Buy Char-Broil The Big Easy Oil-Less Infrared Turkey FryerChar-Broil The Big Easy Oil-Less Infrared Turkey Fryer Product Description:
- Patented Heat Wave Infared technology
- Able to cook turkeys, up to 16 lbs., chickens, beef roasts, pork tenderloins, and other large cuts of meet
- Does NOT oil, no more splatter or disposal of used oil necessary
- Includes: Cooker, cooking basket, lifter, meat thermometer and quick start cooking guide
Product Description
The Char Broil Big Easy Oil-Less Infared Turkey Fryer represents the next step forward in utilizing infared style cooking. This patented technology takes the mess and hassle out of cooking a perfect turkey (up to 16 lbs.) or other large cut of meat (chickens, pork tenderloings, or beef roasts). With no hot cooking oil to purchase, splatter, or dispose of, the Char Broil Big Easy is the delcious, safe and easy alternative to oil-fried turkey. Cooking is done inside a double-wall cylindrical cooking chamber powered by a fullly enclosed, propane burner. Char Broil's patented Heat Wave infard technology delivers juicy, crisp, flavorful results every time. Your favorite marinades can be injected and even dry rubs and sauces can be used for added flavor.
Customer Reviews
Most helpful customer reviews
68 of 69 people found the following review helpful.
Smokin' and frying @ Bent Oaks, Osteen, FL
By Chris Crawford
The "Big Easy" lives up to its name. In the short time that we have owned this piece of equipment We have done a 16lb. turkey, two 7lb. chickens (not at the same time, two boneless pork loins (one at a time), a standing rib roast (4 ribs) and a pork butt. All were great. We are experimenting with mounting shelves that can be adjusted to different levels by using the basket structure to support them. We have baked 4 sweet potatoes on a shelf (its a stainless steel cooking grate from a previous vertical smoker) we just cut it down to fit the diameter of the basket. Fixin' next to try Bar-B-Q cabbage on the shelf while the meat is in the bottom. If I could figure a way to have it clean itself I'd give it a five star rating. It will never replace smoking but it sure is a lot faster and easier.I don't have to split the wood like I do for smokin'.ChrisOctober 3, 2008Updater after 10 months of use.I felt that this cooker was worthy of minute of my time to offer an update about it.I do a great deal of outdoor cooking all year long. I cant think of anything I haven't cooked on this unit. It has all been excellent. (Oops, I just thought of something. The briskets still get done in the smoker and that ain't gonna change. It takes 2 days prep and 24 - 30 hrs of smokin' @ 180 - 200 deg.)I have been using metal skewers that are cut to the diameter of the cooking basket plus 1" so they rest on the rungs of the basket. I have hung ribs, multiple pork loins, multiple beef roasts of various cuts and use an electronic meat thermometer with two probes to monitor the progress. When I do multiple chickens I use the skewers just to balance them in the upside down (tail up) position.I have not needed to spend the money for peanut oil to use in my regular deep fryer. I haven't used it since I purchased the "Big Easy".A word of note; I do use slightly more propane than if I would cook the roasts on one of my hooded grills, but the key word here is SLIGHTLY, the outcome of the meat far outweighs the propane used. As far as chicken and turkey in the deep fryer, it would require more propane to run the burner to heat the oil than what I use to do them in the Big Easy.I hope that this helps anyone who is thinking of purchasing a "Big Easy".One last thing. I have a friend who is always lifting the lid of the smoker and the grills. Well poof there goes the cooking time out the window, real noticeable when cooking at 200 deg. and below.With "The Big Easy" I don't use the mesh cover when I cook, my buddy's got nothing to open, its all there for the world to see and the temperature is not effected. The meat gets done on time.Chris
107 of 113 people found the following review helpful.safety and savory,
By David Cantu
I have never owned or used a turkey frier. I am very safety minded and the thought of all that peanut oil at a high temperature and the open flame, well I just cant bring myself to buy one. I did, however purchase the Char-Broil Big Easy Oil-Less Infrared Turkey Fryer. So far in three weeks I have cooked three turkeys. Since I have never used a real deep fat turkey frier, the operational part of my review of the product is a bit one-sided. I can say that of all the appliances that have more than 2 moving parts, the ease of operation of the Big Easy is just that. Big and easy. The three turkeys I have cooked in the cooker were just under 12 pounds. The first was rubbed with olive oil, it was delicous and moist but a bit dark on the outside. The subsequent 2 were rubbed with peanut oil and had a better complection, but were just as moist and flavourful. I did experience a bit of overcooking of the drumsticks and wings. I believe that this could be cured by sheilding them with some aluminium foil (that will be my next experiment). I have yet to cook anything but turkeys, when I do though, I will make an addendum to this review. All in all, I am pleased with the product and highly praise its ease of use and safety in producing a nice fried turkey. My son is a proffesional Chef and agrees that my terminology is correct, oil has been used and as he states, "technically Dad, it is fried, but not deep fat fried" Thats ok by me.
55 of 56 people found the following review helpful.
Simply Awesome
By N. Thompson
Lets start by saying that I used the big easy to cook my first ever turkey, so I am obviously not a professional. The assembly was pretty straight forward and the hardware was organized nicely. I followed the included instructions for preparing and injecting the marinade in the turkey. Then all you have to do is insert the thermometer, put it in the big easy, and turn it on.I cooked a 15lb turkey, and I found that it actually cooked a bit faster than 10 minutes a pound. Overall it took about 2 hours to fully cook it. The math said it would take 30 minutes longer, but I pulled it when the thermometer hit 170.The results were as advertised. The turkey came out nice and crispy on the outside and tender and juicy on the inside. The rub and marinade (Cajun butter) really gave it that little something extra. the bird got rave reviews from all that tried it. Matter of fact I think I may have sold at least two other people on the big easy. One of which is looking for alternatives to peanut oil based frying due to allergies in the family.Overall, the only way they could make this thing better is if they included a sample marinade and injector for your first cooking experience. Oh and I think I might research a little about the infrared technology so that I can answer the questions the next time I have people over.
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