I have mentioned this a few times, but for a certain segment of the cooking world, the Orion Smoker is the way to go. http://www.youtube.com/watch?v=rt5X4NoKz90 The advantages are shorter cooking time, and no hassle, AT ALL. I brine my turkey,put chips in the space provided, put it in the Orion, fill the rings with charcoal, cover, light, and walk away. Come back at the appointed time, and take it out. Because it is covered and sealed, it works like a convection oven, semi-pressure cooker. Meat is VERY juicy. Downside is the skin is not crispy (but you could put it in the oven for 10 minutes and fix that) and the smoke flavor is not as 'deep'. The smoke ring is only about 1/8-1/4" deep, but the flavor is all through. I smoke about 5 turkeys a year, along with some primes and ribs. When I am doing a Community Pot Luck, and they ALWAYS ask for me to smoke a turkey, it is pretty simple. Just brine the day before, then drop it in the smoker that morning. 90 minutes later, turkey is done, and no pans to clean up, no checking through the morning.