I am smoking a turkey for our church's Thanksgiving lunch this weekend. I plan on using my Traeger smoker as my newly built smoker is not tried and tested yet. The traeger will allow me to cook the bird on medium or high (I still have to see what temp that is). But, when it is on either of these settings it does not smoke the bird. I plan on using a separate smoking device for that. Anyways, with that in mind, I intend on brining the bird and stuffing the cavity with onion/apple etc. Do any of you put a rub on the bird or do you allow the smoke to be what flavors the skin etc? Thanks!