Readers' Choice for Best Pellet Grill

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Barbecue & Grilling 2012 Readers' Choice Award - Pellet Grill


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Spicy Rotisserie Leg of Lamb

This is a wonderful Mediterranean rotisserie lamb dish. Serve up with yogurt dressing and pita bread or with grilled potatoes.

Prep Time: 10?minutes

Cook Time: 2?hours

Total Time: 2?hours, 10?minutes

Yield: Serves 4 to 6

Ingredients:

  • 1 leg of lamb, about 4 pounds
  • Marinade:
  • 1/2 cup plain yogurt
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cardamom
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons paprika
  • 4 large cloves garlic, minced
  • 1 teaspoon salt (more if needed)
  • 1 teaspoon ground black pepper

Preparation:

Trim off extra fat and make diagonal slits on both sides of lamb. Combine marinade ingredients in small mixing bowl and spread over lamb. Make sure marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate for 1 hour. Preheat grill and skewer lamb securely on rotisserie rod. Cook for 1 1/2 to 2 hours over low heat. Baste with remaining marinade every 15 minutes. When finished, remove leg of lamb from grill and let rest for 10 minutes before slicing.


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Grilled Salmon Taco Recipe

Salmon Tacos are a fresh and healthy alternative to traditional tacos. These grilled salmon tacos get a spice rub and a splash of lime juice before hitting the tortilla with tomatoes, red onion, and a avocado-ranch dressing to make a great meal. Try this grilled salmon taco recipe for a new take on a classic favorite.

Prep Time: 15?minutes

Cook Time: 10?minutes

Total Time: 25?minutes

Yield: Serves 3 to 4

Ingredients:

  • 1 pound salmon fillet
  • juice of 1 lime
  • 1 avocado
  • 1 cup ranch dressing
  • 1/2 red onion, diced
  • 1 large tomato, diced
  • 2 limes cut into wedges
  • 12 small corn or flour tortillas
  • Salmon Rub:
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Preparation:

Combine ingredients for salmon rub. Squeeze the juice of 1 lime over both sides of the salmon fillet. Sprinkle salmon rub over salmon fillet, coating evenly. Preheat grill. Cut open avocado and remove flesh. Crush to an even mixture. Add ranch dressing and mix well. Grill salmon over a medium high heat. When done salmon will be easy to flake and opaque through the middle. Break salmon into small pieces. Distribute salmon among warmed tortillas. Top with avocado dressing and tomatoes and red onion.


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Which Gas Grill feature do you think is most useful?

Their on the floors, in the catalogs and ready for you to pick one up. Yes, grill buying season has started. If it isn't out there now, it's probably too late. This year will see more gas grills sold than any year in history. It will also see more gadgets, gimmicks and gizmos than any year before. So we can start telling all those shoppers what to look for, lets see what features you find most useful on your grill. Do you actually use a side burner? Is that rotisserie the must have feature of the modern griller? Click on your choice below to cast your vote.

POLL: Which Gas Grill feature do you think is most useful?
1) Side Burner
2) Rotisserie
3) Grill lights
4) Workspace
5) Infrared Burner
6) Something Else (please specify in the comments)

Photo c 2007 Sears, Roebuck and Co.


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Time to Vote in the 2012 Barbecue & Grilling Readers' Choice Awards

You've sent in your nominations, now it is time to Vote for the finalists in the 2012 Barbecue & Grilling Readers' Choice Awards. From the nominations I have selected the top five in each of these categories:

  • Charcoal Grill
  • Gas Grill
  • Pellet Grill
  • Backyard Smoker
  • Competition Smoker
  • Commercial Barbecue Sauce
  • Commercial BBQ Rub
  • Barbecue Joint
  • Barbecue Chain

Vote for the choices you think are the best. Voting will continue through March 21st at midnight. Winners will be announced on March 30th.

This is your way to pick out the best of barbecue and help others find their way to the best of the best. To make your voice heard, head over to Vote.


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First Look: Weber Performer for 2012

This year, Weber is introducing a new version of their popular Performer Charcoal Grill. The new version is just like the classic one, but without the gas powered ignition system. You will light the charcoal just as you would with any other charcoal grill. Why did Weber do this? Weber is increasing the price of the Weber Performer. This new version, losing its most revolutionary feature, will cost the same as the old version. Just to make sure that you and I are confused, this new grill will be known as the Weber Performer Charcoal Grill, and the old grill, with its new, higher price tag, will be known as the Weber Performer Charcoal Grill with Touch-N-Go Gas Ignition. The prices of the two Performer grills is now $299USD and $429USD.

My question is, for those of you who have a Performer, is the gas ignition system worth this much money? Would you be willing to buy a Performer without it? What are your thoughts?

Image: Weber-Stephen Products Company


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New Review: Ducane Affinity 4200

For 2012 Lowe's is carrying the Ducane line of gas grills. This 4-burner unit with side burner is an exclusive to to Lowe's and at $439USD it is less than you could have bought the 4-burner without side burner for last year. Comparatively this is a better grill than most of the ones you are going to find for this price. Made in China at Weber's factory, this grill comes with one of the best features you can buy, full Weber support. Aside from this, the Ducane Affinity 4200 is a basic grill with a simple design. This translates into better internal components that you will find on many of the grills sitting next to it.

Read the full review of the Ducane Affinity 4200

Image: Weber-Stephen Products Company


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Vote for the best Charcoal Grill in the 2012 Barbecue & Grilling Readers' Choice Awards

Are you a charcoal griller? Do you have a favorite charcoal grill? I've collected the nominations and now it is your time to vote for the best charcoal grill in the 2012 Barbecue & Grilling Readers' Choice Awards.

Vote


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Making a Flower Pot Grill

You can spend days trying to find the perfect cooking grate for your flowerpot and end up placing a single burger patty on it, one at a time. Or you can choose the smart path and go with kebabs for your flowerpot cookout. A 10 inch flowerpot grill can hold three good sized kebabs and cook them in about 10 minutes. Since you have the pot handy your guests can take turns grilling up a wide range of foods (over the course of two hours) when the flowerpot grill remains hot.

I said that you needed two saucers for each pot but I haven't told you what to do with that second saucer yet. When you are done cooking on your flower pot grill, place the second saucer on top of the pot to extinguish the fire. Warning: Do not pour water into your flowerpot grill. The sudden shock of cold can break the pot, making a very big mess.

Most of all have a good time.


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Texas Rib Marinade

The BBQ Guru sent in this marinade recipe loaded with flavor and tenderizing power.

Prep Time: 15?minutes

Cook Time: 10?minutes

Total Time: 25?minutes

Yield: Makes about 2 1/2 cups

Ingredients:

  • 1 cup cider vinegar
  • 1 large orange
  • 2 medium lemons
  • 3 2-inch pieces of lemon peel
  • 1 1/2 tablespoons brown sugar, dark
  • 1 tablespoon lemon pepper
  • 1 tablespoon black pepper
  • 1 teaspoon Tabasco
  • 1 teaspoon garlic powder

Preparation:

Juice the orange and lemons. Simmer on low heat until sugar dissolves. DO NOT boil. Marinate ribs overnight.


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Potato Salad - Recipes Ideas

The Potato Salad has become the side dish of choice for most cookouts. This is partly due to the versatility of the humble spud. There are nearly as many recipes for potato salad as there are people who prepare them. Of course, there are a couple of things to know before you start. Potato salads frequently contain ingredients that can spoil quickly. Food safety is very important. You will also want to start with the right potato.

Basically, a potato salad is a combination of potatoes, salad dressing or mayonnaise, vegetables like onions and celery, seasonings, and sometimes eggs. Because salad dressings and mayonnaise can spoil quickly potato salads need to be kept cool from the beginning of preparation. There are potato salads that are prepared and served hot, but for those creamy potato salads served cold, you will need to keep them cold at all times. This also includes letting the potatoes cool down significantly after you have boiled them. This helps to maintain and cooled environment from the onset of preparation.

While a potato salad seems like a pretty basic dish, you might want to improve your salads with the right potato. The traditional potato is of course the russet or Idaho potato. This is the potato you always see in a large pile or in big bags at the grocery store. Now, while this is a great potato for baking and making French fries it is not necessarily the right potato for boiling and making into salads. You might want to try one of the high moisture, waxy potatoes like the red potato, Yellow Finn or Yukon Gold. I prefer the Yukon gold because they have a superior texture.

When boiling potatoes you want to make sure you get them to the perfect point and then get them right out of the hot water. Potatoes can be boiled whole or cut into smaller pieces. The boiling time is reduced the smaller the pieces. You also want to add salt to the water before you add the potatoes. When the potatoes are tender enough to bite through, but before it becomes mushy, remove them from the water. At this point you want to dry them. This can be done by either returning the potatoes to the empty pot or by placing on a cookie sheet in the oven for a few minutes. You don’t want to cook the potatoes any more at this point but you want to get the water off of them. This helps dressings, oils and seasonings to sink into the potatoes.

Potatoes absorb flavors the best while they are hot and while you shouldn't add anything that can be spoiled by heat, you will want to add seasonings while they are still hot. A light mixture of oil with whatever herbs and spices you want can be added to the potatoes by tossing everything together in a large bowl. Now, for cold salads, its best to let the potatoes cool before completing your salad.

What else goes in a potato salad? Salad dressings and/or mayonnaise are typical but as for the seasonings that's entirely up to you. Try diced vegetables like onions, celery, carrots or whatever you have in the refrigerator. Fresh herbs and mustards are also good additions. Remember, if you are going to be making potato salads you will need to personalize your own recipe, its tradition.


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New Review: Hamilton Beach 5-Burner GrillStation

If you have the money and access to the market you can call up a factory in China to build you a gas grill. Yes, it will be generic is construction, quality, and features, but you can stamp your name on it and call it yours. This is what Hamilton Beach has done with this gas grill. While loaded with features, this $500USD gas grill, sold at Sears, is very typical and nothing about it will make it stand out for either quality or performance.

Read the review of the Hamilton Beach 5-Burner GrillStation


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Grilled Lobster Tails

This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this easy recipe is for you.

Prep Time: 12?minutes

Cook Time: 7?minutes

Total Time: 19?minutes

Yield: Serves 3 to 6

Ingredients:

  • 6 lobster tails
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation:

Preheat grill for medium-high heat. Cut lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process. Remove from heat and serve.


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Nominate the Best Barbecue Chain

Barbecue has become big business and several chains of restaurants have started spreading. While some criticize these chain restaurants, they bring in the crowds and provide lots of barbecue to lots of people. So, which barbecue chain is the best. This is your chance to nominate your favorite barbecue chain.

Nominate


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Skillet Cooking a Steak

To make this whole process work you need a smoking hot cast iron (or heavy duty) skillet. When I say smoking hot, I mean smoking hot. It also needs to be clean and without any oil (other than what a good cast iron skillet is seasoned with) or cooking spray. All the oil you need is already on the surface of the steak.

To test the heat, place a single drop of water on the pan. If it dances for a second before disappearing, the pan is hot enough. Make sure to have the steak, a clean plate, a heavy duty grill mitt, a pat of butter and a pair of tongs ready. You won't have a chance to step away once you start the cooking process.


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Making a Flower Pot Grill

For a single 10 inch flower pot grill you will need 12 to 14 standard charcoal briquettes. They must be already burning when they go into the pot. So you need something to light the charcoal in and also a way to move the hot coals into the pot.

What works best for this task is a charcoal chimney, since this is a quick and easy way to light charcoal. Light the briquettes and with a pair of tongs transfer the burning hot coals into the flowerpot on top of the sand. The coals do not have to be completely ready (white and ashy), but at least hot and burning.

Transportation Problem: Moving a hot flowerpot grill, heavy with sand and burning coals, can be difficult and dangerous. However, filling a flower pot with burning hot coals sitting on a table can also be dangerous. You can choose to do either. I tend to fill the pots on the table and try not to move them too much. I fill the pots with the tables clear and everyone at a safe distance. Use a pair of good tongs to pick up the coals one by one to place inside the pot.

You need a single layer of coals in your pot. Do not over fill them because the excess heat can cause your pot to crack or break.


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Plank Grilling

You've probably heard of cedar plank grilled salmon, but did you know that you can use these grilling planks for so much more. Plank grilling slows down the grilling, allows foods to soak up some smoke, and makes it easy to grill delicate foods.


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Romantic Meals

Plan ahead, prepare for everything, and then take your meal out to the grill. Grilled foods have a more attractive appearance, better aroma and a great flavor. What better way to treat your special someone than with a great grilled meal. You'll also have fewer dishes to clean afterward.


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Which Cut for Pulled Pork

You almost only see Boston Butts on the competition circuit (KCBS Rules of course), but that doesn't mean that the Butt is the easiest of best cut to smoke, just the most consistent. So, for those of you, serious about smoking pork, what cut do you use for your Pulled Pork?

POLL: What part of the pig do you use for your Pulled Pork?
1) Boston Butt
2) Picnic
3) Whole Shoulder
4) Whole Hog
5) Something Else (please specify in the comments)

Photo c 2007 Regarding BBQ Inc., licensed to About.com, Inc.


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The Cobb Premier Grill

The Bottom Line

The Cobb grill has been repeatedly praised as one of the most unique and versatile portable grills on the market. This unit will run on eight charcoal briquettes for up to three hours, will never flare-up, and can cook a whole chicken as easily as burgers. Light weight, easy to light and operate, this grill is perfect for virtually every outing. It doesn't even get hot on the exterior so you can pick it up while cooking to move it. The only real draw back is the relative small size. The cooking area is a little under 12 inches and doesn't give you a lot of space. Other than that this is a great little grill.

Pros

  • Lightweight 8 1/2 pound grill
  • Exterior stays cool to the touch
  • Highly versatile cooking abilities
  • Requires very little fuel (charcoal) to operate

Cons

  • Very small cooking area
  • Advertised versatility requires optional accessories

Description

  • Runs for about three hours on 8 charcoal briquettes
  • 8.5 pounds total weight
  • High quality stainless steel construction
  • Drippings are drained to a storage area away from the flame making flare-ups virtually impossible
  • Optional roasting rack lets you cook whole chickens or roasts under the tall lid area
  • Comes completely apart for easy cleaning
  • Many available accessories, including pans and woks

Guide Review - The Cobb Premier Grill

The Cobb really is one of the most versatile portable charcoal grills on the market. This little unit can run for hours on a handful of charcoal briquettes and cook a wide range of foods from burgers to whole chickens to omelets (roasting rack and griddle not standard). Weighing in under 9 pounds this lightweight unit is perfect for a wide range of portable applications since it can be picked and moved hot (the exterior doesn't heat up).

While the size is very small (three to four burgers at a time) this unit is very easy to use and virtually fool proof. You really can put a chicken on to roast and come back in an hour to check on it. Because of the excellent grease management system that collects grease away from the flame, flare-ups are virtually impossible.

This is a great little unit for campers, boaters and tailgaters who don't need to prepare a lot of food, but want the versatility and near fool-proof cooking this unit has to offer.

While the additional accessories (woks, smoker box, skillets, griddles, etc.) add a lot of feature these will add a lot to the units overall price.


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Nominate the Best Barbecue Rub

When I first starting writing about barbecue, rubs were still a mystery to many people. Now it is a multimillion dollar industry and shelves are flooded with rubs. Some are great, many are not. What's your favorite? Nominate it now for the 2012 Barbecue & Grilling Readers' Choice Award for Best Barbecue Rub.

Nominate


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Nominate the Best Barbecue Joint

For decades barbecue joints have been a mainstay of Southern communities. Many of these are still around and remain legend in barbecue. I know that this is bound to create more than a few arguments, but it is time for you to nominate the best barbecue joint. Please nominate only individual restaurants.

Nominate


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Romantic Meal Planning for Men

So you might not be the most romantic guy in the world. That shouldn't stop you from preparing a meal she won't soon forget. The secret is all in the planning so prepare early and prepare often.


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What do you want a grill for?

Yes, I know, to cook, or more precisely to grill. However, you'd be surprised at what some people use their grills for and what others expect from them. Some people buy a grill because they are having a big party and think it would be a great idea to get one. Many of these people end up giving away (or throwing away) their grill after a use or two. Some people buy a grill to cook everything, everyday. They can get frustrated with their grill for not being versatile enough. Some people buy a grill because they expect it to be an easy and quick way to cook. These people may find grilling harder than they thought or might not keep a close enough eye on what they are doing to get properly prepared food off the grill. Anyway, do you want your grill for Saturday afternoon or Tuesday evening? Is your grill for a few meat items or for virtually everything you can imagine? Do you buy a grill because you are having a big party or family gathering? Either way you slice it, this weeks question is:

POLL: What do you want a grill for?
1) Occasional grilling of steaks, burgers, dogs and chops
2) Big weekend cookouts with lots of friends and family
3) Frequent cooking of whole meals
4) Low-fat and easy foods
5) Occasional grilling of all kinds of foods
6) The perfect steak
7) Grilling, Smoking, Searing, Rotisserie and more
8) Taste
9) Summer Fun
10) Other (please specify in the comments)


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Superbowl Cookout

Superbowl Sunday may be the biggest game day of the year, but now it is also the seventh biggest grilling day of the year and the biggest outdoor cooking day of the winter months and the tenth biggest grilling day of the year.


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Romantic Meal Planning for Men

Let me start off by saying that I am perfectly aware that more and more women are taking to the grill and that standing over the fire is no longer reserved for the men in the family. However, I find that in most grilling households, the man of the house tends to be a little more comfortable using the grill than the oven. So my advice to you men out there is when it comes to preparing a meal for that special person take it to the grill and you won't go wrong. Of course, you need to know that if you want it to count you must be ready to do all of the work.

It doesn't count if you throw the steaks on the grill while she prepares everything else. It doesn't count if she has to pick out the menu or do the shopping. And it certainly doesn't count if she ends clearing the table and washing the dishes. If you really want to earn the extra points, you need to take care of everything. A little surprise doesn't hurt either. So, plan it all out and be prepared to do the work.

Now, what are you going to fix? This is the tough part because it also doesn't count if it's your favorite dish. I want you to think long and hard about her eating habits and particularly what she orders at a restaurant when she isn't getting a salad. And by a restaurant I'm not talking about the kind the serves breakfast 24 hours a day. If you either haven't known her long enough or you weren't paying attention then, you're going to have to make an educated guess. Okay, who am I kidding, a stab in the dark.

If you're really grasping at straws, then think this way: meat, fish or fowl. On the meat side, I'm going to suggest either the classic steak or perhaps some lamb chops. If you really want to go the extra mile and have the skills to do it, try a rack of lamb. On the fish front it is hard to go wrong. You might want to try some simple halibut, fish wrapped in leaves or seafood. For fowl try game hens or a rotisserie chicken. Remember, when planning a meal always start with the main course.

There are a couple more rules to follow. Don't present her with a gigantic steak if she tends towards a small appetite. You want her to be able to leave a little back while still getting a good meal, but you don't want her trying to stuff herself with more then she can handle. Portion size should be a little more than a person can eat so they don't feel obligated to overeat. And, of course, you need to serve a complete meal. This means vegetables. I know, if you are like me then vegetables are put on the plate as a garnish. But most women I know actually like the stuff, so pick her favorite and cook it simply. You don't need to go overboard on the vegetables but they should at least be palatable. I like asparagus because it is easy and as long as you don't overcook them, they're great. You can soak asparagus in cold water for 30 minutes then throw it on the grill until it just starts to soften. Asparagus should have a little crunch to it, but still be cooked through. If she's not big on asparagus I have a lot more recipes you can try.

To finish off the meal try starting with a small salad or perhaps some shrimp on ice. These are simple to prepare and always appreciated. You can put these together hours in advance and not have to worry about them later. Finish off the meal with dessert. While chocolate is the dessert of choice, something that is light and refreshing will put her in the mood for something other than a nap.

Once you have the menu planned out and made the trip to the grocery store, it's time to plan it all out. Since you are the one doing the dishes, you want to have as few as possible for after the meal. So, what you want to do is prepare everything in advance except those things you are grilling. Marinate the main course in a resealable plastic bag and wash any dishes beforehand. Prepare salads, shrimp cocktails or any other cold food items in advance and place it in the dish you will be serving it in. Put some plastic wrap over it and put in the refrigerator. Depending on the dessert, you can probably do the same. This leaves you with almost no dishes to wash but the serving dishes.

Remember, the first rule of treating anyone to a great meal is: all they have to do is enjoy it. The second rule is to make it look easy. The secret is to prepare everything in advance and know exactly what you need to do to get the meal to the table. I find that a small 3 x 5 card with basic instructions is invaluable. You certainly don't want to forget anything. So plan it out well in advance and good luck.


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Grilled Cinnamon Apples

This grilled apple dessert is perfect for fall or winter. You can serve it sliced over pie or with a scoop of vanilla ice cream.

Prep Time: 5?minutes

Cook Time: 15?minutes

Total Time: 20?minutes

Yield: Serves 4

Ingredients:

  • 2 apples, cored and cut into 1/4 inch slices
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Preparation:

Preheat grill for medium heat. Combine water and lemon juice in a large bowl. Add apple slices to mixture. In a small bowl combine cinnamon and sugar. Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once. Once cooked, place apples on a large dish and sprinkle with sugar mixture.


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North American Outdoors Fryer

The Bottom Line

Frying turkeys can be dangerous business no matter what you do. This doesn't mean that you need to give it up completely. For most people once you've tried deep fried turkey you don't want to go back. The Saf-T-Fryer is what you get when you give the list of risks to a team of engineers. This unit takes virtually all the risk out of frying a turkey (provided that you follow the instructions). With everything you need to fry a turkey (except the oil) this unit is the complete solution that provides many great safety features. If you really want to fry a turkey the traditional way, this is the unit for you.

Pros

  • Wide top pot makes overflows virtually impossible
  • Automatic electronic shut-off and restart
  • Stable, wide leg stand reduces tip over risk
  • Complete Turkey Fryer kit with everything included but the oil

Cons

  • Thermostatic control limits cooking temperature
  • Loose wiring hanging off the bottom of the unit

Description

  • 50,000 BTU cast iron burner
  • Stable four leg wide stance stand for stability
  • Large capacity stock pot with large overflow space at the top
  • Spigot type drain in the bottom of the stock pot
  • Electronic ignition with temperature controlled auto shut-off and restart feature
  • Includes turkey fryer stand, stock pot, turkey basket with two handles, and external thermometer

Guide Review - North American Outdoors 35-Quart Aluminum Saf-T-Fryer

We've probably all heard the horror stories associated with deep fried turkey. This process is considered so dangerous that no turkey fryer has received an UL stamp of approval. Fire Marshall's loathe them and hospitals fear them, but you can't deny the great taste of a deep fried turkey (Cajun style of course). You also can't deny that being able to cook a 20-pound turkey in 60 minutes is very cool.

This complete fryer kit was built with all the risks in mind. To prevent the unit from being tipped over, the Saf-T-Fryer has an extra wide four legged design. To keep the frying pot on the burner this unit has an enclosed cage that keeps the pot on the burner. The cooking pot is design with an extra wide top section that makes it virtually impossible for the unit to boil over (any oil in the top section has a lot more space to move around in and will cool down quickly).

When frying a turkey it is important that you stay with the fryer and monitor it at all times. Since the cooking time is short this shouldn't be a problem. This unit incorporates a temperature safety feature that will help you monitor the fryer. If the temperature of the oil goes above 450 degrees F the burner shuts off. Once the temperature drops back down to 400 degrees F it turns on again. This keeps the unit at an ideal temperature. Unfortunately some people have reported that they have had trouble getting the unit up to the ideal frying temperature so there seem to be some design issues with this unit.

All of these considerations make this one of the safest ways to deep fry anything. When this unit was designed a lot of thought was given to presenting a complete package and this unit does it. For around $100USD you get the pot, fryer stand, burner and hose, fryer basket, thermometer, and lid.


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