Charbroil® The Big Easy® TRU-Infrared™ 3-in-1 Smoker, Roaster & Gas Grill, Black – 14101550 Electric Pressure Cookers : Patio, Lawn & Garden

5.0 out of 5 stars

Fast, simple way to great roasting results

I’ve had this for 2 years now and we use it nearly every week, and we love it! I bought this as we were hosting 26 for Thanksgiving and in previous years had deep fried the turkey, but we were now in a place where that was too much of a fire risk. I was not disappointed: the Big Easy totally delivered! I brined the turkey and then applied a rub to the skin — something you can’t do when deep frying — placed it in the basket and inserted an electronic thermometer probe to keep track of temperature.The trick to getting a moist turkey is to cook the bird as quickly as possible, so that you retain as much liquid inside the bird as possible. That’s why deep frying works so well. With the Big Easy, I put the turkey in the basket as high up as I could and turned the burner up to full blast to get the most heat. And then you just leave it until it’s done according to the thermometer — about 9 minutes per pound, in the end. The result was a beautifully cooked turkey with crispy, flavorful skin and juicy, moist meat that was a huge hit with our guests.Since then I have roasted all kinds of meats in the Big Easy as it’s so easy to do. It’s much faster than roasting in a regular oven, but the best thing to do is forget about timing — just use a meat thermometer and remove the meat when it’s done. We got a wireless meat thermometer so we can sit inside during winter and just go out when it’s ready. The Big Easy also frees up the oven for breads, side dishes and the like, which was incredibly helpful at Thanksgiving.Using wood chips for smoked ribs was a little trickier, because the smoker box is incredibly difficult to remove when the grill is hot — the metal expands and it’s wedge shaped, so it gets stuck. The fix? Load up the smoker box with wood before you turn on the heat! This is not a “low and slow” smoker; it will cook and smoke meats at the same time at typical roasting temperatures. That’s good for imparting smoky flavor as the meat roasts.On chickens, turkeys and ducks the placement (height) inside of the basket matters. At the top of the grill, the skin of the bird will turn dark brown but it will not burn. If you want a lighter color, move the bird down towards the bottom of the basket, or turn down the temperature. I have tried grilling on it, but it just doesn’t get hot enough to do a good job so I do steaks and burgers on the regular grill.This has been one of the best cooking purchases we’ve ever made. We use it so often that we feel like we get great value from it, and great results. When guests come over I can just drop in the meat and then not have to look at it again until the thermometer says it’s done.

34 people found this helpful

5.0 out of 5 stars

“The Flavorful Trio: A Culinary Adventure with The Big Easy!”

The Big Easy—it’s not just a grill; it’s a flavor symphony waiting to happen!Picture this: a sun-kissed afternoon, a backyard filled with laughter, and the tantalizing aroma of sizzling meats. That’s the magic of the Char-Broil® The Big Easy TRU-Infrared 3-in-1 Propane Gas Smoker, Roaster & Grill. It’s like having a culinary Swiss Army knife in your backyard!Versatility Unleashed: This grill isn’t content with just one trick. Oh no! It’s a triple threat: a smoker, a roaster, and a grill—all rolled into one sleek stainless steel package. Imagine the possibilities: slow-roasted ribs, succulent smoked chicken, and perfectly seared steaks. Your taste buds are already doing a happy dance!Infrared Wizardry: The secret sauce? TRU-Infrared™ technology. It’s like having a wizard cast a spell on your food. No flare-ups, just consistent, juicy results. And that 180 sq. in. infrared grill grate? It’s the golden ticket to grill marks that’ll make your neighbors green with envy.Turkey Tales: Hosting Thanksgiving? Fear not! The Big Easy accommodates up to a 21 lb turkey in its smoking and roasting basket. No oil needed—just pure, unadulterated flavor. Your guests will be singing your praises (and asking for seconds).Easy Peasy Cleanup: After the feast, the removable greasy tray makes cleanup a breeze. No one wants to spend hours scrubbing grates when there’s pie waiting to be devoured!Note: The Big Easy requires a propane tank (not included), but the memories it creates? Absolutely priceless.

4 people found this helpful

5.0 out of 5 stars

Updated Review July 8, 2017

When you receive this unit you’ll need to put it together. It’s not difficult, but you should be careful – some of the metal edges are sharp, and will give you a nasty cut if you don’t pay attention. I’m thinking specifically of the frame on the inside of the unit that holds the wood chip container in place. My unit was missing the two screws (one each at top and bottom) that hold that frame in place. Without those screws, it is IMPOSSIBLE to remove the wood chip container when the unit is heated. All said, the unit would benefit from sturdier legs and a bit better quality in the factory-assembly.The unit itself is lightweight, painted metal, so be sure to keep it under cover when not in use, or purchase the fitted cover for the unit. The light weight is nice when you have to move the unit around, but it won’t take much abuse to bend a leg or dent the side.I purchased this unit to cook a turkey – I like that it’ll handle up to a 25-pound bird. I first cooked a chicken to see how it’d work. I made the mistake of using a rub that had sugar in it, and it really blacked the skin. Surprisingly, it turned out to be just a cosmetic issue – the skin was crispy and didn’t taste burned, while the meat throughout the bird was moist and tender. I tried using the meat thermometer that came with the unit, but wasn’t much impressed with it. I compared it with a digital meat thermometer, and found the mechanical one that comes with the smoker was always 10-20 degrees different than the digitalI next tried pork tenderloin, using just salt and pepper. I used some Pecan wood chips (after wrestling with the smoker box a bit), cooked them on the grill, and the result was fantastic! Again, the meat was very moist, with those beautiful grill marks and a fantastic smokey flavor.Overall, it’s a great unit for cooking, but suffers a little from quality issues both in material and construction. quality. Would I recommend it to you? As a method for cooking, I highly recommend it (5 stars). Based on my experiences with the missing screws, the sharp edges, and the lightweight materials, not so much (3 stars). With the proper amount of maintenance, realistic expectations, I think you’ll derive a great deal of enjoyment from this cooker/smoker, even if you’re not a “Grillmeister”.Hope this is helpful to you!8 July, 2017 UpdateI just finished grilling two large packs of chicken thighs in the Big Easy. They, like everything else I’ve ever cooked in this smoker, came out superbly. After hours and hours and hours of cooking everything from fish to turkey to fruit, this smoker has never once turned out a badly cooked piece of meat. Well….once, but that was my fault.The main reason I’ve come to love this smoker is there is never any way for flames to come in contact with the grease coming from your meats. Thus, you’ll never have to fuss with putting out flare-ups. The manufacturer sent me screws for that troublesome wood-chip container, and it’s worked beautifully ever since. Mind you – after hundreds of hours cooking, the smoker is showing signs of heavy use – the inner can is heavily blackened now, and the cage and grill top are showing their age, but everything still works like it did when brand new. I mostly turn the flame down to near its lowest setting and just close the lid up. I’ve got a wireless thermometer that lets me keep track of internal temperatures so I’m not constantly going to check for doneness. I also found little foil pans at my local grocer that fit nicely into the grease trap at the bottom – that really help with the cleanup afterwards.Cleaning the grill top can be a challenge. I’ve gotten a little lazy with that, and now just put the basket and grill top into my range and turn on the self-clean feature. Clean them off as much as you can first, otherwise it can get pretty smoky in the kitchen. Make sure you can vent the smoke out of the house! I’ve been hearing lately how wrapping food in direct contact with foil is now bad for you. To get around that, we first wrap things like fish or Hobo meals in parchment, then wrap with foil.When this smoker finally smokes its last, I’ll replace it with another Big Easy in a heartbeat. I have to admit I’ve gotten used to all the compliments from family and friends over the grilled foods.

12 people found this helpful

5.0 out of 5 stars

My New Favorite Grill

A little disclaimer first – I came to the SRG from a $50 gas grill we got on sale a couple of years ago. Part quality of that thing was poor, and after a couple of years, we had one leg resting on a brick and the bottom rusted out. Constant flare ups on that thing. I’ve also used another Char-Broil Big Easy oilless fryer that my friend had. Made a thanksgiving turkey in it that was phenomenal and “fried” some ribs. So, I already knew about not putting sugar in my rubs, and using the meat thermometer. I’ve had a Big Easy on my radar for the last few years to buy, I just didn’t realize that the SRG existed.It was recommended from one of the BBQ blogs I casually follow, and we were looking for something that would work on our small patio. After about an hour and a half of putting it together (alone, I think my husband was protesting that I didn’t buy another $50 grill), I ended up with a heavy, sturdy machine. I let it season until the inside was nice and browned, and voila! The grill of my dreams.First use was to make some bacon and eggs in the am. We made eggs on a cast iron griddle (BOO that Char-Broil discontinued theirs!), and some bacon on the grill. YES. Seriously. I GRILLED BACON. It is as awesome as it sounds. No flare ups, just beautiful hatch-marked bacon and perfectly griddled eggs.Next use was a small family cook-out. I was skeptical that I would be able to handle food for 12 people on this thing. I was wrong. I tossed a seasoned chicken in the basket, some legs on the included shelf, and some shrimp on the top. By the time the shrimp were done, I tossed on a couple of ribeyes. By the time the ribeyes were done, the chicken legs were too. I tossed on some NY strips, and by the time those were done, so was the chicken in the basket. I had also tossed a small foil pack of smoking chips in the basket alongside the chicken. I learned that day that you can’t pull the smoker box once the grill it hot (hence the foil in the basket – I forgot that metal expands!). All the meat ended up delicious and smokey still. I followed up with some asparagus (you can fit about 2 bunches of asparagus on here but no more), and then put a salmon filet on the griddle after that was done. Everyone was surprised how much food I was able to cook on the grill at once, and despite the TON of stuff I made, I barely had any leftovers. They picked that chicken clean!Gripes: No thermometer, small grill top (still, this is ok for our tiny patio), the smoker box thing. All these are easy to get around, and not worth warranting a drop in stars.Needless to say, I love this thing. You can also get parts for every bit of the entire thing on the Char-Broil website (this was a deciding factor in my purchase). My husband is also sold, and happily makes his bacon and eggs on it after his morning runs.I am going to try a brisket next weekend… I hope it’s awesome!

4 people found this helpful

5.0 out of 5 stars

A GREAT GRILL

Everything arrived as promised, A GREAT GRILL

5.0 out of 5 stars

My 2nd one!

This is our 2nd Big Easy SRG that we have bought.I purchased the 1st thirteen, maybe fourteen years ago, and it is still going strong. It did start getting rusty over the years, but It does remain outdoors and uncovered all year. This was a very easy fix as it is a very well built cooker. I simply took a wire wheel attached to a drill to the rusty areas and than painted with a high temp paint. After a few years now, it is still going strong. Early on I did keep it covered when not being used, but laziness and weather have done their part to keep me from that. However, I expect this unit to last a lifetime.Take your time on assembly, and follow the directions carefully, and do not forget to hook up the ignitor wire. I would also recommend doing this by hand and keep power tools away so you do not strip out any screws. One of two flaws with the unit itself is #1 with the drip tray. It doesn’t fit as well as it should, but does get the job done. Seems as though it was built by another manufacturer than that of the main unit.#2 is with the smoker box. It doesn’t function/operate as smoothly as it should, but if you are careful with it and take your time to understand how it is secured on the unit, you can use it. I do wish it was a little larger, but have gotten use to this and accept it for what it is, and it works well. I have used mine on and off since the original purchase, and it does function well as a smoker if you let it and work with it. Temperature wise it doesn’t want to go low enough for that of a true smoker. To get it at the lower temps you just need to practice and adjust your temperature setting by rotating your temp. control knob past the high setting as if to shut it off. Between the highest setting and the off position, you are able to get a low flame that will give you those lower temperatures. It produces some of the best smoked meats if you let it!!I have used the SRG for everything, and if you watch a video or two of the unit on YouTube from HSN you will get a good overview of the cooker. It does everything amazing, grilling, smoking, roasting, and yes even baking.What I really like to use this for is as a substitute for the oven. It takes all the heat outdoors.I think this does everything extremely well, particularly with the roasting. The amount of food this unit holds is far more than we have ever needed. I do wish at times that the grilling surface was larger, but have learned to work with this. I think the size is perfect for two if you are grilling the whole meal and can be used comfortably for up to four people easily if just doing a single item.On windy days I like to wrap the bottom of the unit from the ground to the top of the legs to keep the wind from blowing out the flame. If I am smoking something I always do this as the flame is so low and if windy the wind will extinguish the flame.As I said this is our second one. We recently purchased a small vacation property and will have one there as well as our home.

3 people found this helpful

5.0 out of 5 stars

I will only roast my turkey in this thing from now on!!!

I bought this two or three weeks before Thanksgiving.You need to know this thing is pretty heavy. I have to climb 2 flights of stairs and this thing is not only heavy (they say it’s about 55 lbs but it seemed heavier) but the box was pretty large with no holes so carrying it was cumbersome. I mean this thing can cook a 25 lb turkey so it has to be big but it was bigger than I expected.I’m not a very handy guy and I was able to put it together around an hour and 15 minutes by myself, including unpacking and reading directions.I seasoned it a couple of times before trying to roast a 4 lb chicken. It came out really good! Super moist, nice skin. It took a bit over an hour but that’s because I was roasting it on medium.Next was the 19.5 lb turkey for Thanksgiving. I was kind of nervous since I never prepared a turkey in it. I rubbed under the skin with butter, adobo, thyme and basil. I patted the turkey dry and rubbed canola oil on the skin and then rubbed chili powder and garlic powder on the skin. I put two thermometers in two different spots, then I put it in the basket and lowered it into the unit.I started on high with the lid closed and found out the skin darkened pretty quickly and the very tip top of it was black. So I roasted it with the top off for the rest of the time. It was right above freezing at this time.According to the guide, it takes about 10 minutes per lb. That means this should have taken around 3 hrs ad 20 min. At the 3 hr mark, I decided to buy us time to heat up the sides so I lowered the heat to low for the next 45 minutes.After the both thermometers hit 165 degrees, I turned off the unit, closed the lid and let it rest in the unit itself. While it rested, I took the grease tray out to pour out the juices that collected at the bottom. I lined the tray with foil to prevent any stuck on stuff. I should have emptied it earlier, it was almost at the top. I then made the gravy.I then took the bird out and carved it up, but not before people started to pick at the crispy skin. I never got so many compliments on my turkey. To be honest, my turkey when roasted in the oven is usually on the dry side so I never looked too forward to eating turkey. Everyone, and I mean EVERYONE loved it and couldn’t stop telling me how good and juicy and tender it was! I thought it was better than the fried turkeys I had in the past, and those were really good.Not only was it easy to cook the bird but the oven was free and we were able to heat up almost all of our sides at once!What I do hate about this unit is the aftermath. Scrubbing the cage is annoying and hard work. I had to get a copper metal sponge and clean each wire at a time. What you also need to do is clean the metal drum that lines the inside of the unit. I only scrub off the food and once dried, will season again. I don’t use soap, just water and scrubbing followed by seasoning.But I think it’s all worth it! I know I only had it for a very short time but I was so impressed by it that I am writing a review for it the day after Thanksgiving! I love this thing and look forward to using it soon!

6 people found this helpful

5.0 out of 5 stars

Great smoker

I like everything about this smoker but the wood chip box is a little small or so it seems to me. The unit is very well made and goes together easily. I haven’t tried it in grill mode but so far it’s done an excellent job as a smoker.I do wish it had a temperature gauge & a way to vent some of the heat, but that’s a minor issue and I can adjust my cooking time to compensate. This is a great unit, I had to wait for a while before they came back in stock but I’m glad I did.

One person found this helpful

4.0 out of 5 stars

Produces a lot of smoke.

Setup time:This grill took 40minutes to setup which includes unboxing and reading through the directions. I bought a grill thermometer with a 2.5inch stem, drilled a hole on top of the grill above the charbroil sign/tag and mounted the thermometer. The reason I put it above the charbroil tag was because if you put it lower with a long stem you’ll be poking/impaling your meat when you close the lid. I wiped the entire inside with vegetable oil to season it, turned on the grill on high and waited 15-20minutes until all of the smoke was gone and the insides looked like a bronze brown. Using an infrared temp gun, the bottom of the bbq grill registered 750F. The grill grates were registering 550F which was inline with my newly mounted thermometer.I let the grill cool down as I had to go get some more propane and hickory wood chips for smoking.Starting the smoke:I came back an hour later and packed the wood chips 3/4 of the way full in the smoker box. Since I’m an inpatient guy and waiting 30mins on high for wood chips to start smoking is not only a waste of gas but time, I took my plumbers torch and blasted the wood chips for 3-5mins, shook it around until the embers were red hot and smoking.Now for the test:I decided to use pork chops marinated in apple vinegar, kosher salt, and black pepper wrapped in bacon and some brats. (In-expensive meats to test the grill.) I cooked the food on the lowest setting and the BBQ thermometer was around 350F while using an infrared gun on the meat was registering 178F after 8 mins of cooking on one side. I mopped the meat with apple vinegar, flipped the meat and let it sit/smoke for another 8 minutes. The grill was really smoking and I had to hold my breath and squint my eyes. The grill stayed at 250F which is a bit high for hot smoking, and it was a sunny 42F outside.Taste test:I let the pork chops and sausages rest for 5mins. The bacon had a very very strong hickory smoke flavor. (This was regular low salt bacon not your hickory or maple smoked bacon.) It was surprisingly very very good and very smokey for just lest than 20mins in the smoker. Fat tends to absorb smoke and spices very well so I expected the bacon to have a good smoke flavor but not a great smoke flavor. The porkchops had a good hickory smoke flavor to it which was very surprising for such a short time. Even the inside cuts of the pork chop had a good smoke flavor; it wasn’t just the outside cuts. The smoke flavor was 25% less in intensity than the bacon. The sausages had a hint of smoke flavor but that was sort of expected since the meat is encased in a skin which may have made the smoke not be able to transfer. The inside of the sausage did not have any smoke taste and the hint of smoke comes from the skin. I would say the sausages had a 90% less smoke intensity than the bacon. It was subtle.The only reason I am knocking this down 1 star is because even on the lowest setting it smokes at 250f and that is closer to the top of the grill grate. I am sure towards the burner and the lower you place meats it will be much hotter but that has to be tested when I try some brisket, ribs and chicken legs next in which I will update my review.

49 people found this helpful

5.0 out of 5 stars

Excellent item.

Had last one for 10 years. Best grill ever.

5.0 out of 5 stars

Charcoal snob convert!!!

Wow!! This thing is every bit as good as I hoped and then some. There is a small learning curve on cooking times, but it is the best grill I have ever used or had food from period.I used to grill 3-4 times a week and have always been a charcoal snob. The flavor is just unparalleled, or so I thought. I picked up this unit because I love smoked food, grilled food, and especially love turkey. I now grill 5-6 times a week and I will never look back to charcoal as long as I have this.I use it primarily as a grill. In this aspect, it’s insanely good. I overcooked the first steak I made on it (again, a learning curve), I like medium rare and it was very well done. Even with as well done as it was, it was stupid juicy. I didn’t even think that very well done and juicy could be used in the same sentence, I was wrong. I’ve grilled the lowest quality cuts of meat on this thing and they turn out like top dollar steak. Yes, it really is that good. The best part? I can add wood chips and get that real deal, no doubt, grilled flavor. It rocks. Look out charcoal, your days are numbered.As far as infrared frying/roasting. I would say it’s about 80% as good as actually frying a turkey but it’s 100% healthier. Do the math, it’s a complete win. The turkey or roast or whatever you throw at it comes out as juicy as you could imagine. It really is almost too easy.I have not yet tried to use it as just a smoker but I do have some observations as I add wood chips every time I grill. DO NOT USES FINE WOOD CHIPS!!! The larger woods chips are better because they keep going once and ember is created. The fine wood chips (sawdust like stuff) does not like to keep going unless the unit is set at the highest setting. It goes through chips fairly quickly because it isn’t a low heat type smoker.There have been mornings when I wake up and throw my bacon on the grill instead of a frying pan. There are no flame ups to worry about and you have never had bacon like this before!!!If Charbroil stops making this unit they are flat out stupid. I would have paid twice as much for this thing, don’t tell them that though. I have seriously considered buying a spare just because it’s that good.Don’t even bother with anything else. This thing is a monster! If they decide to make a stainless version, I will own it the minute it hits the market. (that’s not to say I ‘ve had rust issues, I seasoned it well and there are no problems with rust whatsoever).Thank you Charbroil for making the best dang outdoor cooking unit in history!!!!

14 people found this helpful

4.0 out of 5 stars

I love this Smoker Grill.

It cooks great food. Smokes with wood chips, I’ve bought 3 of these so far, the quality of the material is not as good as I would of like but its still worth it to me!!

4.0 out of 5 stars

Cooks great in LARGE volumes, but could have been manufactured a bit better

I will be updating this review as I go along, BUT as someone who just bought this I have to comment on what I think so far.The Char-Broil Big Easy is a nice propane cooking appliance with a variety of functions. The inside has a large volume, and the way in which this cooks is simple yet very effective. the temperatures throughout remain relatively even, unlike a BBQ grill (or even some electric ovens/ranges) with hot spots. The way this cooks, the only smoke that should exist is due to wood chips, and there should be no flare-ups or grease fires, as the cooking flame is well away from where the grease drips.The “grill” surface of this item is circular, and is probably somewhere near the size of a smaller stand-up 2-burner propane grill (or a decent-sized circular Weber). By being at the top of the cooking chamber, all the heat goes up and I imagine cooks at a good temperature. However, if one wanted to cook for larger groups of people, it would be a good idea to buy attachments for the turkey rack itself that allow you to “hang” the meat inside of the cooking chamber.Now, as far as MY experience goes: This cooks great. I have cooked multiple chickens with potatoes, a pork shoulder, and a couple other items, and the results were excellent. The chicken was tender and juicy, FALLING OFF OF THE BONE when I tried to get the legs/thighs apart… the skin looked good, and the results for potatoes were great. The pork shoulder ended up being sooo tender on the inside, with a nice crispness on the outside. I’ll be tinkering with times and temperatures, but thusfar I could NOT be happier with this item’s performance in the cooking department after a use.That being said, the quality of some workmanship/materials with this item is… substandard. The lid itself seems to be the strongest part of the entire thing. The smoker box fit when I put the unit together, but after I initially heated/seasoned the unit it would NOT come out by pulling on it, whether the unit is hot or cold. After some work, I finally got that problem “fixed.” The exterior of the item seems slightly misshapen, as the control panel, grease tray, and smoker box exterior seem to be a slightly different shape than the exterior of the cooker. I had to tweak the shape of the grease tray rails, too, but that’s not much. I noticed some of the metal/paint from somewhere inside the lid came off during seasoning and ended up inside of the cooking chamber, so I had to wipe everything down with a cloth before using it for the first time to cook (in case any other loose stuff appeared), and I will be monitoring that issue accordingly.Really, this cooks even better than expected, and I can’t wait to try a turkey! I paid $102, so I am still happy with the purchase, but it “could” be better in terms of workmanship.

One person found this helpful

5.0 out of 5 stars

love this Grill!

Not sure why they discontinued making these. So happy to get one!

5.0 out of 5 stars

Cooking on a gas grill…. Easy to assemble

I purchased this after experiencing a friend’s cooking. I will use my own grill today for the first time and have no doubt the results will be the same.My review is directed towards the assembly. The hardest part was unpacking the box. Being the typical consumer, I glance at the instructions and then do what I think is best. Apparently, I could be the technical writer for the Big Easy. I think the one step that was skipped (remember I only glanced at the instructions so it may be in there): remove the “cooking chamber”. I did that before even looking at the instructions because I wanted to see how it worked. I asked my wife for help on the very first step of assembly and that’s because she was watching at the time. You have to hold two pieces in place while installing a screw. It is the only tricky step in the entire process. Looking at the instructions after completion, I might add some language to the lid/hinge instructions. If you’re not mechanically inclined, you will still figure it out… Install the hinges to the lid first then attach to the body of the grill. The hardware is very easily identified in the packaging. Every screw size, nut, washer, etc. is separated and the exact number is provided. Simply: Read the part description in the picture, read the back of the hardware package, select the part. The finish of the parts was fine. All screws and nuts easily install without burrs on the screws, etc. The only thing I had to adjust was the rail system for the drip pan and even that was simple.The one thing I wish was included is a second set of “half racks” . Having to purchase the “extras” like rib hooks or baskets… detract from the grill. I knew going into it that I would want the extras like the skewers and racks… so I included them in my order.I enjoy outdoor cooking. I’ve been through many grills and smokers. The quality of this grill seems as though it will last a long time.

2 people found this helpful

4.0 out of 5 stars

The best grill that I have owned due to its ability …

The best grill that I have owned due to its ability to easily convert to a smoker, and its footprint is compact compared to other grill combinations. I have been using the IR grill for three months and have BBQ’d and smoked the following with great success: corn, salmon, zucchini, asparagus, onion, pork chops, beer can in chicken, more chicken (breasts, thighs, wings, drum sticks), and tri-tip. Thanks to the wood chip insert on the right side, I usually add chips during grilling as well. It seems to give the meat a slight smokey flavor even after a short period of time, but this is mostly so I can watch the smoke billow. It is a beautiful sight.I only have two gripes about his product.1) You cannot set the smoker to a specific temperature. I usually light up the burner, leave it on high so the wood chips start burning, then leave it set on low for the smoking. If I am using both racks of meat, I will have them as close to the bottom as possible so they cook slower. The bottom of the basin is the best spot to keep the outsides from cooking too fast. A tri-tip will usually take around an hour until medium will.2) My first smoking experiences for chicken breasts were not the greatest. The flavor was there, but just dryer than expected. I began using a foil tray at the bottom (beneath the cage a 3″ high tray fits perfectly) centered above the low point drain hole. Inside I pour broth, orange juice, beer, or anything that would seem like a good flavor infuser. From that point on, everything I smoke is extremely juicy. Char-Briol should have made a permanent fitting tray for this reason. I am unsure why it was not included in this design.All in all, I highly recommend this grill to anyone I talk to. Due to the grill top design, I have had ZERO pieces of fish, steaks, or vegetables fall into the bottom of the grill 🙂 Today I plan to smoke my first pork shoulder along with turkey drumsticks. Pictures to follow!If I could go back in time to February when I first bought this, I would do it all over again.**Sorry about the sideways pictures, not sure how to get them right side up.

One person found this helpful

5.0 out of 5 stars

Great grill, smoker

Love this grill/ smoker. Convenient size and easy to use and assemble. I this style years ago and was glad to find it again . Great performance

5.0 out of 5 stars

Worth every penny! You’ll be glad you bought it!

I got this as an early birthday and Christmas present (they’re the same day for me..) for myself and I couldn’t be much happier! It was a snap to put it together.I have fried turkeys for Thanksgiving for about 20 years and they’re great, but I was kind of tired of the mess and buying oil for one or two uses. So, I decided to give this bad boy a try.Of course, I couldn’t wait to use it. First thing I did was “beer can chicken.” Didn’t even bother with the beer can. Just found some tips for cooking time, seasoned the bird, loaded up the wood chip holder, and fired it up. Came out GREAT! My wife loved it. Best home cooked chicken we’ve had in awhile. Crispy skin. Moist and tender meat and a great smokey flavor.I just finished doing pork ribs tonight. It could not have been easier. Again, I found a recipe online that looked good. Maybe not the best ribs I’ve ever eaten, but absolutely the best I’ve ever made and they were delicious! A few crispy parts that I love, but also falling off the bone tender.I can’t wait for Thanksgiving! Just to be sure, I’m giving it a trial run with a smaller turkey this weekend, but I know it’s going to be awesome!Clean up is a little tedious, but not nearly what it was dealing with 3 gallons of oil. Also, I gave it 3 stars on temperature control b/c there’s really no way to gauge it. I’ve seen several things that said always run it on high. That’s what I’ve done so far and it’s worked out.Awesome product!

4 people found this helpful

5.0 out of 5 stars

Buy it and you will not regret it.

Got this grill and accessory kit for my birthday, and this thing is amazing!!! I cooked 4 racks of ribs, 6 chicken legs and four cobs of sweet corn on my first cook and they came out awesome. Assembly of the grill is straightforward and takes 15-20min. Just make sure to leave the screws loose on the lid hinges to make alignment easier, then torque them down. After assembly I oiled the cooking chamber and burned it in on high for about 20min to cook off any manufacturers residue and season the chamber. I dry rubbed the ribs in the morning and let sit covered until dinner. I bought preseasoned chicken legs and injected then with a creole butter. I let the meat sit out at room temperature about 30 min before cooking. Fired up the grill up on high and insterted the wood chips, about 12 min later it was rolling smoke, and I cut the temp to its lowest setting. Put the basket inside and closed the lid for 45 min. Then I bring the basket indoors and glaze the meat before wrapping it in foil and placing back in the basket. Ribs on bottom, then I put the grate attachment on and the chicken is stacked on top, , then I put another grate on and stack my corn in its husk. I put the basket back in for another 45 min turning the corn halfway through, and it was done. Let the meat rest in its foil for 5-10 min before slicing and dinner is served. I should mentioned I refilled the wood box after about an hour of use. This was such a delicious meal and easy to cook. I cannot wait to try other foods on this smoker/grill/oil-less fryer and experiment with different wood flavors. I bought the optional accessory kit and the extra meat hooks and grates, make it worth it. It also comes with a kabob holder which I am looking forward to using. I would definitely recommend you buy this, it is smoking made simple. Next I am going to buy a device Igrill Bluetooth thermometer so I can keep an eye on the temperature and fine tune my cooking.

122 people found this helpful

5.0 out of 5 stars

Easy to assemble, good construction

The Char broil arrived in a very large box marked with over 70lbs tape seal. Hand cart to the rescue. The instructions were pretty good. And, the roaster went together almost perfectly. There were no screws, bolts, washers or whatever left over. My criticism is that the first part of the instructions are a little too Pictionary. I had to look at them a little to understand them. In the instructions the spark ignition wire was not shown with its connection to the ignitor. After the cover and legs were installed, I had to reverse engineer it and connect the wires. Before assembly, I watched a video on You tube. I had the same problem as the man doing a review on the cooker who said there were some scratches on the lid. He stated that he was contacting Char broil for some touch up paint. I had some scratches on the inside of the lip on the lid just like the reviewer. No big deal with me. One problem was that Styrofoam particles from broken packing was all over the cooker and tub. I would recommend vacuuming it out thoroughly before firing it up. The smell of burning Styrofoam is definitely not like napalm in the morning. The Char broil roaster is a good compromise in a package that is not too big or too extravagant with a matching price tag. Though, I can’t see anyone leaving one outside or bouncing it around in truck going tail gating, I think if it is taken care of it will last a long time. Well, I can’t wait until turkey day to use it. So, some beer can chickens will be the first cooked.

5.0 out of 5 stars

Best gas grill for the money

This is a great propane grill. I have owned 2 of them now. The first one was replaced because the propane connector that connects to the propane tank broke after 8 years of use. The part was to expensive to replace even though the grill was still in great shape. I bought the second one and I’m sure I will get a long life out of it as well. Tons of grilling space and super easy to clean. I have used to to grill and oil less deep-fry turkeys.Great product

5.0 out of 5 stars

Full review after Thanksgiving

This is a first impression review from someone fairly experienced in grilling and relatively inexperienced at roasting/smoking. Took about 30 mins to set up with just a Phillips head screwdriver. I seasoned the entire interior surface and the cooking chamber with canola and olive oil for about 3 hours until I had a dark color on all surfaces. I took the cooking chamber out and grilled a Porterhouse, a lobster tail, and a couple bacon wrapped jalapenos on high with an ambient outdoor temp of 33F in about 15 mins (would have been 10 mins at 70F ambient) Going to smoke a 16 lb turkey for Thanksgiving then I will update with photos. This thing should do fine in near freezing temps it just may take a little longer, which just means more smoke time.UPDATE: I’ve got about 100 hours of use on this thing heading into its first summer. I’ve learned that in the warmer weather HIGH is about 450-475 and LOW is around 400. To get a slow smoking temp of around 225 you can prop the lid open about 4 inches. I’ve made some fantastic ribs smoked for 8 hours. You just have to preheat on high for about 30 minutes to get an ember in your wood chips/pellets and blow into the air holes on the sides of the smoker chamber when you take it out to add more every 30 minutes or so. Grills fine too gets a nice sear. Also it’s important to brush cooking oil on the inside of the cooking chamber. All in all I’m extremely happy with it.

One person found this helpful

5.0 out of 5 stars

Just had to get another one

This is not a paid endorsement- I wish!I recently moved to a different location and because this was a major endeavor, I gave my big easy away. That was some dumb S$%t. I originally paid $150.00 or so years ago on sale. At my new diggs I had to make a decision as to what to get to replace it the “B.E.” with. So I got another but this time the sale lords did not smile on me and I had to paid much much more.What I love about this: Perfect burgers, steaks juicy. If you prepare your turkey appropriately it will be awesome, juicy. If you want to slow cook just turn the heat down close the lid. I leave the lid open and close it toward the end of the cook for browning.It is true that it doesn’t have a built in thermometer, but one comes with the cooker that is more accurate. Just take it out, check it – if not where it should be – put it back in. Don’t forget to put the wood chips in before your meat.What I don’t like about the “BE” is the ignition. I wears out and will have to be replaced. After the second I just got used to lighting it with the little hole on the side.I also don’t like the drip tray. The foil trays are too expensive- I just line mine with aluminum.I wipe the inside tub with peanut oil or olive oil especially the first time. And I never mess with the drippings on the bottom. Enjoy your big easy, once you learn to use it, you too will love it.

4 people found this helpful

5.0 out of 5 stars

Easy to assemble and use

Easy to assemble and use. I have made some chicken and a bacon wrapped porkloin so far and both came out amazing.Assembly:I used locktite on ALL screws. I also removed existing screws and put locktite on them. I do not recommend using an electric drill as some of the screws may strip out the holes. Use a hand screwdriver so you can control the torque.Break in:Before cooking in the kettle you need to burn off the oils used to protect the metals. I recommend a slow burn in by selecting the lowest flame setting for about 15 min. If your kettle comes with the top grill, make sure that is installed.during the burn in and the lid stays closed as well. After 15 min, turn up the heat to max and run it for 5 more min before shutting it down and opening the lid to vent out the smells.CLEANING:Keeping the inner stainless steel cylinder clean is important. Its easily removed and cleaned with soap and water. Same for the grease trap. The basket is a pain to clean. I have tried spraying PAM to keep food from sticking…it helped a little. All in all its not too bad.Temp control:The temperature is easy to control if you use a temperature sensor to monitor the internal temps. Adjustments should be made in small increments to get to your desired level. Keeping the lid closed is key, so a wireless temp probe is the only way to go. I use the ThermoPro TP20 and it is amazing!I mostly cook with wood or charcoal, but this Charbroil Big Easy is impressive and so easy to use.

79 people found this helpful

5.0 out of 5 stars

Easy peezy!

This thing rocks! I followed the instructions about seasoning the cooking chamber and the thing lit on the first click of the igniter. Cooked two chickens first thing and they both came out great. There is quite temperature difference from the bottom of the chamber to the top. The bottom chamber took about 20 minutes longer to be done to the correct temperature. But both 8 lbs birds were tender and moist even in the breast meat. The smoker part works great too.Overall very easy to use and easy to store away.