maddoxjared asked:
I wanted to bulid a pit with brick surround and fill it with a thin flat layer of sand to rest the fryer on. Would that be a good idea for safety reasons or are there other suggestions. Seeing as the grass will be dry that time of year.
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I wanted to bulid a pit with brick surround and fill it with a thin flat layer of sand to rest the fryer on. Would that be a good idea for safety reasons or are there other suggestions. Seeing as the grass will be dry that time of year.
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Create a video blog
I have a backyard with grass too.
Seems safe to me
Comment by Vena Cava — November 28, 2009 @ 12:47 pm
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your pit idea sounds good.
just make sure the turkey is totally THAWED before frying it and do it as far away from your house as possible.
fried turkey rocks!
i found these safety guidelines:
1. Prepare in advance, and use proper equipment
* Use a specially designed outdoor cooker/deep fryer with a perforated basket insert. The cooking pot should be a 10-gallon or more capacity unit that stands three feet high and is hooked up to a propane gas cylinder. The propane cylinder must be separated by a minimum of 2-feet from the fryer. Remember it is important to read and follow the manufacturer’s directions and safety instructions that come with the cooker.
* Place the fryer on a flat and level surface.
* Be aware of your clothing around the hot oil, which can spatter, and the open flame, which could ignite clothing. Roll sleeves up and tuck away loose clothing.
* Be sure you are strong enough to lower the turkey into, and lift it from, the 350-degree oil safely.
2. Keep heated items (hot oil and the propane cooker) way from anything that can burn.
* The entire area for at least 10-feet in all directions must be fireproof. Never deep-fry a turkey indoors, in a garage, on a porch, on a deck, or in any other structure attached to a building
* Keep children and pets away from the cooking area. Never leave the hot oil unattended.
* The deep-fryer unit should be positioned so any wind will direct the heat away from the gas cylinder, people, and structures.
3. Watch what you heat and cook.
* Deep fryers must always be attended during cooking.
* Never use a frozen turkey because the ice crystals can cause it to “explode” when it comes in contact with the hot oil.
* Oil should not be allowed to go over 350-degrees; oil can ignite at 375-degrees. Allow oil to cool completely before disposing or storing.
* Never cover the deep fryer because this could cause over-heating, or boiling-over of the hot oil.
Comment by Twilight. pregnant with #2! — November 29, 2009 @ 10:35 pm
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That would definately protect your grass from catching fire, but is a little overkill. Have a water hose at the ready, and just dampen the grass around your fryer before cooking, then having it ready and turned on while frying will be more than enough protection, and cost a whole lot less. The chance of fire is there, but it take a lot for your grease to catch fire. Having it too hot, or over filling pot with oil are main causes of fires
Comment by Kevin G — November 30, 2009 @ 5:45 pm
Create a video blog…instantly.
I think you have a great idea that can be modified slightly so you can use it as an outdoor BBQ pit as well.
I would see what size grates are available for you to place across the top and consider making something you can use year-round for outdoor cooking.
I’d love to see a picture when you’re done.
Comment by Chef Roach — December 3, 2009 @ 3:01 am
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Hi
I wouldn’t go through all that trouble.
First when you get the turkey, put water into the pot you are frying in and set the turkey in the water, that way you can tell how much oil to use…about 2 inches from the top.
The mistake most people make is using to much oil. You also want the turkey to be as dry as possible…and a little warm…not right out of the fridge cold. Stand a safe distance from the pot when you slowly put the turkey in. If the oil starts to boil to much pull the turkey out a little till it settles down…don’t just drop it in…you splash oil and everything burns…pit or no pit..just put down a 3×3 board and that should be fine.
Good luck
cook safe!
L.
Comment by L. — December 5, 2009 @ 11:07 am
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Safety Tips for Turkey Deep Fryers
Deep Fried Turkey | Deep Fry | Deep Fryer | Fryer | Ground Turkey
turkey
turkeyAre you considering frying a turkey for the upcoming Thanksgiving and Christmas holidays? If so, there are some very important tips that you should know about turkey fryers. Fried
turkey is definitely a step above the traditional oven-baked method, but the dangers in deep frying a turkey can come at a heavy price. Many Americans do not think the time to read the instructions and handle the frying unit properly. As a result, they end up causing considerable damage to their homes and themselves. The Underwriters Laboratories – a company that tests a wide range of products for safety and effectiveness – refuses to certify turkey fryers because of the extreme flammability and the constant misuse of the product by millions of American consumers. If you must have a fried turkey for the holidays and plan on purchasing a deep frying unit, there are a few things you should know.
The Dangers of Deep Fryers
Most deep fryers are made of stainless steel crock pots supported by a metallic stand that carries an opened flame burner in the center, making them extremely flammable. The entire unit is attached to a propane tank. These units can easily tip over if they are not positioned on an even ground or if the item placed inside the crock pot exceeds the normal weight limit. Many people fail to read the instructions and the weight limit of the deep fryer. They go and buy gigantic, mutated birds to fit inside a crock pot designed to hold a turkey half the size. As a result, the deep fryer tips over and causes mass hysteria.
Deep Fried Turkey Safety Tips
DEEP FRY YOUR TURKEY SAFELY!
Deep-fried turkey, a concept that started in the South, is rising in popularity nationwide. The process requires careful preparation and time to prevent fire or burn injuries. An average of eighteen reported incidents that involve fires, flames or burns associated with turkey fryers are reported each year, twenty-eight in 2002. Deep Fryers can be dangerous because:
Many units easily tip over, spilling the five gallons of hot oil within the cooking pot.
If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire to engulf the entire unit.
Partially frozen turkeys placed into the fryer can cause a spillover effect. This too, may result in an extensive fire.
With no thermostat controls, the units also have the potential to overheat the oil to the point of combustion.
The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards.
The Mobile Fire-Rescue Department wants you and your family to have a safe and happy Thanksgiving. Just follow these simple cooking and safety rules:
Deep Fried Turkey Cooking Tips:
Follow your fryer’s instructions.
Only deep fry smaller turkeys up to 12 pounds.
Use oils with high smoke points such as peanut, canola and safflower. Peanut oil adds flavor, but it can be a concern if guests have peanut allergies.
To determine how much oil you’ll need, put the turkey in the basket and place in the pot. Add water until it reaches one to two inches above the turkey. Lift the turkey out, and use a ruler to measure the distance from the water to the top of the fryer. Pour out the water and dry the fryer completely.
Remember that it can take anywhere from 20 minutes to an hour to heat the oil, depending on the outside temp. wind and weather.
Before frying, pat the turkey dry with paper towels to keep the hot oil from spattering and popping.
Slowly lower the turkey into the oil, and maintain an oil temp of 350º F. Oil can ignite at 375º F. Fry turkey for three to four minutes per pound or about 35 to 42 minutes for a 10- to 12-pound turkey.
Safety Tips:
Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.
Never use turkey fryers on wooden decks or in garages.
Make sure the fryers are used on a flat surface to reduce accidental tipping.
Never leave the fryer unattended. Most units do not have thermostat controls. If you don’t watch the fryer carefully, the oil will continue to heat until it catches fire. Smoking oil is a good indication a fire is about to break out.
Never let children or pets near the fryer when in use. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot, hours after use.
To avoid oil spillover, do not overfill the fryer.
Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
Make sure the turkey is completely thawed and be careful with marinades. Oil and water don’t mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
The National Turkey Federa
Comment by chris — December 7, 2009 @ 10:00 pm