In article . com>,
"Brick" > wrote:

> Reg, you should know that smoke is not a requirement for
> barbecue. In fact, folks that have to cook over fire in their
> daily life avoid smoke as much as they can. Pit barbecue
> wants to be cooked over live coals with no smoke at all.
> Smoke is in fact a fairly recent invention that has gained
> way to much notoriety in my opinion.
>
> Concentrate on cooking food that will be appreciated by the
> people that you are feeding.
>
> --
> Brick

Brick, thanks for this! Sometimes I want a "grilled" flavor without a
lot of smoke flavor.

Just cook over an open pit to get this?

I have one turkey left in the freezer that I'm considering spatcocking
and would like to try this with. Would it be possible to BBQ something
that large over an open pit? Would I just run it with a temp probe
stuck into the breast? To what internal temp?

TIA. :-)
--
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