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  1. During my firefighting time from ’98-00 we had several calls for fryer fires around Thanksgiving, Christmas and New Years. Texans frying in the garage or managing to burn through the propane hose and having a propane blowtorch at that point.

    1. Well, he’d heard of the guy, but I think Archimedes could have estimated that the volume of the turkey was greater than the volume of the empty part of the pot.

      All in all, dude might have been right to be so little concerned. Turkeys are usually fried in peanut oil which is almost as light as diesel fuel. The preheated overflow and splash oil will burn off pretty quickly once it hits the hot charcoal.

      But that’s only if the oil just hit the top of the charcoal. If the oil soaked all the way to the bottom of the charcoal it could undergo anaerobic cracking and become pretty much welding torch fuel that could melt the pot. Obviously the total energy release would be about the same or lower, but cracked oil could burn much hotter for a shorter time, and parts of the pot are sitting directly on the coals. Add some platinum or another catalytic metal and you have a total meltdown with all the oil released and the turkey burned to a cinder.

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