A word of warning for newbies 
I wish they had mentioned that a propane tank was needed, and how many are needed. I am completely and utterly new at this, and purchased it without knowing that it needed a propane tank. Upon receiving it, I had to go search for a tank and found that even THAT information was wrong - as a new tank will run you more, but no one gives information for newbies, just for seasoned users. So I'm saddled with this fryer and a tank and hoping that it will fry the one turkey I want it to. More info for those of us who are brand spanking new at this, please.
First use made PERFECT turkey!
I bought this professional grade turkey fryer after returning two others which came with aluminum pots. I insist on a stainless steel pot set after having read about the long term harmful effects of aluminum in the human brain.The first attempt at cooking a turkey was a resounding success. I watched the video, my wife prepared the turkey with an injectable marinade and Tony Chachere's Creole seasoning on the outside of the bird. We followed the instruction manual exactly, timing the cooking of the 11.6 lb bird at 40 minutes. The Eastman burner performed really well, heating the bottom of the stainless steel pot very uniformly. (This is required as steel is not as thermally conductive as aluminum; hence the uniform heating becomes much more important on steel pots.)
The unit arrived with a small ding in the side of the large pot due to shipping issues, and the threads in the Ventura burner were tapped slightly off center, resulting in a slight concern that the gas line threaded insert wasn't held secure. However, this turned out to not be a problem, and I decided to keep the unit.
I've eaten other fried turkeys, and the one that we cooked ourselves had the best flavor, and no burn/overcooking anywhere. I attribute this success to our carefully following Eastman's directions, as well as their design of the burner.
