First off, I'm new here. I just picked up a 30" MES and have been lurking a bit around the forums. Some great advice and great atmosphere, so I'm happy to be here! Moving on, I've got a few projects in mind for the smoker. One of them is to get rid of a huge turkey I had previously forgotten about in the freezer. I've read about the 4 hour rule and given the 275˚ max temp I've got to pay attention to that, especially given the size of the bird. It's too large to fit in whole, so I'm thinking of cutting it up and putting it in in chunks. My assumption, and therefore my question, is that cutting it up should help to cook faster and hopefully keep me in the clear given the 4 hour rule of thumb. Does that sound accurate? Also, happy (and eager) to hear any other advice for smoking a turkey in the MES, whether it be technique, rubs, brines, or any general tips. Thanks all in advance, and excited to join the forums!