Char-Broil The Big Easy 3-In-1 Smoker Roaster And Grill Recipes: Smoked Herb-Butter Whole Chicken

Cooking outdoor meals becomes effortless when you master Char-Broil The Big Easy 3-In-1 Smoker Roaster And Grill recipes.

This versatile TRU-Infrared cooker delivers crispy golden poultry skin while locking savory juices deep inside the meat.

Infrared radiant heat eliminates flare-ups and circulates thermal energy evenly around the cooking chamber.

Meanwhile, the integrated side smoker box infuses authentic hardwood smoke directly into the roasting basket.

This comprehensive guide teaches you how to prepare a show-stopping smoked herb-butter whole chicken with grilled vegetables.

You will master wood chip selection, basket loading, and temperature monitoring to achieve tender results in 95 minutes.

Detail	Info
Prep Time	20 minutes
Cook Time	60 minutes
Rest Time	15 minutes
Total Time	95 minutes
Servings	6 servings
Difficulty	Easy
Diet Tags	Gluten-Free / High-Protein / Nut-Free

Why This Recipe Works

TRU-Infrared technology radiates heat directly from the stainless steel burner walls rather than blowing hot, dry convection air.

This gentle radiant barrier seals moisture within muscle fibers, yielding up to 30 percent juicier poultry than traditional grills.

Tucking a rich compound herb butter directly beneath the skin bastes the breast meat continuously throughout the cook.

The melting butter distributes aromatic herbs across the meat while rendering subcutaneous fat for extra crispy skin.

Soaking hardwood chips in water generates steady, smoldering thin blue smoke inside the external smoker box.

The smoke enters the lower roast chamber at a controlled pace, seasoning the bird without imparting bitter creosote soot.

Ingredients and Substitutions

Main Poultry

• Whole Roaster Chicken: 2,500 grams [5.5 lbs] fresh whole chicken, giblets removed and thoroughly patted dry.

Compound Herb Butter

• Unsalted Butter: 115 grams [1/2 cup / 1 stick] softened to room temperature.
• Fresh Rosemary: 5 grams [1 tablespoon] finely minced fresh rosemary leaves.
• Fresh Thyme: 5 grams [1 tablespoon] chopped fresh thyme leaves.
• Fresh Garlic: 15 grams [3 cloves] finely grated or crushed into paste.
• Fresh Lemon Zest: 3 grams [1 teaspoon] finely grated yellow lemon zest.

Signature Smoky Dry Rub

• Smoked Paprika: 10 grams [1 tablespoon] sweet Spanish smoked paprika.
• Coarse Kosher Salt: 12 grams [1 tablespoon] coarse sea salt flakes.
• Coarse Black Pepper: 6 grams [2 teaspoons] freshly cracked 16-mesh black pepper.
• Garlic Powder: 6 grams [2 teaspoons] granulated garlic.
• Onion Powder: 6 grams [2 teaspoons] granulated onion.
• Ground Coriander: 3 grams [1 teaspoon] ground coriander seed.
• Cayenne Pepper (Optional): 1 gram [1/4 teaspoon] for subtle background heat.

Cavity Aromatics and Wood Chips

• Fresh Lemon: 1 medium lemon, halved.
• Fresh Herb Sprigs: 4 sprigs fresh thyme and 2 sprigs rosemary.
• Hardwood Chips: 250 grams [2 cups] applewood, pecan, or cherry wood smoking chips.

Ingredient Notes

Whole Roaster Chicken Selection

Select a plump 2.2 to 2.7 kilogram (5 to 6 pound) whole roaster chicken with smooth, intact skin.

Avoid frozen birds with heavy sodium brine injections, which can dilute natural poultry flavors during long cooks.

Always pat the skin completely dry with paper towels to ensure crisp browning in the infrared cooker.

Compound Herb Butter

Using real creamery butter provides rich dairy solids that brown beautifully under infrared radiant heat.

For a dairy-free option, substitute softened olive oil butter or extra virgin olive oil.

Fresh herbs release bright volatile oils that cut through the richness of the smoky chicken skin.

Wood Chip Selection

Fruitwoods such as apple, cherry, and peach deliver a delicate, sweet smoke that complements tender poultry.

Pecan and hickory provide a bolder, traditional barbecue profile if you prefer robust wood flavor.

Avoid heavy mesquite chips for poultry, as mesquite smoke can quickly overpower delicate white meat.

Equipment Needed

• Char-Broil The Big Easy 3-In-1 Cooker: Propane-fueled cooker with stainless steel cooking chamber.
• Standard Wire Roasting Basket: Sits directly inside the chamber to hold meat securely.
• Roasting Basket Lifter Handle: Safely lowers and retrieves the hot basket from the chamber.
• External Smoker Box: Holds pre-soaked wood chips for controlled smoke diffusion.
• Wireless Digital Probe Meat Thermometer: Monitors internal breast and thigh temperatures in real time.
• Kitchen Butcher Twine: Secures chicken legs and wings for uniform cooking.
• Heat-Resistant Grill Gloves: Protects hands when handling hot cooker lids and wire baskets.

Step-by-Step Instructions

1. Submerge the hardwood chips in clean water for 30 minutes, then drain thoroughly before loading into the smoker box.
2. Slide the loaded smoker box into the side bracket of your Char-Broil Big Easy cooker.
3. Mash the softened butter, minced rosemary, thyme, grated garlic, and lemon zest in a bowl until smooth.
4. Combine the smoked paprika, coarse salt, black pepper, garlic powder, onion powder, coriander, and cayenne in a separate bowl.
5. Pat the entire surface and inner cavity of the whole chicken completely dry using clean paper towels.
6. Separate the skin from the breast and thigh meat gently using your fingertips to create an open pocket.
7. Spread three-quarters of the compound herb butter evenly under the separated skin directly over the meat.
8. Rub the remaining herb butter over the outside of the skin to help the seasoning adhere.
9. Season the bird generously inside and out with the smoky spice rub, coating every crevice evenly.
10. Stuff the inner cavity with the fresh lemon halves and whole herb sprigs.
11. Truss the chicken legs snugly with butcher twine and tuck the wing tips behind the shoulder joints.
12. Place the seasoned chicken breast-side up into the bottom of the wire roasting basket.
13. Insert a digital leave-in probe into the thickest part of the breast without touching any internal bone.
14. Ignite the Char-Broil Big Easy cooker on high setting according to manufacturer instructions.
15. Lower the roasting basket carefully into the center cooking chamber using the provided lifter tool.
16. Adjust the burner dial to medium-high heat and close the top wire mesh lid.
17. Roast for 55 to 65 minutes until the internal breast temperature registers 74°C (165°F) and thighs hit 79°C (175°F).
18. Lift the basket out of the cooker wearing protective heat-safe gloves and set it on a heat-safe surface.
19. Transfer the chicken onto a carving board and tent loosely with foil for 15 minutes before slicing.

Troubleshooting Guide

Problem	Likely Cause	Solution
Skin remains rubbery instead of crisp	Excess surface moisture or cooker top lid was left off	Dry skin thoroughly with paper towels and keep the top wire lid closed during roasting.
Meat dries out during cooking	Chicken was overcooked past safe internal temperature	Use a wireless digital probe thermometer and pull the bird as soon as breast reaches 74°C (165°F).
Smoker box fails to generate smoke	Wood chips were packed too tightly or burner dial set too low	Spread drained wood chips loosely inside the smoker box and start on high heat to establish embers.
Skin burns before inside is cooked	Excess sugar in dry rub or burner running too hot	Eliminate white sugar from poultry rubs and reduce the burner control dial slightly to medium.
Uneven browning across the bird	Chicken was loaded off-center in the wire basket	Center the bird upright in the basket and truss legs tightly for balanced radiant heat exposure.

Pro Tips for Best Results

• Dry brine overnight: Salt your chicken 12 to 24 hours in advance and refrigerate uncovered to dry the skin for maximum crispness.
• Top grate simultaneous grilling: Place the top cast iron grill grate over the cooker during the last 20 minutes to grill corn or asparagus.
• Never use water in the Big Easy chamber: The Big Easy uses infrared radiant heat and does not require liquid water pans inside the chamber.
• Rest before carving: Resting for 15 minutes allows muscle fibers to relax and reabsorb hot savory juices.
• Collect pan drippings: Place a clean foil pan at the bottom grease tray to catch rich herb butter drippings for homemade gravy.

Make-Ahead and Storage

Make-Ahead Options

You can season the bird and apply the compound butter up to 24 hours before cooking.

Keep the prepped chicken loosely covered on a tray in the refrigerator until ready to load into the roasting basket.

Storage

Store carved leftover chicken in an airtight glass container in the refrigerator for up to 4 days.

Freeze shredded chicken in vacuum-sealed freezer bags for up to 3 months.

Reheating

Reheat carved chicken slices in an oven preheated to 165°C (325°F) with 2 tablespoons of broth for 10 to 12 minutes.

Cover the baking dish with foil to prevent the meat from drying out while warming.

Variations

Smoked Garlic Herb Beef Roast

Rub a 2 kilogram (4.5 pound) beef chuck or ribeye roast with cracked pepper, rosemary, and garlic, then roast to 57°C (135°F) for medium-rare.

Lemon Herb Cornish Game Hens

Load two seasoned 700 gram (1.5 pound) Cornish game hens side by side in the roasting basket for a fast 40-minute dinner.

Sweet Applewood Smoked Lamb Shoulder

Season a boneless lamb shoulder with thyme, garlic, and smoked paprika, then slow-roast with cherry wood smoke until fall-apart tender.

Frequently Asked Questions

Do I need to preheat the Char-Broil Big Easy cooker?

Preheating the Big Easy for 10 to 15 minutes ensures the stainless steel chamber walls reach optimal infrared radiating temperatures. This step establishes immediate browning as soon as your basket enters the chamber.

How long does a whole chicken take in the Big Easy?

A 2.5 kilogram (5.5 pound) chicken typically cooks in 55 to 65 minutes on medium-high heat. Always rely on internal digital thermometer readings of 74°C (165°F) rather than strict time estimates.

Can I use wood pellets instead of wood chips in the smoker box?

Yes, you can use hardwood barbecue pellets in the Big Easy smoker box. Do not soak pellets in water, as water causes compressed pellets to disintegrate into sawdust.

Why is my chicken skin paler on one side?

Windy weather can cause slight temperature variations on the outer walls of outdoor cookers. Rotate your roasting basket 180 degrees halfway through cooking if you notice uneven wind exposure.

Can I cook a whole turkey in the Big Easy 3-in-1?

Yes, the Big Easy 3-in-1 accommodates whole turkeys up to 7 kilograms (16 pounds). A large turkey cooks at roughly 20 to 25 minutes per kilogram (10 to 12 minutes per pound).

Conclusion

Cooking with Char-Broil The Big Easy 3-In-1 Smoker Roaster And Grill delivers succulent, restaurant-caliber barbecue right in your backyard.

Infrared radiant heat seals in juices while hardwood smoke produces complex, aromatic flavor profiles.

This smoked herb-butter chicken recipe is the ideal centerpiece for family weekend feasts and game day gatherings.

Have you fired up your Big Easy cooker this weekend?

Leave a comment below with your favorite wood chip combinations and barbecue side dishes.