch... very important!
     Typical oil amounts are:
     26-Qt. - - - - - 2.75 Gallons
     30-Qt. - - - - - - - - 3 Gallons
     34-Qt. - - - - - - - - 4 Gallons
  2. Following instructions, light the gas cooker and set at a low flame.
  3. Carefully place the pot on the cooker and adjust the flame higher.
  4. Heat oil to 325 – 350°F. Depending on the amount of oil used & weather conditions, it may take from 15 to 25 minutes for the oil to reach 325°F. Optimum frying temperature is 350°F.
  5. When oil reaches 350°F, reduce heat by turning regulator valve.
  6. Attach grab hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil!
     
     WARNING: DO NOT DROP THE TURKEY INTO THE OIL! This could cause a boil-over resulting in a serious grease fire! SLOWLY lower the poultry into the oil.
     
     WARNING: After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended!
      
  7. After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended!
  8. After cooking temperature is achieved, reduce the flame in order to maintain a constant temperature while cooking.
  9. Control frying temperature by turning the valve on the hose & regulator assembly.
     
     WARNING: Constantly monitor the thermometer!
      
  10. When poultry is done, turn cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack with poultry from pot.
  11. Place rack with poultry on absorbent paper and allow to drain for few minutes.
  12. Carefully remove poultry from rack and place on platter.
      
      WARNINGS WORTH REPEATING:
      - Make sure poultry is completely thawed!
      - DO NOT insert frozen or partially frozen poultry into hot oil!
      - Slowly lower poultry into the hot oil. This may take 60 to 90 seconds.
      - DO NOT DROP poultry into the hot oil!
      - Cooking must be monitored at all times. Do not permit cooking temperature to exceed 350°F.
      - DO NOT leave pot and cooker unattended! Always monitor the thermometer!
      - Always test thermometer prior to cooking!
      - DO NOT use lid when frying. Use lid only when the pot is being used for other types of cooking such as boiling soups, stews, gumbos; or steaming vegetables and seafood.
      - This unit gets very hot! DO NOT TOUCH! Keep children and pets at a safe distance while cooking and afterwards during the cool down period.
      - Allow 2 hours for the oil to cool down before handling or cleanup.
       
  13. After turkey is completely in the oil, remove grab hook from rack. Inserting the poultry will reduce the temperature of the oil. Slowly increase the heat so that the temperature of the oil will come back to 325-350°F This will take several minutes. Monitor the thermometer to maintain this temperature. (Chilly conditions may prevent the temperature from returning to 350°F If so, just add 3-4 minutes to overall cooking time.)
  14. Fry turkey for 3 to 3 1/2 minutes per pound or until golden brown. (Ex: a 15 pound turkey will take between 45 and 50 minutes to cook.) Turkeys over 18 pounds typically take 60 minutes.
  15. Fry a single chicken for about 18 minutes. When using Bayou Classic detachable Skewer Set, fry up to 3 chickens in about 20 minutes. Cooking time begins when poultry is completely inserted into the pot. 

  Do you have an easy to follow recipe for turkey frying?
  
  

  
  
  • 10-12 lb. Turkey, completely thawed
    
  • 4 Tablespoons Fried Turkey Rub`N Spice
    
  • Peanut Oil
    
  • Turkey Fryer Gas Cooker with 42-Qt. or 24-Qt. Boiling Pot
    
  •  10" Deep Fry Thermometer
    
  •  Meat Thermometer
    
  
  

  
  Make sure turkey is completely thawed. Determine the amount of peanut oil required for cooking by placing the turkey in the strainer basket and set into the empty boiling pot. Add water to the pot until the turkey is covered by no more than an inch of water. Remove the strainer basket with turkey and measure the amount of water in the pot. This will give you a close approximation of how much peanut oil you will need for cooking. Empty the water from the pot and dry completely.
  

  
  Add measured amount of oil to the pot and preheat to 350°-375°F. using the deep fry thermometer. Pat turkey dry and rub generously with  Fried Turkey Rub`N Spice. Let turkey marinate for 30 minutes.
  

  
  Using protective gloves and clothing, place the seasoned turkey in a strainer basket. Carefully lower the basket with turkey slowly into hot oil. Using the deep fry thermometer, maintain a temperature between 350°- 375°F. Once oil regains this temperature, regulate the heat source to maintain this temperature throughout cooking. Do not let oil overheat or a fire may result.
  

  
  Estimate cooking time by the formula of 3 minutes per pound of turkey (example: a 10 lb. turkey should cook at least 30 minutes). Check doneness with a meat thermometer after carefully removing turkey from hot oil.                                                                                                                                                                                                                                                                                    Smokers

  
  What temperature does turkey, pork, chicken and beef have to be before it is considered safe to eat?
  

  
  
  • Turkey - 180°F
    
  • Pork - 160°F
    
  • Chicken - 180°F
    
  • Beef - 145°F
    

  
  What is the best wood to use for smoking?
  
  For the best smoking results, use fruit or non-producing trees.
  

  
  Why are wood chunks better than wood chips for smoking?
  
  Wood chunks are more effective for great tasting smoked foods because the chunks last longer and slower than wood chips.
  

  
  What is the purpose of the water pan in my smoker?
  
  The water pan creates humidity to prevent the meat products from drying out during the cooking process.
  

  
  How long does it take to smoke a turkey?
  
  Estimate cooking time by the formula of 45 minutes to an hour per one pound of meat at an average cooking temperature of 250°.
  

  
  How many slabs of ribs can you put on the rib rack?
  
  Although it depends on the actual size of your smoker, most Brinkmann smokers will accommodate 4-6 slabs on the rib rack.
  

  
  Why do your electric smokers not have a temperature gage?
  
  The Brinkmann smoker is manufactured to heat to a 250° smoking temperature with no adjustments.
  

  
  Which is better - gas, electric or charcoal?
  
  The electric smoker is made to be the most convenient and easiest to use smoker; however, the electric smoker has limited adjustability in regards to cooking temperature. The gas smoker is convenient and portable, but a gas tank is required for use. The gas smoker offers a greater range in cooking temperatures. The charcoal smoker has an adjustable temperature range and charcoal chips or nuggets are required to operate.
  

  
  What is the purpose of the injector?
  
  The injector provides a quick and easy way to marinate the meat.
  

  
  What is the purpose of curing my smoker?
  
  Curing your smoker before the first use will remove any machine oils, paints or odors in a new smoker. Long term, curing the smoker will minimize any rust damage.
  

  
  My smoker has two levels. Can I smoke two different types of meat at the same time? Will the meat smoking on the top grill affect the meat on the bottom grill?
  
  Yes, you can cook two different meats at the same time on the two levels of your smoker. The tastes and odors of the two different meats will remain independent for the most part.
  

  Seasoning Cast Iron

  
  Seasoned Cast Iron can be considered odd to today's "non-stick" cookware users.
  
  Cast Iron Cookware must be seasoned properly and it will last a life-time.
  
  New Pans
  
  Heat the oven to 250o - 300o
  Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
  Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
  Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
  
  Also, when you put the pan into service, it is recommended to use it initially for  high fat foods, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
  
  Pans needing Re-Seasoning
  
  If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
  
  Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad.DO NOT USE DISH SOAP! Heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
  Dry the pan immediately with dish towel or paper towel.
  Season the pan as outlined above.
  Caring for Cast Iron Cookware
  
  Seasoning a cast iron pan is a natural way of creating "non-stick" cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
  
  Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
  Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
  Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
  When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. The pans are very black in color. This is normal and should be expected.
  
  

  
  

  
  

  
  
  

   

About Bayou Classic                                                                                                                                                                                                                                                                                                                                                                                         Barbour International, Inc. was founded in 1986 and introduced the Bayou Classic line of outdoor cooking products. The initial line consisted of steel gas cookers, aluminum stockpots, deep frying skillets, and accessories for boiling and frying seafood Cajun style.