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Sure, you can do a smoked pulled turkey similar to pulled pork or beef. Bunch of recipes if you do a google search. here's just one. https://girlscangrill.com/recipe/smoked-pulled-turkey/

Also, what species and how much smokewood?

Going to do the same treatment, but this time on a pork butt ( trimmed ).

Try a butter soaked cheesecloth. I found that tip and many more from here. https://www.cookshack.com/turkey-101.html

I rarely see bone in NY strips. Those look perfect! Details on the " new " roasted cauli recipe please?

https://www.menards.com/main/outdoors/grills-outdoor-cooking/turkey-fryers-accessories/char-broil-reg-the-big-easy-reg-outdoor-air-fryer/24102165/p-1642874367530809-c-1461078035987.htm Good deal if your close to a Menards.

If a welder wanted to build a smoker, that would be it.

Same one I have, I think I paid $100.00 new at Home depot. Also does a great job on beef roasts and hams. There are some expandable racks that you can do chicken, potatoes and vegs.

Looking forward to that as I always enjoy your cooks.

Yea I've had the same one for years, just looking to do a truly deep fried one .

This one? https://www.menards.com/main/grocery-home/grocery/condiments/international-reg-soy-peanut-frying-oil-blend-3-gallon/1074/p-1642874261273096-c-12342.htm If so I'm on it.

Reviving this thread because I wanted to do a truly deep-fried one this year, but oil is now north of $77.00 for the blend and upwards of $119.00 for pure peanut oil and don't even talk about frying in tallow unless you are rich...

It was you who I tried it first on a loin. Then I spun a bird with it and later the turkey. Good stuff!

We used a split of Apricot from Fruitawood, over JD briqs. Really enjoyed the color and flavor.

So no gas assist on the premium performer, which is fine when using a fire starter and a fan to stoke. Not sure about the solid metal bottom. I would prefer wire or mesh. Otherwise, I give a solid to Weber. Nice to see them adapt to ever-changing surroundings.

It's been ages since I've had a duck. Used to go to a Lithuanian place by Marquette Park that served the best roast duck with a sauerkraut stuffing.

White smoke is not bad, dark grey or black is and that's a sign of a poorly combusted fire. The white is from moisture and certain natural chemicals burning off in the fuel and smokewood. Usually takes an hour to turn into that TBS ( thin blue smoke.)

Yep^^^ Just did that with a turkey we did on Sunday. Gave a few bags to my Son's, and they can figure out what to do with them later. Fully cooked meat lasts awhile vac sealed and smoked lasts even longer...

They just opened a new one by me and are having a grand opening sale. Going to check it out and join.