List Price: $219.99
Sale Price: $167.99
Today's Bonus: 24% Off
I've only had this smoker a short period of time so will update this review later if I see any significant changes.
I have used a lot of smokers and have worked as a butcher so this one seem pretty straight forward and easy to use. The upside is that you can smoke and cook in it. This is a very nice feature as many smoker are really not set up well to do this. So far the temperature prod work well and seem to read accurate internal temperatures. I would have been nice to have the temperature display work when not using the prod. Just to know the temperature inside the smoker would let you fine tune the heat so you get the right smoke to cooking time. The drip pan works well and so far has been able to hold all the drippings without overflowing.
On the downside, it take a bit for the wood chips to get going and I like more smoke than what one filling provides. Yes, you can add more but if you are not careful to leave some live coals, it will take a bit to get the chips burning again. When I made jerky, I need to let the wood chips really get smoking before adding the meat and turning the temperature way down. At lower setting the wood chips do not continue to burn well. It you turn the heat up you will cook the jerky instead of smoking and drying it which it the more traditional style. It would be very easy to make dry over-cooked strips of meat instead of some nice jerky.
The interior is not set up a well as it could be and when I smoked 3 racks of ribs I had to use skewers to attach them to the side of the basket. I would have liked to have more shelves or a better way to hang multiple cuts a the same time.
The self cleaning is certainly better than no high temperature cleaning but it doesn't really work all that well. I still needed to do some significant clean up afterwards.
Overall I think this a good consumer product and work reasonably well. It is price right for what you get and make it easy for someone with no experience to immediately get good results. I would suggest the manufactures include a lot more recipes and detailed descriptions of how to prepare and cook a much wider variety of meats. There was no discussion of the reason one would brine or dry rub meat. Most people do not understand that in a brine the salt only penetrates the meat about 1/16 to 1/8 inches a day. Large cuts need several day to completely cure before smoking. There was nothing on making sausage and smoked lunch meats. This is easy to do but does require a little more planning.
For those that did buy this smoker, enjoy and really learn to use it!
Click Here For Most Helpful Customer Reviews >>
When used as a smoker this unit needs almost constant attention. Temperature control is done by power level, not temperature. For a given power level the cooking temperature varies considerably depending on the outside air temperature and the temperature of the food. I had to rig up an electronic oven thermometer so I can adjust the power level to keep the temperature where I want it through several hours of smoking. The temperature can also vary 30 degrees or more from the middle to the top of the unit, so even with the thermometer it takes some trial and error to get it right.It also needs constant attention keeping the smoking chips smoking. The preheat setting will get them going initially, but the lower power levels needed for slow cooking will not keep them going. I have to keep a propane torch on hand and re-light them once or twice an hour.
Best Deals for Char-Broil The Big Easy Electric TRU Infrared Smoker and Roaster
I'm disappointed with the Char-Broil The Big Easy Electric Infrared Smoker and Roaster. As a roaster, it's fine, but falls way short when used as a smoker. The area holding the wood chips is too small, and didn't begin to smoke until at least 4 hours had gone by in spite of following the directions. There was very little to none of a smoked meat taste. I would not buy this product again.Honest reviews on Char-Broil The Big Easy Electric TRU Infrared Smoker and Roaster
So far I have only used my Big Easy electric smoker roaster once.I smoked a pork shoulder....Just me, but I am probably "overdone" about
my pork being done enough. So I adjusted the temperature probe to a higher
internal temperature, making sure nothing "pink was coming from it".
Though I read online that they think a little pink from pork is ok...NOT ME!
Well, the good thing about infrared is that the meat just DOES NOT dry out.
It is the same way with my charbroil infrared grill. You can cook an expensive steak, well done, if you
choose...and it is NOT dryed out, IF you want some perfection...get infrared!
I really appreciate infrared cooking...I don't think
I would ever go back to a regular grill. Now...the BIG EASY. My hubby really liked
how it did the pork. But I want to try some beef, I want to try a prime rib roast.
The pork certainly had a real smoked flavor...but the little wood box could be larger.
You have to constantly add wood chips...you could never just leave it alone and expect
a good smoke. I read on line that wood pellets last twice as long as chips. So I will get them next.
When you add chips...you should turn up the smoker to high for 15 minutes, or until you see the smoke, then turn it back to your cooking temperature. It doesn't take too long to get them going.
NOW, hopefully, they will improve the big easy in one very important way.
It is low to the ground of course. You can't have it too high, or you would have a lot of trouble
getting the food out of it.
BUT IT NEEDS TO BE ON WHEELS!!!! Big time!
Just 4 little wheels to roll it with would be a dream!
As a matter of fact, if I ever buy another smoker, or similar item. I am looking for wheels.
I have an enclosed deck where I store my Big Easy...an open deck is attached to it.
So when I use it...i move it to the open deck. That means either drag it or lift it. NOT so fun.
Just an inconvenience. Right now I am having a friend build me a small little cart on casters,with a raised edge, and with a place left open on the back, so I will be able to pull out the grease tray. That is going to be a whole "new ballgame". Why didn't you think of that Charbroil?
If anyone has any ideas on smoking, so I don't have to continually refill the box, I hope you will reply.
Wonder what would happen if i set a pan of wood chips inside?
Find helpful customer reviews and review ratings for Char-Broil The Big Easy Electric TRU Infrared Smoker and Roaster
Got this for Fathers Day and use it as both a smoker and roaster. Made the best turkey for Thanksgiving this year in it. I do have to keep an eye on the chips and check on them every 45 min or so. The power levels do correspond to actual temps. The manual even mentions you may have to increase the power level if it is cold or windy outside. I have smoked Boston Butts, chicken leg quarters, pork loins, and roasted a 15lb turkey. Very easy to use and I like the temperature probe that can turn the unit off when the meat gets to temp.
No comments:
Post a Comment