I plan to do both a turkey breast and a rib roast for Christmas dinner. The breast is a 4-5 pounder and the rib roast weighs in at 9 lbs.

Since I planned to use apple wood to flavor the bird and oak for the beef I'll likely need to do one on the WSM and one on the 22.5" Weber.

Any thoughts/advice as to which would be better suited for which?

Thanks!

I'd do the turkey on the WSM and the roast on the 22. It will benefit from the closer proximity to the heat source.

Thanks Kevin - since the roast will be going on the kettle, would you take the extra trouble to put in on the rotisserie?

This message has been edited. Last edited by: Steve McKibben,