Joe, I roll around 300-350F With no water pan in the WSM. Here is a pic of the last 12 pound turkey I did.
Think that took about 3hrs to get to 165F in the thigh. Nice crispy skin. I let it sit with a loose foil tent for about 20min,then had at it with the knife. Think I used apple and olive wood on that one,as I sometimes grow tired of hickory. Good Luck.
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