Char Broil Big Easy Infrared Smoker, Roaster, and Grill
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Customer Review
Best Grill We've Owned
I bought this grill for my husband for Christmas 2009. It has been the best grill we've owned! We grill a lot of steaks, chicken, shrimp and crab -- the results are consistent and continue to impress us. Our filet mignon is better than any restaraunt, the chicken is moist and flavorful,and the seafood is always perfect because the temperature is so easy to control. My husband's favorite aspects of the infrared cooking method are no flare-ups and even heat distribution. Why eat out when you can cook like this at home?!
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Product Description
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 btus to 18k btus 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. Top to learn more
Works very well
This BBQ is really built fairly well.I've cooked three turkeys, and they all turned out wonderfully. It's easy to load, and looks fairly nice. I have found that when cooking a turkey, it is a good idea to cover the top of the bird, and the wing tips with aluminum foil and remove during the last half hour of cooking. The skin in both these areas will dry out otherwise, but it really doesn't affect the meat, just the appearance a bit. The drawer which catches the drippings is very useful, and allows you to make very good gravy. The whole thing is easy to clean with the insides made of stainless. I have treated these parts as if they were cast iron, and the patina they take on is easy to clean, and they really look pretty good too. I suspect complaints about uneven cooking may be due to starting with a partially frozen turkey, or the specific cooker may be defective. I've seen no such problems.I did order an additional rack, two more half-racks and rib hooks. Shipping...
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Definitely Not A Deep Fryer