I just upgraded to a Backwoods Smoker G2 Party from a Coleman Bullet. Really excited about getting to know and use this smoker. Did an 18lb turkey over Thanksgiving using briquets and apple wood. Put in brine overnight, injected with a butter herb solution. Unfortunately I had not found this website or purchased Jeff's rub yet, but now I do and can't wait to try it out. Took about 4hrs, removed when breast reached 160 degrees and let rest for 30 minutes. Turkey was very juicy but not as smokey as I would like, even though I used apple wood throughout. For the most part I was able to keep temperature around 250 degrees +- 15. Would like to narrow the margins to 5 degrees. Going to cold smoke some cheese on Saturday, want to give them out on Christmas.
Pic of smoker with new casters.