This will be both my first smoke and first turkey. I got a 30" MES yesterday, cleaned and seasoned it as per the instructions posted on this forum. I'd like to get something at least edible, so I was hoping ya'll could answers some questions for me. Smoke temperature - This is a 13 pound bird, so not a huge turkey. I figure I'll smoke at the max temp setting of 275 degrees and spatchcock it to minimize the time the bird is in the danger zone of 40-140 degrees. Yes? Preheating - I believe I preheat the smoker to my desired temp and then put the bird in, right? Rack position - Which rack should the bird go on? I going to use the AMNPS I just bought for smoke, so the bottom rack is not an option. Middle rack ok? AMNPS - I'm going to use this for smoke. I bought it at the same time as the MES because it is so highly regarded by you guys. I have hickory dust and mesquite and pit masters choice pellets. Any suggestions for which I should use? I don't have a torch to light it, so that might be a problem. Could I preheat the whole thing before lighting to make it easier? Can I use purell mixed into the first inch of pellets or sawdust to light it? Water pan - Not sure if I should use this. Any suggestions? Now, I may have screwed up already. This turkey was injected with an 8% solution. I decided to go ahead and brine it anyways for more flavor. I did use much less salt than the recipe called for. Did I screw up? I do plan to let the whole thing dry for a day in the refrigerator before smoking. Lots of questions, I know. Thanks for the help. I'll be sure to take pics of the smoke.