I smoked a turkey and a ham at Thanksgiving, and I was the hero:) Turkey turned out so well, (best turkey I've ever had) that I now have requests for Christmas! Only problem that I had was the Turkey came out almost black. I had to smoke it for about 8 hours to get it up to 165. I brined it overnite, and rubbed it with EVOO. The actual meat was wonderful! Moist and tasty, but how do I keep the skin from turning so dark? Baster? If so, how often? I didn't want to keep opening the smoker, because it was taking so long to get up to temp. Thanks:)