Okay here is the results of my test run (first attempt) at smoking a turkey. Cheap frozen bird, 27 cents a pound at Albertsons.
1. Smoker: CS55
2. Turkey Size: 18.55 lbs
3. Preps: Smokin' Okie's Holiday Turkey Brine with the optional morton's tenderquick. Brined for 48 hours sealed in a turkey bag. Used approximatly 6 oz. of Cherry wood.
4. Smoker temp: 250 degrees, outside temp was 48 degrees.
5. Total time: 6 hours.
6. Comments: Leave out the Morton's Tenderquick and use only 2 to 4 oz wood next time (skin was very dark). Do not leave home to do shopping as turkey brest was 183 degrees with I arrived back home. Warn neighbors not to come over to see what I am cooking when I am gone. They were waiting and drooling when I arrived back home (thier house is 325 feet away). So we had a couple of beers while waiting for the bird to cool and sample meat. White meat was very moist and had a good sweet smoked flavor. Dark meat had more of a lot more smoke flavor than I care for but the neighbors loved it. Now I have to do one for them. Sorry, no pictures.
Gene