hambone1955
Assistant Cook
I have a BBQ pit that looks like A Franklin stove/oven 4ft x2ft wide 4ft tall made of sheet metal actualy it was left at my Father inlaws rent house when the tenant skipped out on his rent over twenty years ago. I can roast/smoke two large turkeys at a time usally over oak coals. I use oak because it burns slower than mesquite. Has any one roasted/smoked turkey over a diffrent wood source other than oak? ..... I have deep fried turkeys and they taste great however I actualy like the roasted/smoked turkey better. I inject them with Creole sesoning and dry rub them before I put them in the pit.. mighty good!