NOOB Question

[bare19672]

I have a stupid question, but I have to ask. I am getting ready to go to full boils. I am looking at purchasing a turkey fryer with a stainless kettle.
Question is, can I use this pot for both brewing, and cooking turkeys, and fish with out getting some off flavors in the beer? I would think the stainless there would be no retention of flavors, am I right?

Thanks in advance.

 

[Rook]

if you get stainless, and a good cleaner such as barkeepers friend, your SS pot will not retain ANY flavors or smells of what is cooked in it.

 

[jdcoffman]

I still don't fry turkeys in the same pot that I do fish in, it's just too hard to get the flavors off. I'm sure it's possible, but it's tough

 

[Bernie Brewer]

if you get stainless, and a good cleaner such as barkeepers friend, your SS pot will not retain ANY flavors or smells of what is cooked in it.

Bull. Don't do it. Your boiling pot will never be the same. Go to Wally World or something like that and get a cheapo enameled steel pot for the oil cooking. You'll be glad you did.

 

[Bernie Brewer]

The problem with an enameled steel pot is that they don't come in sizes deep enough for turkey frying. To fry a turkey safely, you need a tall narrow-diameter pot of no less than 30 quarts. 40 is even better.

You never want to fill a turkey fryer pot more than halfway full, and in fact, it's best to measure the bare minimum fluid volume that will cover your bird (not counting the tips of the drumsticks, which will cook anyway) using water first so you know exactly how much oil to add for the particular bird you are frying. When you lower the turkey in the 350 degree oil, it will foam up like crazy and overflow and maybe catch fire if you have too much oil in the pot. Those new 44 quart turkey fryer pots are much better than the older 30 quart pots.

Frying a turkey is really fairly dangerous if you aren't using your head.

Yeah you're right that was dumb of me to suggest that. I was just trying to keep him from putting oil in his beer pot.