md8232

From the FAQ: Are the heating elements exposed or covered? The upper heating elements are exposed, the lower one is covered to provide a best taste of your foods.

Thank you Kerry. I can go down to 95° there. What would I do without the rest of you helping me learn this?

Just checked and the Steam setting only goes down to 120°. Would this be too hot to proof bread?

I have a Le Creuset #28 dutch oven. It is @ 7 Quarts. Just checked, and it fits. I've used it for Jim Lahey's no knead bread in my regular oven. Might be time to try it in the FB.

Keep an eye on Amazon US. They may repeat the coupon at some point.

Not sure how soon I’ll be baking bread, but I broke out a loaf pan to check fit. Chicago Metallic 1 Lb loaf pan.

You are right. I somehow missed Combi. Just checked and it will go to the correct temp. I'll update once we have thighs again. Love me some crisp skin!

Chicken Dinner tonight. Tyson's finest. I don't think the FB has a Steam/Bake function. Or at least I didn't find it. I used H Steam at 430° F for 25 minutes. All pieces were a minimum of 175° at that time. Skins were not crisp. Meat was juicy and just as good as in the CSO.

Go big or go home! Remember 2 is 1 and 1 is none.

Yes, it lives out on the back porch with 2 smokers. I drain the oil once it cools. There is some risk, but it is acceptable.

There is a kit that would let me refill the small tanks from my large (250 G) tanks. I’d be afraid of that. Probably manage to hurt myself. If you wanna get warm When you're down on the farm Propane If you live in the sticks And your income is fixed Propane Its so high, its so high, its so high Propane

WalMart has a tank exchange. Go inside and pay then swap your tank for a full one.

The exhaust flows parallel to the floor and is @ 5 feet below the roof. Using my calibrated hand, I determined a safe distance from the exhaust. I’d allow a minimum of 18” space from a wall. I’d feel safe with 24”.

It is a 4 gallon model. I used 4 gallons. Even with less oil, I think it is a good idea to use a small tarp. No “giant” crawfish boil. They make a very expensive seafood boiler. I’m going to try a small boil soon.

Success! It came up to temp quickly, then just had to master holding temp. There is a bit of oil that spills out. I plan to buy a small tarp to place under it each time I cook. I was concerned about overloading the baskets so did the flats first, drummies second and fries last. Next time all the chix go first. Drummies stayed a minute too long for my taste. Everything else was fine.

Not to worry, more Fed payola on the way.

4 gallons of oil in and ready to cook dinner.

I'll need a day or two to get up to speed with this, but I'll test it and report back. Maybe you can hire a 70YO semi-muscular man.

So yes it can be done. My first attempt fell a bit short as you can see. I don’t think that this is the best use of the steam oven.

It came inside a plastic bag. I was able to lift it out of the box by grabbing the bag, and resting it on the box til I had a better grip. It is awkward to walk with this, but a 70YO semi-muscular man can do it!

So the Cajun Fryer is here, assembled and tested for leaks. It's 78 here now with 4MPH Winds and on/off rain. I added 4 gallons of water for a test drive. It was at a full boil in 12 minutes. Once it is cool, I'll open the drain valve and empty the water. I'd allow a minimum of 18" from the exhaust to a wall.

Will do, but please be patient. I’m more focused on my Cajun Fryer today and doing an Anti Rain dance!

I did not make toast. When I do, I’ll post a pic. I don’t think there is a dedicated toast setting, so I’ll have to create one. I believe that a certain number of user created programs are available.

WalMart Brioche to show the size difference between the racks.

It looks like a toy next to the new one. I’m in the early stages of using the F. Blumlein and I miss the rotary dial.