I decided to use the Big Easy Oil-less Turkey Fryer to do a 7 pound chicken. Were I messed up was, I had read that putting salt on meat would draw the moisture and then after a time it would pull it back into the chicken. So I took a bunch of kosher salt and rubbed the chicken down, I then put my rub on and put it in the refer for 3 hours. I then pulled it and washed it off and patted it dry and then re-seasoned it.
I put it in the Big Easy with the lid on for 55 minutes and lid off for another 25 for a total of 1 hour 20 minutes.
It looked great but the skin was too salty, some of the saltiness got into the out layers of the meat although the inner parts were not salty or very little, and very moist. I had wanted to get the skin crispy, but that was the wrong way!
I tossed the skin and saved the meat, told the wife not to use salt at the table. She said yes too salty. Well next time I will lose the salt!