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Char Broil Big Easy

 
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dmike25
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Joined: 27 Dec 2009
Posts: 659
Location: Colorado Springs (sometimes)

PostPosted: Wed Oct 30 19 8:35 am    Post subject: Char Broil Big Easy Reply with quote

Howdy all, hope this finds everyone well!
I work out of town, and the few weekends I get to spend at home are short. Usually not long enough to fire up a smoker.
I've never fried a turkey, but I've ate some and really like them. I'm looking at an "oil less" fryer, Char Broil Big Easy. anyone have any experience? Comments or complaints?
Thanks,
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jess
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Joined: 26 Sep 2007
Posts: 1826
Location: Fl.

PostPosted: Wed Oct 30 19 5:18 pm    Post subject: Reply with quote

I have a bud that has had one for a couple months. He is a gadget freak but says it has a big learning curve. Rubs that have any sugar in them even onion & garlic powder go black in just minutes. Same with brines. That said I tried some UGLY turkey that tasted a lot better than it looked.
To me the best "fried" turkey, wings, or whole chicken is favorite rub, smoked to 130-140, then finish in fryer. If you don't have a lot of time make a UDS, get it started take a nap or whatever for about 4 hr. then into the fryer to 165.
You get a smoked moist bird with a great crisp skin...
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dmike25
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Joined: 27 Dec 2009
Posts: 659
Location: Colorado Springs (sometimes)

PostPosted: Thu Oct 31 19 8:40 am    Post subject: Reply with quote

Thanks jess! Unfortunately my UDS floated away in a flood a few years ago. I do have a couple of 22" Weber kettles, and a 18" WSM. I think the Big Easy can hold a 16# bird. I'll bet I could smoke it a few hours in one of those Webers!
I appreciate the input.
I wonder if the "oil less" fryer will produce the same result?
As I read here on the smokering once upon a time, a good thing about cooking is that you get to eat the mistakes!
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jess
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Joined: 26 Sep 2007
Posts: 1826
Location: Fl.

PostPosted: Thu Oct 31 19 5:33 pm    Post subject: Reply with quote

Mike, Something that makes those weber 22's a lot more useful is pickup a piece of 10-12" aluminum flashing,2 - 1/4" steel rods 2' ea., & 1/2 a dozen pop rivets. Roll the flashing till it fits in the lip of the grill & overlaps itself. Rivet it in4-5 places measure up 6" & drill 4 - 1/4" holes, stick 1/4 rod thru & place your grate or a new one on rods. No worries about temp to hot for flashing & it gives more room for extra rack & or more space for whole birds butts, rib roast, etc...
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dmike25
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Joined: 27 Dec 2009
Posts: 659
Location: Colorado Springs (sometimes)

PostPosted: Fri Nov 01 19 6:26 am    Post subject: Reply with quote

It sounds like you're describing a riser with bars to hold an extra grate. The kettle's lid sits on top of the riser. Did I read it right?
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jess
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Joined: 26 Sep 2007
Posts: 1826
Location: Fl.

PostPosted: Fri Nov 01 19 6:06 pm    Post subject: Reply with quote

Idea Wink
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