Using the search bar, reading many posts on here, I think I have gathered enough info to be confident in my first thanksgiving turkey smoke. Using a wsm, with a mix of maple leaf bricks and lump. I have no water in the pan, and have it stabilized at 325. I have a pan with chicken broth, veggies and spices In the lower rack to collect the drippings from the turkey on the top rack. The victim is a fresh organic turkey that I brined for 12h in a simple brine with some garlic and onion powder. With an apple and onion stuffed up the rear, it starts An hour in, temp is steady at 320! With the right fuel these WSM's are almost set and forget! My back yard smells so good right now in the crisp fall air! I'm using a mix of hickory apple and cherry chunks. 4 hrs later I put the neck and stuff in the dropping catch tray. Just tried the liver. OMG IT IS HEAVENLY!! It has a smokeless too it.