Looks like I may be a day late here, but I agree completely with what was said above. I also don't do the electric thing, but have smoked turkeys most years for the past 15 years or so. Have also run 3 hotel turkeys at once, one year, but, that was a total of like 25#. Considering the size of the turkeys you are cooking, and as much as I like low and slow like everyone else here, the one thing I didn't notice in your post was the temp you expect to smoke them at. My recommendation, is to run them hot & fast, at about 325-350. Cuts down on the cook time, and crisps up the skin. If you run them under 300, from my experience, you'll see rubbery skin, which from what I'm told, isn't that pleasant. (I don't eat the skin, it's a wrapping for the good stuff inside)
