Happy Turkey day in Canada. Smoking my first turkey breast today. Brined overnight, rinsed and dried this morning and seasoned with Emeril's Essence rub and a light coating of olive oil. Put it in the big chief with a pan of boiling water. Interested to see how high i can get the internal temp in this smoker. Currently at 110 after 2 hours. Aiming for 4-5 hours in the big chief and finishing off on the Weber charcoal grill to bring it to 175 if needed (most likely). Smoking with 4 pans of apple wood.