Several years ago, I wrote an article about cooking beef rib in the Char-Broil Big Easy and I had promised to let you know how it turned out. Well, they turned out nice and tender and very delicious.
There are a couple of things to remember. Don't overload the Big Easy. It isn't a large pit smoker. I was able to hang the beef ribs in small sections around the basket in groups of two to three ribs. Any larger than that and the hooks will not hold them. So, you risk the ribs falling to the bottom of the Big Easy. The other part is using the lid. The lid isn't designed to keep smoke in the Big Easy. I tried using a bundle of wet wood chips wrapped with aluminum foil. It did give off some smoke, but no enough to build a great smoke ring in the meat.
So, I can say that it worked, but not like a pit smoker. If you are looking for that type of flavor, you won't find it here using this product.