I struggled with keeping the temperature as low as I wanted. I ended up cooking a couple of legs and one breast for about 2 hours at 270ish. The meat was a little more cooked than I'd have wanted it if we were just plain eating it then (and as Mgaretz said - the skin was rubber, but that's fine). But it had such an excellent smoky flavor and color. I pulled the meat off for soup, and am currently making a stock with the bones, whole cloves, peppercorns, onion skin, parsley stems, celery tops, etc. Meat will go back in with roasted mushrooms, cooked wild rice, cream, and fresh aromatics after the stock simmers away and gets skimmed later today. Overall, the turkey parts were a good experiment / opportunity to learn and play with maintaining temp, because it wasn't a travesty if they got a little high. Looking forward to the next project!