The last two years I've done descent turkeys including a 20lber on the kettle. I have a 16.5 butterball this year and thought maybe I should use the wsm. The last two were hot and fast cooks with kettle up around 350ish, and just enough wood for some flavor. Would it be hard to keep the wsm up at these Temps for long enough to do 16lbs? I will not be brining the bid either. Thanks in advance.