Eastman Outdoors Popular Questions, Answers, Tips & Manuals

try candain tire they do spares you may find what you need there or calgary bbq centre or bass pro shop

I assume you need the hose/regulator assembly. If so, you can purchase one from any home center or hardware store that sells gas grills and accessories. Just take your old one with you for comparison purposes.

Enough to submerge the fish in the basket. Easiest way to get it pretty close:
1. Place the basket in the cooking pot.
2. Fill to the estimated displacement with water. The estimated volume would about half the height of the basket in the pot, if you were to fill the basket with fish half way. This way you know that you'll have enough to cover the fish when you start frying.
3. Measure the water. If you have the markings stamped in the side of the pot, this is pretty easy. Otherwise, pour the water into a gallon jug, keeping tally on how much water you removed from the pot. A partial gallon at the end is easily estimated. Works the same for liters, depending on where you live.
4. Dry the pot thoroughly before you add the oil.

Best regards, --W/D--

Get yer oil to 375. You oughta be able to load in a bag of frys at a time slowly. Shouldn't take long. Who's army are ye feedin? If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

Just google out the receipe of whatever you want to prepare and google will give you the absolute answer

Check for faulty thermocouple and that the pilot is correct size.

An grill or outdoor supply or LP gas supplier. Should have it.

Season up your ribs ahead of time and marinate with the liquid smoke. Save the juices from the marinade when you start to grill the ribs and add it to your BBQ sauce in a sauce pan.

hello. yes, in fact it can handle a 30 pound turkey! Joe

Most likely the regulator is bad. The second culprit could be the thermocouple.

To fry a 10 pound turkey, you heat the oil to 350 degrees Fahrenheit and fry the turkey for 2 1/2 minutes per pound or about 25 minutes.

There are some Safety Precautions, PLEASE READ AND HEED!

NEVER fry a turkey indoors or next to a structure (like your house, garage, etc)

DO NOT over heat the oil...adjust the valves as necessary to keep the oil at 350 degrees

You can inject seasonings into the turkey but before you put it in the oil, make sure the skin is DRY!!! Water on the turkey WILL MAKE the oil splatter and you could very well end up deep-frying your body parts as well as the turkey

When you pour your oil into the pot make sure you DO NOT go over the fill line on the pot...otherwise the oil will splash out when you put the turkey in and, once again, you will end up with deep-fried body parts

When the oil is at 350 and you are ready toput the turkey in, make sure you put it in SLOWLY or you will FRY YOURSELF AND HAVE A HUGE FIRE ON YOUR HANDS

Once the turkey is done cooking, take it out of the pot, put into a pan and wrap it with aluminum foil...this will help keep the bird moist as it cools...YOU MUST LET THE TURKEY REST FOR 30 MINUTES BEFORE CARVING IT

I hope this was helpful to you!

This site might have some answers:

http://www.charbroil.com/Consumer/KnowledgeBase.aspx