Turkey/Ham Smoking 2015

The Saturday and Sunday before Thanksgiving is full of action. This is what happened in 2015.

Saturday, Nov. 21 – 9:00 AM

We had a crew cleaning up the facility, disinfecting all surfaces, and scraping the grills.


Don scraping the grill. Make sure he’s out before we light the fires!

9:00 PM

Fires were lit a few hours earlier. A big crew prepped the meat for the first batch and got them on the grills.
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11:00 PM to 6:00 AM

A crew of Civitans remained overnight to keep the fires going and rotate and baste the meat.

Sunday, Nov. 22 – 6:00 AM

The first batch of turkeys and hams are taken off and packaged. The second batch is prepped and put on the grills. The overnight crew goes home to rest, a new crew stays during the day to maintain the fires and rotate & baste the meat.

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12:00 Noon to 4:00 PM

Customers pickup their purchases. The second batch comes off around 2:00 PM. We’re handling credit card payments for the first time!

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