Being a confirmed lover of smoked turkey I have elected to make my first effort with the GOSM LP unit a turkey breast. I have read till my eyes blurred. I have a digital thrmometer and am trying to decide what type of wood would be best. I have some oak and mesquite available. The breast weighs 6.9 lbs and I have downloaded rubs and plan on brining the bird breast. Any last minute tips or words of wisdom before I throw this thing on the smoker on Christmas day. BTW I have promised the lady of the house savory meat so I have to deliver!