Plan: Smoke spatchcocked brined and butter rubbed 12b turkey at 300 till it gets to internal temp of 165. I put it on at 8:30 hoping for a 12:30-1:00 plating. I wanted the crispier skin hence the higher temp and not low-slow. Situation: My Master Forge double door propane smoker reached a temp of 260, so I loaded the Turkey and wood and settled in. The temp dropped to below 200 and reached 225 in about an hour. The internal temp of the bird is slowly rising, its right around 85 degrees. Background: I have used this smoker many times for roasts, fish, and chicken. Normally I have a problem keeping the temp down to 225-230. It is difficult to maintain it lower as it always is creeping up. I have had it as high as 285 in the past. I never envisioned it would not be able to roar up to 280-300. I'm in AZ and its a nice 60 degrees here this morning. Question: What options do I have and what do you think is best? Transfer to the grill? Finish in oven? or keep it going? Maybe I could let it smoke for a couple more hours and then finish it in the grill for an hour at around 350-400. This is what I get for smoking a turkey for the first time on thanksgiving day lol!