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Charbroil

Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black - 14101550

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Availability: In Stock.
Fulfilled by Amazon
Arrives Wednesday, Nov 4
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At a glance

Condition
New
Dimensions
23.1"D x 23.4"W x 36.2"H
Weight
22.7 lb
Color
Black
Power Source
Gas
Outer Material
Alloy Steel
Inner Material
Stainless steel
In the box
User Manual
Warranty
1 Year limited warranty

Features 6

  • Versatile design allows you to fry (with no oil), slow roast and smoke meats all in one.
  • 180 sq in infrared grill grate for no flare up grilling.
  • Smoking and roasting basket fits up to a 21 lb turkey.
  • TRU-Infrared technology gives you consistent cooking with no flare-ups

Description

The Big Easy® Smoker Roaster & grill lets you smoke, roast and grill--all in one. With TRU-Infrared technology, there are no flare-ups and your food cooks evenly and juicy. It lights quickly and easily with the turn of a knob and there is a removable grease try for easy clean ups. The Char-Broil Big Easy Infrared smoker, roaster, and grill takes the next step forward from the award-winning Big Easy by expanding on its cooking function and capability.

Specs 19

Brand Charbroil
Model Name The Big Easy 3-in-1 Smoker, Roaster & Grill
Power Source Gas
Color Black
Outer Material Alloy Steel
Item Weight 22.7 pounds
Product Dimensions 23.1"D x 23.4"W x 36.2"H
Fuel Type Gas

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If you place your order now, the estimated arrival date for this product is: Wednesday, Nov 4

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Similar Products

Top Amazon Reviews

Fast, simple way to great roasting results
Style: Smoker Roaster & Grill
I've had this for 2 years now and we use it nearly every week, and we love it! I bought this as we were hosting 26 for Thanksgiving and in previous years had deep fried the turkey, but we were now in a place where that was too much of a fire risk. I was not disappointed: the Big Easy totally delivered! I brined the turkey and then applied a rub to the skin -- something you can't do when deep frying -- placed it in the basket and inserted an electronic thermometer probe to keep track of temperature. The trick to getting a moist turkey is to cook the bird as quickly as possible, so that you retain as much liquid inside the bird as possible. That's why deep frying works so well. With the Big Easy, I put the turkey in the basket as high up as I could and turned the burner up to full blast to get the most heat. And then you just leave it until it's done according to the thermometer -- about 9 minutes per pound, in the end. The result was a beautifully cooked turkey with crispy, flavorful skin and juicy, moist meat that was a huge hit with our guests. Since then I have roasted all kinds of meats in the Big Easy as it's so easy to do. It's much faster than roasting in a regular oven, but the best thing to do is forget about timing -- just use a meat thermometer and remove the meat when it's done. We got a wireless meat thermometer so we can sit inside during winter and just go out when it's ready. The Big Easy also frees up the oven for breads, side dishes and the like, which was incredibly helpful at Thanksgiving. Using wood chips for smoked ribs was a little trickier, because the smoker box is incredibly difficult to remove when the grill is hot -- the metal expands and it's wedge shaped, so it gets stuck. The fix? Load up the smoker box with wood before you turn on the heat! This is not a "low and slow" smoker; it will cook and smoke meats at the same time at typical roasting temperatures. That's good for imparting smoky flavor as the meat roasts. On chickens, turkeys and ducks the placement (height) inside of the basket matters. At the top of the grill, the skin of the bird will turn dark brown but it will not burn. If you want a lighter color, move the bird down towards the bottom of the basket, or turn down the temperature. I have tried grilling on it, but it just doesn't get hot enough to do a good job so I do steaks and burgers on the regular grill. This has been one of the best cooking purchases we've ever made. We use it so often that we feel like we get great value from it, and great results. When guests come over I can just drop in the meat and then not have to look at it again until the thermometer says it's done. ... show more
Reviewed in the United States on June 20, 2017 by digerati
Get it, you won’t regret it.
Style: Smoker Roaster & Grill
My go-to grill for daily grilling. It’s almost impossible to mess up on this thing. The indirect high heat gets chicken and steak and burgers perfect every time and you can walk away and not worry that it will flame up and burn everything in one minute while you’re gone. I have several grills and this one I use the most over the last ten years. My only possible concern is it’s just big enough for a family of 4-5. So it’s not an huge cooking area. Other than that it’s so easy to cook on and gets a great sear every time. Even heat. 500+ degrees if needed. I recommend it all the time and prefer it over my more expensive grills that use the more common flame directly underneath the food. This one does better, hands down. ... show more
Reviewed in the United States on March 20, 2026 by A. Clarke
This unit is excellent!
Style: Smoker Roaster & Grill
I was asked this Thanksgiving if I wanted to deep fry a turkey. Well, of course I said yes! So I went to a local store and was going to buy a deep fryer and a ton of oil, and set it up. When I got there, I saw the deep fryer, and a smaller version of this Char-Broil unit on display. For the cost of the deep fryer and oil, I could buy the smaller unit. Now, I knew it wasn't a deep fryer, but I was intrigued by the "infrared grill". So instead of buying either, I went home to do some research. I talked to a friend of mine, and we thought the Char-Broil infrared grill sounded good, but wouldn't it be better if we could add smoke to it? And that's what led me to find this unit, the Char-Broil Big Easy Infrared Smoker, Roaster and Grill. Now, obviously this unit does not deep fry. It's a roaster, smoker and grill. So if you have your heart set on deep frying something large, you should go and do that. Myself, I was concerned. One, because the oil needed was going to cost about $20/use, and then I have to dispose of all that oil somewhere. What a waste! Second, any splash-over could result in a major fire. I was hoping to cook the turkey on the deck, but thought that was probably a bad idea, so I'd have to go and do it on the back lawn. Depending on the weather, that might not be a lot of fun. I bought the Big Easy, assembled it in less than an hour (directions were easy and straightforward, and it went together fine). I seasoned it. And then I tried a 7.5 lb chicken in it, just to get a sense of what it could do. Wow!! We figured it would take 10-15 minutes per pound to cook. So I put it in and checked it an hour later. The chicken was done - actually past-done - as the coldest part of the chicken was already 173 degrees. It took only 7-8 minutes per pound. Darn! But wait, it looked great!! And I used some mesquite wood chips in the smoker, and you could smell it! The result: this chicken was the moistest, tastiest, most wonderful chicken I have had in a very long time!! It was awesome!! Subtle, but not overpowering smoke. Flavorful throughout. Skin was crispy and wonderful. Even over-done, it was great! Round two: 20 lb turkey. We put it in, and planned 2.5 hours for it to be done. It was almost done (temp 155 degrees) after an hour. I turned it down to low, and put some more wood chips in, and let it cook for another hour. It was done by hour 2, and pretty much perfect throughout. We pulled it, let it rest, and again - amazing results!! Best thanksgiving turkey we've ever had. Moist, juicy, a nice smokey flavor without being really powerful. We also took the pan drippings and made a wonderful gravy. Easy. Delicious. The unit is pretty solid. It is simple to use. And the results are great. I can't wait to do some ribs, a ham, a roast, and even corn, in the Big Easy. If the results are anything like our two poultry items, I am so glad I went in this direction. Again, if you want to deep fry, go ahead. Deal with the oil (cost, disposal) and the occasional call to the fire department. If you want to cook food easily and deliciously, this is a great way to do it. ... show more
Reviewed in the United States on November 25, 2011 by Scott McCalla
I will only roast my turkey in this thing from now on!!!
Style: Smoker Roaster & Grill
I bought this two or three weeks before Thanksgiving. You need to know this thing is pretty heavy. I have to climb 2 flights of stairs and this thing is not only heavy (they say it's about 55 lbs but it seemed heavier) but the box was pretty large with no holes so carrying it was cumbersome. I mean this thing can cook a 25 lb turkey so it has to be big but it was bigger than I expected. I'm not a very handy guy and I was able to put it together around an hour and 15 minutes by myself, including unpacking and reading directions. I seasoned it a couple of times before trying to roast a 4 lb chicken. It came out really good! Super moist, nice skin. It took a bit over an hour but that's because I was roasting it on medium. Next was the 19.5 lb turkey for Thanksgiving. I was kind of nervous since I never prepared a turkey in it. I rubbed under the skin with butter, adobo, thyme and basil. I patted the turkey dry and rubbed canola oil on the skin and then rubbed chili powder and garlic powder on the skin. I put two thermometers in two different spots, then I put it in the basket and lowered it into the unit. I started on high with the lid closed and found out the skin darkened pretty quickly and the very tip top of it was black. So I roasted it with the top off for the rest of the time. It was right above freezing at this time. According to the guide, it takes about 10 minutes per lb. That means this should have taken around 3 hrs ad 20 min. At the 3 hr mark, I decided to buy us time to heat up the sides so I lowered the heat to low for the next 45 minutes. After the both thermometers hit 165 degrees, I turned off the unit, closed the lid and let it rest in the unit itself. While it rested, I took the grease tray out to pour out the juices that collected at the bottom. I lined the tray with foil to prevent any stuck on stuff. I should have emptied it earlier, it was almost at the top. I then made the gravy. I then took the bird out and carved it up, but not before people started to pick at the crispy skin. I never got so many compliments on my turkey. To be honest, my turkey when roasted in the oven is usually on the dry side so I never looked too forward to eating turkey. Everyone, and I mean EVERYONE loved it and couldn't stop telling me how good and juicy and tender it was! I thought it was better than the fried turkeys I had in the past, and those were really good. Not only was it easy to cook the bird but the oven was free and we were able to heat up almost all of our sides at once! What I do hate about this unit is the aftermath. Scrubbing the cage is annoying and hard work. I had to get a copper metal sponge and clean each wire at a time. What you also need to do is clean the metal drum that lines the inside of the unit. I only scrub off the food and once dried, will season again. I don't use soap, just water and scrubbing followed by seasoning. But I think it's all worth it! I know I only had it for a very short time but I was so impressed by it that I am writing a review for it the day after Thanksgiving! I love this thing and look forward to using it soon! ... show more
Reviewed in the United States on November 28, 2014 by Thuat T. To
Keep things moist and clean with a Wilton 11" cake pan
Style: Smoker Roaster & Grill
I read so many positive reviews, that I decided we needed one before they were all gone. Thought we might be missing out on something great....You know this model has been discontinued by Char-Broil, right? They now only sell the smaller model for turkeys. That smaller model is fine--unless you want to smoke. Only this Big Easy has the capacity to smoke. First thing we tackled was a brisket. It turned out really well. Although it was a bit difficult to maneuver the basket in and out of the tall SRG (Smoker, Roaster, Grill), and it was a pain to clean. (Not too terrible really, but the cleaning came at the end of a long and hot smoking session, and we were beat! Kind of like childbirth though, because we were back to using the Big Easy SRG for smoking a chicken two days later.....) The temp was impossible to get as low as I wanted, but I used some common sense to manage it. Here is one tip: I put an 11" Wilton cake pan on the very bottom of the basket. I filled it a third full of water. I also lifted the lid about 1.5" with a piece of wood, about half-way through cooking. The cake pan with some water kept the meat moist. It also caught the drippings--which I was able to use. (Boil and reduce if the water dilutes it too much.) I put the two half-racks just right above the cake pan rim. I then put the basket on a 16" pizza pan to catch the mess as I lowered two hunks of trimmed brisket onto those half-racks. (We used an 11 pound trimmed brisket, cut in half. Seasoned each piece individually. Stacked the fattier piece immediately on top of the lean piece, which formed an almost even level thick double-decker brisket. The end corners kind of stuck out the sides of the basket just a bit. (You've got to eye-ball the brisket before you buy it--choosing one that--when cut in half--will give you two square pieces of meat.) Then I lifted the filled basket very carefully and lowered it into the cooking chamber. I was able to manage this on my own, without my husband's help. A a short person might have some trouble lifting a heavy basket up and over the rim of the cooking chamber. Doing the brisket boosted our confidence. The chicken was easy, and cooked quickly and perfectly. We keep the meats and fowl as close to the bottom as possible to get the lowest heat. We always use the cake pan (11" fits exactly) with some water in it. You don't need a lot and you don't want to slosh it over the sides of the pan. But it sure makes things stay moist, helps immensely with clean-up and provides great broth. We always use the smoke feature. We use Traeger pellets because we have them for our Traeger tailgater. The pellets work okay, not perfect. The pellets do not disintegrate like they do in a Traeger. They hold their shape and turn black. Some of the different woods hold their shape better than other woods. There is not much to the temperature gauge. It's all guesswork and common sense. I have learned that if we put it to the lowest setting, the flames are barely there and chances are they will blow out. So we keep the knob turned about one-third away from that lowest setting. Doesn't seem to make much difference with the overall temperature inside the cooking chamber. ... show more
Reviewed in the United States on July 9, 2019 by I Do The Speed Limit
Updated Review July 8, 2017
Style: Smoker Roaster & Grill
When you receive this unit you'll need to put it together. It's not difficult, but you should be careful - some of the metal edges are sharp, and will give you a nasty cut if you don't pay attention. I'm thinking specifically of the frame on the inside of the unit that holds the wood chip container in place. My unit was missing the two screws (one each at top and bottom) that hold that frame in place. Without those screws, it is IMPOSSIBLE to remove the wood chip container when the unit is heated. All said, the unit would benefit from sturdier legs and a bit better quality in the factory-assembly. The unit itself is lightweight, painted metal, so be sure to keep it under cover when not in use, or purchase the fitted cover for the unit. The light weight is nice when you have to move the unit around, but it won't take much abuse to bend a leg or dent the side. I purchased this unit to cook a turkey - I like that it'll handle up to a 25-pound bird. I first cooked a chicken to see how it'd work. I made the mistake of using a rub that had sugar in it, and it really blacked the skin. Surprisingly, it turned out to be just a cosmetic issue - the skin was crispy and didn't taste burned, while the meat throughout the bird was moist and tender. I tried using the meat thermometer that came with the unit, but wasn't much impressed with it. I compared it with a digital meat thermometer, and found the mechanical one that comes with the smoker was always 10-20 degrees different than the digital I next tried pork tenderloin, using just salt and pepper. I used some Pecan wood chips (after wrestling with the smoker box a bit), cooked them on the grill, and the result was fantastic! Again, the meat was very moist, with those beautiful grill marks and a fantastic smokey flavor. Overall, it's a great unit for cooking, but suffers a little from quality issues both in material and construction. quality. Would I recommend it to you? As a method for cooking, I highly recommend it (5 stars). Based on my experiences with the missing screws, the sharp edges, and the lightweight materials, not so much (3 stars). With the proper amount of maintenance, realistic expectations, I think you'll derive a great deal of enjoyment from this cooker/smoker, even if you're not a "Grillmeister". Hope this is helpful to you! 8 July, 2017 Update I just finished grilling two large packs of chicken thighs in the Big Easy. They, like everything else I've ever cooked in this smoker, came out superbly. After hours and hours and hours of cooking everything from fish to turkey to fruit, this smoker has never once turned out a badly cooked piece of meat. Well....once, but that was my fault. The main reason I've come to love this smoker is there is never any way for flames to come in contact with the grease coming from your meats. Thus, you'll never have to fuss with putting out flare-ups. The manufacturer sent me screws for that troublesome wood-chip container, and it's worked beautifully ever since. Mind you - after hundreds of hours cooking, the smoker is showing signs of heavy use - the inner can is heavily blackened now, and the cage and grill top are showing their age, but everything still works like it did when brand new. I mostly turn the flame down to near its lowest setting and just close the lid up. I've got a wireless thermometer that lets me keep track of internal temperatures so I'm not constantly going to check for doneness. I also found little foil pans at my local grocer that fit nicely into the grease trap at the bottom - that really help with the cleanup afterwards. Cleaning the grill top can be a challenge. I've gotten a little lazy with that, and now just put the basket and grill top into my range and turn on the self-clean feature. Clean them off as much as you can first, otherwise it can get pretty smoky in the kitchen. Make sure you can vent the smoke out of the house! I've been hearing lately how wrapping food in direct contact with foil is now bad for you. To get around that, we first wrap things like fish or Hobo meals in parchment, then wrap with foil. When this smoker finally smokes its last, I'll replace it with another Big Easy in a heartbeat. I have to admit I've gotten used to all the compliments from family and friends over the grilled foods. ... show more
Reviewed in the United States on November 1, 2015 by Dean Buzzell
My 2nd one!
Style: Smoker Roaster & Grill
This is our 2nd Big Easy SRG that we have bought. I purchased the 1st thirteen, maybe fourteen years ago, and it is still going strong. It did start getting rusty over the years, but It does remain outdoors and uncovered all year. This was a very easy fix as it is a very well built cooker. I simply took a wire wheel attached to a drill to the rusty areas and than painted with a high temp paint. After a few years now, it is still going strong. Early on I did keep it covered when not being used, but laziness and weather have done their part to keep me from that. However, I expect this unit to last a lifetime. Take your time on assembly, and follow the directions carefully, and do not forget to hook up the ignitor wire. I would also recommend doing this by hand and keep power tools away so you do not strip out any screws. One of two flaws with the unit itself is #1 with the drip tray. It doesn't fit as well as it should, but does get the job done. Seems as though it was built by another manufacturer than that of the main unit. #2 is with the smoker box. It doesn't function/operate as smoothly as it should, but if you are careful with it and take your time to understand how it is secured on the unit, you can use it. I do wish it was a little larger, but have gotten use to this and accept it for what it is, and it works well. I have used mine on and off since the original purchase, and it does function well as a smoker if you let it and work with it. Temperature wise it doesn't want to go low enough for that of a true smoker. To get it at the lower temps you just need to practice and adjust your temperature setting by rotating your temp. control knob past the high setting as if to shut it off. Between the highest setting and the off position, you are able to get a low flame that will give you those lower temperatures. It produces some of the best smoked meats if you let it!! I have used the SRG for everything, and if you watch a video or two of the unit on YouTube from HSN you will get a good overview of the cooker. It does everything amazing, grilling, smoking, roasting, and yes even baking. What I really like to use this for is as a substitute for the oven. It takes all the heat outdoors. I think this does everything extremely well, particularly with the roasting. The amount of food this unit holds is far more than we have ever needed. I do wish at times that the grilling surface was larger, but have learned to work with this. I think the size is perfect for two if you are grilling the whole meal and can be used comfortably for up to four people easily if just doing a single item. On windy days I like to wrap the bottom of the unit from the ground to the top of the legs to keep the wind from blowing out the flame. If I am smoking something I always do this as the flame is so low and if windy the wind will extinguish the flame. As I said this is our second one. We recently purchased a small vacation property and will have one there as well as our home. ... show more
Reviewed in the United States on May 28, 2020 by Kent
Extremely versatile and built well.
Style: Smoker Roaster & Grill
I had a TBE turkey fryer that lasted 20 years with frequent use before it bit the dust. I recently purchased another TBE to replace it and didn’t realize Amazon is the only vendor in the USA that sells the SRG. This unit is awesome!!! It’s bigger than TBE and the smoker box is excellent. I used foil packs and smoker tubes in TBE and the results were good but having the SRG that is designed with a dedicated smoker box is another level. You will definitely see rolling smoke from the SRG! The grill grate is another bonus. Whoever designed this grill grate deserves some kind of grilling award. The accordion shape means it’s solid and provides less surface area to contact the food. You still get great grill marks but there’s less surface area burning the outer portion of your food like thick grill grates can. The design also keeps food particles from falling to the bottom of the SRG and is easy to clean. I purchased an accessory kit that made this grill extremely versatile for smoking ribs, grilling kabobs, and added another rack so you can smoke two items at once in the basket. If you put a pizza stone on the grill grate you can create great tasting, smoked, pizzas. If I had to have only 1 outdoor cooking source this would be it hands down because it can cook food so many different ways. It takes a little time to assemble so read the directions carefully but it is well worth the time invested to build it. Definitely recommend! ... show more
Reviewed in the United States on January 9, 2026 by T.H
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