While it's always a good idea to have a CO detector on hand, I don't think that's the main danger of burning propane indoors. Like previous posters have stated, millions of people burn it on cooktops, furnaces, etc. It is not inherently unsafe.
Propane is a hydrocarbon (C3H8) that when burned with oxygen produces carbon DIoxide (CO2) and water. It is possible with improperly adjusted equipment for carbon MONoxide to be formed, but with properly-running burners that really should not be an issue.
The danger lies in oxygen depletion. Especially in a confined space such as a basement or a closed garage, a turkey fryer with a good-sized burner will use up a lot of oxygen, replacing it with carbon dioxide and water vapor. When the oxygen level gets below about 19.5% the human body will start feeling the effects of depletion and you can run into trouble.
The key is proper ventilation. Assuming you've got a stable setup and there are no dangers of the burner getting knocked over, AND you've got proper ventilation, there is no significant danger to burning propane inside. What is proper ventilation? I don't know. A good exhaust fan that vents outdoors and brings in fresh from outside ought to do it, but you'd have to check with the experts to get the right fan for that. A garage door open enough to get some fresh air in should be fine. If you're brewing in a shed with the door closed, you'll need some sort of ventilation fan along with a fresh air intake.
But like I said, millions of Americans (myself included) safely burn propane in their homes. If there was a serious risk of CO poisoning from doing so, it would not be permitted for residential structures.
Bottom line -- go ahead and do it, but do it safely.
Propane is a hydrocarbon (C3H8) that when burned with oxygen produces carbon DIoxide (CO2) and water. It is possible with improperly adjusted equipment for carbon MONoxide to be formed, but with properly-running burners that really should not be an issue.
The danger lies in oxygen depletion. Especially in a confined space such as a basement or a closed garage, a turkey fryer with a good-sized burner will use up a lot of oxygen, replacing it with carbon dioxide and water vapor. When the oxygen level gets below about 19.5% the human body will start feeling the effects of depletion and you can run into trouble.
The key is proper ventilation. Assuming you've got a stable setup and there are no dangers of the burner getting knocked over, AND you've got proper ventilation, there is no significant danger to burning propane inside. What is proper ventilation? I don't know. A good exhaust fan that vents outdoors and brings in fresh from outside ought to do it, but you'd have to check with the experts to get the right fan for that. A garage door open enough to get some fresh air in should be fine. If you're brewing in a shed with the door closed, you'll need some sort of ventilation fan along with a fresh air intake.
But like I said, millions of Americans (myself included) safely burn propane in their homes. If there was a serious risk of CO poisoning from doing so, it would not be permitted for residential structures.
Bottom line -- go ahead and do it, but do it safely.