The Infrared Turkey Fryer: Your Questions Answered
Our sweepstakes for Char-Broil's Big Easy Oil-less
Infrared Turkey Fryer has stirred up a lot of questions in the comments, so
we’ve gone out and gotten you some answers. BBQ expert “CB” of Sizzle on the
Grill—Char-Broil is a sponsor—dropped us a line
with more information about this unique product for cooking a turkey:
Q: How do you
“fry” without oil? And how is infrared different from microwave and convection?
A: There are three basic methods for heating
food—convection, conduction, and radiation. Convection is the act of air heating
and rising and circulating around the chamber. A home oven is a perfect example
of this. Every home oven is a “convection” oven, but if you add a fan to it you
actively circulate the air and essentially speed up the natural process. For
backyard BBQs the smoker or grill also uses convection to “roast” meat inside
when the lid is closed.
Conduction is the direct transfer of heat from the heat source to the food to be cooked. A frying pan is a perfect example of this.
Radiation is the transfer of electromagnetic waves through the space. Your home microwave uses radiation. Microwaves and infrared waves are at different spots on the spectrum of energy. Microwaves hit food and “excite” water molecules. Infrared hits the food and that starts the heating process.
Now let me blow your mind. Deep frying is a form of convection heating. Instead of hot air, you are using hot oil to transfer the heat. Depending on the oil used in the fryer, the temperature is usually about 375 degrees to keep the food from absorbing a lot of oil.
The Big Easy uses infrared energy to “bathe” food. It excites the proteins, not the water. Thus, you are literally frying it. It’s just like sitting in the sun all day. The infrared energy will “fry” your meat's skin. The Big Easy doesn’t need a lid because it’s better to let the hot air escape. That way your food doesn’t dry out and there’s no basting necessary. Unlike conventional turkey fryers there is also no warm-up period. Just drop your thawed turkey (stuffed or unstuffed, injected or not, sugar-less rubbed or not) into the chamber and turn the Big Easy on. Infrared energy starts cooking it immediately and the cooking time for 12-14-pound turkey will be cut almost in half.
Q: Is the Big
Easy hard to clean?
A: The Big Easy
has a drain hole at the bottom to allow most of the drippings to collect in
tray. If you line that tray with a food-safe liner, you can reuse the
drippings for gravy. Any small amounts of fat and drippings that splatter on
the sides of the chamber burn off almost immediately. Otherwise, they clean up
easily with a scrub brush and soapy water. The wire cooking basket can be
cleaned the same way or put in the dishwasher.
Thanks for the info "CB!" Readers, it's your duty to sign up to win this fryer.
--Sous-Chef on the Run
Greg on November 27, 2008 at 04:48 PM
For all you doubters out there, let me set the record straight. In the past I've had my turkey oven roasted, bbq'd, deep fried (both propane & electric). This afternoon I used my new Big Easy Infrared Oil-less fryer. My family and friends all agreed it's the best Turkey we've ever had. Crisp on the outside, moist and juicy inside. Simple to prepare and set up. No messy oil to dispose of when you're done. It's awesome. I've seen it advertised for $200. I bought mine at Sam's Club for $135. When you consider the alternative unit for about $65 plus $30 worth of oil every year... $135 is a bargain. I highly recommend it.
Joannah on March 23, 2009 at 03:25 AM
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Joannah on March 23, 2009 at 03:33 AM
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Joannah
http://2gbmemory.net
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Steve on October 18, 2009 at 09:13 AM
Can I convert this fryer for natural gas?
Tim on November 19, 2009 at 04:56 PM
Anyone know about how many min. per pound??