I am probably not going to be much help but here goes. I do the EQ method of curing bacon. This is all done by weight. When you do a wet brine you weigh the pork belly and what ever amount of water you are using. The calculator figures out how much sugar, salt, and pink salt to add to the combined weight of meat and water. I use the dry brine and the calculator figures out the amount of salt, sugar, and pink salt for just the weight of the meat. I tend to be cautious when using the pink salt because getting to much of it can make you sick. The answer to your question is yes you will have to change the amount of cure you use, but I have no idea by how much.

I have 4 cookshack smokers. They are built like tanks and last a long time. My old one is 20 years old and still running. The customer service for Cookshack is really great. When you call them, you are talking directly to the people that make the smokers. The smoker you have is actually a Commercial Smoker. You can go to the Cookshack web site and download the owner’s manual for your smoker. Like Tim71 said, these things are wood stingy and will give you plenty of smoke flavor with 4 to 6 OZ. of wood. They also cook very moist so if you are doing something that needs to dry like jerky, you will have to open the door a number of times during the cook to dump moisture. Check out the Cookshack Forum. Lots of good information and recipes.

Sweet and Spicy Smoked Turkey with Smoked Gravy
Ingredients
1/2 cup Sweet BBQ Rub, recipe follows
One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
Sweet BBQ Rub:
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper

Directions:

1. Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
2. The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
3. Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
4. After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
5. Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
6. To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
7. Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
   Sweet BBQ Rub:
8. Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

Either add time or once you have enough smoke on it, bring it in and finish in the oven. I just got a new Cookshack PG 1000 that takes care of the above 300 degree limit.