Halogen Oven by Morningware Review

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(More customer reviews)I received this oven in December and since then I've cooked a 13-lb. stuffed turkey, salmon fillets, a 4-lb. chicken, a casserole of stuffing, a lemon pie, peanut butter cookies, fajita vegetables, sliced sweet potatoes, and a frozen pizza. It took some trial and error but I think this will work well for me. What I like most about it is its pristine appearance and how easily it cleans up after use and then stores away out of sight. I like the fact that the timer alerts me when it's through cooking and I can watch the progress myself through the clear plastic container. I like that it requires no preheating and doesn't heat up the kitchen. I like that I can pause and interrupt the cooking to adjust the dish or add sauce or seasoning and then reset it to a new cooking time or temperature. I'm even becoming competent at using it to reheat coffee or my cold dinner. It's important to keep the food the correct distance from the heat source, or utilize aluminum foil to slow down the browning process or to allow food to steam through. I think this is a keeper for me as I continue to experiment with it.

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Easy to use control panel innovative halogen power head for superior cooking extender ring increases capacity up to 50% dome holder for easy access height adjustable stainless steel grill dishwasher safe glass tray and base.Includes manual recipe book cooking chart and warranty card.

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Char-Broil 10101480/08101480 The Big Easy Oil-Less Infrared Turkey Fryer Review

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(More customer reviews)We have been "Deep Frying" turkeys in oil for nearly two decades and I must say that the "Big Easy" is an AWESOME piece of equipment!
We received a call from a friend in Cajun country and he told us that we should buy the Big Easy. We bought it from Amazon back in Feb 2008. We did not use the fryer until yesterday, for Thanksgiving. We were shocked! It was easy to use and there is hardly anything to clean up . If you follow the directions, you will not go wrong. Before we used the fryer, I went to the Charbroil site and read the tips and updated information concerning the fryer.
You only have to do this the first time you use the fryer:
1. After you put the fryer together, DO NOT put anything in the fryer other than the basket and turn on the fryer for 15 minutes.
2. After the fryer has cooled, spray Pam in the fryer, place the basket in the fryer and turn on the fryer for 10 mins.
3. After the fryer has cooled, put some olive or peanut oil on a paper towel and rub the oil on the basket. Place your season turkey in the basket and turn on the fryer. Make sure the turkey legs are pointing down or resting in the bottom of the basket and keep the metal brace that keeps the turkey legs together intact.
** Each time the fryer is used, repeat step three (Oiling the basket).** Tip:
If you cover the turkey with olive oil, the turkey will darken so if you like the blacken turkey or dark turkey, coat the turkey with oil. Do not put oil on the wing tips because the tip will burn quicker. If you use olive oil, do not place the cover on the fryer and in fact you really don't need to put the lid on at all. I did not put oil on the back of the turkey just to compare the color of the turkey. You don't need to put oil on the turkey because the turkey will have a pretty brown color without the oil.
Pull the skin back from the breast, place the season under the skin (Dried & Fresh), garlic, onion, etc use your imagination. Pull the skin back in place and season the inside of the turkey. While the turkey is in the basket, I placed half a lemon in the top of the turkey along with fresh rosemary, mint etc.
The garlic did not get mushy as it retained its shape but it was easy to smash. I smashed it with two fingers, placed it on top of the turkey and ate it. It was heavenly! The lemon came out juicy so I squeezed the lemon on the turkey. It was good! The lemon nor the spices did not over power the turkey as it gave a good flavor. The next time I think I will juice the lemon, puree the seasons and rub the turkey inside and out as well as place more whole garlic cloves in the turkey. The season does not burn.
On Thanksgiving, we fried two turkeys, one with oil and one with the Big Easy. The skin was crisp as you cannot tell the difference between the oil fried turkey and the Big Easy turkey. In fact, the white meat held more moisture than the deep fried turkey. We compared the two and the Big Easy won hands down. The Big Easy is healthier than the oil fried turkey. The juice pan collected the drippings, we chilled the drippings, removed the fat so it can be frozen in cubes for a later day. The turkey did not stick to the basket. When you purchase the Big Easy, the savings from not having to buy peanut oil is something that you do not have to buy.
Charbroil has accessories for the Big Easy at their website. I recommend the Big Easy and FOLLOW the direction!


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The Char-Broil Big Easy oil-less infrared turkey fryer represents the next step forward in utilizing infrared style cooking. This patented technology takes the mess and hassle out of cooking a perfect turkey (up to 16 lbs.) or other large cut of meat (chickens, pork tenderloins, or beef roasts). With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy is the delicious, safe and easy alternative to oil-fried turkey. Cooking is done inside a double-wall cylindrical cooking chamber, powered by a fully enclosed propane burner. Char Broil's patented Heat Wave infrared technology delivers juicy, crisp, flavorful results every time. Your favorite marinades can be injected and even dry rubs and sauces can be used for added flavor.

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