Many years ago I read about waxing your bike chain. Since that time I always wax my chains instead of using grease or oil. There are several advantages to do this the main one being no more grimy grease marks on your legs when you rub against your bike chain by accident. Also when you have to remove the rear tire to fix a flat you don’t have to end up with grease on your hands. There are disadvantages as well; if you ride in the rain a lot wax will not keep the rust away but I think that is a small one. You do have to wax your chain more frequently. I usually do this every 1,000 miles or so but this is a time to clean the chain since you melt everything away.
Now here is where the fry part comes in: I use a Fry Baby deep fryer to melt the Gulf Wax and then dip the chain into it. I also use chains that have a quick release link in them. It takes about 3 to 4 blocks of Gulf Wax (WalMart has it in the canning section).
Some pictures of the Fry Baby with used wax.
Fry Baby
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