Never smoked one before. Is there a general guess? Im kind of worried about food safety so I was thinking smoking around 275-300...probably closer to 300. Is this OK? Bird is brining now. Im going to use pecan/apple wood. I also have cherry. My FIL smoked his in an electric one and he puts it on at midnight and its ready by 4pm the next day, so Im not sure what temperature that is. Should I smoke it lower and slower than 275?