Re: SMOKED TURKEY
Welcome to the SMF smokelover
Introduce yourself in the "roll call" area sometime so others can get to know you
The first thing that I would do is get to a store and buy a sack of apple wood chips.....Especially on your first tries the hickory and mesquite can be too strong a smoke flavoring for turkey or chicken....try very hard to keep the smoke down to not much at all coming out of the smoker...We call that the "thin blue smoke"....Most folks with little experience to smoking really overdo the smoke and turn the bird toward the black side in color and you can ruin it all with a bad creosote taste if you have lots of white smoke all over the place.
If you possibly can...use a meat probe thermometer (remote reading with a cable) in the breast or well placed in the thigh area.....when the internal temp indication on the probe gets to 140* stop adding smoke and finish the cook with just heat
There are a lot of other things and advice if you will read posts in the poultry area :roll:
Keep the smoking chamber...where the bird is...at 225* minimum and preferably up to 250*...if you take to long to cook the bird the bad bugs on the bird can make you ill...
Not knowing what smoker you have...no advice on adding wood chips....maybe someone else will be able to advise you
Good Luck :!:
Hope this helps a little
Edit...really concerned if you can keep the smoker temps where they must be to safely smoke this bird....sounds like you have a verticle bullet smoker and if its cold outside getting that bird cooked in a timely fashion will be very hard to do....unless you are certain you can sustain the smokers internal temps maybe consider abandoning this project