At final stage I put in a couple cuts of oak rough cut lumber to bring temp up to 500.
I understand your process I dont disagree. My style is slow and low kinda like a crock pot. But I like wood heat kinda like the old times when that what was available. I my smoker/ grill will do up to 800degrees only have done 600 though. Start slow finish hot my philosophy I guess,little harder to do that process backwards using coal and wood.
Like I said no disrespect just my style
Not wanting to sound like a SA, why would want to smoke a turkey that low and slow? It not like you have to for tenderness?
I did not cook the turkey on 200 the whole time first 2 hours 275. Then slowly dropped temp between 215-225. That is actually 215 increments are off on the unit used probe.
Then last hour bring up to 500. My philosophy with that is kinda how you let a bisquet rest.
So my style I guess.
Flavor is amazing so ive been told.Looks great! :drool How was the flavor?