Greetings all! So I've been a little light on the smoker use through the late summer and fall, due to some health issues my wife has been having. However, we aren't traveling to see the in-laws in Connecticut this year, so we decided to hose a Thanksgiving gathering of our own this year. We decided on a 14lb fresh turkey from the meat market she works at, and we're pretty excited. I did a test run on the smoker to make sure I could hit the required heat levels, and you can see the results of that test run here at http://www.smokingmeatforums.com/t/152990/cold-weather-test-run-turkey-parts. So, we're ready to rock 'n' roll! Here's the plan: Tuesday 11/26 Prepare turkey brine7:45 AMChill brine8:15 AMPickup donuts (cook fuel)8:30 AMPickup charcoal (smoker fuel)8:45 AMPickup turkey9:00 AMRinse turkey9:30 AMAdd turkey to turkey brine9:45 AMPickup legs and thighs11:30 AM Wednesday 11/27 Prepare parts brine7:00 AMChill parts brine7:30 AMRemove turkey and rinse7:45 AMTowel dry turkey7:50 AMTurkey to fridge for air dry7:55 AMRinse parts9:00 AMAdd parts to parts brine9:10 AMRemove parts and rinse9:05 PMTowel dry parts9:10 PMParts to fridge for air dry9:15 PM Thursday 11/28 Start chimney lighter7:00 AMLoad fuel to smoke box7:10 AMCoffee, coffee, coffee7:15 AMDump chimney into fire box7:20 AMRemove turkey7:30 AMTowel dry turkey again7:35 AMOil and rub turkey7:40 AMTurkey to smoker7:45 AMRemove parts11:00 AMTowel dry parts again11:05 AMOil and rub parts11:10 AMParts to smoker11:15 AMRemove turkey to tray12:30 PMFoil tent turkey and rest12:35 PMDampen smoker air flow12:40 PMRemove parts to tray12:45 PMFoil tent parts and rest12:50 PMCarve turkey1:00 PMServe turkey and parts1:15 PMAdd wood chips for cheese2:00 PMRemove cheese to trays2:05 PMCheese to smoker2:10 PMRemove cheese4:10 PMVacuum seal cheese4:25 PMBlast chill cheese4:30 PMDistribute cheese to guests4:45 PM More to come!!!!