Ok...the heavy white smoke I know is a bad thing. My smoker usually flows thin blue line of smoke so, not too much concern.
When I make my gravy, I take about 1/4-1/2 cup of the drippings to make my roux, then the rest of the gravy is comprised of a 'mock-stock' that I make by simmering the giblets, some onion, and some celery in chicken stock.
Does the gravy turn out really smokey? That has always been my concern.
Good input on foiling the wings and drumstick ends 1/2 way through. Thanks!!!
I am assuming your smoker is large enough to do all 5 birds ? or will you be using a couple of smokers. Most any of the fruit woods impart a mild smoke flavor for poultry. Depends on what you like. I use a lot of Pecan, Hickory and Oak because that is what I have the best availability of. I do like peach and cherry when I can get it. On the hard woods I would make sure it is well seasoned. On your smoker I would probably rotate the birds so they all cook evenly and come off at the same time. (my top right portion is a little hotter on my smoker) The hardwoods will color your birds a little deeper than the fruit wood. You can foil your wings and drumstick ends to keep them from drying out or too done. I usually brine mine, pat it dry rub it down with butter and seasoning and put it on the smoker, spritz every so often with apple juice, wrap the wings and drumsticks about halfway through the cook, baste it with butter a couple times before it coms off and that's about it.
Gary