Hi everyone,I cooked two turkeys today they both weighed 9.5lbs. My FEC temp was 260 degrees. Both birds were placed on the second level.The bird on the left took only 3.5hrs to reach the internal temp of 160 for the breast and a half hour more to reach 170 for the dark meat. My other turkey was right beside and it was almost 15 degrees lower throughout the entire cook. It took an extra 1.5hrs to bring it up to the same internal temp as the first one. Now, I know in this forum we have dicussed "hot and cold" spots many times.I was thinking that the next time I cook more than one turkey maybe I could compensate for the cold spot by cooking one turkey on the less hot side but on a lower level. This way it is closer to the firebox and might cook a little closer in time to the one on the upper rack. What do you think.Rob
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