Char-Broil The Big Easy Bunk Bed Basket

What are used to cook two turkey at the same time save time and money and makes Thanksgiving a lot easier

have used this several times. each time for a different reason. fits perfect and great addition to air fryer.

Works great

Works great but you have to pay attention when removing or you may drop into the bottom of the fryer

Just what I needed. Works well

Instead of doing a whole turkey in my Chargrill Big Easy, I cut the bird up. I put the leg sections on the bottom, and put the breast in this rack up top. It was the perfect size for the breast and it turned out great!The rack is nice and heavy/well made/sturdy. I’m very happy with my purchase!

A must have for any owner of the Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer! With this basket, it gives you the option to cook more than 2 items at the same time: i.e. 2 chickens or vegetables with your meat dish.Even if you want to cook ONLY 1 chicken this basket is must. In your Big Easy, the top of the 'fryer' is a lot hotter than the bottom of the basket. Using this basket, you can move your chicken closer to the 'hot' zone and it cook faster and use less propane.Note 1: moving this basket is not exactly the easy, especially when it is extremely hot and has have something heavy in it: i.e. chicken. The latch on the handle is the only thing that holds small basket onto your main basket. Hence during the cooking process, I don't move it very much. Confuse? Consider the following scenario, when I cook a chicken with potatoes, I usually put the vegetables and potatoes in the bottom of the main basket with the chicken on top of this secondary basket. By doing this, it serves 2 purpose the chicken will cook faster(explanation at the top) and the oil from the chicken drippings will bring goodness to the vegetables and potatoes on the bottom. Also because the potatoes and vegetables are on the bottom, it cook slower than the main course and don't get burn. Just a suggestion from cooking with this thing multiple times.Note #2: when you cook poutry(chicken or turkey), consider the following - white meat is considered done when the temp reach 161-165F and dark meat(thighs and drumbs) is considered done at 180-185F. The thigh and drumbs have a big bone in the middle that requires a higher temp to cook thoroughly and ensure the meat is NO longer pink. If you are concern about drying out the dark meat at 180-185, the 'fat' within the dark meat will 'protects' it and keep the meat moist.So how do you cook a whole chicken with the 2 different temp beside cook in separate pieces(my preference)? Make sure the breast of the chicken/turkey face down in the fryer. Yes, I am aware that this totally against most directions out there, including Char-Broil instruction. Just trust me on this, especially dealing a wife that are terrified of 'pink' chicken thighs/drumsticks. If you just don't care and cook the whole thing until it reached 185 - I can almost assure you the breast will dried out. Then again, most Americans are used to dried out chicken breast at restaurants and fast foods, you probably can't tell the difference. I have been cooking in restaurants for a very long time. Trust me, the breast meat needs to be pulled out at 161 deg. You can thank me later if you do.Thank you for reading my review.

Great for cooking pork. Lifts it up so it can get more heat. A little bit of a pain to put on, but it does the job.