Char-Broil The Big Eas Manual de uso y cuidado

08.09

&GRILL

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OUTDOOR COOKING GUIDE

Congratulations and welcome to ownership of The Big Easy®

from Char-Broil®. It is our sincere hope that by reading this

guide, and with a little practice, you will come to fully enjoy the

tender juiciness and delicious flavor of food you prepare with

your new infrared Smoker, Roaster & Grill.

We suggest you take a few moments to read the assembly

manual and ensure your cooker is assembled correctly and

completely and that you are familiar with both its construction

and operation before using your cooker.

There are no hard and fast rules for cooking - just some basic

facts about how The Big Easy® works. The exclusive and

patented infrared cooking system will help you prepare

wonderful meals. Use this cooking guide as an introduction to

cooking with The Big Easy®. It’s filled with great tips, tricks and

recipes.

The most important thing you can do first is register your cooker

so that we can be more helpful when you need us. Please

complete the warranty registration card found on the last page

of your Product Guide or save a stamp and visit us at

www.charbroil.com.

When you register, be sure to sign up for our free weekly email

newsletter called Sizzle on the Grill™. Each issue is packed with

new tips, tricks, recipes, party ideas and exclusive subscriber

offers. We never sell or distribute your contact

information. We want your Char-Broil® experience

to be a great one and this is one way we can stay

in touch.

Happy Cooking!

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OUTDOOR COOKING GUIDE

FIRST THINGS FIRST

1) You will find that most of the product assembly has been

completed for you at the factory. Follow the Assembly

Guide closely to complete any remaining steps and

reference all safety and usage information found in the

Product Guide.

2) Hand-tightening the quick-connector from The Big Easy®

to a full 20lb. propane tank sounds easy enough, but

thanks to some built-in safety features

inside your regulator and propane tank, it

MUST be done absolutely correctly, step-

by-step, for your cooker to function

properly. Refer to the Product

Guide for detailed instructions.

All new propane cylinders are

equipped with an Overfill

Protection Device (OPD) that

can trip when engaging the

quick-connector from any

propane powered appliance.

08.09

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OUTDOOR COOKING GUIDE

3) Just like grandma’s cast iron skillet, the stainless steel

Cooking Chamber, Grilling Grate, chrome Cooking

Basket, and Cooking Racks need to be seasoned prior to

use. This is most important as it will allow the cooking

chamber to work properly. In addition, it will make

cleaning easier and inhibit rusting.

Coat all surfaces of the cooking chamber with vegetable

oil. If you use a cooking oil spray, which is much easier

to use especially on the cooking basket and racks, wipe

down the cooking chamber after spraying to ensure an

even coat. Start The Big Easy® and let it burn for 15

minutes –or until the vegetable oil burns off and stops

smoking. The shiny finish on the basket and cooking

chamber should now have a very dark brown or bronze

color.

You are now ready to cook. The more you use your Big

Easy®, the better it will cook. The darker - more

seasoned - the cooking chamber becomes the

hotter and the more evenly it will cook.

A light coat of vegetable oil after each

use will keep the surfaces seasoned and

help prevent any rusting –again, just

like grandma’s cast iron skillet.

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OUTDOOR COOKING GUIDE

SMOKING

Smoking food has never been… well… easier. Instead of

charcoal or wood, The Big Easy® uses the convenience of its

propane-powered infrared cooking system. Smoke flavor is

added using about a ½ lb. of wood chips or pellets inside the

stainless steel smoker sox. When choosing chips or pellets,

you should keep in mind that the smoke flavor will not be as

intense as when using a wood-fired smoker.

Mesquite or hickory wood chips or pellets

are recommended for their stronger aroma

and flavor.

To begin, fill the smoker box and close the

top. Remove the cooking basket from the

cooking chamber and position the smoker

box in any of the 4 locations inside the

cooking chamber. Ignite The Big Easy®, ensure

that the temperature control is set to HIGH and close the

hood. The wood chips will heat up and begin to smoke after

approximately 15 minutes - depending on outside weather

conditions. In cold or windy conditions, it

will take longer for the wood chips to start

to smoke.

Use this time to prepare the cooking basket

with the food you plan to smoke. Food can

be placed in the bottom of the cooking

basket and/or closer to the top using the

cooking racks. Once the chips start to

smoke, turn the temperature control to LOW, open The Big

Easy® lid and align the legs of the cooking basket so that they

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OUTDOOR COOKING GUIDE

are positioned on either side of the Smoker Box as you begin

to lower the cooking basket into the chamber using the

lifting hook. Close the lid and double check to make sure

that the temperature control is set to LOW. Cooking on

HIGH with the lid closed will likely burn your food.

A full box of wood chips will smoke for approximately 45

minutes while pellets will smoke for about an hour. Once

they have stopped smoking, the box will be approximately

two-thirds full of the charcoal remains. If desired, use the

lifting hook to open the smoker box lid

to drop in additional chips or pellets.

Use extreme caution as the smoker box

will be HOT. Keep the temperature

control on LOW. The additional chips

will start to smoke after a few minutes.

ROASTING

Cooking on HIGH with the The Big Easy® lid in its OPEN

position will allow you to prepare Rotisserie Chicken and

other recipes without the hassles of traditional rotisserie

cooking. When roasting with The Big Easy®, there are no

forks and spit rod to balance or troublesome flare-ups to

control. The grilling grate and smoker box are not used

when roasting and can be stored using the hooks on the

hinges of The Big Easy® lid.

This is also how you can make a delicious, safe and healthy

Southern Fried Turkey –without gallons of oil to purchase or

recycle.

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OUTDOOR COOKING GUIDE

GRILLING

When grilling, the smoker box must be removed from its

position inside the cooking chamber for the grilling grate to

be used. The smoker box can be stored using the hooks on

the hinges of The Big Easy® lid. The cooking basket can be

removed or left inside the cooking chamber while grilling.

The stainless steel grilling grate should be seasoned like the

cooking chamber and basket before first use. Food can be

grilled with the lid open or closed and the temperature

setting on high or low –but always preheat on high for 10-15

minutes with the lid closed before placing your food on the

grate. Wood chips or pellets can also be used while grilling.

Simply drop them on the grilling grate next to you food to

add a wood-smoked flavor to grilled foods. You will find

that The Big Easy® is perfect for grilling smaller foods that

can fall through the grates on other grills.

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OUTDOOR COOKING GUIDE

FREQUENTLY ASKED QUESTIONS

1) How does this thing work?

You’ll think it’s magic, but it’s really

simply using two methods of heat

transfer. First, the propane burner

heats the air between the cooking

chamber and the outside of The

Big Easy®. This hot air, also

known as convective heat, warms

the cooking chamber before it

escapes out the top. The cooking

chamber absorbs the heat and

radiates it to the inside as 100%

infrared heat. By converting the

hot air, or convective heat, into

infrared, radiant heat, food

cooked in The Big Easy® is moist

and juicy.

2) Do I need to soak the wood chips in water?

No. Soaking the wood chips in water before use will not

extend the smoking time, only lengthen the time before

they start to smoke.

3) Can I cook a frozen turkey?

No. Turkey must be completely thawed and you should

always remove the giblets, neck and anything from inside

the cavity before cooking.

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OUTDOOR COOKING GUIDE

4) Can I cook a turkey with stuffing inside?

The USDA recommends cooking stuffing separately for

optimal safety and uniform doneness. Visit

www.isitdoneyet.gov for more information on cooking

turkey safely.

5) Can I use injectable marinades?

Absolutely. But if you are really into making it easy, use

a dry rub on the outside. One of our favorites to use is a

Creole seasoning with salt, red pepper, garlic and other

spices found readily at any grocery store. Try to avoid

rubs with high sugar content if you are roasting with the

temperature setting on HIGH. When preparing fried

turkey or rotisserie chicken, you can rub the skin with

peanut or canola oil before using a dry

rub. The infrared heat will keep your

food moist and juicy on the inside.

6) How long will it take to cook?

With The Big Easy®, food is done

when it reaches proper

temperature. Use the food

thermometer included or upgrade

to a digital one like the Char-Broil®

Smart Temp pictured below and

insert the probe into the thickest part of the food, not

touching bone, before lowering into the cook chamber.

A general guideline for cook time is 10 minutes per

pound –which will vary depending on the food being

cooked and the outdoor weather conditions. See the

USDA guidelines printed on the back over of this

cooking guide or visit www.isitdoneyet.gov for more

information on food safety.

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OUTDOOR COOKING GUIDE

7) How is The Big Easy® faster than an oil fryer?

An oil fryer requires up to 3 gallons of peanut oil that can

take up to 45 minutes to preheat to the proper

temperature. Cook time is about 3 minutes per pound,

but it can take several hours for the oil to cool down so

that you can clean up and recycle the oil. When roasting

with The Big Easy®, no preheat time is required and it

will cool down after cooking in about 15 minutes. The

oil-frying process, from start to finish, will take twice as

long as frying without oil in The Big Easy®.

8) Can I use drippings for gravy?

Yes - if they are properly prepared.

Before cooking, you must insert a

food-safe aluminum liner into the

removable grease tray to catch the

drippings. After cooking, the

drippings must be heated on a stovetop to the proper

temperature for doneness (180˚F or 82˚C). Never serve

the drippings directly from the removable grease tray.

Additional food-safe aluminum liners are available for

purchase at www.charbroil.com.

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