Yesterday I smoked a turkey. It was the first one in this smoker (Char broil offset) I used Jeffs brine and cooking methods, in witch, tasted very good. This is the second turkey I have ever done. The first one I did was a 20 lb bird in a brinkmann vertical propane. I ended up throwing it away because it was just too big of a bird and ended up burning and rotted on inside. I also got rid of smoker because I found it got TOO hot. Stoking the flame After a couple hours of burning wood I finally got the smoker temp stablized Bird on and a pretty site! The problem Ive found with burning wood is inconsistant temps...lots of babysitting. Well, here it is, 18 logs, 10 beers and 6.5 hrs later. I know its not the most attractive looking bird but it was moist and tender. I had 180 on the thighs and legs and 175 on breasts when I took it off. During the cooking I expierienced a couple of green logs.....smoker would go down to 180 but I would compensate by stoking up to 290......on the average I smoked at about 240 I think.