Hello all, I have been looking at the site for a couple days now and have seen some really good ideas and would like a little advice. I am the new owner of a Brinkmann Gourmet Electric Smoker (got it for Christmas) and as the title explains, I am in training to become a great smoker. I plugged her in today to see if she worked and what temp she would get up to given the fact that we are in mid winter here. My ambient temp was 22 degrees and the smoker got up to around 290 degrees within the hour. Not sure if it was going to get any hotter, but since there is no thermostat, I can't control that. I just wanted to make sure it would get hotter than say 125, which wouldn't cook anything. I have plans to create a feast for my family and it includes testing out my smoking skills with a turkey breast. It is Honeysuckle with solution added, so I don't think I need to brine, correct? It is roughly 8lbs and I will be using apple wood branches from my father in laws trees. I would like to know what kind of time is typically required for cooking such an animal. I know that temp is the deciding factor (which is why I picked up a good remote probe thermometer) but would like an idea of when I need to put this bird in the smoker. any ideas would be helpful. Bone in, 8lb breast, solution added, time??? Thanks in advance and I'm happy to be here.