Bought these birds at thanksgiving just for a summer smoke. They are big ones, 20 lbs each. I used Pops Brine over night and Bilbos rub on them. I have a 12 pack of Apple-Rita that my wife doesn't like, so i poured those in the bottom of the pans for added moisture and flavor. Wood is ash and apple. Smoking at 300-325. It's a full time job maintaining temps. The smoker can do it, but the limited air circulation and mass of meat is a challenge. Probes are in the breasts. I plan on sharing with friends and vacuum sealing/freezing the extra. Am I missing anything?