I don't smoke a turkey. I cut the backbone out to flatten it out. Then cook it at 350 til it's done. I can cook a 15 lb bird in about an hour. The round dome and offset cooking is like a convection oven. Spatchcocking is what it's called when you cut the back bone out. Talk about one fine bird. You'll love it Chris. Promise you that. Yeh, it hurts spending 800-900 on a grill but the food is just that good. It's worth it