Thawed the turkey in the fridge (keeping food safety in mind). Salted turkey inside and out with Kosher salt, added my new favorite poultry rub and placed in the fridge uncovered 24 hours prior to smoking. Allowing the skin to dry uncovered overnight will help keep it from getting rubbery. My favorite poultry rub recipe: 1/2 cup brown sugar 2 tbs Paprika 1 tbs ground cayenne 1 tbs garlic powder 1 tbs onion powder 1 tbs coarse ground black pepper 1 tsp allspice 1 small bottle of fajita seasoning Mix all ingredients thoroughly and sprinkle liberally over turkey inside and out and under skin if you really want to spice it up. Makes enough for 2-3 turkeys or several chickens. The plan is to smoke the turkey in the electric ECB using a large handful of golf ball-sized chunks of pecan and a large handful of cherry chips (dry, not soaked in water) wrapped in aluminum foil with several holes poked in it to keep it from catching on fire. The ECB will probably never get up over 275 degrees before the breast IT reaches 150 degrees, so at that point I will dump a can of Kingsford (Blue Bag) into one side of the Weber kettle and (with all vents open) place the turkey opposite the coals and bring the breast IT to 165-170, thigh temp to 175-180. This should crisp up the skin and leave a beautiful dark golden brown smoked turkey that will be almost too pretty to eat....almost. I will provide q-view throughout the process, whether I succeed or bomb. Turkey will go in the smoke about 10:00 AM.