I am the fly in the ointment. I have used both high and low. The high is nice because you get that dry crisp skin. The low is nice because on a large bird I find that the breast seems to be tuff when smoking high. I know, I know, its just me, it must be, but I like to low and slow nearly everything. I am just old school what can I say. You know when you low and slow a turkey, all those tendon/ligaments in the leg will just pull right out? Besides I get to smell that sweet pecan smoke longer..... That's enough reason alone.
Its not like I have to split the wood anymore, its just another hand full of pellets. I don't get dirty, I would use the electric. With a remote sensor Its not like I have to tend or watch the "smoke house".
Basically there is no definitive answer to your question. You should be glad, this means you'll just have to try what you think best and then try the other way on the next bird. Its a win/win anyway you look at it. The only way to make a bad bird is to cook it dry from too high an internal. I think we all agree that 165 internal temperature is the magic number.
This is my last turkey, hot and fast....LOL 275 degrees. For me that hot and fast these days.
The tendon's didn't release, but it has crisp skin.
You just can't lose unless the cooker gets away from you, and I am a thinkin you sound pretty competent.
PS:: when I low and slow, I generally inject and smoke at about 210. I just don't get in a hurry anymore, not like I used to. Now I am getting more and more into just sprinkling salt and pepper, and sticking some aromatic in the cavity. The birds don't need moisture and unless you're just bored They taste pretty good when they just taste like turkeys.
Edited by Foamheart - 2/11/14 at 10:03pm