How to make Great Turkeys on The Big Easy Oil less Fryer.

[IamMadMan]

I'm going to try an experiment for Christmas Turkey. Will get the wife to scrub the SS liner evenly with the same amount of reflection. I'm thinking wind blowing dust or grit into the liner may affect the evenness of the IR energy.

On edit, it did not cook unevenly when new. Just this year it started It's 5 years old and the SS liner looks a little dull. Not like shiny when new.

I found this on the website, not sure how this works in your plan of reflection. After reading this, it may be the cause of my 1.5 hour prematurely done turkey cooking time as I also cleaned to new stainless appearance. I guess I should learn to read instruction before I use the unit. LOL...

"Be sure the cooking chamber has been well seasoned. Seasoning will result in the stainless steel pot turning a dark brown which will optimize cooking performance. To season the cooking chamber, wipe down inside surfaces with cooking oil and allow the unit to burn on high for 15 minutes or until the unit stops smoking."

http://content.charbroil.com/content/Char-Broil/Knowledge/Big%20Easy%20document.htm#A1

 

[bassmaster16]

Yes indeed. They don't call it the Big Easy for nothing. You should taste the chicken it makes. Glad you like it.

Chicken is on the list for this weekend. Can't wait.

 

[AClarke44]

I found this on the website, not sure how this works in your plan of reflection. After reading this, it may be the cause of my 1.5 hour prematurely done turkey cooking time as I also cleaned to new stainless appearance. I guess I should learn to read instruction before I use the unit. LOL...

"Be sure the cooking chamber has been well seasoned. Seasoning will result in the stainless steel pot turning a dark brown which will optimize cooking performance. To season the cooking chamber, wipe down inside surfaces with cooking oil and allow the unit to burn on high for 15 minutes or until the unit stops smoking."

http://content.charbroil.com/content/Char-Broil/Knowledge/Big%20Easy%20document.htm#A1

This is what I was talking about earlier when I said I read that the stainless steel pot wasn't supposed to be cleaned. Basically letting it get seasoned by each cook (after an initial seasoning of oil). Very similar to how we season our smokers/kettles.

I can't decide if I wanna clean mine up or leave it now...lol. mine is black from all the cooks....:biggrin1:

 

[Happy Hapgood]

I found this on the website, not sure how this works in your plan of reflection. After reading this, it may be the cause of my 1.5 hour prematurely done turkey cooking time as I also cleaned to new stainless appearance. I guess I should learn to read instruction before I use the unit. LOL...

"Be sure the cooking chamber has been well seasoned. Seasoning will result in the stainless steel pot turning a dark brown which will optimize cooking performance. To season the cooking chamber, wipe down inside surfaces with cooking oil and allow the unit to burn on high for 15 minutes or until the unit stops smoking."

http://content.charbroil.com/content/Char-Broil/Knowledge/Big%20Easy%20document.htm#A1

Guess I'll try that before Christmas birds. If I ever seasoned it new, I've long since forgotten.

Thanks for the info but I disagree about letting the bird cook to 180*F. 165-173 has always worked well for me and it stays moist.

 

[Texmex01]

Ditto the 165, I take the bird out wrap it in foil and a towel, and then let it rest in a cooler for 20 minutes or so, works every time!:clap2:

 

[Happy Hapgood]

This is the latest pic I have. Looks like the wife scrubbed off the brown seasoning in places when cleaning before last use. She has since cleaned it again. For sure going to reseason it.

 

[Texmex01]

This is the latest pic I have. Looks like the wife scrubbed off the brown seasoning in places when cleaning before last use. She has since cleaned it again. For sure going to reseason it.

I have only cleaned the basket since getting mine, theres a good layer of "flavor" in the cooking chamber now...:becky:

 

[Happy Hapgood]

Looks like you Guys are right! Here's a pic of the seasoned SS liner from afew years back:

 

[Fwismoker]

Looks like you Guys are right! Here's a pic of the seasoned SS liner from afew years back:

Mike with all those wood splits where's your stick burner? :noidea:

 

[Happy Hapgood]

Mike with all those wood splits where's your stick burner? :noidea:

Here's my Stick Burner. Heck it got down into the 50's today!

Word has it we'll get down to 38*F this week! :tsk:

 

[cowgirl]

Mike, I received one of these cookers a few years ago and have never used it. Just didn't have the time.:redface:
I'm book marking your thread for future reference. Your turkeys look amazing!! Thanks for sharing the info! :thumb:

 

[Happy Hapgood]

Mike, I received one of these cookers a few years ago and have never used it. Just didn't have the time.:redface:
I'm book marking your thread for future reference. Your turkeys look amazing!! Thanks for sharing the info! :thumb:

Jeanie, Thanks for looking at this rig. I'm not affiliated with TBE in any way but when I find something that works I want to share it.

The "Big Easy" part is true. I love being able to cook a bird without having to hover over it. <-- Did you see what I did there? :laugh:

It's a neat bird cooker.

 

[Fwismoker]

So they make wood burning fire places in the tropics? lol

 

[Trailer Trash]

Mike, I picked up 2 of these to do a couple of easy turkeys for our employees. Heard so much good that I took a gamble on spending $50 each on Craig's List. WOW what a great end result with very little effort. Brined them the day before, washed/rinsed morning of and arrived at work at 6:30AM. Dried with paper towels, rubbed down with grape seed oil and sprinkled "Everything Spice Mix" (look it up) all over exterior, interior and beneath skin. Cut a stick of butter in half and squeezed between my palms into (2) hockey pucks, heavily coated with same spice rub and stuffed over breasts under skin. Set on top of Foster's beer can in basket and plugged neck hole with whole lemon and turkey neck... Set into cooker, fired up and WOO-HOO, 3.75 hrs. later... Best bird I've EVER had!!! Employees came back on Monday complaining about their Thanksgiving Day Turkeys as their was no comparison! I'm not THAT great a cook but this " The Big Easy" made me look good!!!

 

[AClarke44]

Mike, I received one of these cookers a few years ago and have never used it. Just didn't have the time.:redface:
I'm book marking your thread for future reference. Your turkeys look amazing!! Thanks for sharing the info! :thumb:

I'm with Mike on this Jeanie. I use to fry turkeys every thanksgiving. Now I only use the Big Easy. Mike described it best when he said the biggest difference between TBE and actually frying is the depth of the crispy skin (I think that's how he described it...lol). The skin gets a tad more crispy in a regular fryer but you still get all the flavor. I haven't used oil and the old style of frying turkeys since I got me Big Easy 4 years ago. I prep the turkey the same way. Creole butter injected and spicy rub all over the skin. It's great! You will like it I promise! :thumb:
My mother in law had her first taste this year and told me at least 3 times it was the best turkey she's ever had....:becky:

 

[Happy Hapgood]

I'm with Mike on this Jeanie. I use to fry turkeys every thanksgiving. Now I only use the Big Easy. Mike described it best when he said the biggest difference between TBE and actually frying is the depth of the crispy skin (I think that's how he described it...lol). The skin gets a tad more crispy in a regular fryer but you still get all the flavor. I haven't used oil and the old style of frying turkeys since I got me Big Easy 4 years ago. I prep the turkey the same way. Creole butter injected and spicy rub all over the skin. It's great! You will like it I promise! :thumb:
My mother in law had her first taste this year and told me at least 3 times it was the best turkey she's ever had....:becky:

Well if you impressed the MIL, that's something! :becky:

I'll be doing another turkey for Christmas. Hope to post the cook.

 

[cowgirl]

I'm with Mike on this Jeanie. I use to fry turkeys every thanksgiving. Now I only use the Big Easy. Mike described it best when he said the biggest difference between TBE and actually frying is the depth of the crispy skin (I think that's how he described it...lol). The skin gets a tad more crispy in a regular fryer but you still get all the flavor. I haven't used oil and the old style of frying turkeys since I got me Big Easy 4 years ago. I prep the turkey the same way. Creole butter injected and spicy rub all over the skin. It's great! You will like it I promise! :thumb:
My mother in law had her first taste this year and told me at least 3 times it was the best turkey she's ever had....:becky:

Thanks for the info Andrew, sounds delicious! :grin:

 

[Happy Hapgood]

Mike, I picked up 2 of these to do a couple of easy turkeys for our employees. Heard so much good that I took a gamble on spending $50 each on Craig's List. WOW what a great end result with very little effort. Brined them the day before, washed/rinsed morning of and arrived at work at 6:30AM. Dried with paper towels, rubbed down with grape seed oil and sprinkled "Everything Spice Mix" (look it up) all over exterior, interior and beneath skin. Cut a stick of butter in half and squeezed between my palms into (2) hockey pucks, heavily coated with same spice rub and stuffed over breasts under skin. Set on top of Foster's beer can in basket and plugged neck hole with whole lemon and turkey neck... Set into cooker, fired up and WOO-HOO, 3.75 hrs. later... Best bird I've EVER had!!! Employees came back on Monday complaining about their Thanksgiving Day Turkeys as their was no comparison! I'm not THAT great a cook but this " The Big Easy" made me look good!!!

You got a Great deal on those BE's TT! I paid $75 for this one a few years back. I guess they have a following lasting many years.

Did you season them before use? I know they will work either way. :thumb:

 

[smoke ninja]

I picked mine up used, maybe only 2 or 3 times. CL. $25

 

[Happy Hapgood]

I picked mine up used, maybe only 2 or 3 times. CL. $25

Yeah, I guess if folks don't understand how to cook with TBE they might not like it.