- Three 2 lb Turkey Breasts
- 5lb Pork Loin(cut into 2 chunks)
- One 8 lb Rib Roast (not completely thawed)
- Garlic Salt
- Tony Chachere's Cajun Seasoning
Coat the Turkey, Pork Loin, and Rib Roast with all 3 seasonings. Add wood chips between cooking cylinder and drip pan (I used apple wood chips). Place the Rib Roast inside the drip pan. Place 1 chunk of the Pork Loin on the lower rack and the other chunk on the middle rack. Place one Turkey Breast on each of the 3 Rib Hangers. Add charcoal to both the upper and lower charcoal rings. Light and come back in 2 hours. Check both meats for doneness with thermometer.
(I used a remote thermometer in the Rib Roast and fed it through one of the screw holes for the rib hanger receptacles. I placed the remote thermometer in the Rib Roast. The internal temperature was 27 degrees. (I had placed the Rib Roast in the refrigerator 2 days before to thaw but it was still frozen when I removed it. Worked out in the end) It took 1 hour for the temperature to go up one degree. From there on it shot up pretty quick, around a degree a minute at times. I removed the Turkey Breasts and Pork Loin at 2 hours. The temperature of the Pork Loin was 125 degrees. I removed the Pork Loin 40 minutes later at a temperature of 145 degrees. I put all three types of meats in pre-warmed crock pots and sealed with tin foil. I let them all set for an hour on warm before carving.)