Here is my finished product, it cooked faster than I expected, I don't think my thermometer was giving me an accurate temperature. I pulled the turkey after 1 and 1/2 hours, tented it and let it sit (about 20 minutes) while I got the grill temperature under control. It seemed like the built in dome temp was actually more accurate. I put the tented turkey back on the grill and the temp on the turkey seemed to come up a little slower after that, I removed the foil off the breast for the last 20 minutes (kept the legs covered) Total cook time was around 3 hours. Actually it came out pretty good in spite of any issues I had, still juicy and tasty. I started with about a 14 pound (frozen and then thawed) Butterball turkey, which I did not brine. I did dust with kosher salt and baking powder and left it uncovered overnight. First time out I did not use any wood for smoke, I rubbed the turkey with a butter infused olive oil (even under the skin) and sprinkled with Litehouse poultry herb blend (onions, thyme, marjoram, garlic and rosemary) My drip pan contained some carrots, celery, onions, turkey neck, bay leaves, herb blend and chicken broth) put on right before the cook. I did not use the drippings for gravy (maybe next time) Plenty of leftovers as we only had three of us eating today (we also had ham) but are having a houseful tomorrow so we have plenty for our company. Happy Thanksgiving!