Yes, I use to do everything like that ;. Build a 'small' fire at one side and check your temp. befroe you place the Bird in the Smoker. A dual probe OR an Over therm.
You can attain high temps. that way , crisp skin will be nice and crispy when coking at 300*F to 350*F .
Have good clean Smoke on the Turkey throughout the cook . Don't get biger than a 14lb. bird or it will take too long
. You;ll be cooking 'about' 6 to 7 hrs., but go by Temp. in the Middle of the Breast meat . , make sure the Therms. are calibrated and follow them to the point of 165*F in the Breast , the Legs and Thighs will be about 170*F ,
good to go...
Be safe this T-day , and as always . . .