I have a 13 lb bird coated with super buzzard rub ready to go on the Large Egg with plum wood chunks at around 275 degrees. I'm anticipating a 5 hour smoke- I bought a Polder and will pull the bird at about 170 breast temp. I am as excited as I've ever been about a cooking project.[p]I just wanted to thank everyone at the BGE forum for their great recipes, support and overall evangelism for the Egg. If my GF can get her digital camera working I will post some pics.[p]Updates will follow!