Back again for PICNIC May 2016!
Bought, thawed and cured in my Lo-Salt Curing brine 3 more turkeys for this year's party!
Just like last year. My wonderful wife helped me get them out and sack them, then hung in the smokehouse and got them smoking. It's now about 2 pm and they're taking on some color, and cooking, too....
I throw a few pieces of wood chunks in the big frying pan on top of the propane burner providing the heat every hour or so to give them wood smoke for flavoring.
(Of course, that photo was when the unit was brand new - still looks like that but well-blackened from all the smoke!)