That's right, a monster has been created and it is partly the fault of a lot of great people on this forum. My wife of 45 years doesn't want to cook anymore since I started smoking. Now she wants a smoked whole turkey for the weekend and I've never done one so it's back to the SMF. (1) I have a 13lb whole turkey. Is it better to use a dry rum or brine and what would be a good receipe. Can I use the same rub I do for ribs and brisket? (2) Should it be injected and if so, with what. (3) I figured on smoking it at about 300 to 325 degrees for about 3 hours or till inside is 165 to 170. Is that about right? Anyone out there that has done whole turkeys please give me some hints and tell me what works best. I've heard it is hard to keep skin from getting rubbry. What's the best way to do it. Remember, if you get tired of me asking so many questions, it's your fault. If you all hadn't been so much help with the beef and pork, my wife wouldn't know what good food tastes like and wouldn't be yelling for more. lol. Mike S.