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Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer
Usually ships within 4 to 5 days.
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- 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
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|Item Dimensions||16 x 16 x 24.5 inches|
|Shipping Weight||35.2 pounds|
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.
Top Customer Reviews
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'.
October 3, 2008
Updater 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.
More importantly, this thing cooks like a champ. So far I've done roasting chickens (using a "beer can" stand) that have come out as good, if not better, than any rotisserie chicken I've ever had, and buffalo chicken wings.
The biggest surprise is how well the B.E. does chicken wings! By rigging up some shelves in the basket, you can do about 3 dozen at a time. I've eaten Buffalo wings every way imaginable (deep fried, grilled, baked) and so far doing them in the Big Easy is my favorite. They were a huge hit at my last party.
I'd best describe the results of the big easy as 85% like frying, and 15% like grilling. I think for the convenience factor, that's a fine compromise vs. messing around with an actual vat of expensive, messy, boiling oil. Very happy.
Be sure to check out CharBroil's website for recipes and suggestions, there's not much in the way of recipes included.