Oh, good info on the pork - that's news to me and I appreciate the input. Re: the turkey, that's what I was guessing to get it done in some sort of timely manner. And it will be brined, so I'm not concerned about it drying out.
I do have the mod that lets the whole thing lift off - very handy. I just need a safe and easy way to get ash out of the pan after the cook part is off. I'm thinking how to lift the grill I have the charcoal on so I can clear the air holes. Maybe just vise grips and gloves when the time comes.
Thanks, all, for the great input.
Originally Posted by Wampus
Turkey's likely to require above 300 to properly crisp the skin. You'll need a longer, hotter fire for that (depending on the size of the turkey). Don't know if you have the option, but I always do my turkeys on the Webers. No need fir low&slow for poultry, IMHO.
Making the cook chamber able to lift completely off of the firepan will certainly help if you need to lift it off and shake the ash out of the coals.