I have been tasked with smoking two 12 lb. Prime Rib (whole ribeyes) for a Graduation party on June 30th. Just searching the forum for any tips and tricks to keep me from screwing up $200 in meat. So anyone got any more info they would like to share? P.S. I will also be doing two 9 lb turkey breast (pre-cooked). Any reccommendations? I plan on using apple wood for the smoke on the turkey breast.