My wife and I are hosting our first Thanksgiving tomorrow and I'd love to here advice and suggestions on My Thanksgiving day smoke meal plan. My primary concern is with the stuffing, I'm worried about contamination. Here is the plan: Smoker - MES at 230* mixture of woods apple, cherry, sassafras and mesquite from bottom to top of smoker here's the list: drip pan - just water Sage and pork sausage stuffing. The pork is raw. 12 pound brined and rubbed turkey breast side up empty cavity. My smoked corn off the cob. The idea here is to have everything baste down on top of the other item. The corn will baste the bird. The bird will baste the stuffing. It should take about 6 hours Should I be worried about the Stuffing? What do you all think?