[Slip18]

"1- Do 3 or 4 turkeys at a time. There is a lot of prep involved, and you need to make it worth while. Turkey meat freezes well and retains the flavor."

I never thought of that. Thank you so much, Lokibob!

[Cyber Liberty]

Our cooker can only hold one 13-pounder at a time....

[Lokibob]

http://www.barbecuen.com/docmiller/

 

 

 

[Lokibob]

I just remembered something else.

If it is a cold day, the oil will cool very quickly when cooking.

We cut the top off a 55 gal drum, punched holes in the bottom (for air), and put the whole rig, burner, pot etc in it. This keeps the cold air from going around the cooking pot. You probably will need to raise the whole rig up in the drum for easy access.

Let me repeat something, tho. You are not cooking in the 55 gallon drum. You simply have the cooking rig in the drum to keep the air off the cooking pot.