I've been reading all of the posts on turkey techniques, and I think I've decided how I want to do it (brined, indirect over inverted plate holder, drip pan over v-rack, mild smoking). One last decision to make: temperature. Still haven't really chosen. I've seen several at 325-350 degrees, but a few have suggested at 250. I'm planning a 14 lb bird. Has anybody tried both, and if so, had any preference.[p]Thanks in advance for any input.