Well decided to have my mom brother and sister over tomorrow night for a smoked turkey, and some relief from a TON of family drama we've had going on with other parts of the family. Chicken i did last week turned out so good figured what the heck had a 13lbs and a 22lbs turkey in the freezer (work gives us turkeys at christmas) So since 13lbs seems about optimal for the smoker that what we're using. After tons of reading I'm using smokin al's brine, been defrosting all week, made up the brine using his recipe and added some peppercorns to it. So here is where we are to date, turkey is in the fridge in the brine!! Plan on putting it in the smoker around noon, looks like around 6hrs or so told everyone 6ish. Gonna make up some dinner rolls and stuffing, my mom is bringing up some of this dreamsicle stuff she makes, not sure whats in it but its amazing and my little brother is doing some fried mac and cheese. Will probably more than likely turn into my and my brother getting ridiculously hammered and lighting something on fire!!! Any tips/suggestions/changes to my smoke are more than welcome now before i put her in the smoker! Will update with pics as the process continues!