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1198/1114 - Bayou® Classic — 44-Qt Stainless Steel Turkey Fryer Kit (1114 Round Patio Stove)

1198/1114 - Bayou® Classic — 44-Qt Stainless Steel Turkey Fryer Kit (1114 Round Patio Stove)

$338.88 USD
$338.88 USD
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Bayou® Classic 1198 — 44-Qt Stainless Steel Turkey Fryer Kit (1114 Round Patio Stove)

The Bayou Classic 1198 pairs a massive 44-quart stainless steel stockpot with the durable 1114 round-frame propane cooker. Designed for oversized birds (25+ lb or up to 13.5" diameter), this complete kit delivers stable heat, rugged construction, and everything you need to fry, boil, or steam for a crowd.

Highlights
  • 44-Qt Stainless Steel Stockpot with vented lid & heavy welded loop handles
  • Side indentation for elevating basket when steaming
  • Perforated basket, poultry rack & lift hook, 12" stainless thermometer, 1-oz seasoning injector
  • 1114 round patio stove — circular frame with reinforced pot ring
  • ~41,000 BTUs class output; 16" cooking surface
  • 5-psi adjustable regulator & 36" stainless braided LPG hose
What’s in the box
  • 44-Qt Stainless Steel Stockpot (vented lid) — approx. 13.5" diameter × 18" height
  • Perforated steam/boil basket
  • Perforated poultry rack & lift hook
  • 12" Stainless thermometer
  • 1-oz seasoning injector
  • 1114 Round-Frame Outdoor Cooker (single burner)
  • UL-listed hose, regulator & valve assembly
1114 Patio Stove Features
  • Round frame design with reinforced pot ring for secure support
  • Cooking surface: 16" diameter; stove height: 13.25"
  • 6" cast aluminum burner ~41,000 BTUs class
  • Durable steel construction; outdoor-ready design
Specs
  • Material: Stainless Steel (pot & basket); Steel (burner frame)
  • Finish/Color: Metallic Stainless
  • Turkey Size: 25+ lb (up to ~13.5" diameter)
  • Pot Capacity: 44 quarts
  • Regulator: 5-psi adjustable; Hose: 36" stainless braided LPG
  • UPC: 692128053428
  • Model mapping: 1144 (pot) + 1114 (cooker) → 1198

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Use & safety tips
  • Outdoor use only on a flat, non-combustible surface; keep children/pets clear.
  • Thaw & dry poultry completely; confirm oil level via water test before heating oil.
  • Monitor temperature with the included thermometer; never leave hot oil unattended.
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