Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
7 hours ago, gfweb said:That looks a lot like a turkey frier . Perhaps not rated for indoor use
I, too was thinking a turkey fryer burner or wok burner would be much less expensive. I also found one for home-brewing designed to boil lots of liquid quickly that looked more stable than some of the others. You could probably use it indoors under an adequate hood.
But for now, I'd just get a bigger pot. Something like this - Is a triple batch enough for now? http://a.co/03NmrKd
6 hours ago, gfweb said:That looks a lot like a turkey frier . Perhaps not rated for indoor use
I, too was thinking a turkey fryer burner or wok burner would be much less expensive. I also found one for home-brewing designed to boils lots of liquid quickly that looked more stable than some of the others. You could probably use it indoors under an adequate hood.
But for now, I'd just get a bigger pot. Something like this - Is a triple batch enough for now? http://a.co/03NmrKd
By sygyzy,
