I learned a few things from my first smoke, and applied them to the second smoke. 1. Added more salt to my rub 2. Added smoke longer - to give me more of that smokey goodness, at the same time I had to be careful since my wife's allergic to a lot of woods. If we go to Cracker Barrel and the fire's going, neither of us can breathe usually if we're nearby. 3. Add more water to the water bowl so I didn't have to add more every 30 - 40 minutes, and the drippings wouldn't harden on the bowl...still can't get them out from the first smoke. lol So I asked my wife to season up the breasts for me before I got home, so they would have time to marinate. Threw them on the fire, and using the vents and control levers I put over them through modding I was able to maintain a controlled 250 degrees. Here are the results. I don't have all of the pics, they are at home. I'll add more as I get them, especially of the cut turkey breast, and sandwiches we made from them. =D Prepping the fire with a nice big chunk of Hickory, and apple. Here are the breasts ready to go on the fire, the turkey on the left with a small extra piece and 2 chicken breasts. The smoker's warmed up to the right temp, and a nice small wisp of smoke is flowing. Perfect! After an hour this is how they look. Looking and smelling great. I put the glaze on a little aftewards. Same recipe as my first smoke. Here's the chicken pulled after 1.5 hours, along side the sweet potatoes my wife made for dinner in the oven. Wonder how well potatoes smoke? Anyone? The Turkey breast pulled after 2 hours, so beautiful and smells so good. Was sooo delicious too, and perfect amount of smoke. And here's my dinner, the small chunk of extra turkey breast and the chicken breast was dinner when I smoked it Tuesday night. The big turkey breast was for dinner last night, carved it up for sandwhiches. YUMMMM!!! And the close up, or if I'm correct the "Bearview!" lol. Thanks for looking.