Pit Barrel Cooker Turkey | Product Video Production

A product video that makes you hungry is product video that sells. Produced for Pit Barrel Cooker, this Thanksgiving demonstration walks viewers through smoking a turkey on the Pit Barrel — from prep and the company's custom turkey hanger to the moist, tender payoff that, in the host's words, means the bird will never go back in the fryer or oven again.

We delivered the full recipe-video package: clear step-by-step demonstration, appetizing food photography, and a host presentation that doubles as a product pitch. Instructional content and marketing in one — the format that earns its keep every holiday season.

About This Project
Client: Pit Barrel Cooker Co.
Type: Product Demonstration Video, Branded Content
Location: On location
Services: Product videography, food filming, host-driven demonstration, editing

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John Flower Productions has produced product and branded content for national consumer brands since 2007. Ready to talk about your next project? Contact us.

Video Transcript:

Thanksgiving is one of my favorite holidays, because it brings families together and centers around a great meal — but you've got to get the turkey right. After cooking your turkey in the Pit Barrel, you'll never fry it or put it in the oven again.

Prepping the bird for the Pit Barrel is really simple. You want to remove the giblet bag, give it a pat dry, a light coat of olive oil, and a good coat of all-purpose rub. It really takes the turkey to the next level and provides just an amazing flavor.

Because of the size and shape of a turkey, we've developed a custom hanger that's going to be a game changer for how you cook your turkey. It's really important that you get the placement right on this hanger, and it really comes into play when you're hanging multiple birds. You want to make sure that you get the hanger right behind the neck of the bird, just like this. Put it right through the center, and it's going to hang just like that. The hanger makes it really easy to take the birds in and out of the barrel, and allows you to cook multiple turkeys at one time.

After about a couple hours of cooking any size turkey, I recommend just taking a peek inside — it doesn't hurt anything. What you're looking for is your desired temperature, whether it's in the breast or in the dark meat in the thigh. Once you've hit your desired temperature, pull the turkey out, lightly drape it with tinfoil, and let it rest for about a half an hour.

The turkey comes off the Pit Barrel so moist and tender, you won't believe it. Once you've tasted the turkey off the Pit Barrel, you'll never put it back in the fryer or oven again. It'll go in the Pit Barrel every year.