I, too, have a dedicated two-basket deep fryer that I rarely use... it lives in the garage.
If I'm deep-frying I usually use a 6 1/2 quart deep skillet or a wok. It's just easier and the results are just the same.
The key to deep-frying is temperature management. If the oil is not hot enough, you end up with soggy, greasy food. If it's too hot the food burns before being completely cooked. Usually you need to let the oil come back up to temperature before cooking a second batch of food. My target temperature is 350 - 375 degrees F.