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All right, well thank you and I'm sure Josh being the expert that he is on the Big Easy can talk a little bit more to Gray. I just brought up the PDF because I don't think they changed how this thing works. So I've just brought up the PDF and I didn't have the time. I started scanning it and I wasn't able to see where it is. But I'm still going to stick with it. There is no adjustable flame. either on or off and in my instructions that's what it says don't turn it down. Now if it's if the turkey is getting too dark too quick there's could be two things number one did you soak it in a brine I don't like the brine I don't like adding more salt to it but I'll soak it in a tub of water but the big thing is is to pull it out of its brine or water and then pat it down and then rub it with like a good out like an olive oil or a peanut oil and you rub that turkey with that and then you put a little seasoning on. So with that being said that would be prepped right and if it's getting dark and it's prepped right there is that screen lid and believe it or not that screen lid holds in a ton of heat and you only put that on at the end or if you need to speed up some cooking. So the thing to do is to instead of turning down a flame is to take the lid up with the hook and then I'm trying to think of what else could be going on. And then they limit it to I think a 16-pound bird in that cage. I have squeezed in like a 21-pounder. You have to lay the cage on its side and do, you know, kind of squeeze her in and you got to tuck like the legs and the wings in and cover those with aluminum foil so anyway that should give Josh enough time to come back and hopefully yeah but I'll if Josh either you take it or neck control I'll say Josh you're up brother