When I did turkeys and chickens I injected them with Zatarains Creole butter, Cajun intector marinade. They were very juicy and delicious but not really smoked. Only the skin would be smoked for the most part and any exposed meat in the cavity. This after 7-8 hours on the smoke setting before running it up to 325 to get the safe temp. What I missed the most with the pellet oven was steaks, burgers, chicken leg quarters and hotdogs being done over real fire / coals. Traeger has no provision for direct flame searing. Some other brands do but not all. Since switching back to charcoal I've grilled more in the last month than I have in the last year with pellets.
