Which big Easy Oiless fryer or smoker/roaster

[dumoch126]

I have the Bradley smoker and plan on doing a 16lb bird for super bowl. I am deciding if I should buy the new oil free Charbroil turkey fryer. Is that the one everyhone refers to when smoking then finishing in the Big Easy?

Also, a recipe would help. I am going to Brine overnight, put in fridge, pat dry, etc. then smoke using the apple discs. How long should I smoke, at what temperature. Then when I put in the big easy, which one? and how long? any other help would be appreciated!

Thank you

[Ka Honu]

First, you're probably looking for the Big Easy Smoker, Roaster, & Grill (SRG).  The original Big Easy (TBE) is marginally able to handle a 16-pound turkey while the SRG can take a 22-25 pound bird and has other options (some smoke capability and a grill).

Smoking a turkey at relatively low temp (around 225^o) until completion generally results in a "rubbery" skin.  When people on this forum refer to smoking a turkey and finishing in TBE or SRG, they generally are talking about smoking on the Bradley (or other "dedicated" smoker) for flavor and then finishing in TBE/SRG to crisp up the skin.  You can also use the smoke feature of the SRG but you'll get less smoke flavor in the result.

I would smoke the turkey for about 2-3 hours (depending on how much smoke taste you want) and then finish in the SRG until you reach your desired internal temperature.

[classicrockgriller]

The SRG has more options and bigger than the BE.

Works great!

[TestRocket]

I'll second what both of them (up there) said!

My Christmas turkey I rolled smoke for 6 hours!