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rmloan: Thanks,  The turkey was 12 lbs. on the dot.  It was the smallest turkey I could get.  I bought a Diestel "free range" turkey, from their ranch just East of San Francisco.  We've been using their turkeys for the past few Thanksgivings.  Much, much more flavorful, and the texture of the...

The cooking temp was pretty low throughout most of the smoke (keeping it somewhere between 225 - 250).  Also, because I cook on a Weber 22 1/2" kettle, I had to lift the lid about every 45 minutes or so to add a few briquets, rotate the turkey, and add a pouch of smoking chips (only to 140)...

TURKEY UPDATE:   Completion Total Smoking Time:  9 hours Avg. Cooking Temp:  250 Removed turkey from grill after a 9 hour smoke.  Still wrapped in aluminum foil, placed in regular - oven turkey roaster, wrapped in 3 large beach towels.  Let the turkey "rest" for 1-hour, then uncovered turkey...

TURKEY UPDATE: Cooking Time:  6 1/2 hours Cooking Temp:  225 - 250 Internal Temp:  160 (breast & thigh - almost there) details:  After 6 1/2 hours smoking, skin is desired color, so I have loosely wrapped turkey in foil to minmize any further darkening.  Took drippings and poured over turkey...

Thanksgiving Turkey Update:  Kettle Cooking Temp:  225 - 250 Current Cooking Time:  3 hours Current Internal Temp  140 (breast); 150 (thigh) 

Turkey Update:  A Couple of Pics 10:30 AM  Cooking Time:  3 1/2 hours Current Internal Temp:  approx. 140 Starting Temp:  300 - Avg. temp 1st hour ranged from 275 to 325 with loads of smoke pouring out of my old 22 1/2"  Weber (nearly 18 years old now).  2nd hour kept temp between 250 -...

Getting ready to start.  I am using a combination of Apple (1 1/2 handfuls) with Mesquite (1 handful) per foil packet.