Greetings. First posting for me here so here's what's on my mind:I've got a Masterbuilt electric smoker, don't remember the model but it's about a year old or a little more. It's not the one with the window, that much I do know.I had my first smoking experience last Thanksgiving and I did a whole turkey. Really good. Also did some baby-back ribs over the summer. Now it's Thanksgiving again and I'm doing two separate turkey breasts (let's say a right and a left) plus four wings. I know the goal is proper IT, but I want to ballpark a cook time to coordinate with what's being baked/cooked in the house. I also like a crisp skin, so is a higher temp better for that? Skin side down on the racks? Lastly, I've read that draping bacon over the breasts will help with keeping moisture in the breasts. Yes? If so, then I assume that would mean skin side up. Thanks in advance.
