Originally Posted by 2K1TJ
What about smoke times and temps? Where to put the thermo in the bird, what internal temp to pull?
Times and temps will vary according to preference. Some will smoke at the typcial 225-250, but most will tell you that "hot & fast" is the preferred method for all poultry (and I WHOLEHEARTEDLY agree with this take).
And honestly, the best turkey I ever did was done when the smoker "accidentally" (read: I wasn't watching it close enough) got up to 450 degrees. That turkey was PERFECT in every way!
As with Curt, I put the probe in the thickest part of the thigh (NOT TOUCHING THE BONE). When the thigh hits 165-170 I yank it and let the residual cooking do the rest.