Here's some pics from today's big event. I used my Master Forge propane smoker with Todd's Amazing Pellet Smoker and apple pellets. I brined two 8 lb. turkey breasts for 12 hours using the slaughterhouse recipe found here on the forum. I then applied a brown mustard and EVOO wet rub followed by a dry rub under the skin and on top of the skin on one turkey breast. On the other breast, I removed the skin and used the same rubs to see the difference between smoking with the skin and without. Both turned out excellent with little difference in moisture-but I liked the skinless for the color on the edges. It started out at only 45 degrees outside but I maintained 225-250 during most of the smoke and then cranked it up and got to 300 without the water pan filled to brown/crisp everything up a bit. Total cook time was about 5 hours to an internal temp of 160. The turkey was very moist and delicious-we're hooked for smoking the bird every year! Hope you enjoy the pics. Thanks to all on the forum for making my new hobby a very rewarding experience! I couldn't have done it without everyone's ideas. Happy Thanksgiving, Ken Here's a shot of my smoker: The AMNPS pellet smoker with Apple pellets. Still trying to find just the right setup. I have it sitting on 2 foil wrapped bricks in the chip pan. Had some trouble with keeping it lit and with all the pellets burning up rapidly-but I'm getting better! This is about 1 1/2 hours in-smoke from both ends of the pellet smoker. Just about done-added my mashed yams to the top I had to take a peek (and a sample taste) Getting ready to serve. (I traveled down to my sister's house with the cooler/towel method-worked great!) Kept the turkey and yams in her warming drawer before popping back into the oven still foil wrapped to bring back to temp. A close up Bear view-first turkey with a smoke ring on our Thanksgiving table! And finally-here's a shot of my plate with all the trimmings. Hope you enjoyed the pics!