I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning. This year I am having a 'turkey off' with my wife. She is cooking her traditional in the oven and I am smoking a turkey for our friends. I have read some of the threads on here and it all sounds great, I am learning lots. I do have some questions though.
1. Are there any major things I should think about or should worry about that one wouldn't normally think of?
2. I am going to put the turkey in a pan with veg, the neck, broth, etc and make gravy with it afterwards? What's the best procedure for making the gravy with all the veg and juices, etc?
3. Bring for 12 or 24 hrs?
4. Wrap and let sit for a bit when done, or just cut and serve right away?
5. I am looking at low and slow, 225-230 degrees (not worried about a skin), what would I look at, approx 35-40 min a lb? With that said, is there ever a stall?
I'm sure I'll think of a few more, but any help is provided so I can win this ;-)