I have two questions for you smokers. 1 Where do I put the probe for my bbq temp , I have a Maverick Redi check and an analog MES . 2 Thanksgiving it was chilly here but not cold and my Turkey was done in half the time it should have taken and was dry . Do they smoke or cook faster in cold temp or did I have my bbq temp probe in the wrong spot ? It was in the upper left hand rear corner of my smoker. I think that's probably the culprit as it's the coldest part of the smoker and the last place to reach temp ??? I am going to give another Turkey a shot on Christmas day and would appreciate any and all input! It's a 16 pounder if that helps. Thx in advance for any replies.