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@DieselkW - agree the trick is to double fry. I use "fryer oil" from cash and carry - God knows what it really is, I think a mix of corn and canola. To clean the oil a fine mesh strainer works for the bigger chunks and then, depending on the weave, one or two layers of cheesecloth, #50 0r #60 grade. in the strainer cleans out the rest. For fries, I've gone as long as 4 or 5 months with the same oil, it seems that chicken and breaded"stuff" is what really shortens the life of the oil. BTW, I use a 2 gallon fryer, the egg is beyond my skill (or bravery) set.
By the looks of your picture, the stud on the left has enough head sticking out you may grab it with vise grips and just take the nut off. The ridges/knurles on the clinch stud are on the underside (band side) of the stud head. Another option is to use a cut off wheel on a Dremel and groove the inside (egg side) of the clinch stud head. Holding it with a screw driver while you take the nut off. First, I'd try to get vise grips on the stud head and band and try to wrench the nut off.