I did the 20 lb turkey last week for our immediate family Christmas. My Sis in law was out for her daily morning walk that day and stopped to see if I would want to do one for the big family Christmas on the 25th. I told her I would and she brought me another 20lber. Taking into consideration ,the 1-140 rule I learned just last week, I used the meat thermometer for the whole smoke as opposed to when I figured time per pound and then inserted thermometer. I adjusted to 250 and put the bird in at 3:10 PM and just a little after 7, I watched as the last 2 minutes ticked down. I hit a 140 internal temp with right at 1 minute and 43 seconds to go. Not bad timing considering its here in Iowa but the outside temp was about 35 - 40 degrees Im guessing. Was I cutting the temp too close onthe time or was it just right?