I am gearing up for this weekends Turkey Smoke. I have 2 13 pound Turkeys, one for smoking and one for deep frying (I am trying to please everyone!). I plan on using Hickory and Pecan for the smoked one but after thinking about it, if I am only keeping the bird on the smoker for 3-4 hours until the temp gets to 165 degrees, shouldn't I use a wood with a more pronounced smokey taste like Mesquite? What are your thoughts? If I have a 13 pound bird, what should my smoker temp be set at for a 3.5-4 hour smoke? Regards!