I soaked the turkey in brine of salt, garlic and onion powder, pepper and threw in some home grown rosemary sprigs and a basil leaf... smelled great this morning! I covered each piece with a bacon strip as was suggested somewhere on the forum. it has only been on for a few hours. My smoker is an old weber barbeque that i put an electric hotplate on the bottom and put soaked wood chips on a pie tin.... i have it on higher than i did for the pulled pork... does that sound right? the wood chips get used up alot faster... should i lower the hot plate to medium high? so far i have smoked salmon and that turned out great and the pulled pork was a big success with the in-laws!