Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a resting rack that sits on a cookie sheet/pan. Would it take away from the smoke if i were to put the turkey in the grill on that? Ultimately my thoughts are that i would be able to catch the drippings in the cookie sheet thus making cleanup easier as well as using some for a gravy. thoughts? Any other tips fully welcome as well.