Turkey Breast cooking tonight, but I have 2 questions:[p]1) I'm thinking about cooking at a higher temperature, i.e. 350 degrees since it's a lean cut of meat. Is that about right?[p]2) Going to use some pecan chunks for smoke, but I've been having trouble keeping smoke going for more than about 30 minutes. I'm soaking chunks for about 30 minutes. Any advice to keeping smoke going longer?[p]Thanks!