Well, I have cooked a 15 lb turkey, with good results. And it was done very quickly - in about 2 hours, as I recall. I have also cooked cornish game hens, two up, with great results. I've seen photos of baby back ribs being cooked with the rotisserie, which looks like a good idea as well, although trussing them up on the spit is probably a bit complicated. Basically though, I think poultry is ideal for rotisserie, as they are hollow inside. I don't know who well a leg of lamb or beef roast would do, but probably they would be fine as well. I really like the cleanliness of rotisserie cooking - the dip pan catches just about everything and the drippings don't burn so they make good gravy as well.

Sharon, Elery says to be sure you brine it, it'll be delicious! He still uses the smoker, but he's been playing with the new grill. My little $59 gas grill that I bought a couple of years ago finally gave up the ghost, although I think I got my money's worth out of it. Since Elery's house was for sale, he didn't replace his old gas grill either, somehow it seems that a gas grill, no matter the price, lasts about 5 years before it rusts, the burners need replacement, whatever. So, Elery had to decide whether he wanted a gas grill or a charcoal grill. He looked at the Big Green Egg but it's heavy, can't be easily moved around, costs nearly a grand. The imitators are a few hundred less, but still costly. On one of the BBQ forums, he found this: They were first made in Arkansas in the early 1950s and some posters still had the original models, they say they'll last a lifetime. Elery loves it. He uses a hardwood charcoal that we get locally and a chimney starter so no lighter fluid is necessary. It's light enough to move into the garage with the door open if it rains and we can keep it out of the weather. Elery really thinks we should have let the turkey go another hour, it would have been more tender, but it's the first time we've done a whole turkey and it was too cumbersome for the smoker. I thought it was perfect. Lars, that garlic bread looks delicious, what a great idea, I'll definitely do that next time. Elery says we need a cookoff, you can come and visit us when we get the farmhouse done, you can bring Kevin along and finally get to visit Michigan! It was nicely smokey, not overpowering but still a very definite smoke. Elery says you could easily do it partially in the smoker too. Anyone leaning toward doing it (you listening, c?) should definitely give it a try, it was fairly simple and delicious, and gives you lots of leftover turkey. Islay, I don't think it travels THAT well, LOL, you may have to come along too. dcarch, gotta do something with all those garlic scapes, they're really good flavored with smoked turkey. Yeah, I'm a lucky girl.... Annie

There is a big difference between undercooked turkey and turkey that is fully cooked but where the meat has a pink tinge. I would not eat undercooked turkey. I do not want undercooked pink turkey or chicken. But I have no problem eating fully cooked pink turkey. The reason some turkey meat is pink is explained here: The Color of Meat: Pink Poultry and Pork Are you eyeing a slice of pink-tinged turkey with suspicion? Wondering if itâÂÂs safe? While you shouldnâÂÂt rely on the color alone to tell, pink poultry does not automatically mean itâÂÂs undercooked. The only way to tell for sure, though, is to check the internal temperature with a food thermometer. Turkey (and all poultry) should be cooked to a temperature of 165ÃÂF (74ÃÂC). Why is some turkey meat pink? A protein called myoglobin causes the red or pink hue in meat. The more myoglobin in a piece of meat, the redder it is. Poultry has much less myoglobin than beef, for example. Myoglobin concentrates in muscles used for movement, like walking or flying. Chemical changes during cooking cause the pinkish color. According to the USDA, safely cooked poultry can range from white to pink to tan. What about pork? Pink pork is permissible, too. In fact, in 2011 the USDA lowered the recommended internal temperature for whole cuts of pork from 160ðF (71ðC) to 145ðF (63ðC). The agency also recommends letting pork sit for three minutes before eating. Is it done yet? The best way to make sure your meat is cooked to a safe temperature is to use a meat thermometer. Taking a turkeyâÂÂs temperature can be tricky. When cooking a whole turkey, check the temperature of the innermost parts of the thigh and wing and the thickest part of the breast. If you have questions, call the USDAâÂÂs Meat and Poultry Hotline at 888-674-6854 to talk with an expert. Here is a link that might be useful: Myoglobin in Turkey

Wheeew-!!.. In that case then you can mail all correspondences, gifts and gratuities to... We had a built rotisserie in our kitchen that was used quite frequently as well as many others for outdoor use. So yes, I've done a few in my day... If I could get a spit through it or put it in some type of basket I tried it at least once. It did get me a lot of free passes to fairs and pig roasts although I'd much prefer a steamship round or side of beef. I actually hadn't done any for a few years but this past Oct. we had a snow storm that cut power for about a week. We had just filled the freezer and it kept popping the generator so when things began to thaw I figured I'd better start cooking. Had to buy a new gas grill for the occasion because no one had anything wood fired in stock that was big enough and set up for rotisserie yet smaller than an old Buick Roadmaster. I ended up having to sacrifice on some features just to get one that is great for rotisserie. Unfortunately I had to return the rotisserie though because the motor was about the size of a matchbox so indeed it was a "flopper" and the spit just fit so there was no way to add an old rotisserie gearbox/motor I had (that was made by the same company) that's been kicking around, adding counter weights or anything else. The absolute best/bonus feature though is the stainless steal removable drip pan. Ended up using it to make some stocks with it that were some of the best I've ever made. Well.. Would love to stay and chat about food all day but need to finish up a few things around here for the holidays because A Dr. on TV said to have inner peace for the new year we should finish the things we started this past year and hey, who couldn't use a little more peace in their lives especially around the holidays. I must say that I was skeptical at first but wouldn't you know it, upon looking around my house I realized there were a lot of things I'd started but hadn't finished, so I finished off a bottle of Merlot, a bottle of Chardonnay, a bodle of Baileys, a butle of wum, tha mainder of Valiuminun scriptins, an a box a shocletz. Yu haf no idr how fablelus ah fleel wite now dat doze sings wur finiched stho ah dethided to thtart zze nu yar ahf wif thum iwish riskey. Thnendinin dith ta owl who needzez inert peath. An telininum i luvzum.. ~hugs~ Hope you all have a great holiday