A non PBC owner here, BUT, have cooked a LOT of turkeys over the years--grill racks, rotisseries, you name it with charcoal. Always cook to temp, BUT, at about 300-325 temp have found it amounts to right at 15-20 minutes/lb. In the SRG it only takes about 10-12, IF it's high enough in the cooker. Hope this helps you. AND, is using charcoal, put a drip pan underneath it with water in it. Helps keep the turkey moist and then you can use the drippings for gravy! I use an aluminum baking pan, as deep as I can get for the size of the turkey. Keeps the charcoal out, too, if it's deep enough