Anyone have a big easy?

smoke ninja · 04-29-2014, 07:02 PM

Second go today with my cl score, the big easy. I cut off the money muscle side of a pork shoulder tied it and stacked on some red potatoes. Light coat of oil and a little lemon pepper.

First go was a 7.5 lbs chicken, it took over 2 hrs. I measured the chamber at around 340*. I thought it cooked faster?

Can anyone tell me their cook times/ temp. How bout a pic of the burners on? I've never had a gas cooker and I won't let this stop me.

The chicken

Pork roast and potatoes

About 15 min in to the cook.

Any advice is appreciated.

smoke ninja · 04-29-2014, 08:06 PM

1.5 hrs

Fwismoker · 04-29-2014, 08:14 PM

If you keep this up you'll get your smoke stripped from your name!

I'm sure it'll taste great...looks good so far!

bigabyte · 04-29-2014, 08:15 PM

Oh thank goodness!

I thought you were making fun of my wife!

shirknwrk · 04-29-2014, 08:32 PM

I have a Big Easy... only use it for whole chicken & duck... put the birds on a stand that holds them vertically. 3 1/2 lb chicken takes 60-80 min. depending on outdoor temp. & wind. Cold wind blows the hot air out of the cooker. Mesh top will help but be careful... It is easy to char the skin if you put the lid on too early.

You will get more even heating if you put something under the basket to raise it 2"... I use a 10" diameter cake pan with a removable bottom. I like to apply a liberal coat of Plowboy's "Yardbird" rub UNDER the chicken skin, perforate the skin with a fork to allow the fat to drain more easily and apply a lighter coat of rub to the outside of the skin. A rub with a high sugar content will burn before the meat is cooked.

smoke ninja · 04-29-2014, 09:25 PM

Quote:

Originally Posted by shirknwrk

I have a Big Easy... only use it for whole chicken & duck... put the birds on a stand that holds them vertically. 3 1/2 lb chicken takes 60-80 min. depending on outdoor temp. & wind. Cold wind blows the hot air out of the cooker. Mesh top will help but be careful... It is easy to char the skin if you put the lid on too early.

You will get more even heating if you put something under the basket to raise it 2"... I use a 10" diameter cake pan with a removable bottom. I like to apply a liberal coat of Plowboy's "Yardbird" rub UNDER the chicken skin, perforate the skin with a fork to allow the fat to drain more easily and apply a lighter coat of rub to the outside of the skin. A rub with a high sugar content will burn before the meat is cooked.

Thanks for the tips. I'll try to raise up the next bird I do with it. I still think something is wrong. This thing is not hot enough to burn anything, I can hold my hand in the chamber no problem. It's no hotter than a 325-350 oven and is searing the food the same.

Dreggs · 04-29-2014, 09:57 PM

They are supposed to gook by IR, not by convection. they are slow. I cook chicken drumsticks for about an hour. they do come out good. And the propane tank last forever.

smokin30-06 · 04-29-2014, 11:45 PM

Here is a pic of the flame. I think we both have the same, base model. One thing you might be missing is that they aren't designed to be adjusted in temp. Just turn it to full. I focused the shot on about 5 o'clock.

BigBellyBBQ · 04-30-2014, 02:16 AM

my electric version runs about 300/325 the propane version of mine runs around 400, with the screen lid it goes up to 425...AWESOME cooker

04-29-2014, 07:02 PM	#1
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Anyone have a big easy? Second go today with my cl score, the big easy. I cut off the money muscle side of a pork shoulder tied it and stacked on some red potatoes. Light coat of oil and a little lemon pepper. First go was a 7.5 lbs chicken, it took over 2 hrs. I measured the chamber at around 340*. I thought it cooked faster? Can anyone tell me their cook times/ temp. How bout a pic of the burners on? I've never had a gas cooker and I won't let this stop me. The chicken Pork roast and potatoes About 15 min in to the cook. Any advice is appreciated. __________________ Let's all just calm down and smoke a fatty

04-29-2014, 08:06 PM	#2
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	1.5 hrs __________________ Let's all just calm down and smoke a fatty

04-29-2014, 08:14 PM	#3
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	If you keep this up you'll get your smoke stripped from your name! I'm sure it'll taste great...looks good so far! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

04-29-2014, 08:15 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Oh thank goodness! I thought you were making fun of my wife! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-29-2014, 09:57 PM	#7
Dreggs Full Fledged Farker Join Date: 06-07-12 Location: Big Bear Lake, CA	They are supposed to gook by IR, not by convection. they are slow. I cook chicken drumsticks for about an hour. they do come out good. And the propane tank last forever. __________________ MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B]

04-29-2014, 08:32 PM	#5
shirknwrk is one Smokin' Farker Join Date: 03-05-10 Location: Kansas City, MO	I have a Big Easy... only use it for whole chicken & duck... put the birds on a stand that holds them vertically. 3 1/2 lb chicken takes 60-80 min. depending on outdoor temp. & wind. Cold wind blows the hot air out of the cooker. Mesh top will help but be careful... It is easy to char the skin if you put the lid on too early. You will get more even heating if you put something under the basket to raise it 2"... I use a 10" diameter cake pan with a removable bottom. I like to apply a liberal coat of Plowboy's "Yardbird" rub UNDER the chicken skin, perforate the skin with a fork to allow the fat to drain more easily and apply a lighter coat of rub to the outside of the skin. A rub with a high sugar content will burn before the meat is cooked.

04-29-2014, 11:45 PM	#8
smokin30-06 Full Fledged Farker Join Date: 06-07-13 Location: Tulsa, OK	Here is a pic of the flame. I think we both have the same, base model. One thing you might be missing is that they aren't designed to be adjusted in temp. Just turn it to full. I focused the shot on about 5 o'clock. __________________ 1985 Hasty Bake Legacy, 1960 Hasty Bake original construction kitchen, Primo XL, TBE, HM with RD3

04-30-2014, 02:16 AM	#9
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	my electric version runs about 300/325 the propane version of mine runs around 400, with the screen lid it goes up to 425...AWESOME cooker __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]