Well, I'm going to attempt my first turkey smoke today on the Chargriller Outlaw. I've read up a bit on some of the ones done by members of this forum, and wow, they were impressive. So hopefully I can get decent results. I took the bird out of the freezer last week and let it thaw in the fridge. I brined it 26 hrs and just took it out of the brine. I'm going to let it sit and dry a few hours in the fridge, let it sit on the tabletop for about half hour, then get it on the smoker. The brine smelled great. I used about a dozen spices. I going to be smoking with peach wood mini splits (little bigger than beer can).