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Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill + Cover reviewed by Skillet Director
Char-Broil Big Easy Kabob Holder reviewed by Skillet Director
Char-Broil The Big Easy Turkey Fryer Cover - Grey reviewed by Skillet Director
Title
Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill
Char-Broil Big Easy Kabob Holder
Char-Broil The Big Easy Turkey Fryer Cover
Brand
Char-Broil
Char-Broil
Char-Broil
Prime Benefits
Price
$290.74
$12.99
$14.99
Preview
Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill + Cover reviewed by Skillet Director
Title
Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill
Brand
Char-Broil
Prime Benefits
Price
$290.74
Checkout
Preview
Char-Broil Big Easy Kabob Holder reviewed by Skillet Director
Title
Char-Broil Big Easy Kabob Holder
Brand
Char-Broil
Prime Benefits
Price
$12.99
Checkout
Preview
Char-Broil The Big Easy Turkey Fryer Cover - Grey reviewed by Skillet Director
Title
Char-Broil The Big Easy Turkey Fryer Cover
Brand
Char-Broil
Prime Benefits
Price
$14.99
Checkout

Char Broil 3-in-1 Big Easy Review

what’s going on YouTube it is old Chevy
4×4 and today guys are going to be
taking a look at this Charbroil smoker
roaster grill the big easy three-in-one
when take it from assembly or up to my
current thoughts I’ve been cooking on it
for about a month or so now and develop
my opinions and I’m going to share them
with you let’s get started
all right so as we open the box up we
find deconstructions as well as a
guessing some kind of user manual so
that’s good probably going to need at
least one of those things maybe both
notes we’ve got a lot of parts
here is the finished product Alfie would
be kind enough to ignore the huge mess
in the background
overall my impression so far before
firing it up fit and finish are better
than I anticipated much better actually
than anticipated I read a lot of reviews
of people having issues with screws
stripping and with the lid not fitting
just right and and you know some various
issues and to be totally honest with you
maybe I got a fluke who knows but it
went together well hey there’s a couple
of things you know to remember first of
all is paramount in situations like this
where your punches may not be you know
kosher if you will
line your screws up first don’t just
stick them in a drill and hope for the
best and same thing with the lid don’t
put the hinges on before you put the lid
on the unit get everything all lined up
nice and loose fitting first and then
tighten everything up I think that makes
all the difference in the world we
totally oxygen so you know the
three-in-one comes with several things
right from the infomercial you get your
infrared grill grates you got your
turkey basket and some half racks to
half racks as well as some rib hooks
wait there’s more I picked up an
accessory kit to go along whether it
water was at it because I found a online
coupon coupon you will and it basically
made this free go ahead and use it we’ll
see what we come on
in the accessory kit we have cardboard
some instructions on how to use set
accessory kit yeah kebab holders we got
some leg racks we got all kinds of cool
stuff guys so britmore red Hook’s
different kind kind of a different style
but yeah and there is freaking zip ties
Bentley one of my co-workers moon lights
are also works with the fun folks over
at char-broil boneless rib hooks and
we’re standing there oh there’s more zip
ties it’s excellent
all we need is flat washers with flat
washers with being good shape
alrighty guys we are ready to fire up
the Big Easy for its first cook
all right red potatoes toss this my
olive oil is got some kosher salt little
occasion seasoning who’s coming it in
one more layer to that rack and a nice
Charbroil basket full of veggies I am
does that look good yes that looks good
to tip it well here is the cut and here
is the finished product or what’s left
of it my gosh I’ve been I’m about sick
of ate so much
I made gravy with the drippings some
yeast rolls here I’m telling you it’s
like heaven all right so we are on the
home stretch in guys look at the grill
marks you know this is not an
infomercial this is not shot in the HSN
lab or you know set whatever better
effect there’s my truck there’s my beer
there’s my burgers look at those grill
marks can’t beat that
all right so we’re going to go for
grilling session number two because I
was actually really happy with the
results of the first time around when I
was not happy with and I’ll be totally
honest with you guys is cleanup on this
grill I still didn’t get
let me toss in about a four pound little
chunk of pork ropes down there got it
injected with some Jim Beam Apple and
water cut down you know and then rub
down pretty good with the Carolina type
Rob we’re not quite done yet guys we can
see that but it does look delicious all
right guys pretty well done at all now
even did some bread
so how does it cook there’s a burner
like directly below this piece all the
way around and it kind of points inward
and upward that burner again it’s a ring
all the way around its ends not only
extremely hot air up through these ports
here but it also super heats this drum
itself where’s the hot air from through
here as well so we reach the drum so
you’ve got a combination of infrared and
convection cooking
you’ve got infrared cooking from the
heat just radiating it all the way
around in here plus from the bottom plus
from the top then you’ve also got you
know that hot air just moving around in
there it does cook relatively fast
there pretty much wraps it up guys
overall the bottom line would I
recommend it yes I absolutely would for
the price and for what it does
I’m pleased I’m not going to say I’m not
I appreciate y’all taking your time to
check out the video as always do me a
favor please stay safe and stop back
thank you for watching

A product price updated on 2020-03-31 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.