Greetings - I have a Masterbuilt 20070213 smoker. I have cooked 3 lb chickens and ribs to perfection. On T-day, I will attempt a 12 lb whole turkey. My concern is time/temp. I used 225 deg previously. Is this a good temp for the turkey, and if so how much time should I allow? Also, what would you recommend for the choice of wood chips? I'm not interested in the brine procedure, and have never used one of those injectors. Please help! Thanks.