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I feel you. Steaks are the hardest thing for me to get right. I find pulling them at 115 and then reverse searing them works better with my set up. Unfortunately it can be a lot of trial and error - best to use cheaper steaks until you get it right maybe.
First, 5 hours is not a very long cook.a full fire box is way more than enough lump. Go easy on whatever wood you use - maybe half a handful of chips. Go indirect with a plate setter at roughly 350 until the bird is at 160. Put he turkey directly on the grate if you want with a drip pan underneath. What size egg do you have?
Look this over as well. Really good stuff: