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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 TRU-Infrared heat.

By converting the hot air, or

convective heat, into TRU-

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.

4) How should I prepare poultry?

The turkey or chicken must be completely thawed and

you should always remove the giblets, neck and

anything from inside the cavity before cooking.

Remove the metal or plastic tie that may be used to

bind the legs together before putting the turkey in the

Char-Broil The Big Easy User Manual

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