Put a 20 lb bird in at 1:00. Kept the smoker temp at approx. 325-350 the whole time. Hit the 140 mark at just under 3.5 hrs. It finished up at about 5.5 hrs. I did this bird naked, no rub, brine or anything. Came out tasty, juicy, and the wife loved it. I smoked it with hickory the entire time, the skin was crispy and delicious. I also used chef Jimmy's recipe for some awesome turkey gravy. Enjoy the q-view.