I just smoked my 1st turkey, a 22lber, folowed the directions in the BGE manual. I used a vertical stand, 300 degree heat, based on 12-15 mon perlb advice in the book I fugured 4.4 to 6.6 hrs. problems: I didn't know how often to check the temp..I had two digital thermamoeters and an old analog that seemed to give me different readings. Also the temp was constant at 300 but then about 7hrs into it it fell to 250 and I couldn't get it back up so I added charcoal and then was able to raise it.. then it was up to almost 400 for a half hr before ichecked it and colled it down to 320. I opened the hood maybe ten times over a 9hr period. Analog thermometer was telling me 190, digitals 163 to 167. the bird was in there way longer than the manual recipe called for and I couldn't get it to get higher on the digital and it was 1am so we pulled it stuck it in the fridge and went to bed. carved the turkey this morning. It carves like its done. The legs came off fairly easily. It tastes done. But the meat is pinker than I am used to. The thigh is pink rather than the gray and oven turkey is. The breast is mostly white, fairly moist, but some slices have apinkish tint to it. Is this turkey cooked? Am I going to poison my guests? If its undercooked how can I rescue it? Can I use the drippings for something ( I used Prudhomme's poultry rub)? Does a smoked turkey carcass and scraps make a good soup? Help me obiwankenobes of the egg universe!