Hello all, I am still quite new to smoking, so I figured I'd consult seasoned smokers. So swmbo decided that I should just smoke a turkey and a chicken instead of a turducken. This is fine by me, but I'll be doing a fatty as well. So 15# turkey, 8# chicken, and as far as I can tell the fatty is 2#. I'm thinking of following the instructions on the masterbuilt site because it's my first turkey. So, the question is, do I throw all the meat in at the same time? Or do I add items in stages? I know that I want consistent temp and opening the door is my enemy. I'll be smoking the turkey at 200* for a long while and injecting stock and butter/ seasoning if that helps.