Use peanut, canola, or corn oil for deep frying. These hold up to the higher heat the best.
Oil needs to be changed every so often because the exposure to heat and then cooling causes it to start to break down. Smoking is one of the indications that it is time to change the oil.
If the oil is still light colored, doesn't have an odor, you may just need to filter it to clean out the food particles. I use coffee filters and a wire mesh strainer over a large bowl.
And if it is one of those units that just sets the temp to one thing for all uses, the thermostat might be not working well and heating the oil too hot. That is a fire hazard. To check, use a deep fry or candy thermometer. If the fryer is heating the oil much past 360-370, I'd be concerned. The flash point (fire) for many oils is just a bit over 400F. And oil that is too hot smokes first and then catches fire. Also, check to make sure your element has now buildup on it.
Answers & Comments
Use peanut, canola, or corn oil for deep frying. These hold up to the higher heat the best.
Oil needs to be changed every so often because the exposure to heat and then cooling causes it to start to break down. Smoking is one of the indications that it is time to change the oil.
If the oil is still light colored, doesn't have an odor, you may just need to filter it to clean out the food particles. I use coffee filters and a wire mesh strainer over a large bowl.
And if it is one of those units that just sets the temp to one thing for all uses, the thermostat might be not working well and heating the oil too hot. That is a fire hazard. To check, use a deep fry or candy thermometer. If the fryer is heating the oil much past 360-370, I'd be concerned. The flash point (fire) for many oils is just a bit over 400F. And oil that is too hot smokes first and then catches fire.
Also, check to make sure your element has now buildup on it.
Clean those heating tube and all should be well.
Let me know how it goes.
Regards,
Richard