Smoked a couple 10 Â½ lb. turkeys today. Used peach wood for flavor and RO lump. Before, rubbed w/ olive oil, a little Sea salt, Tony C's, and fresh cracked pepper: Done, skin was nice and crisp on these guys, very moist and juicy: I made an awesome platter w/ wings, thighs, drumsticks, and sliced white breast meat. It turns out no one here was smart enough to get a pic of it though. I'm gonna have to dock the photographer's pay.