Do a search for the other thread on oil less fryers, lots of good info.

 

Need to move thermometer around while cooking to find lowest temperature and use that spot for determining temperature. Not very scientific, but works for me. Generally thickest spot of meat.

 

Did you put it in feet first?

 

No.. maybe that's the problem. Thanks!

 

The more seasoned (dark) your drum gets, the better, & more evenly it will cook. You might just wipe the drum down with canola oil, & just run it empty for a couple of hours with the screened lid on it.

 

Yes, if you did not "season" it, then that may be the problem. Oil it up and fire it up. Once the smoke clears, you are ready!

I cooked a pork roast in mine for a test. I think I am going to use this a lot!

 

I have read somewhere that some people have added a brick or two to raise the basket up about 4"'s. They said that this really helped with this problem. Or you could just put the bird in upside down.

 

Butt up is the way to go.

 

It's seasoned! Rubbed a nice coating of peanut oil before the cooking began.. Will do again on Thursday.

 

I always put butt down, 10mins a pound, check temp between thigh and breast, always is around 150ish, I'll put the cover on and finish cooking 20-30 minutes, kill heat and leave covered for another 20-30mins. Always have to check for that cold spot between the thigh and breast meat. Also, some claim a "cold spot" in their big easy and raise the basket with a spring form pan minus the bottom piece.

 

I had the same issue with mine. My thighs weren't cooked all of the way. I cooked mine with the legs down in the bottom and breast up. Standing basically.

 

Heat rises. Butt up is the way to go.

 

The web site says feet down and I have always done it that way. This will be my third year doing Thanksgiving and Christmas birds. I inject my bird the day before. I use a cotton string and tie the wings down. Rub the outside with peanut oil and season the bird. I drop the bird in feet down and cook 10 minutes per pound and I check the temp with a good digital thermometer. I cover the bird the last 20 minutes for a crisper skin. One important tip is to lift the canister out before lighting to make sure the whole circle lights. Tip two, take the bird out of the fridg three hours before cooking to let it come to room temperature.

 

I cook on mine probably 3 times a week, and have done so for 2 years.

When I cook a chicken, I spatchcock it, and put it on a tray close to the top. Cooks a little quicker, and all parts are nice and crispy.

It wouldn't work with a turkey though....

 

You want the bird to be as close to the center of the basket as possible. They sell a small basket that hooks on each side (inside) of the main basket thus allowing you to adjust the bird to the center. After buying this, I had very good results. You can get it off the Charbroil website.

CB

 

I've had my SRG 4 years now.

all the infrared BigEasy roasters cook hotter the closer you get towards the top (heat rises chimney effect). it's said, there is a dead/cold spot at the bottom just over the grease drain hole. the trick we learned was to buy a 9" spring form pan and use just the ring on the bottom and set the basket on the ring. you can also add wood chips around the outside of the ring to get a nice smoke on the food. we call it the "Tommy Ring" for the guy who came up with the idea.

if you look at these pic of the pork tenderloin I cooked vertically on a skewer you will so how it gets progressively darker towards the top.

since the dark meat needs to get to 175° to truly be cooked and the breast only needs to be 160° it makes since to put the bird in with the legs towards the top, the hotter zone. that way the bird gets done evenly.

I normally cook just a bone-on breast when I cook a turkey and I use my big poultry stand to support it. since it is thicker at the top I get a perfectly cooked breast because of the heat zones in the cooker. 160°