MES Model 20070910 temp accuracy

TJ, thanks for your note. I did smoke my bird, after brining overnight, @ 220 degree setting [ 12.5 lb for 5.5 hrs ] and  had better results than previous efforts. It took close to the anticipated time to cook and it came out with a nice crispy skin and very moist breast meat. I removed it from the smoker and foiled it and put in a cooler with towels  for 1.5 hrs then rested it sans foil for one half hr. then sliced it . It was still hot and the meat was enjoyed by all. The weight included the giblets and a gravy packet and the 8% injection ... if I took that into consideration I probably could have cut 1/2 hr off of the cook time and perhaps had a bit juicer bird?? who knows?

jfkiii