"Newton White" > wrote:
> "Steve Calvin" > wrote in message
> [ . . . ]
> I setup the pit temp on the grate at 230, and about 4 hours later, the
> baby backs were pulling away from the bone. The ribs were the best I ever
> made to date.
> Thanks to Steve and others here for the advice.
> My next trial is either a whole turkey, or turkey breast.
> Any suggestions for turkey?

Personally, I'd use duck or goose, instead! ;-)

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