This is George in Park City, UT. I have a Weber Smokey Mountain smoker and have successfully smoked whole chicken and turkeys. The results have been excellent in terms of how the meet tasted, but especially with the turkey, the skin turned black. Some of the advice in the forums suggest smoking at 325 degrees rather than 240 degrees, so as to crisp the skin and reduce the time the turkey stays in the smoker. How would you advise smoking the turkey so that the skin turns out golden brown rather than blackened?