Cold smoked,deep fried turkey

gdg60,
Welcome to the forum.
Why do you want to cold smoke the bird? Normally cold smoke is used for cured products. I would recommend putting it in the smoker cold and smoking it for approx one hour then the deep fryer. Remember to pat it dry before placing it in the hot oil.
Hope this helps.

Thanks for the response Mr T, I like trying "crazy" things. I found a recipy ,calling for cold smoking the turkey for 4 hrs and then deep frying it, but had no info for the cold smoking part. That's the part that's totally new to me.I have an 025 and the baffle and there isn't much info in the instructions except putting a tray with ice on top of the baffle . What temp am I looking for maintaining for 4 hrs and is there more to it than just making sure there is always "ice " in the unit?

I, personally, would not fool around with cold smoking a turkey. I don't think it's really food safe, and what does it accomplish that smoking the bird at 180-200* for an hour or two doesn't? Then deep fry it. You, of course, wouldn't fry it as long since it will be partially cooked.

You want your smoker temp up to about 250F.
Smoke for 1-1/2 to 2 hours then DF it.
Get the bird out of the danger zone within 4 hours. (40F - 140F)

Agree. Better yet.