If you have a question or problem with your Bayou Classic cooker, cookware, or accessories, you may find what you're looking for here.
•What size turkey can I fit in my pot?
26-qt-up to 16-lb
30-qt-up to 20-lb
34-qt-up to 24-lb
42-qt-up to 27lb
•How do I cook my turkey (time, temp, and prep)?
Optimum frying temperature is 350 F. Whole turkeys typically require 3-3 ½ minutes per pound. Cold, windy conditions may require a few more minutes overall. A single whole chicken takes about 18 minutes.
Typically, a generous portion of poultry seasoning is sprinkled and rubbed onto or under the skin and interior cavity. Salt and pepper or any dry rub can be used. Any injection marinade may be used as long as it is a thin based liquid. The amount of seasoning and marinade is dependent on your taste. A generous portion of rub-on seasoning is recommended. Liquid marinade is usually 1-2 oz. per pound. Let your taste buds be your guide.
•How much oil will it take to deep-fry my turkey?
The proper amount of oil depends on the size of the poultry and the pot. The larger the turkey, the less oil is required. Wider diameter pots require more oil. To determine the amount of oil needed, place the thawed turkey upside down on the poultry rack. Fill the pot with water until the poultry is covered. Remove poultry and rack form the pot. The amount of water in pot corresponds to the amount of cooking oil needed.
•How long will a propane tank last?
Gas in a propane tank will last up to 3-4 hrs of constant use. The actual tank will last a lifetime with proper care.
•What type of oil do I use?
Peanut oil is recommended because it contains no cholesterol and can be reused more frequently. It is also safer because it has a higher flashpoint, which reduces the risk of a grease fire. Also available are blends of peanut and soybean oil. If allergic to peanuts, then any vegetable oil may be used.
•What is the BTU on your turkey fryer?
Our turkey fryers average around 55,000 BTU’s, depending on the wind and weather.
•How do I clean my pot?
All you need to clean your pot is warm soapy water and a rag. Make sure you clean out all the salt, pepper and any spices that you may have added to the pot.
•My flame is not blue. What do I do?
If the flame is not blue, try turning the air control disc until you get the right combination of oxygen.
•When I light my burner it will only produce a small flame. What is wrong?
You need to reset your regulator, turn everything off, then unhook valve from propane tank only for few minutes, hook back up and tighten by hand. Turn the propane on very slow, and then turn the valve to the burner on, once you light the burner, then you can turn up the propane. If you turn the propane on too fast, there is too much gas coming through and you will not get a good flame.
•My unit did not come with a heat shield. Is it necessary?
The heat shield is not necessary for the cooker to work.
•When I turn the propane tank on the hose and regulator ice up?
Sometimes your propane can be over filled causing the regulator to ice up. Also your propane tank is designed to operate standing upright; a tank that is not sitting properly can also cause this.
•How many times can I reuse each type of cooking oil?
We recommend you contact the oil manufacturer to find the specific life of the oil.
•How long will my oil last?
If refrigerated, cooking oil can be stored up to one year. If not refrigerated, store in a dark, cool place. Clean oil can be stored 3 to 6 months. Store the cooking oil in its original container. Do not store inside the cooking pot or in metal containers. This is a general rule you may want to contact the oil manufacturer to find the specific life of the oil.
•How do I season cast iron (do I season inside and out)?
To season your cast iron, spread Crisco on the inside and outside of the cast iron. Then put the cast iron in the oven or on a grill. The charcoal grill is preferred, because there is an odor which could stay in your kitchen. Let the cast iron stay on the grill until the charcoal goes out. If you do not have a charcoal grill, put it in the oven at 350° between 45-55 minutes. All Bayou Classic cast iron is not pre-seasoned.
•Where is your cast iron made?
•Is your cast iron heavy-duty?
Yes, all Bayou Classic cast iron cookware is heavy-duty.
•Is your cast iron pre-seasoned?
No, Bayou Classic cast iron does not come pre-seasoned. (See the first question)
•How many BTU does my outdoor cooker put out?
Most of our outdoor gas cookers use either a 4” or 6” cast iron burner. Both burners have a BTU rating around 55,000. There is one exception, the 10” cast iron burner has an estimated BTU output of around 100,000.
•What PSI does the burner use?
Our burners use regulators set anywhere between 10-30 PSI depending on the application.
•Do we have a Conversion kit available (to natural gas)?
No, we do not offer any type of conversion kit to change gas type.
•What cooker do I need?
We offer many types of gas cookers.
•If I have an old style tank how do I connect my cooker?
All of our products come with a hand wheel connector, and we do not offer the screw-in type.
•On what surfaces is it safe to use my cooker?
Use ONLY on a level, stable non-combustibles surface like brick, concrete or dirt. Do NOT use this appliance on any surface that will burn or melt like wood, asphalt, vinyl, or plastic. Also keep at least 10ft. away from any walls or overhang.
•What size tank do I use with my cooker?
Bayou Classic Outdoor Cookers are manufactured for use with 20 lb LP Gas cylinders.
•What grade stainless are your cooker frames?
The model 1114 is 202 grade stainless, and the model 1175 frame is made of 304 grade stainless.
•Are all of your burners high pressure?
Yes, all Bayou Classic cookers are considered high pressure, and they all use preset regulators between 10-30 PSI.
•How thick are your pots?
Bayou Classic makes some of the thickest pots available to consumers. The thickness of each pot varies depending on the size of the pot. For instance a 24 Qt. aluminum stockpot has a thickness of 1.1mm / 17 gauge, while a 120 Qt. stockpot has a thickness of 2.5mm / 10 gauge.
You can view our online catalog for more details on each pot.
•How do I clean my pot?
When cleaning your pot use warm soapy water and a rag.
•Can I boil, steam, and fry with the same pot?
Yes, just clean the pot after each use.
•Do they all come with lids and baskets?
No, all aluminum and stainless steel boil/steam/fry pots and stockpots come with lids and baskets. We offer the 36, 44, 62, and 82 Qt. stainless steel pots without baskets, and the 1201 10Qt. deep fry pot does not come with a lid.
•What grade stainless are your pots?
All Bayou Classic stainless pots are 304-grade stainless steel.
•Which pots are for steaming and \ or boiling?
Both our stainless and aluminum pots 24qt. – 62qt. have a lip rolled inside the pot that holds the basket about 2” above the bottom of the pot for steaming. Steaming can be accomplished with larger pots by simply placing objects that will not melt, dissolve, or contaminate the water in the bottom of the pot. These objects should be at least 2” in height, and a minimum of 3 should place near the edges of the pot to support the basket.
•Can I use a glass bottle with the Chickcan rack?
No, the Chickcan Rack is designed for use with a12oz. aluminum can only.
•The instructions say to turn one burner on my grill.
What do I do with the other? Leave the other burners off and place the Chickcan Rack over the burners that are not on. (If you have a larger grill you may have to use more than one, but you will still place the chicken over the burners that are not on.
•My thermometer is stuck, or reads incorrectly.
What should I do? (Make Sure The Thermometer Is Room Temperature) If your thermometer is stuck or not calibrated correctly loosen the nut on the backside of the dial. Set the temperature, tighten the nut, and retest. If it continues not to work properly call customer service.
•Can I use this as a meat thermometer?
Our thermometers are not designed to be used as meat thermometers. They should only be used to check the temperature of the oil that you are cooking in.
•How do I test my thermometer?
-Always use a thermometer when frying turkeys or chickens. A thermometer is a sensitive measuring device which may work improperly if dropped, bent, or twisted. Always check to be sure the thermometer is working properly before cooking.
-There is a simple way to test the thermometer:
1.Light the cooker
2.While wearing protective gloves, hold the thermometer by the dial. Keeping your hand away, place the pointed end horizontally over the flame. The needle should quickly move around the dial. This indicates the thermometer is working.
3. If the needle stops at a low temperature (i.e. 200°F); this indicates the thermometer has been compromised and is not working properly. If so, discard the thermometer and call 1-800-864-6194 (8am - 5pm M - F Central Time) for assistance.
Note: Do not attempt frying if the thermometer is not working!