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You know, that's a good guess with Robert and Cami because they tend to smoke things, but now I was a friend Jeff, K-A-Y-F-R, that did the bourbon smoked carrots. But, you know, the infrared fryer, the charbroil, big, easy, infrared oil is 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 steel 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 it about, I'm gonna 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...