Thanks guys!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Don, I've seen you post those potato chip pictures a few times. You have a mandoline to get them that thin? Also, how tough is it to control the oil temps? I'd love to do more deep frying and outdoors is great, because you don't smell up the house. </div></BLOCKQUOTE>
G, yes we have a mandolin but it is cheap and doesn't work well. Truthfully it is probably really dangerous to use so we usually take our time with a sharp knife. My wife cut these for me. We do these a lot so we're probably going to loosen the wallet flap and get a good mandolin.
Not too hard to control the oil temps. I just keep the Thermapen handy and check it before each batch goes in. Move it over/off the coals if needed. I ran out of coals towards the end of this fry session and the last batch were pretty greasy. Threw them out, added a handful of coals and cooked up the burgers.