I am going to be attempting my first turkey breast on the smoker this weekend. I'm doing a breast really because it's my first one and I don't want to spend the money on a whole turkey and I screw it up. Poor law student here trying to make ends meet. I'm trying to get all of my questions asked this week so I have all my ducks in a row before I get started this weekend. Thanks for any advice, this will be a continuing thread over the week. FYI, I will be using one of those standard upright Char-Broil H2O smokers, with the water pan (unless someone tells me I should not use the water pan). 1. Should I put the bird directly on the rack or keep it in a pan the whole time?