turkey and small piglet "side" together

Gunner Fri Apr 10, 2009 8:36 pm

Hey Everybody,

I would like to do a 11lb turkey in my frontier along with a small piglet "side" The piglet "side" I guess that's what you call it (tenderloin ribs down to the belly, skin ON) is about 5-6 pounds.

I would be treating the frontier like an oven for the turkey at 325ish (no water in pan)

How will the piglet fair at these temps?
Would like crisp skin on the piglet and turkey, only concern is dry out or tough pig cooking to hot and fast for turkeys sake.

Which staker will be hotter... the top? Does this change if there is no water in the pan? getiing more radiant heat from the empty pan maybe?

Your Advice ????

Thanks