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Jake
11-29-2010, 02:58 PM
what you guys know about it? its oilless and is suppose to make some great results? anyone hear of it before?

Vermin99
11-29-2010, 03:30 PM
I think there is a member or two that have one. If I remember correctly someone said they worked pretty good but are cheaply made.

chef schwantz
11-29-2010, 03:30 PM
Need some more info. Are you asking about New Orleans Louisianna? :shrug:

PigCicles
11-29-2010, 04:28 PM
Yeah Chef it's the oiless fryer he's asking about. I haven't used one and doubt I would, but I've heard some like em.

chef schwantz
11-29-2010, 04:33 PM
Somebody here was going to do a bird for T-day with one. Can't recall who. Be interesting to see how they work.

SmokyOkie
11-29-2010, 04:56 PM
I am sure they do a fine job of roasting a bird, but I don't hardly see how they could call it a fryer.

BBQ Derek
11-29-2010, 05:00 PM
Jake look up a buddy of mine on facebook, His name is Chef Berry, He used it for Thanks Giving and he can't stop talking about it.

He say's it's a tool every chef shouldn't be with out.

CB_Martin
11-29-2010, 05:08 PM
Hiya - I write the newsletter and weg log called Sizzle on the Grill - sponsored by Char-Broil.

The Big Easy and Big Easy Smoker, Roaster & Grill are propane-fueled infrared cookers. These use infrared energy to cook meat. If you've ever stood round a camp-fire or your charcoal in a grill - and the hot smokey air is blowing toward the pretty girls or at least not in your direction (believe me it never blows to me!) and your face and clothes get hot - that's infrared energy generated by the hot coals - "it turns to heat when it hits the meat."

This energy doesn't need air or other medium to travel, it can travel in a vacuum of space as it does from the sun. The chamber of these two cookers is designed to generate infrared energy that "bathes" the food placed in the cooking basket. The energy "turns to heat on the surface of the meat" and produces a result that is very very VERY similar to frying in hot oil....but without the cost or mess or worry. It's not identical but very close.

The skin is brown and crispy and the meat remains juicy because the cookers do not use hot air to cook or roast the meat. In fact, you cook a turkey with the top open to let hot air that is generated on the surface of the meat escape. Totally counter intuitive to the way we normally cook in our smokers, grills and even fryers.

BUT you can probably guess that I'm biased, as Char-Broil sponsors me. Hey I dance with the one that brung me! So check out the various comments on the Community Forums of Sizzle on the Grill and get the straight skinny from folks who own and use the cookers. You will read complaints and fixes, questions, etc. I'm not saying this to poach anyone from this forum and please forgive me if it sounds that way. Just trying to provide some credible resources to ask that aren't paid to do so.

Thanks. CB

CB_Martin
11-29-2010, 05:10 PM
Jake look up a buddy of mine on facebook, His name is Chef Berry, He used it for Thanks Giving and he can't stop talking about it. He say's it's a tool every chef shouldn't be with out.

Man ---- Chef Barry --- and it's a nickname (as my profile on Facebook clearly states...)

Thanks CD...