I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!
Traeger lil Tex, 2 Weber 22.5", UDS
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space