I just got my smoker. It is a gas Cajun injector from cabelas. I tried it the other day and it seems to hold its temp. I did baby back ribs and Italian sausage. 2 hours of smoke then took the sausages out at approximately 3 hours but the ribs I left for 4 hours at 225-250 the whole time. Ribs were not tender or smoky tasting but reached temps of 170-180. Ribs weren't in there long enough I guess. Anyway the ribs made me more anxious about the turkey. I will do a brine tomorrow. After the brine for 24 hours or so I will Probably stuff some apples and celery into the cavity when it is ready to smoke. Try to get under the skin with some butter and herbs maybe tie up the legs and plop him directly on the rack, right? No need for a metal holder to stand it up? 225-250 for as long as it takes to get it to 160-165 then wrap in foil for awhile? How long will it take? I keep seeing folks say 5-6 hours or so. He is a 16 pounder so pretty big. My father in law used an old freezer setup many years ago and smoked his turkey for 16 hours or so. Using an electric hot plate to smoke so you know the temps couldn't have been very high. He claims the smoke is supposed to do the cooking. I thought the smoking motto was "low and slow" but I see so many with temps at 325 or so. I roasted in the oven at 325 for 5 hours so I thought the smoking was supposed to be much longer. I was thinking at least 12 hours.