Family Fire Pit


This is something that I am still experimenting with. Initially I got some advice from a couple of people that I know about how long to cook the meat for. One said eight hours and the other said 14 hours.

I split the difference and used a cooking time of 11 hours. The first time I fired up the pit I cooked a couple of turkeys and a roast. The turkey came out great but the roast was just on the verge of being a little dry. It was great the next day, however.

The next time I fired up the pit I had a full load of turkeys. Well, almost. I cooked seven of them and I actually had room for one more. Since I had extra meat to cook I thought I might need to cook them a bit longer so I cooked them for 11 1/2 hours. Unfortunately, this time the turkeys were on the verge of being a little dry.

So on my next attempt I am going to cook everything for 10 hours and see how things turn out. I am hoping this will be the perfect amount of time. I'll update the website with the results as soon as I know them.

Update: I experimented taking the time down to where the turkey no longer fell off the bones and I still had issues with the turkey being a bit dry so I bumped it back up to 11 hours.

I always cook two turkeys each year, one to eat and one for the leftover sandwiches. I noticed that the turkey we ate right away had issues with begin dry but the turkey that we let sit on the counter for a couple of hours before stripping the meat from the bones was always moist and juicy. That got me to thinking that maybe I needed to let the turkeys sit for a bit after cooking.

I tried an experiment and put the turkeys in a few hours earlier than usual and told everyone to pick them up the same time as always. I popped the lid off the turkeys and let them sit on the counter for a couple of hours. That seemed to do the trick. Everyone reported their turkey was falling off the bone and very moist and juicy.

So I believe I have finally found the right combination!