I recently smoked a 12 lb turkey, using indirect cooking on my grill, with charcoal, cherry wood, and an occasional shot of propane to keep the temp where I wanted it. The results were excellent, with EXTRA crispy skin. However, it took a very long time, and because I don't have anything like 'automatic' temp control, constant maintenance.
Has anyone experimented with smoking a turkey (or chicken) for a short time to get the smoke flavor, and then finishing it off in the kitchen oven?
Since the smoke really only settles on the meat as long as it's cooler than the oven, a shorter time in the smoker shouldn't make a lot of difference.
Anyone tried that technique?