Hey guys, So now that I have the missus hooked on smokin, she's got high hopes for Christmas dinner. She's asking for a turducken. So I'm curious if it's possible to smoke it. From what I gather, it would take a long smoke but in order to cook the bird(s) effectively without turning the outside to leather, I'd have to cook it low. Which means that the meat would spend too much time in the danger zone. Unless I'm mistaken, I was thinking maybe bring it to above 140* then throw it int he smoker. However, I've read somewhere that most meats don't readily accept the smoke flavor once they have gone above 140*. It must be true I read it on the internet. Another thought I had was to smoke it for a couple of hours then throw it into the oven to finish it off. But I've heard people having problems with getting smoke into the center bird. The last thought I came up with was to get the individual birds deboned from the butcher, smoke them individually, then wrap and stuff them (stuff then wrap?) to finish in the oven if needed. I'm thinking mesquite or hickory for smoke flavor profiel, but not sure which method would work better. Anyone have pointers for this smoking newbie?