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Do you find it's worth the loss of gravy potential?
Turkey on top rack. Pan under top rack. Everything drips into the pan. Makes awesome gravy.
I don't make gravy anyway so it's no loss for me
The smoke is of course delicious, but the really important part is the final internal temperature of the meat. Doing the same cook in an oven would still come out great.
I target 145 F. There's a PDF document by the FDA that breaks down the time and temperature needed to kill the bad stuff. 165 is instant, but 145 at ten minutes is also safe.
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