Hey all, I smoke and fry a bird every year. I was thinking of trying the spatchcock method for my smoked turkey this year. I am using an MES 30. I'm a bit nervous trying something new. I am usually up before dawn getting the whole round bird in the smoker set at 250 for a long smoke. Can you guys help with any suggestions as to what time I should start the bird with dinner at 4:30 also what is the best temp for a spatchcocked bird? I don't want to skimp on smoke. I love the flavor as does everyone else. Thanks in advance for the help I will try and post qview tomorrow.