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Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill
|Price:||$173.14 & FREE Shipping. Details|
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- The Big Easy Smoker Roaster & Grill lets you smoke, roast and grill - all in one
- TRU-Infrared technology cooks food evenly and juicy with no flare-ups
- Evenly cook turkey, ribs, roast, or other cuts of meat in the roasting basket
- Holds up to 25 lbs for roasting and has 180 square inches of cooking area for grilling
- Use the smoker box for added flavor; temperature control from 9,000 to 18,000 BTU's
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|Item Dimensions||36 x 18 x 24 inches|
|Item Weight||52 pounds|
|Manufacturer Part Number||4003105|
|Manufacturer Warranty Description||1 Year limited warranty|
|Material Type||Stainless Steel|
|Shipping Weight||56 pounds|
The Char-Broil Big Easy Infrared smoker, roaster, and grill takes the next step forward from our successful and award winning Big Easy by expanding on the cooking function and capability. Just like the Big Easy, there is no charcoal or oil needed. There is no spit rod to balance. There is no flare up because of the Infrared cooking system. This multi-faceted grill includes an internal smoker box which uses wood chips or pellets without the need of air dampers or a messy water pan. It works as a roaster with even Infrared heat and easy drop-in loading without heat loss or traditional rotisserie hassles. Lastly, it also works as a grill...using a premium stainless steel grate designed to cook evenly without flare-ups that can burn your food. As for the details, the highly efficient Infrared cooking system operates from 9k BTU's to 18k BTU's depending on the setting. You can fit up to a 25 lb. turkey in the cooking basket that also has double stack cooking capability for smaller foods. The 180 sq. In. Stainless steel grilling grate and half pound capacity stainless steel smoker box round things off. The overall design features a porcelain coated hood and cool-touch handles for a solid and durable construction.
The Char-Broil Big Easy Infrared smoker, roaster, and grill takes the next step forward from the award-winning Big Easy by expanding on its cooking function and capability. Just like the Big Easy, there is no charcoal or oil needed. It's powered by Char-Broil's TRU-Infrared cooking system, which channels heat evenly and eliminates hot and cold spots.
Between the outer wall and inner wall of this versatile cooker is a fully enclosed, specially designed propane burner. The heated inner wall radiates natural infrared heat that penetrates food evenly and seals the juices inside. The hot air that is generated escapes out of the top of the cooking chamber before it has a chance to dry out the food. The result is meat that stays moist and tender.
An internal smoker box uses wood chips or pellets without the need of air dampers or a messy water pan, while the infrared heat is great for roasting -- it fits up to a 25-pound turkey on its double-stacked rotating basket. It's also great for grilling with its 180 square inch primary cooking area. Other features include temperature control from 9,000 to 18,000 BTUs, a meat thermometer, stay-cool handles, grease collection tray, variable temperature control, and rotary ignition. The Big Easy measures 18 by 24 by 36 inches.
How TRU-Infrared Works
All Char-Broil TRU-Infrared grills generate a minimum of 65 percent infrared heat, which is evenly spread across the entire cooking surface to cook food -- without drying -- at temperatures that range from simmer to sear.
Unlike traditional gas grills that use convective heat (hot air) to cook food, Char-Broil's TRU-Infrared grills limit the hot air flow and use natural, radiant heat to cook food directly without drying. While convective heat destroys food's moisture barrier, infrared heat penetrates it without drying and locks in natural juices and flavors. Char-Broil's TRU-Infrared cooking system virtually eliminates flare-ups while producing very even heat (no hot or cold spots).
What's in the Box
Big Easy TRU-Infrared smoker, roaster, and grill; double stack roasting basket; operating guide and assembly instructions
Top customer reviews
A couple days later I tested out a whole chicken and the results were very positive. Skipping to the real reason for the purchase, I was cooking my first turkey alone on Thanksgiving with the entire family coming over with high expectations. I prepared the turkey by thawing, washing and drying it out. The afternoon before Thanksgiving, I dry-brined with a sea salt based mix (I don't believe in wet brining).
On Turkey day I took it out patted dry yet again and around 1030 AM began to cook it up. I coated the bird with peanut oil - important to know your oil burn temps, this thing does burn very hot. Olive oil is not really a great option for something like this. Then I used a sage, salt, pepper, etc. seasoning blend to coat the outside of the bird.
I turned on the propane and lit up the Big Easy, just laid the bird into the basket, breast up and lowered down in. I cooked with the top closed for about 35 min, then I left it open. The bird took almost exactly the 3 hours estimate using 10 min per pound to reach the proper temp (~ 165 degrees). I took out the backet and moved it - including bird - inside to a sheet, tented with foil and let sit for 15. I removed the bird from the basket easily which was surprising, I expect the parts that touched the basket to stick in a big way, but it didn't with a fork I could separate the bird from basket and not lose that prescious crispy skin. I then placed the bird on the serving plate, tented and let sit another 15 min on the table (see pic below). I then took the drippings tray out of the big easy (previously covered in foil for easy cleaning) and strained out the fat. I was left with quite a bit of very usable drippings for the gravy. I didn't have to use any water, broth or anything, there was way more drippings than I even needed.
My mom who has been cooking the turkeys for over 30 years annually, went as far as to say she's putting a turkey in the car from now on just in case she stops over some day. This was the "best turkey" we've had in years, maybe ever. It was unanimous at the table.
The inside was juicy (not watery like you get with wet brining), the skin was crizpy and delicious, not to mention fought over.
The Big Easy lived up to the billing. Later that night, it took me less than 20 min to clean it and be done. No muss, no fuss and the kitchen and oven was free for everything else. No waiting for "when will the turkey be ready I need to put in the green bean casserole..." type stuff.
It's not a smoker, it's truly a "hybrid" and I'm skeptical of hybrids but this one, does the job as advertised. No it won't replace your smoker or even your gass/charcoal grill. It won't do those things as well as they do, but it does have a nice niche and met all my expectations.
I rated 4 out of 5 stars because honestly, it feels right. As a hybrid the unit isn't perfect, there are limitations and drawbacks to what this fryer will do, but if you keep your expectations reasonable, I can't see how you won't be very happy with your purchase, I certainly have no regrets.
I used peanut oil, at the recommendation of numerous other reviewers, for the seasoning. The instructions said to wipe down the inside of the chamber with vegetable oil and then run on high until the smoke stops. That took about 15 minutes, and I only achieved a light bronzing on the top half of the chamber, and the flat surface at the very bottom still had uncooked oil. So I repeated the process two more times, with unit cool down and re-oiling in between each seasoning session. I ran it about 45 minutes or so for the second and third session, and finally got some light bronzing on the bottom surface, at least the outer half. Definitely a vertical temperature profile within the chamber.
Later we roasted two turkey breasts on the wire grate which I had placed about one-third of the way up from the bottom of the roaster basket. The tops of the breasts browned nicely, but the bottom sides did not brown at all. (We had pre-coated the pieces with peanut oil). So I turned the pieces over for the last 15 minutes or so. (That wasn't very easy since the pieces were stuck to the grating). Maybe I should pre-oil the grating surfaces, too. Each piece was just under 3 lbs, so we expected the roasting time to be about 30 minutes. It ended up taking closer to 60 minutes. I think much of that was caused by our taking the meat straight out of the refrigerator (about 35 degrees F), rather than allowing the meat to sit at room temperature for a while before cooking. Also, next time I will place the meat near the top for faster and more even cooking.
Afterward, we ran the unit on high, lid down, for about 30 minutes to burn the drippings on the bottom surface. I haven't yet gone out to brush out the black debris stuck on the bottom, so I can't comment on how easy or hard that will be. LATER: it was easy to brush out with a hard plastic brush.
Overall, the unit is very solid, well-engineered and fun to use. With the IR technology, it is very different than any outside roaster/broiler I have ever used, so I think I just need to learn the fine techniques, which I look forward to doing.
Also LATER: the accessory kit that sells with it separately arrived a few days later. But none of round pieces have the same diameter as the cooker. They are smaller by about 2-3". So do NOT buy that accessory kit; you will only have to return it. Why Amazon hasn't fixed this for quite some time befuddles me.
What I've learned so far is to take your whole chicken, dry it off, shove a halved lemon and some rosemary in it, lather the outside with oil and then sprinkle with sea salt and pepper. Coat the inside of the grill with canola oil cooking spray, close the lid, fill the smoker box, light and and leave on high for 15 minutes. Set it to low and throw the bird in and let it work. Check the smoker box every 30-45 minutes and keep it filled. It's should take about 3 hours depending on how windy it is and what the bird is reading on the thermometer. Once it's about done, turn it off and let it rest inside it for about 20 minutes so it can cold smoke a little.