Educate me on Cajun Fryers

They are awesome fryers and R&V Works is a great company. They are a huge upgrade over fruong in a dutch oven. They are comparable to a commercial fryer. The heat source is not on the bottom, so the bits that fall off into the oil don't get burned.

I have a 4 gallon model that kicks arse. You can knock out a massive amount of fish, shrimp, oysters, fries...etc. If you want to use one to fry turkey, I think you need to go with the 6 gallon model.


ETA - Do a thread search on the outdoor board. I think they have come up on there mulitple times.

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my FIL has one and it is great. but it is easy to over shoot your oil temp because it is powerful.

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Like any cooking equipment, there is a slight learning curve to temperature control, but I got that figured out after 1-2 cooks.

Pro Tip - keep a couple bags of those Checkers/Rally's style frozen fries on hand if you get your oil too hot. Cools it off quickly and everyone likes those fries extra crispy.

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Is yours mounted on wheels/cart? Parts easy to get? How is temp control - looks like it is done via a valve on the regulator?

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I have the cart. Not many parts to it, but easy to get stuff from R&V Works or from restaurant stores. The 6 gallon one I think uses standard fry baskets so it would be easier to get accessories/different baskets for.

Temperature control is pretty easy. It's just a regulator valve. I never had any real problem and figured it out pretty quick. I go full blast until about 300 then drop it down a bit til I get to 350-375 and then leave it. Don't turn it up too much to recover after frying a batch. It will get back there on its own pretty quickly.

About the only issue is that it is loud (like a crawfish jet burner) and gives you quite a pop on lighting.