I'm trying my first turkey today. I've done a whole chicken as a preparatory experience and we're also frying a second turkey, so if the smoked one takes longer than expected or completely bombs, we'll still be OK. The smoker was covered in light snow when I went out to start it up: I fired it up a little before 10 am. As I mentioned in my roll call post, I've used the smoker a half dozen or so times and haven't had any problems getting it will above 300 degrees any time I've tried. I made a test runs yesterday with the new Maverick ET-733 to get comfortable with it and got to ~340 in just a little while with the water pan in place so I wasn't too worried. The outdoor temperature yesterday was in the mid-40's and no wind. Today, barely 32 with a steady light breeze and occasional gusts.... It hadn't made it over 300 by just after 11 am. I pulled the water pan. I was unsure whither to use it and the gravy drippings pan (see below). The gravy fixins may get dry or scorched, but I'll risk that to get the temp up a bit. I've added a old canvas drop cloth over the top and down the sides of the smoker. It's up to 306 30 minutes later. Today's victim: Brined overnight in Slaughterhouse brince with molasses substituted for half the brown sugar. Rubbed under and over the skin with room temp. butter mixed with poultry seasoning. I'm also trying @BBQ Engineer's gravy fixin's recipe (http://www.smokingmeatforums.com/t/83062/turkey-tune-up) As mentioned above, the gravy pan is now serving as the water pan, on the lowest cooking rack with no water pan between it and the wood pan. I don't know what this will do to the veggies and broth, but the temp is up, so I'll risk it. The bird is up to 97 degrees after ~ 1 hour. Seems to be coming along nicely. Time to check the wood (apple chunks) and the broth pan.