Great reviews (4.4 out of 5) at amazon.
http://www.amazon.com/Rival-RO180-18-Quart-Roaster-White/dp/B000G0HPEI
I bought the 16-quart roaster oven from Walmart as a last minute emergency option when my stove was not repaired by Thanksgiving as promised.
Cooked my entire Thanksgiving meal in there. Turkey, dressing, mac and cheese, dessert. The cook times were a bit weird, and the turkey was a bit on the dry side (probably from me having to improvise on the cook time) but all in all I say not bad.
http://www.walmart.com/ip/Rival-16-Quart-Roaster-Oven-Wide-Mouth-with-Basic-Lid/21578079
Just be aware that the 16 quart is kinda big, and so I assume the 18 will take up even more room in your cabinets.
Does anyone know the INTERIOR dimensions? (Or, how big is the cooking area?)
I really don’t care what the storage size is, what can I fit inside, beside the 18 pound turkey.
steve
This is a very interesting contraption. So, let’s see… I have an oven, a microwave, a crock pot, a grill, a smoker, and a turkey fryer but I DO NOT have an 18-quart roaster oven. That can only mean that I need one, so I must get this item now!
I’ve done many turkeys (brined) in mine (3-4 per year for 5 years), 2 things to take note of.
1- no crisp skin
2- open it hardly ever or never, it looses its heat very fast and constant checking will literally add hours. get a remote temp probe, (I have a few under $10 ones from Ikea)
Because of the tight environment they’re usually more moist (see note #1 above)
that, and you can make a killer cheesecake in a water bath in these bad boys, I get requests all year for more…
Is there a removable insert to make cleaning easier?
From the features:
Removable steel roasting rack
Removable enamel-on-steel roasting pan
Go here, page 14:
The Perfect Cheesecake
You need a springform pan for this, but cheesecakes are easy to make. The roaster oven cooks the cheesecake with gentle heat by surrounding it with water like the professionals do.
Butter
1⁄2 cup graham cracker crumbs
6 8-ounce packages cream cheese,
room temperature
1 1⁄2 cups sugar
5 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Generously butter bottom and sides of 91⁄2 inch springform pan. Sprinkle crumbs evenly over bottom of pan. In a large mixing bowl beat cream cheese until smooth. Add sugar and continue to beat until smooth. Add eggs beating well after each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan.
Cover springform pan with aluminum foil. (This prevents condensation in roaster from dripping onto cake.) Pour 3 quarts hot water into insert pan. Place springform pan on rack and place in roaster. Cover and bake at 325ºF for 11⁄2 hours.
Carefully remove and let cool, then refrigerate thoroughly before serving.
Yield: 16 to 20 servings.
Mine had a roaster pan included. This is the same brand as mine and looks identical aside from the size. There is also a wire rack that fits in when the roaster pan is not being used.
The LAST thing I need to be doing is learning how to make my own delicious cheesecakes at home.
I still have mine from the days when I worked in a team-centered environment. I used it once a year to broast a turkey for the annual Thanksgiving Day coma-fest for 15 years. Perfect and unassailable as a single tasker. Unless you have no modern oven, or your thanksgivings require more than one turkey, I’d skip this offer.
Fall-off-the-Bone Barbecue Ribs
Cooking Method: Slow-cook, grill
Category: Entree
Level: Easy
Cook Time: 5-7 hours
Yield: 2-3 servings
Ingredients:
•2.7 pounds baby back pork ribs (approximately 1 full slab)
•1/2 cup BBQ rub (Grill Mates Slow & Low Memphis Pit BBQ Rub or brand of your choice)
•1 cup BBQ sauce of choice
•1/2 cup ketchup
•1/4 cup white vinegar
•1/4 cup yellow mustard
•2 teaspoons Worcestershire sauce
Instructions:
1.For the ribs, thoroughly coat Crock-Pot (or this unit) with non-stick cooking spray. Using your hands, liberally coat ribs with dry rub spices on both sides. Place into Crock-Pot and cook on low for 5 to 6 hours. Remove from Crock-Pot and set aside. Note: You do not add any liquid to the slow cooker.
2.For the basting sauce, place BBQ sauce, ketchup, white vinegar, yellow mustard and Worcestershire sauce into a saucepan and stir together well. Bring sauce to a simmer over medium heat. Once sauce is hot, turn heat down to low and keep warm until ready to use.
3.Coat grill with non-stick cooking spray and heat to medium-high heat. Place ribs onto grill (meat side down). Cook for two to three minutes and then flip, so the rib side is now down. Liberally spread the top (meat side) with sauce, then close the lid and cook for two to three minutes. Flip the ribs and baste the rib side (which should now be facing up). Close lid and cook for two to three more minutes.
4.Flip again and baste the meat side, then close lid and cook for two more minutes. Flip one last time so the already-basted meat side is facing down, then close lid and cook for two more minutes.
5.Remove from grill and serve hot with additional BBQ sauce!
Great you put up a roaster. Could you do a slow cooker? I would like one of those…
I don’t have the Rival, but another brand. But just to say, I love it. I did not cook the turkey in it, because I heard the skin may not be as crispy, (but others have told me the skin was fine so I don’t know) BUT I used it for side dishes, casseroles, and Breads. it does a beautiful job on everything. The breads , biscuits, corn breads, Sally Lunn, we’re perfect. This should be the same dimensions as mine, so a 9 X 13 pan should fit, as well as Bundt pan, and anything in between.
I already have two crock pots, and then Hamilton Beach came out with a Searing Slow Cooker. I don’t know why it took someone so long to think of this. It has a non stick cast aluminum insert so you can brown the meat, onions, etc on the stove then put the insert in the crock pot and continue for the hours of cooking needed. Less cleanup and it holds in the flavor from the searing. Look for this product if you don’t already have a crockpot. …just to say…
BEST purchase I ever made! Don’t even have to carve the turkey after using this roaster as the meat falls off the bones and melts in your mouth.
If you like to look at your food while it is cooking then this is not for you as every time you look inside you release all the heat.
My 18 quart roaster over held a 22lb turkey last year.
Bought mine from Target for $27.00 right before Thanksgiving.
We got this for a wedding present (over 8 years ago) and I believe we have the 22 quart, the only difference being the ‘keep warm’ inserts for things like mashed potatoes or green beans at a party. (or meatballs, or pasta, or…)
I use it often, it’s great to do something like extremely large batches of soup, and I’ll set the temp low and let them cook overnight. Also, I’ve done turkeys, country hams, etc. If it’s something you don’t need crispy, it’s great. I wouldn’t recommend using it to bake a pie or crisp something up, it will take forever and the results will never be as good as a conventional oven, or even a toaster oven.
Eight years out of any appliance anymore is a feat, and I’d recommend it, just know it’s limits.
In my house, this is perfect for Thanksgiving and New Years.
For Thanksgiving, I use it to make my ham, since I cook the turkey in the oven.
For New Years, I use it to keep our tamales warm!
It’s also great for keeping sliced brisket warm when having a party.
I bought mine a few years at Wallyworld for about the same price. I use it at Thanksgiving to cook the turkey. I don’t care about crisp skin because we don’t eat the skin. It makes tons of juice for gravy, and the turkey is very moist. I’ll have to try the cheesecake recipe someone posted.