I did a 8# turkey breast as a warmup for thanksgiving and got it done in 3hrs with a 170 degree temp it was great and a little too done---the real test was a 14# whole bird and found it was a lot tougher ---dark meat takes a bit longer and after carving the white meat --we gave the rest a few more btu's in the oven---Btw--smoked turkey leftovers make great chili with a little chirizo mixed in.