Im not here to step on anyones toes but be aware of a few things and keep these in mind: As for cooking your bird at a higher temp, most pit bosses and folks who do this on a regular basis, say to make sure your temps are somewhere in the area of 250-300 degrees F. Remember that the internal temp of your bird to be safe should be approx 185 degrees F. Now as for the issiue of not tasting enough smoke you might try this; take some liquid smoke hickory flavor and mix it with apple juice, this will help with the taste. As for smoke penetration I always take a fork and stab the skin in different places for ease of penetration. Through my experience I use in the begining high heat with massive smoke for the first 2-3 hrs, chimney damper open slightly and ventdoor cracked. Keep a large water pan under your bird I do this while smoking it helps to keep the bird moist and the smoke to adhere. Then after those 3 hrs have past I remove my bird and wrap with heavy duty foil and reinsert into the pit/smoker and finish. Once the initial smoke has been done it wont absorb anymore, on the average you should get 1/8" to 1/4" of smoke ring, or pink meat at surface. Just some advice I go by, just make sure the internal temp is good thats the real key issue...