2 ducks and a turkey

[Big D BBQ]

I will be smoking 2 ducks (3-4 lbs) and a turkey (14 lbs) this Saturday on my GMG DB pellet pooper.

I normally smoke Duck at 225-235 and Turkey at 250-260, but know I have to compromise. (Grill has less than a 10 degree temp window)

Should I lean more towards 225 or go to 250, or split the difference??

I don't have as much temp variation on my grill as others I have heard, so that isn't overly helpfull (I'm less than 10 degrees side to side).

I will be brining them and stuffing with aromatics, but another other tips would be helpfull. Using Pecan wood pellets, really starting to like them.

TIA

[OakPit]

10 degrees wont make a difference IMO - just pick a temp and stagger the time at which you put each bird on the cooker. I'd aim higher in temp (275-300) to render the fats from the skin. You'll have that same smoke flavor without rubbery skin.

The DB is a great cooker, I have one myself.

Just my .02 - enjoy those birds!