June 19th, 2008 
admin 
I have to admit it, I love deep fried turkey. It’s so crisp and juicy. Just thinking about it makes me hungry, and very sleepy (tryptophan)! CharBroil has a new infrared fryer that is completely oil free – and it’s called the Big Easy.
The Big Easy is a propane hook up. It circulates heats around the turkey so it cooks it nice and even. It will cook a turkey at a rate of 1lb every 8-10 minutes.
Features:
- Enclosed burner design with 18,000 BTU’s
- Rotary Ignition
- Cool-touch handles
- Pull-out grease tray
- Wipe-clean stainless steel cooking chamber
- Measures 24.5″H x 21″W
Cost is around $139.
Posted in 
Hello I purchased the big easy fryer a few months ago and I tried a chicken to practice on the problem Is the outside gets done very quick while the Inside is still not done .Whats up with that?Thanking you In advance for some kind of answer so I could solve this problem.Steve.
I just tried my big easy for the 1st time. It took 3 hours for a 7lb chicken. Even though it was very good, is this the normal cooking time. I had it on high for half the time. In addition, i hooked and re-hooked the propane. This big easy is the model that can hold a 25lb turkey. Any suggestions?
Thanks,
Jerry in south NJ
Steve,
When the turkey or chicken is as brown as you like it, your supposed to take off the top of the Big Easy (lid). Did you? I don’t have one, but I watched the video on the Charbroil site and that is what it says.
I highly recommend this method of preparing “fried turkey”. I’ve tried both the traditional method, and now the Oil-less system. My peanut oil system will be sold in my next yard sale! I cooked my first “Big Easy Turkey” a couple of weeks ago with flawless results. Great taste, crisp on the outside, juicy on the inside, no oil or grease, simple preparation and clean-up, loads of compliments from my guests. 14 pound bird took 2.5 hours. Tips: 1. DO NOT PRE_HEAT the Big Easy. 2. I left the lid off for the first 1.5 hours, then put it on for 30 minutes, and removed it again after I saw how rapidly the outer skin was darkening, especially at the top near the lid. Results were perfect! Preparation: injected turkey with melted butter and Spike Seasoning mix, then coated the outside with the same mixture before putting it into the Big Easy.
Upon using the Big Easy for the first time, It did not cook the turkey (10 lb.) evenly. The top (breast) and most of the sides were done in about an hour, but when I took it out to carve it, the bottom was still RAW!
I had to turn the turkey over 180 degrees and recook it to finish the raw bottom.
It seems to me the turkey should sit up higher in the unit to cook more evenly. Great concept but poor engineering or design if you ask me. Wasn’t this product thoroughly tested before it hit the market?
I would like a solution to this problem because I’m not a happy camper with this product right now. Do your homework and contact me ASAP.
Thank you for your time, Les.
Les,
You didn’t use a frozen turkey that wasn’t completly thawed did you? I do at a minimum 3 turkeys a month with no problems. I do fold the wings in and tie it up for a more even cook. I am not sure why you would have a problem. I bought the Big Easy for both my kids for Christmas and they don’t have any problems with turkeys either. Mke sure the burner is lit all the way around.
I have a great deal of cooking gear, the Big Easy was the best. Past tense for now. My Big Easy Fryer is like new. I have followed all the recommended servicing procedures to include two calls to Tech Support at Char Broil. My issue is that there is only half the flame coming from the tube between the outside wall and the liner. I even replaced the entire regulator value and hose assembly with the same results. This is a great piece of cooking gear, what am I doing wrong, please help
Dan
I have deep fried turkeys the last 15 years. I saw the Char-Broil’s new infrared oil-less turkey fryer at Bass Pro S hop and bought it. I give it 4.5 out of 5 stars. The skin isn’t as crisp and crunchy as deep frying. It takes twice as long to cook. I always cook mine to 190 degrees. Thats checking it in the leg. Thawed it out and injected it. Let it sit in fridge 3 days. Great taste and even moister than deep frying. No oil to buy, uses less propane, quicker clean up, no jumping up every few minutes to check the temperature, and you can sit bak and talk in a normal voice.(Burner is pretty loud with normal cooker)