Char-Broil has introduced (and just in time for the Holidays) an new cooking device. This unique unit is labeled an infrared turkey fryer. No oil needed. It looks like a large deep fryer but there the similarities end. This is a propane powered infrared roaster, black steel on the outside and stainless steel on the inside. It doesn't cook as fast as a deep fryer would. Typically a fryer cooks at 4 minutes a pound while this unit is closer to 9 minutes. This means you can get a 16-pound turkey (largest recommended size) in about 2 1/2 hours. Still much faster than you would get out of your oven. One of the advantages is that you can load up this bird with injections, rubs and even stuffing before it goes into cook.
I haven't had a chance to look at this unit yet but several bloggers have been talking about it including my friend Barry Martin (who blogs for Char-Broil). The question that pops into my mind is: Are people so afraid of frying turkeys that they will go to any length to avoid it? I regularly deep fry turkey and have never had a minutes trouble with them, but I've certainly heard all the horror stories associated with this. Would you be more comfortable with something like this versus a turkey fryer?
I hope to get a chance to try some turkey out of this unit soon and will let you know what I think the first chance I get.
Comments
I think a good question is this: Why fry? Seriously. Sit down and ask what, exactly, do you get out of frying? If it’s just a matter of time, then I’m not sure the risk and cost are worth it.
I have just gotten my Big Easy Infrared fryer and it is awesome. I live in south Louisiana where we have been frying turkeys for many years. I will never use oil again. Even though it takes a little longer, there is no expense of the oil, much easier to clean up, better for you and a great taste. I inject the turkey with a marinade, and put a rub on it. It was absolutely delicious.
How’s the taste compare..deep fried vs infrared? Deep fried is damn yummy. Infrared … Please let me kn
Mike, we do quite a few of these each Thanksgiving and Christmas. Inject with marinade, season with either Seasoned salt or salt, pepper and garlic powder and they come out amazing. If you ever do one like this, you will never buy peanut oil again (put that money on buying a Big Easy).
What kind of marinade do you use? I am using my Big Easy this Thanksgiving and Im looking for a good recipe. Also, what do you inject it with? I grew up in Mississipi so Im sure we’ll like the same thing!
I’ve never had an interest in frying a turkey, but this maybe just what I need for char sui (Chinese bbq). Ideally, the pork should be hung while cooking and charred. Infrared heat should work great for that and the basket may be good for hanging…
Did a test run on a chicken last night – it came out fabulous. Took about 1 hour for a 5 lb whole chicken to finish. I’ll adjust my time estimates for the turkey to 12 or 13 minutes per pound. The whole concept seems too easy to be real, but it is. In response to Adam, I have to assume you’ve never had deep fried turkey. Hands down, fried turkey is the best bird I’ve ever had. The fact that this unit will eliminate the oil and danger means that there is no downside.
I’ve been frying turkeys for years and would never use the oven again. I decided to purchase the Big Easy and give it a try. This is an outstanding value. Takes a little longer than frying but, you don’t need oil so, clean up is extremely easy. Of the 15 persons we had over for Thanksgiving, none could tell the difference between a peanut oil fried bird and this one. Char Broil needs to manuf. a cover for it.
My husband and I just bought one. Not sure what is going on but it took nearly 2.5 hours to cook a 4 pound chicken. We took the chicken out after 2 hours and read through the manual hoping to trouble shoot the issue. We loosen and tighten everything, and then it took another half an hour before the chicken is ready to eat. Luckily we did not have any guest or were on a tight schedule. We will try a turkey this weekend and see how it goes.
Peanut oil for my fryer will cost about $60.00 this year. Then again, I reckon not.
jw
Don’t waste your money on this cooker.
I have tried it three times cooking turkey each time. I went by the cooking directions that came with the cooker. Each time the turkey was black chared when the cooking time had ended. I will never use it again.
Not sure what went wrong. We have cooked 3 turkeys since summer and another one today. I probably prefer the taste of oil fried but this is much easier and taste great.
For all you doubters out there, let me set the record straight. In the past I’ve had my turkey oven roasted, bbq’d, deep fried (both propane & electric). This afternoon I used my new Big Easy Infrared Oil-less fryer. My family and friends all agreed it’s the best Turkey we’ve ever had. Crisp on the outside, moist and juicy inside. Simple to prepare and set up. No messy oil to dispose of when you’re done. It’s awesome. Some people have reported blackened turkey. I recommend leaving the lid off. Mine came out perfectly after 2 1/2 hours for a 14 pound bird, injected with melted butter and seasoning, plus coated the outside with same solution.
I’ve seen it advertised for $200. I bought mine at Sam’s Club for $135. When you consider the alternative unit for about $65 plus $30 worth of oil every year… $135 is a bargain. I highly recommend it.
Looked at this at Lowes, still thinking about it and reading blogs such as this. They have it for about 130.00, so I did the math: I spend about 60-75.00/year on peanut oil…but I like peanut oil.
I don’t enjoy cleaning up all the mess after 2 turkeys and 3 chickens (which is on the bill for this Sunday), but I do have a nifty electric pump (with filter) for dealing with the oil, and I figure that I’ll have to wash and disinfect any pot I use, oil, infrared or otherwise.
I always cook at least two birds, usually several, and the idea of a couple of hours per bird really does throw cold water on my large dinners with 20+ people showing up.
I think Char-Broil makes great products (I have some of them), but maybe they should go back to the CAD system and try to build something that offers that gratification of quick-cooking and peanut oil flavor; perhaps a greatly improved, user-friendly, self-cleaning, low-energy deep-fryer.
How about self-propelled, so you can drive it to your next party? Multi-port electronic flavor injection? An AC Delco oil filter? Built-in CD player (comes with Eric Clapton’s latest, ‘Propane’ ["she don't lie, she don't lie, she don't lie..."])? I could go on…
Does anyone make an electric infrared turkey cooker?
After buying this thing over the internet from Lowe’s for 89 bucks several months ago, we finally tried it out tonight. About a 13.5 pound turkey . . . did it on deck in about, oh, 63 to 65 degree outside temperature. Seeing how several folks suggested a 16 pounder took 2 1/2 hours, I left it in for 1 hour 45 minutes . . . stuck thermometer inside and read over 180, so it appears I left it in probably about 15-20 minutes too long.
Sprayed olive oil on the outside, and sprinkled Emeril’s Essence on it. Juicy inside, skin was crispy on outside. Next time, I inject melted butter and rub some on the outside.
I think one of the problems Charbroil has is that it’s quality control is letting some “fryers” out that don’t have enough flame. Mine had plenty. That, and you probably have to adjust for conditions . . . wind . . . colder outside . . . and if your turkey is colder and not fully thawed, well, you’re hosed there.
I bought my 13.5 pound Butterball on Thursday morning, thawed it in the fridge, and cooked it today, Tuesday, at 5:00 p.m.. Some of the organs in the plastic were frozen on the edges. So I ran cold water over and through the bird for about 15 minutes. Then had it sit for about 20 minutes before I sprayed the olive oil and sprinkled the Emeril’s.
I saw this on sale at Big Lots for $88.00. Never fried a turkey and was not a big turkey fan , til the 1st time I had fried turkey, I was hooked !!! Heard a lot of horror stories about frying so I never tried.
This one I may get now that I’ve read your opinions…. Would be great if it were electric !!
Have used The Big Easy Char-Broil Infrared Smoker Roaster & Grill. I have done turkey, chicken, and a ham (smoked). Every time it comes out great. I do miss my deep fryer though…….
I bought the Easy Fryer at Lowes. Great Price at $90.00,
Putting the fryer together was easy. About 10 minutes. Followed the instructions on curing the cooking surfaces with oil and preheating the fryer to burn the oil in. I cooked two turkeys in the fryer and both came out great. It takes about 10 minutes per pound. I have a oil fryer which I will only use to cook fish. A great buy.
Carl
J. Eason since your not going to use your fryer any longer, can you please mail out to me. I’ve been using my buddies infared frying and am tired of asking to barrow it. This is the best thing since slice bread.
Can you deep fry anything in here or is it just for turkeys? I would like to try buffalo wings in here but not sure if it’s possible. Also I would like to try fried chicken.
I love my char broil infrared grill, ITS AWESOME!!! I’ve cooked several roasts, chickens, and turkey in it. I’m still trying to record my times and get this straight. I like to leave the lid OFF until the last 20 minutes and then I get a nice crisp golden brown crust.
mine works perfectly. and well it’s not a fear of frying, but rather the fact that you get an even tastier product that is LESS fattening!
After about 10 turkey fries with oil…and after numerous near-disasters
with burning oil…and after illegally disposing expensive oil after the fact…I bought a Big EZ…It does a nice job..better and easier than the oil fryers..
Shoot your bird with marinade, dab it with olive oil and salt and 9 minutes per pound later you’re good to go. Nothing fancy but very moist and tender. I’ll wear the scars of oil frying forever and so will my porch but
hereafter I’m a bbq/oilless fryer type of guy. My recommendation..buy it!
Does this fryer cook french fries or wings?
Wife bought me one for Christmas, easy to assemble and cooked a 4lb. chicken in about an hour. Great taste and very juicy. I only wish they would include suggested cooking times for the various meats, would make planning meals a lot easier. Do not cook with the lid on as you will probably creamate whatever you are cooking, only put the lid on for browning the last 15 minutes or so. Cooking a pork butt for the big game today, I’ll try and let you know how it turns out. Noticed they recommend a low sugar rub so mine may get a little crisp since the rub I plan to use has a high sugar content, we’ll see.