I've smoked a few turkeys in my time and all have turned out well. It had been a while so I was just checkiong on line to see how long a 22lb bird would take. I see all this talk about danger zones. I've never heard of that before. Is this something new in the past 4 years? Also, whati iw the role of a brine. I have never brined a bird before because I am very sensitive to all sodium. Is there a brine that does not have some for of salt?