I'm new to smoking and have been going through this forum for a little while now. This weekend will be my first attempt at smoking a turkey and pork butt. I'm using a chargriller with the side firebox. However, since I'm new to this I'm trying to uderstand how you would work the temperature of the two different meats. One time and temperature chart that I was viewing online showed turkey at 240 degrees and pork butt at 225 degrees. How do you adjust for time and temperature? Looking for any help I can get, my wife has been bragging about smoking these two items to friends and family that are coming over on Monday to eat.