Click an image for a larger picture	2-Smoked Turkey Breasts indirect method
Two 6-7 lb turkey breasts Here is my setup: Aux main grid with 3 fire bricks, lined drip pan, V rack with the birds breast up.  I use this extra Webber grid with the handles to easily lift the rig in and out of the Primo Kamado. This is a dry run and I will remove the plastic later(obviously).
The plan is to cook indirect: 2.5 hrs at 350 deg  or until the internal temp is 163 deg, it will rise to 165deg as it rests   The lined drip pan over the firebricks will allow juices to be saved for the gravy - I added a little chicken broth in it when it went into the Primo.
Done after 2.5 hrs at 350 deg indirect. The Polder read 162 when I pulled them off to rest and after 30 min it was 165 -- perfect!! Ready to be carved - As you can see these breasts have the pop out gizmo's and they did pop at 160 deg and I would trust them if I didn't have a Polder thermometer.
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