I smoked up a turkey on Sunday and let Bradley do all the work. I used Jeff's naked rib rub and gave the fellow a good massage with all that deliciousness. I put the 16 lb turkey in at 7:30 am on 260. I smoked for three hours with the chimney wide open. Then I let it cook till 5:30 with the chimney closed. It reached 190 degrees by 4:30 so I turned it down to 200 and let it stay in till 5:30. I read on the internet that 160 was good enough but my thermometers all say cook to 190 for poultry. The fellow came out and had a rest on the counter so whille he was resting I took my needle and gave him a hot butter injection in several different spots. Well I have to say I don't think I have ever had such a good turkey. Even my wife said It has great flavour but does not taste like that real smoky taste I used to get. We had some cold already and man its is real good cold too. I am afraid that I have become an every week end smoker. I hope It is healthy for you cause I am addicted. Martin ps I used apple pucks