Emile Henry Made In France Flame BBQ Chicken Roaster, 10 x 2", Charcoal

Honestly? I wanted a beer-can roaster for the Big Green Egg I just bought. If there's one, ceramic or wire, that isn't made in China, please tell me where to find it. So instead, I went with this ceramic roaster made in France. It does a great job; nice fitment into the large egg, withstands high heat well, and cleans easily. It's a keeper.

Great... always good quality with Emile Henry, but I was surprised by the size. This thing can fit one of those really fat roaster chickens that I would never buy for my old metal "beer can" style of vertical roaster. Might be too tall with a larger bird for a BBQ, but great for the oven.

After years of using what might be considered "standard size" chicken roasters, this "giant" roaster offers so many more options. Obviously, chickens of various sizes can be accommodated, but the generous size means that vegetables, sauces and liquids, herbs, and seasonings can be added to enhance flavors and moisture.

The first juicy chickens I’ve ever tasted. Good!Even if you bathe the device in olive oil, Do Not bread your veggies and place in the oven. That was a terrible idea that nearly lost me my device. Then it became very difficult to clean. :(

This vertical chicken roaster is gorgeous (I got the red) and works wonderful for roasting chickens. I place vegetables on the bottom and when everything is done, I don't mind bringing the whole roaster (with finished chicken) to the table and let everyone pick their piece. It's like a 'pull apart chicken activity.' :) !

I read people had trouble cooking chicken, it didn't cook through. Sadly I had same experience. I will try to put heat to 375 next time I use it. Also it comes with instructions and receipe, I will use this next time. Cooking small chicken for an hour at 350 doesn't work.I have several Emile Henry products and love them.

This a great roaster and easy to clean. Long lasting.

Two attempts and neither chicken was satisfying. The chicken did not cook properly and the skin did not crisp (our oven is only a year old). First attempt, I followed the directions that came with the roaster and added some potatoes and carrots, plus a bit of broth. Bottom half was undercooked while the breast got to a reasonable state and was juicy. We had to up the temp, cook for another 1/2 hour(!) and while the rear did finally get to temp, the skin was barely crispy.Second attempt, started the oven higher and lowered to 350 but with convection bake (our oven compensates). Again, same results and we had to cook much longer. Even less browning - still juicy.Honestly, we get better results using a rack on a sheet pan. Best method for us is on the rotisserie for our Weber natural gas built-in, but the weather is not conducive at the moment. We also get great smoked results using the Pit Barrel Cooker with split chickens.We have several Emile Henry items and love them all (especially the pie pans), but not this one.