We started with 5 Boston butts and 5 turkeys in the deep freezer, so the thawing process took an entire day. We placed two large bins with water outside and submerged the meets and changed the water every 2 hours. When the meat was ready, we prepped and dressed the 45 lbs of turkey and 49 lbs of pork and started up the Smoker. Our spices included garlic, cajun, and old bay. The wood chips in