Posted: 11/20/2012 7:28:27 AM EDT
| How does it compare to the regular fried turkey? I am thinking about getting one of these if it is anywhere close to as good as using oil. |
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Quoted: Better then oil if prepped properly. I'll never go back... http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009h.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009f-1.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009g-1.jpg I'm not trying to be flippant, but how is this different than the natural gas oven I already have? |
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Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? |
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Quoted: Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Yes. |
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Quoted: Quoted: Better then oil if prepped properly. I'll never go back... http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009h.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009f-1.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009g-1.jpg I'm not trying to be flippant, but how is this different than the natural gas oven I already have? Heat comes from 360 degrees around and under the turkey, cooking it faster and very evenly, leaving a crispy "fried" exterior and a moist juicy interior. |
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Quoted: Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Not really. In the oven you have a heating element that heats the air and also directly cooks one part of the meat, in this thing you have a big metal can that gets very hot and radiant/infrared heat cooks the meat. Here's an example of the time difference: 10lb unstuffed turkey - in an over 3 to 3.5 hrs, in this thing 1hr 40mins, cooks much faster leaving a crispy exterior and a moist interior.
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Quoted: Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Not if you're a marketing MBA. |
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Quoted:
{SNIP} I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Sub, Yes it is, but with this set up we can free up the oven for cooking other stuff and it gives me something to do outside......  !
I have done a turkey and a roast in mine and they both turned out great...... |
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Quoted: Couldn't you just put the meat in a large terra-cotta pot in the oven, and accomplish the same thing? They retain a shit ton of heat, and you're never directly cooking one part of the meat. Quoted: Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Not really. In the oven you have a heating element that heats the air and also directly cooks one part of the meat, in this thing you have a big metal can that gets very hot and radiant/infrared heat cooks the meat. Here's an example of the time difference: 10lb unstuffed turkey - in an over 3 to 3.5 hrs, in this thing 1hr 40mins, cooks much faster leaving a crispy exterior and a moist interior. Sorry for all the questions. I've just never seen one of these before, and I'm a little bewildered.
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Quoted:
Better then oil if prepped properly. I'll never go back... http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009h.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009f-1.jpg http://i192.photobucket.com/albums/z64/chadwimc/Thanksgiving2009g-1.jpg Bought one last year around this time. Have done turkeys. drunk chickens, pork loins. All turned out great |
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Quoted: Quoted: Couldn't you just put the meat in a large terra-cotta pot in the oven, and accomplish the same thing? They retain a shit ton of heat, and you're never directly cooking one part of the meat. Quoted: Quoted: Quoted: What is the turkey being fried in, if not oil? Nothing, it doesn't really fry - it has a circular propane burner that heats the air inside a double walled cooking chamber, radiant heat does the rest. I'm not trying to be a smart ass (I'm dead serious), but isn't that...an oven? Not really. In the oven you have a heating element that heats the air and also directly cooks one part of the meat, in this thing you have a big metal can that gets very hot and radiant/infrared heat cooks the meat. Here's an example of the time difference: 10lb unstuffed turkey - in an over 3 to 3.5 hrs, in this thing 1hr 40mins, cooks much faster leaving a crispy exterior and a moist interior. Sorry for all the questions. I've just never seen one of these before, and I'm a little bewildered. I don't know exactly how it works the way they say, all I know is it made a great beef roast in half the time, and will save my two hours cooking tomorrow.
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