Well It is dead bird day in Canada, well the day before, though since I do not have to work tomorrow all I am going to do is smoke up a stuffing/dressing fatty. I prepped my 13 pound turkey chucked a quartered-up pear and onion in the cavity, stuck her in the smoker and brought the temp up, actually fought it up really, to 325*. Placed a tray under the bird with onions, garlic, celery, herbs, to catch the drippings. Had a nice TBS going off the pear chunks I tossed in my cast iron pan. Three hours later I decided to stick the old maverick probe into the breast and what does it spit back at me 180*ish. A full two hours ahead of when I was ready for the the bird to be done, checked the other breast, checked the thighs. HMMMMM! **GRUMBLE*GRUMBLE** Closed the smoker door and head inside grabbing the instant read and fire up the kettle to test out the instant read, 211.3* at boiling point close enough for me. Back out probe a few spots she is done. **GRUMBLE*GRUMBLE** Double foil the turkey, put a towel in the bottom of the ice chest, line the sides with reflective insulation(the bubble wrap stuff with the foil), foiled brid in tray, all in the ice chest, towels and closed the lid. Dinner is at 7pm, will she hold nice and warm for three hours, I hope so. I also hope I did not dry out my first smoked turkey either.