MCS strikes again.........

[W.A.]

Char-Broil Big Easy $79 @ Academy Sports

[GadjetGriller]

Lets us know how yo like it! I got The Big Easy Roaster, Smoker & grill. Thinking I would use it for the sear part at the end of Sous Vide cooks. Turns out Infrared is not the way to go for Sous Vide. Just did my 1st Turkey in it over the weekend. Came out really good. But I suspect the one you got will do the same great job for less money!! happy Cooking!!

[GadjetGriller]

Infrared bypasses the moisture barrier on meats. That Barrier is what sizzles when you 1st drop your steak on a hot grill. That Barrier is also what enables us to sear the meat after Sous Vide with out affecting the internal temp of the meat (to much)...

[GadjetGriller]

Infrared bypasses that barrier and starts cooking the inner meat. So while the radiant heat is causing the maillard reaction on the surface, the inner meat is getting cooked as well. ...

[GadjetGriller]

So the internal temp jumps up way past the 135 (usually to 145 to 150 on my cooks) temp your looking for. Thus negating using the Sous Vide to keep the temp at med rare.

[Huskee]

A guy I work with has one of those and really likes it. Let us know what you think!

[Jerod Broussard]

I watched GadjetGriller with his on Youtube and mentioned it to the wife. Pretty nifty little dude.

[W.A.]

It will be tested Thurs......or maybe today? I got some chicken wings

[GadjetGriller]

Watch out for sugary sauces (or rubs) infrared burns sugar real quick! doesn't really taste burnt but doesn't look so pretty.

[Thunder77]

I have one question: How can it be a fryer if it does not use oil? I thought frying by definition, used oil??

[GadjetGriller]

They call it an Air Fryer. It mimics the effects of being fried. it cooks 3 ways: Infrared, Convection and good old radiant heat. The infrared cooks the internal meat with out actually steaming away all the moisture (so the bird stays very juicy)...

[GadjetGriller]

the Radiant heat and Convection dry out and crisp up the outer skin just like it was Fried.

[Huskee]

Pre-Google question-- Is it just an outdoor propane convection oven shaped like a bullet smoker/little barrel?

[Catmandu]

Basically, yes.

[Catmandu]

I have one as well. Haven't used it in quite a while ... since I bought the Weber Performer with SnS and the PBC. In the past I cooked a turkey, a few beef roasts, and shish-kabobs. Worked well, but no smoky flavor.

[W.A.]

Turkey- came out alright. Very crispy skin. Meat, not dry and not overly moist. To me it was better than deep frying because it didnt require five gallons of peanut oil. Took about 2.5-3 hr for 15 lb bird. Dry bined and coated with peanut oil and Weber no salt chicken rub. Pulled at 160 F, next time will take it to around 155 F.

[FireMan]

Wow, it even smells great!

[DWCowles]

Beautiful!

[W.A.]

Thanks DWCowles. Tasted pretty good too. Lets just say I have leftover from my smoked chicken and none from air fried and both tasted great.