This Christmas I asked for and received a MES 30" SS/window. I decided to smoke our Christmas dinner and began looking for a good smoking recipe. I found Tips Slaughterhouse for turkey. http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry I brined the turkey for two full days and the night before Christmas I took it out and injected it. I let the turkey rest overnight in the fridge and injected it again the next day. I smoked it 8 hours at 250 deg with hickory. I have never had a turkey so moist and taste so good!! Seriously, OMG! Thank you SMF for making this Christmas dinner the best I have ever had!