Having lots of family this Thanksgiving. Want to do a 20 pound bird on the Large BGE. I really don't want to mess up the first time doing this. A few questions. I have a rib rack I can invert, need a drip pan. Have plate setter. What smoke wood is best? Should I brine (Oh boy - I know that will start an argument!) It looks like I will have to cook 6-7 hours at 325 degrees for that 20 pounder. And what smoke wood would be best with turkey? I need to go to the store today to get supplies, so I am hoping for someone more expert than I am to give me a few items I might need to get this job done right. Thanks for any tips. Still a newbie and want to impress the family guests.