I made the best Thanksgiving turkey ever on my Akorn,I am biased of course but when you have several family members at a Thanksgiving dinner say " This is damn good turkey ,how did you do it?" ,"This turkey is out of this world" or "This is the best tasting turkey I have ever had" that is all I needed to validate my bias. It was the best tasting turkey of my 53 years of life.I will explain in great detail in case anyone else wants to try my method. I started my thaw process 6 days before the cook on my 22.58 lb bird.On Thanksgiving eve I filled my Akorn up to the tabs with a 50/50 mixture of lump charcoal and Kingsford competition briquettes(made for ceramic smokers) I put my charcoal in the "ring of fire" set up. lit my coals and after letting the grill heat up for 1 hour and 30 minutes and adjusting my vents and my grill stabilized at 250 degrees.I put my turkey on the grates and put my wireless thermometer in the bird's deepest part of the breast(I also used a foil drip pan under my bird) on top of my stone that I use a s diffuser . After 4 hours of cooking at 250 degrees I chocked the heat down by closing my vents slightly more and dropped my temps to 200 then after 4 hours at 200 I closed off the vents and let the bird sit in there for 1 hour . My turkey prep is very simple and very tasty ,I take one stick of real butter ,1/8 of a cup of olive oil and 1 tsp of applewood rub mix up and heat up after mixed I put my solution into an injector and inject thoroughly all over the bird including the legs and then take the last little bit and rub onto the bird and used a heavy dose of pink Himalayan salt on the outside of bird.The turkey was not dry at all and the flavor was out of this world and it was seriously the best tasting turkey I have ever ate.