Turkey is better smoked than deep fried.
Ham I like to sparsely stick cloves in. I’ve watched people nibble on it for half an hour, they can’t stop reaching for it.
I smoke both for about 8-10 hours. Smoke all the way, no wrap.
Chicken quarters about 4 hours. Check the temp. Like turkey - better than fried.
The slow cooking seems to render the fat better than fast cooking.
I started out with cheapy uprights with a water pan. Wore out about three of them. I learned that cutting a whole onion in half and dropping it in the water pan added a subtle but favorable flavor to brisket. A neighbor moved away about 12 years ago and told me he wasn’t going to take the one he had with him, he never used it while he lived there, if I wanted it, come get it. I went to look at it and was amazed, overwhelmed. Theres an offset traeger at Ace for $529. This one is about the same size. The one cubic foot firebox is 1/4” thick steel. The cooking chamber is 13” x 24” probably 5/16” thick, 2” pipe legs and heavy 6” cast iron wheels, 3 1/2” smokestack. It is very heavy. It was made by Log Cabin Smokers, I’m sure now defunct, out of Chouteau, (pronounced show-toe)OK. The amount of welding on it is impressive. I was lucky that day.
Once I learned how to control the fire I have been able to cook some amazing tasting food. My wife too, nudges me into cooking mostly brisket from time to time. I’ll be cooking another one very soon.