Hey all, been smoking a lot of pork and now im wanting to venture into poultury. We raise turkeys so we got em big, we have em cut in half when we butcher them so half a turkey is about 17-19 lbs. I have a few questions, one, why do people tend to smoke chicken at a higher temperature and not turkey? Two, whats a good basic brine i can use and maybe add on to it eventually? And three, whats the best wood and temperature for turkey? As soon as i smoke my first turkey which will hopefully be this weekend i will be sure to post Qview. Thank you for looking.