Saf T fryer

[hopshead]

Sorry if this is a repost, I could have sworn I saw a post on this forum about this fryer. I just got this fryer for christmas. I wanted a turkey fryer so I could graduate to full wort boils. Here is a link to the fryer I got: http://www.grilllovers.com/shopitemdetail.aspx?itemid=7791721

Has anyone used a this fryer for beer making? I know it has an aluminum pot, but I am not worried about that. My questions concern the burner at 46,000 btu's and the spigot. For brew pots with a spigot how should I sanitize it when transferring the wort to the fermenter? Also is the burner powerful enough?

[Vienna Lager]

Haven't seen that type of fryer before. To sanitize the spigot, near the end of the boil, just open it up and run some boiling wort through it into a metal pan then close the spigot and dump the wort back into the cook pot. Your spigot is now sanitized.

[HogieWan]

seems pretty pricey for a AL pot

[Otis_The_Drunk]

Originally posted by HogieWan
seems pretty pricey for a AL pot
Well they have a stainless pot for $189.00, but if you look at the site they are out of stock until 1/15/2007

What I don't like about that particular system is that if you want to upgrade to using a keg, you can't because of the way it's designed.

[Vienna Lager]

You might be able to cut the off the top of that tower contraption at the burner ring with a bi-metal blade with the sawz-all but then you are putting a lot of effort into what China-mart sells for about $30.

[hooky]

If you cut it off at the burner, will it lose it's structural integrity?

If I read that correctly, it seems like it's 36 quarts to the flare and then another 16 qts at the wide part for a total 52? Is 13 gallons is close to being able to handle a 10 gal boil?

[HogieWan]

Originally posted by hooky
Is 13 gallons is close to being able to handle a 10 gal boil?


You can do a 10 gal boil in a 10 gal pot, but you'll make one hell of a mess.


The more room you have, the less chance of making the mess and the less you need to worry about said mess

[dparsons]

I think Hogie is right. You don't get any price benefit over buying a burner and pot of your choice. And you lose flexibility.

[hopshead]

You are probably right about being overpriced, but beggars can't be choosers and I am glad I can finally boil a full 5 gallons. As for the top of the structure, it just screws in with some bolts, so I could take the top off with little effort if needed.

I do have some additional questions though. The burner only puts out 46,000 btu's, is that enough for a beginning 6 gallon boil down to 5 or so? As for the pot size, it is 36 quarts total with a 16 quart overflow. So, that is 20 quarts in bottom skinny part and 16 above it in the wide part of the pot. I ordered a wort chiller from Northern Brewer and I think it will do but being that the top of the pot is exactly 15.5 inches high from the bottom, the wort chiller will have to rest on the lip at the top and sit slightly cock eyed in there. I got the regular chiller for $47 at NB with hose fitting. The well water at my house right now is about 57 degrees out of the tap. Do you guys think this chiller is adequate for cooling a full boil? Thanks for your insight guys.

[Chubber]

I get a kick out of the whole "burn your house down with a turkey fryer" thing. One simple step removes all of that concern.

1) Bring your oil up to temp, about 350 degrees.
2) Turn off the damn flame.
3) Insert your turkey, slowly. Even if it overflows it won't burst into flame, the fire is off.
4) Once the frothing has subsided, about 1 minute, relight the burner.

How hard is that? Do the same thing when you go to lift the turkey out. Turn off the fire first.

If you spill then, all you get is a big mess and a very unhappy wife.

[Vienna Lager]

46K btu should be able to boil up to 7 gals and 57 degree well water will take you 12-15 mins. to chill wort to pitching temps. If the chiller is not at least 75% immersed in the wort the chill time would be more.

[Mill Rat]

Originally posted by Chubber
2) Turn off the damn flame.
3) Insert your turkey, slowly. Even if it overflows it won't burst into flame, the fire is off. And give the burner time to cool off. Even if the flame is out, oil that lands on a burner that is still at 1000+ degrees F will light right up!