Good morning all. I have a quick question to ask of the smoking geniuses out there. I have an 8 lb boneless turkey breast and a 6 lb pork loin that I am wanting to smoke for family tomorrow. If I am smoking both at the same time what temp should I be targeting on the smoker and roughly how long will each take so I know when to put them each on. I was in such a hurry with my last smoke ( a ground turkey fattie and a sausage fattie ) that I forgot to qview. It won't happen with this one.