Would agree. I smoke about 5-6 turkeys a year. I’ve got it down pretty well.

However I rarely do it for thanksgiving if extended family are coming (at least the wrong ones).

I’ve had them freak out a out the juice, about the little “done timer” not going off, about internal color etc.

In one case I had an aunt demand it go into an oven and sure enough overcooked it (which is why I now often don’t make one for extended family).

People do similar with pork and ribs and such. I’ve never had an issue and still cook my meat to certain temps etc. but it’s one of those things everyone’s an expert on.

I will say that those that have eaten my smoked turkey, ribs, Boston butt etc tend to like it, if not prefer it, but that’s never been enough to deter some naysayers.

That said, it’s also why I like dark meat. Can’t stand dry meat that’s not jerky.