The Big Easy Stackable Basket

Works if you want to double stack meat inside the cooker

⭐️⭐️⭐️⭐️⭐️ Great Add-On for Maximizing Cooking Space The Big Easy Bunk Bed Basket is a game-changer if you already love your Char-Broil Big Easy. This simple yet smart accessory lets you double your cooking space, which is perfect when you’re making multiple items at once — think chicken on the bottom and veggies or wings on top. It fits securely inside the cooker and feels sturdy and well-made. I was impressed with how evenly everything cooked, even with food layered. The open design allows the heat and infrared to circulate well, so nothing felt underdone or overcrowded. Cleanup was surprisingly easy too — just a quick scrub and it’s ready to go again. If you’re trying to get more out of your Big Easy without having to cook in batches, this basket is a must-have. It’s affordable, well-designed, and makes outdoor cooking even more efficient and fun.

Perfect. This thing holds more groceries than you think. My Big Easy loves it

Work great. Using both takes a little maneuvering because of the handles.

Sturdy. Good price. Can cook more wings at once. Fits right inside the main basket.

I shopped around before I placed this order. This was the lowest price that I could find which is really reasonable. This arrived in its own official packaging as shown in my picture. This basket is a must have if you have a Char-Broil Big Easy. This gives me extra space as the basket turns this Char Broil into a two tier cooking unit. This is dishwasher safe so cleaning should not be a problem. Overall I am very happy with this and I cannot wait to use it.

A must have! We bought two. Great for stacking wings.

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 placing potatoes in and cooking with your chicken, so good I bought another one !

Works great, used it to do baked potatoes at same time when doing roast or chicken. Gonna put vegies in a small tin foil pan next time to cook with roast. Multiple uses.........

Try it out on the second day works great.

Very handy

Works amazing!