I'm smoking a turkey for Christmas, I can do it in my MES 30 or my Weber. The MES is by far a more controlled environment (read: easy to use) but I'm worried it won't get hot enough, topping out at ~270 on a good day. My chicken skins have always been awfully rubbery w/ the MES. The Weber, of course, goes as hot as you want, but is small and less controllable.
Anyone want to steer me one way or the other?