A friend has one, he has cooked fish, and chicken for us, that was all great. They take a lot of oil.

What do you all think?

We do turkey in them.

Delicious. I've done other birds, chickens, waterfowl, and fish.

All very good. But it is a process to set up, tear down and clean up.

-Jake

If you cook a lot....

Cajun Fryer is the ticket.

Doesn’t burn the oil.

Takes a lot of oil, but easily reused.


No recovery time between batches like a standard cooker.

Get that dude up to temp and roll on.

The original Cajun Fryer is made in the USA.

More oil the better or a heavy heat retaining pot. Key to properly fried, as in not greasy, food is maintaining temp. Temp drops too much when you add the food the food will absorb some of the oil. I don't often cook for a large number of people. I do my deep frying on the stove. I use a lodge cast iron wok. Lot of surface area so a good amount of food fits in it and the cast iron holds the heat.

Generally no matter what I am frying in I want to start around 375 degrees and drop down to no less than about 340 when I add my food. Drops more than that I need either more oil or fry less in each batch.

The cajun fryer is on my wishlist of kitchen toys. Just would not use it enough.

High heat oil such as peanut oil is essential.

Borrowed a friends cooker years ago.

Cost me 35 bux to cook a free turkey from work.

Buy a candy thermometer to monitor your temp and your wife can borrow it assuming of course that you haven't burned the house down

I've had one for a number of years, originally bought it to deep fry turkeys in. I don't use it a lot anymore, because I think it's too expensive to buy all that peanut oil just to cook a turkey, even though they are good cooked that way. I use my mostly now to fry fish with. As others have said, the heavier the cooking pot, the better.

I don’t spring for the peanut oil.

I don’t think it’s needed since temps don’t get that high in the Cajun Fryer. And temp doesn’t swing too much.


I’ll buy buy the 5 gallon clear shortening buckets at Sams club.

Less than $20.

A friend in NW Ontario cooks fish in his, and does a splendid job. When the oil cools, he pours in back in the jug. He takes the cooker off his deck, and back in the garage to keep the bears from getting into it!

I think they are great if your gonna do a lot of large batch frying like other have stated a turkey or couple hundred pounds of catchfish at a time. You can filter the oil and use it several times. Just dont mix fish/seafood frying oil with poultry frying oil.

Other than that just deep fry in a dutch oven on an outdoor stove.

I guess I have fried over 100 turkeys over the years and tons of fish, fries and hushpuppies. A big cast iron pot and you can build your own stand and burner. I have two pots, a small 6 gal and my big pot - I can fry three 20 lb turkeys at a time in the big one.

My Cajun fryer is the size too small for turkeys. Still cook those in a pot.

Coonass jet burner. Alemite with ball knocked out.

Replace store bought regulator with an acetylene reg.

Really kick it in ass with that.

I got burned out on frying turkeys. Not because they didn't turn out great, they do, it's because it was my fryer and I was always the one having to re-strain the oil back into the container and scrub the oily pot. Often times out in the rain while everybody else is inside eating pie and groaning from full bellies.

That, and I once had a 5 gallon plastic container of peanut oil in a cabinet in my garage that split and spilled oil everywhere. Dog was rolling in it by the time I discovered it. What a PITA to clean up. Had to wipe it with gasoline to get that oil off the floor.

Brother now has the infra red cooker. Let him do it, turns out great.

I am looking at the two basket...6 gallon model that will do a turkey.

The RV works unit looks like the best.

Next year.....or maybe this fall if we get more Trump Bucks.

Had one 15 years. Only used it a couple times for deep-frying turkey or chicken wings. A lot of wasted oil. If you don't reuse it within a week or two it goes rancid. Too pricey for the payoff.

I do use it for Wisconsin Fish Boils, though. Always a hit. Have you done any of them, Wabi?

No I do not, like a large charcoal/wood grill I'd not use it often. Another thing to just think about mostly.

I have to large cast iron kettles that were used for rendering down lard in. I bet they'd fry a bunch of turkeys or fish. Problem is, I'd have to take out a loan to buy all much oil.

i use a cast iron frying pan . witch one depends on how much i am going to cook .i buy cheep oil use it once then dump it

You’ll like it Big Jim.
For sure go with the RV works. Made in Louisiana.

The outdoor edge or outdoor cooker brand isn’t. ....

With the propane fryers you need to make sure it has enough btu's to keep your grease hot. I bought a cheap fryer 1st time and it would take a long time to heat the oil. Then when you added the fish it would drop in temp and take a long time to recover and the fish was very greasy when done. Now I can get the oil to 370 drop the fish in my dutch oven full of oil and the temps drop to about 350 and are done quickly. They are not near as greasy and more crisp.

For chicken and turkey I like the Big Easy oil less fryer. It will pay for itself in just oil alone.