New Turkey "Fryer"

Oh I just thought of something throw some potatoes in the bottom and let them cook for about 15-20 minutes then throw a chicken on top of them I took the taters and poked a bunch of holes in them with a fork then rubbed them down with peanut oil and some salt the first time I did it I put everything in at once but the chicken was done well before the potatoes so Im thinking that they should be staggered a little bit.

 

Must be due to your altitude, where is Cackalacky?? I thought is was a spicy sweet potato

 

Got the same notice here: translation when that shipping container ever gets here from China we will send the stuff along.
They just now shipped the leg racks separately(ordered them Saturday)
What got me a little disgruntled was all the selected items showed "in stock"

 

Might try the potatoes up top as the heat is rising could be a bit warmer up there

 

North Carolina. Its something some friends and I used to say when we were younger.

 

Well you all twisted my arm....... actually I needed new oil and decided this thing would pay for itself.

 

It will definitely pay for itself after a couple of uses. I dont know how many times you can use the oil but I recall my dad usually used it 2-3 times and then had to toss it. He didnt fry much with it though cause it was such a pain so usually the oil was rancid. With the big easy all you have to do is make sure you have enough propane.

 

I tried some steaks in it the other night - GF failed to tell me the last of the charcoal was gone
Used some stainless tie wire as the accessory kit is still on backorder - but good news the leg/wing racks showed up today Should have some going for tomorrows Pat's - Donk's game
Steak was good fat got really crispy and meat was surprisingly not over done

 

Looks great Basod

 

So I haven't even used mine yet is there anything special I need to know before Thanksigiving?

 

Just wipe the inside of the liner down with vegetable oil crank it up and let it season until it stops somking.
Other than that just put the bird in the cage drop it in and check the meat thermometer every so often - don't use the lid until the end if you want extra browning

 

I was planning on doing an initial firing tomorrow and will wipe it down beforehand. I find it hard to believe it cooks well with a wire mesh lid but everyone seems to say it works fine.

 

The mesh reflects the "TRU-INFRARED" heat back down without trapping moisture - I used it when I cooked the steaks the entire time because I wanted a fast cook.
It won't speed up the time it takes to cook an average turkey/chicken to internal temp(well probably would) but it will burn the skin.

 

Dont leave the lid on the whole time your turkey is in there it can create problems Ive found that the skin gets nice and crispy with the lid on for the last 30-45 minutes. Ive left it on longer for a chicken and it got burnt.

 

Got it all seasoned up this afternoon and ready to go for Thursday. Just wanted to be clear on what you are saying, I'm not supposed to leave the wire mesh lid on the whole time or it will burn?

 

No do not put the lid on while cooking - only use it at the very end if you want the skin to get a little more crispy.
I did not use it on the turkey I cooked(1st page of thread) and skin was crispy

 

Gotcha, Thanks so much for the tip it's much appreciated and now I wont burn my turkey

 

I just hooked my Big Easy up to make sure its working since its been awhile since Ive used it and when I turned the gas on I noticed a very distinct hissing sound that I dont remember from before. Does anyone else have a hissing sound its coming from the unit at the bottom where the line comes in.

 

I don't recall any hissing sound on mine today but it was the first time I ran it so at this point I don't know what normal sounds like.