Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: TMB on June 20, 2012, 12:34:50 AM
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(http://i624.photobucket.com/albums/tt326/TMBs/10101480_The-Big-Easy-Infrared-Turkey-Fryer_main.jpg)
The Big Easy (TBE) Is an infrared turkey fryer that CharBroil brought out just a few years ago. With the first Big Easy's running 18,000 BTU's and then dropping to 16,00 BTU's it's one of the finest chicken cookers out there.
With chamber diamature of 12" it's capable of cooking a 16lb turkey with the basket that comes with it. It runs off of propane and will fry a turkey just as good if not better than a deep fryer that uses oil. Now if you can find a 18,000 BTU unit get it cause they cook better then the 16,000 units. Not to say the 16,000 unit is a slouch but that extra 2,000 BTU's really helps out.
The Big Easy comes with a mesh lid unlike it's bigger brother the SRG which has a solid lid. The mesh lid lets heat out so the meat wont dry out yet it directs the infrared back to the top of the meat being cooked. They claim 10 min's per pound cooking time and with the 18,000 BTU unit that's very close the 16,000 unit is a bit off that mark (Believe me I cooked with both) TBE does have a few draw backs,
1. You really can't smoke in it like a reg smoker it cooks way to fast.
2. TBE has a dead zone (I call it) near the bottom of the chamber. This dead zone will cause the meat to cook slower on the lower portion than the top. This is why I came up with the Tommy Ring. The ring is used to raise the basket up a few inch's so the meat is out of the dead zone.
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Nice write up! :)
Sent from my iPhone using Tapatalk
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very imformative write up. is there one of these 3 you like the most?
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I learned all this stuff from Tommy. He is my inspiration for my 1st CharBroil. I haven't looked back yet. I stared with the TBE, then got an SRG, then my BEESR. I love and use all of them. I have been known to cook several turkeys in one day. I can do a ton of wangs if I have to. Put them in and forget them. Walk away and have brewski's or cocktails. I even bake in it.
I also own the 30" vertical electric smoker. Now that is a machine. None of the other brands are insulated like this one. We have a "bbq"... yeah right, place here in town. It's name is "Q", best part of it is the name. generic..yuck. They over sauce everything and call it Q. I make much better. No Q in this town, gotta make your own and I do. I wake ppl up at night with the smells..I cook overnight...drive them nuts even. I love it. If I had to pick, it would be the SRG, it does more, but I find I still use my TBE a lot too. Pammie .☆´¯`•.¸¸. ི♥ྀ
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Pam your to kind :)
All three cookers have their strong points and weakness'. The SRG is by far the best all aound cooker of the three but if you want to really get a good smoke on a butt or other meat then the BEESR is your cooker. Now if speed and crispy skin is your thing and do it at a very low price TBE is the cooker for you
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i would use it mostly for butts, ribs, chicken, chops and fish. i'm still not sure. i like the ease of the beesr and it get down real low. but i cook my butts at 225 or so and if the srg get that low then i might go that route. electric is so easy though.
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i would use it mostly for butts, ribs, chicken, chops and fish. i'm still not sure. i like the ease of the beesr and it get down real low. but i cook my butts at 225 or so and if the srg get that low then i might go that route. electric is so easy though.
Now a regular SRG could be a bit higher. You see I made mods to mine, if you send me an email I'll show you them.
Send it to mybigeasy@gmail.com .
If you are cooking for just a few folks, the BEESR is hard to beat. You won't get a grill grate though. :-[
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I will post mods soon for the three cookers, just have to find pictures
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Hi folks, new guy here. I've been cooking with my TBE for several years, but have not heard of a Tommy Ring until I came to this forum. Where can I find pictures of it in use? Where to get one also?
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Hi folks, new guy here. I've been cooking with my TBE for several years, but have not heard of a Tommy Ring until I came to this forum. Where can I find pictures of it in use? Where to get one also?
Here you go.
This is the Tommy Ring and the first picture is the air nozzles I installed in my SRG to help air flow
TBE will need a 9 in ring that needs to be 2.5 to 3 in's tall
(http://i624.photobucket.com/albums/tt326/TMBs/SRGloin3.jpg) (http://s624.photobucket.com/user/TMBs/media/SRGloin3.jpg.html)
(http://i624.photobucket.com/albums/tt326/TMBs/RibsinSRG032.jpg) (http://s624.photobucket.com/user/TMBs/media/RibsinSRG032.jpg.html)
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txinman,Tommy got so excited he forgot to tell you the ring is from a spring form pan. Dee
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txinman,Tommy got so excited he forgot to tell you the ring is from a spring form pan. Dee
Spring form pan is what most folks use, the 1st Tommy Ring was a 9in cake ring bought at a cake decorating store to cut pizza crust out with ;D
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A couple of months ago my wife asked me - "didn't we used to have a spring cake pan". I don't think so, maybe we sold it at the last yard sale ::)
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A couple of months ago my wife asked me - "didn't we used to have a spring cake pan". I don't think so, maybe we sold it at the last yard sale ::)
lol.... ;D ;D ::)
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A couple of months ago my wife asked me - "didn't we used to have a spring cake pan". I don't think so, maybe we sold it at the last yard sale ::)
That's quick thinking RAD.
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It's all about the Wings!
(http://i.imgur.com/x78WhIV.jpg)
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Now that's what you call a bucket of chicken :)
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Now that's what you call a bucket of chicken :)
and I betcha they are all finger lickin good ;)
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My lord! Dee
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I have always said my SRG is THE BEST wing machine ever made - and this looks even better than what I was able to do - excellent!
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Wow! That looks awesome!
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I'm going to try the Tommy Ring and the best thing is I make cheesecakes for my daughters birthday and I'm needing a new one so old faithful will now be used for this "LOL"
My question is do I just use the outer ring part and throw away the base where the cake would sit or do I use The whole spring foam pan?
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I'm going to try the Tommy Ring and the best thing is I make cheesecakes for my daughters birthday and I'm needing a new one so old faithful will now be used for this "LOL"
My question is do I just use the outer ring part and throw away the base where the cake would sit or do I use The whole spring foam pan?
welcome too the forum. The outer ring is all you need to make it a Tommy Ring ;)
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I'm going to try the Tommy Ring and the best thing is I make cheesecakes for my daughters birthday and I'm needing a new one so old faithful will now be used for this "LOL"
My question is do I just use the outer ring part and throw away the base where the cake would sit or do I use The whole spring foam pan?
welcome too the forum. The outer ring is all you need to make it a Tommy Ring ;)
GREAT!! Thank you
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I was at Lowes this afternoon and they had the Big Easy on sale for $79. This appears to a good deal as it was a long time ago that I first bought one and then gave it to my son-in-law. As many know, it works great for all Poultry, especially on wings.
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I love my big easy , do you soak your wood chips or dry?
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I don't think " soak your wood chips " is allowed on this site :o :o :o :o
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I don't think " soak your wood chips " is allowed on this site :o :o :o :o
Of course it is allowed :D...but we do advise against it. Because you are really just adding steam to the cooking chamber until the wood dries enough to begin to smoke. What's the point in that? It does not buy you 1 more BTU of heat or smoke. It just delays the inevitable.....
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https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first (https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first)