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You know, that's a good guess with Robert and Cami because they tend to smoke things, but now it was our friend Jeff, K-A-Y-F-R, that did the bourbon smoked carrots. But the infrared fryer, the charbroil, big, easy, infrared, oilless fryer, it's a propane thing that sits on the back deck, and you put your turkey in a basket, usually, so I take the turkey and I get this like Creole injection kit, so it's this big old syringe that you take this kind of a butter seasoning mix that's liquid and you inject it into all the little meaty parts of the turkey, and then you put it in the basket and you drop it down into the double-walled infrared fryer, so there's no oil in there, and it cooked in about, I want to say it was two and a half hours, and it comes out all nice and crispy and very juicy, and it was quite delicious, but you can't get a little bit of a bite.