Thanks for the suggestions! I just cut my turkeys backbone out with my 7" Santoku knife. It's completely submerged in an herb brine right now, looking at your Ranch photo Saxart, I think I'm gonna pull the Chief out for this bird and use my expanded metal grate ring. Looks like I'll have some snow to contend with during tomorrow's cook. I'm also doing a ham so that will go on a 22 then.