Originally Posted by keltin
Wow, that looks fantastic Garry! Great job. Have you ever fried anything using just charcoal? Granted, you wouldn’t want to do 20 pounds of fish, but what about a single batch of fish or chicken? Have you ever tried that? Any tips or tricks to doing it?
Actually I have tried frying a smaller batch of fish and some doughnuts. The most difficult part of it is trying to keep a constant temperature so the oil stays at an even temp. I found myself removing briquettes, then adding, then removing again. As you know, the most important part of deep frying is the oil temperature. So to me, the most important part when using charcoal would be to have a good thermometer. The next thing is to make sure you have very good, slow burning briquettes. I've always used Kingsford original briquettes.
But given the choice, I'd use a gas grill anytime that I could.....for deep frying!