Had a small 12 pound bird in the freezer. Took it out several days back. I want to smoke it, wife wants to roast it. So I spatchy sit and spit it. One half will go in the oven, the other half will go in the Mini-WSM. Both will run around 350. Used the neck and back bone to make stock for gravy. Will make mashed taters, and roasted golden beats and Brussel sprout. In the mini I'll use pecan and apple today. Did a simple SPOG dry brine over night in the walk in fridge, aka Garage. More later... Smoke away!!!