Smoke Control Areas and wood burning stoves. You need to know if you are in a smoke control area or not as you cannot burn wood if you are (donât panic thereâs a way around it). There is a link at the foot of this article, to the DEFRA website, where this information can be found. Cities are almost always Smoke Control Areas.
1 If you have a deep fat frying thermometer, use it! 2  The best temperature is 350 to 375 degrees F. 3  If you don't have a thermometer, the oil is ready when a 1 cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.
Deep frying is normally done at between 360 and 375 degrees Fahrenheit and the following methods are designed to indicate when the oil reaches this temperature point Use the hâ¦andle of a wooden spoon or a wooden chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil.