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big easy oil less fryer

Made by Charbroil

Sometimes Home Depot and Lowes will have them

Yup

One other thing, when buying the "Big Easy" make sure you have some tool's to put it together and about 30 minutes
of so of spare time to do so.

Agree with all the above. I've had one 5 yrs and have cooked countless turkey, pork, chicken whole and cuts, add chips for smoke, gravy tray for bonus, it's worth a look.
If it wears out will probably get another.

I am on my 2nd one, I literally wore the first one out with nearly daily cook's off all kind's of things on it.

Fortunately I caught the 2nd on on sale at Lowes for $69.99 and had it for backup.

I will likely get another if for no other reason that they are great travel, camping, emergency power outage, ect

Next time the stars align and I have the extra money and find them on sale I will get another backup

And Academy Sports

Academy sports usually puts them on sale the Friday before Thanksgiving (that would be tomorrow)

They are excellent. Easiest way to get a consistently good to great turkey.
There is a cooler zone the bottom 2 inches of the air fryer. The updated turkey basket starting 3 years ago (included with purchase)has 2 inch legs to avoid this issue

Highly recommend the kebab accessory for salmon/steak/chicken/pork kebabs

Easy to make a clamshell basket for vegetables, wings, burgers, anything really.

Another question for you experts.

Brother in Law has the electric oil less fryer, maybe a master built, but I'm not sure. It produces a darn fine turkey.

The Big easy is propane. Any difference in your opinion? Advantages of one over another?



I brined 2 ten pound turkey breasts last night and planned on smoking them tomorrow. But maybe I need to air fry one and make a comparison.

I gave my dad the Master Built electric so he didn't have to carry heavy propane tanks.

It is great, and actually produces a slightly more moist turkey than the Big Easy.
However, it doesn't crisp the skin as nicely as the Big Easy, especially if you use the Big Easy metal cap for the last 30 minutes

The electrics tend to cook at around 300 degrees F while the propane Big Easy runs about 340 degrees.
The design of the propane Big Easy results in more of a complete 360 degrees of infrared cooking, while the spaced out heating elements in the electric approximate 360 degrees, but not quite. The electric ones have that pyrex dome that you keep on top throughout the cook, which doesn't reflect down the heat like that metal wire mesh cap on the Big Easy (recommend using the metal wire mesh cap the last 30 minutes only--more than that and you risk charring the breast skin)

Great insight CCTX.

I see the electric has a tray for wood pellets. Does the big easy have the same? The academy website says nothing about a wood tray on the big easy.

The Master Built Electric also does a really nice job on salmon, tuna, and other seafood. Very succulent.
The propane Big Easy, however does get that nice crispy skin on fish.
Because both the propane Big Easy and the MasterBuilt electric cook indirect infrared under 350 degrees, sugar in rubs and marinades for fish will not burn like they will in an oven or other direct heat methods.

There is a fancy Big Easy that does. The tray for the wood pellets isn't near enough to impart decent smoke.

If you want smoke (and I'm considering doing this, this year). Smoke the turkey at 220 in the smoker for an hour (nothing crazy because there will be family members that don't like smoked turkey, just a touch of smoke) Going at 220 for an hour in the smoker will also gently render the subcutaneous fat in the Turkey.
Then the rest of the way in the Big Easy propane oil-less fryer.

Thanks. I'm going to pick up one today and do just that!!

I've been using the Big Easy for 8 years now every Thanksgiving. Just brine the birds, throw it in and it makes the best turkey year after year (except last year when they were still a little frozen and took forever to cook). The smoke idea sounds like a winner too, but might as well keep that heat up on the smoker to speed up the cook times. Plus, I've never been a fan of low temp salmonella breeding opportunities on poultry.