deep frying questions

Man, that sounds like a recipe for disaster. I would use a outdoor fish fryer type setup or the stove. I would hate to have a huge grease fire in the egg, or have the grease pour over and get in the ceramic. 

egg open, lower vent completely closed, wait about 20 minutes for the fire to disappear, then fry, have a plan like a wok cover to snuff the flames out. HAVE A PLAN to walk away if necessary and DO NOT do this near the house or on a wood deck etc
http://eggheadforum.com/discussion/411297/ice-fishing-and-egging

Ask @BigGreenCraig....  I've seen him do a fry on a wok recently.....

safer to do it outside in the egg than on your stove top inside the house.

if there's a fire? shut the dome and lower vents.  done


it's no safer doing this inside.  grease fire is grease fire.

i agree with Big_Green_Craig, its not that big of a deal. turkey fryers, gas stoves etc your dealing with the same thing, fire. with the wok you use alot less oil than a flat bottom fryer. with the lower vent shut and dome open the flames dissapear, just some muted red coals, no fire lapping up around the wok

My Dad used to always say you can drive a nail with a shovel, but a hammer works much better. Same goes with a wok or fryer on the egg, it can be done but if you have another alternative available, use it. Deep fryer or fish fryer is the best and safest. 

"After reading some comments I'm starting get scared." or translation: "after ignoring some of the comments, I am starting to get scared"  JK

FWIW, there's a pic of a dude deep frying at the official BGE eggfest.

and I stood next to a mouth-breather as he made funnel cakes at another eggfest, also deep frying.

as craig said, no flames.  with no flames, it's the same as deep frying on your stoe top in a dutch oven.  except, well, safer.

I do not see the reason to fear. I do it all the time with no issues. There is no greater risk if your doing it in your egg or a turkey fryer. Boil over with open flame burner or lump are no different. I would think the egg is safer and more controllable if you have a issue than a turkey pot set up. Just have to be vigulent of what your doing. 

Why wouldn't you use a propane burner ( you can buy them for $20) where you can modulate the temp?  Egg is hard to modulate with the lid open.  I feel the same way about woks.  Life is just too easy to not drink and use a cordless drill to pound in a nail.

SGH said:

What is deep frying? Is that a northern thing?

In the south you folks call it boiling, only using oil instead of water I think....

Skiddymarker said:

SGH said:

What is deep frying? Is that a northern thing?

In the south you folks call it boiling, only using oil instead of water I think....

Now I remember....... I must be getting old and senile  

I'm my opinion it is no different then any other cooking option. Heat and fire can be dangerous if not properly monitored. Does the oil add another element? Yes. But as long as you are careful it's going to be fine.

If you fry on your egg, make sure you don't have a handle sticking out or a misalignment of the vessel where when you close the lid in an adrenaline charged panic as flames shoot out and burn off your arm hair you don't tip or flip the vessel with the hot oil into the fire and all over the place and create a fireball. 

If you are one to panic, or you're drunk or high as a kite, or you throw your breaks on your motorcycle because you see a flashing blue light, just make sure you can slam that lid down and nothing is going to tip over.

I cook on a wood deck.  No way I'm going to fry on my egg when I have 10 different cooking options to control the temp and fry, and not spend all that effort loading, lighting and trying to regulate a lump fire when it doesn't improve the quality of the cook (degrades it if anything).

Get a clip on thermometer, get a propane burner, regulate the oil temp with a regulator....you can jack up the fire when the temp drops when you add your food.  You can lower it when you reach your oil setpoint.  Fire instantly responds to a twist on a regulator.  Just seems plain idiotic to try to this on an egg.  Everyone on this forum can afford a $20 propane burner and a tank of propane. 

So sorry if I'm a ****, but all this wok and frying on a smoker/grill just makes me shake my head. Hey, lets cut prosciutto with our table saw.

We used this setup at Eggtoberfest. It's a spider and wok from CGS. The ring in the spider worked perfectly for holding the round bottom wok.