Barbara - welcome!
The cooking pamphlet that came with The Big Easy (TBE) suggests you plan on 10 minutes per pound for poultry like chicken and turkey - based upon meat starting internal temperature of approximately 42F degrees (The temp of meat storage in a fridge should be below 40F degrees)
Thoroughly dry off the bird with paper towels (let it rest in the fridge a bit after rinsing and drying to use the dehumidifier in the frost free environments to assist in that drying process if you have the time.
This goes for beef and pork roasts too!) , rub in a little salt and place it in the basket. If you can use a vertical roaster holder or a beer can type holder to get the smaller birds more vertical and equidistant from the sides of the cooker.
Use a reliable meat thermometer inserted in the deepest section of meat and place the meat in the basket. Place the basket in the cooker and turn the cooker on following the directions in the product manual. (I hope you also read the advice to pre-season the cooking chamber.)
Plan on 10 minutes per pound BUT that can vary accordingly based upon the altitude and outdoor weather conditions as well as the condition of the meat when you started cooking. Beef and pork will take a bit longer based upon the cut, thickness and fat content.
Here is a link to some videos that may help you a bit: http://www.youtube.com/user/SizzleontheGrill
And never hesitate to scout the board for answers to your questions or post your new question in a topic thread that may me most appropriate to the nature of your question.