On Mon, 24 Oct 2005 16:24:25 -0500, Joe Doe >
wrote:

>In article .com>,
> "johny b" > wrote:
>
>> thanks for your reply. I don't mind having a nonelectric one...I'll be
>> doing this outside. I've come across the Bayou one's...just not sure
>> how good they are.
>>
>> any other opinions?
>
>
>The unit currently being offered by Costco looks good but is not cheap
>($100). The main advantage is that it is set relatively low and then
>has some bracing that surrounds the pot and extends relatively high and
>will keep the pot steady. Considering all the dangers involved this is a
>good thing - it would be quite difficult to accidentally topple this
>over. I have not paid attention to the rest of the construction but I
>would pay very careful attention to how stable & strong the whole unit
>will be - tiny units that are little bigger than the burner will topple
>easily and are potentially very dangerous. The same can be said of
>poorly welded ultra cheap units. I would not want something like this
>to fail with a heavy pot of oil on it.
>
>Most manufacturers sell two kinds of burners. The burners generally are
>either jet burners or more adjustable cast burners (gets this type, much
>easier to regulate and more appropriate for home use). I personally
>would get a good unit because you can then use it for woking and seafood
>boils, brewing beer etc.
>
>I own a King Kooker - it is a two burner unit and my version was sold as
>a portable camp stove but is well designed and actually very stable
>because of cross bracing. It was about $125 too. I like it a lot but
>mainly use it as a wok burner. Because it is tall it is not the best
>kind of unit for frying a turkey.
>
> It is very very easy to reach the flash temperature of oil with the
>high heat. For example, when I wok I can have huge flames of oil leap
>up the second I add oil if I leave the dry empty wok on for less than a
>minute. I would be very mindful of this and keep a close watch on the
>unit for the entire duration of the operation. I was not very mindful
>of the danger of frying until I discovered this.
>
>You might want to keep kids, pets and other exuberant types well away.
>
>Roland

Hey Roland!
I haven't thought of using my turkey fryer for cooking in a "wok"! I
like Chinese food but I don't know how to cook in a wok. Where do you
go to get a big wok suitable for sitting on the burner/stand of a
turkey fryer? I suppose this would be about the same size as the ones
you see the little Chinese guys cooking in at the Chinese restaurants?
What are the dimensions of your Wok? Is it about 36" inches measured
across the widest part at the top? The "real" Chinese cooking woks are
pounded out of carbon steel aren't they? I assume they must be
"seasoned" somehow before they will "stif-fry" properly?

Bill