halfcocked
is Blowin Smoke!
I was doing a trial run for Thanksgiving to see how the Big Easy would do compared to my usual oil fry. It performed great. The bird (13 lb.) was done in 2.5 hours (I kept it in there for another 20 minutes with lid on for more crisp). Plated with Brussel sprouts sauteed with matchstick carrots and apple chunks, wild rice mix and apple/cranberry and jalapeno chutney. Every bit as good as deep fried.
One note about the fryer: I did not think the flame could be extinguished by wind, being enclosed. It was a windy day here and, indeed, it blew out the flame. Luckily, it was at the end of the cook and I caught it in time before any damage was done. You need to keep an eye on the cooker in windy conditions.
One note about the fryer: I did not think the flame could be extinguished by wind, being enclosed. It was a windy day here and, indeed, it blew out the flame. Luckily, it was at the end of the cook and I caught it in time before any damage was done. You need to keep an eye on the cooker in windy conditions.