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Message: <blockquote data-quote="druryj" data-source="post: 3296568" data-attributes="member: 10465"><p>Probably should be in the Cooking Section and I may move it there later, but I wanted to get some input from the experts here on OSA on doing a turkey breast on the smoker.  What temp do you smoke it at? I'm thinking 225 is good but looking for your thoughts and input.  About how long for an 8Lb breast?  We're doing a 20 lb bird in the roaster and a 7 lb spiral sliced ham in the oven too, but I wanted to throw a smoked breast on the table as well.  Oh yeah, apple wood? Oak? Pear? Cherry?  Something other than?</p></blockquote><p></p>