First smoked bird. I followed some of the recipe ideas from the fine folks at Smoking Meat Forums, thanks! I used my 18 inch WSM, regular Kingsford, a gallon of water in the bowl & small amount of hickory, did not brine. Weather was 39F & breezy at the start, dropped into the 20s F + 20mph winds by the time we were done. While the charcoal was starting up I melted butter, honey, garlic powder & onion powder for injecting. Prepping the 14 pounder. Butter honey mix for injection. First pound of bacon. First bacon came off after about an hour. Second pound going on. Looking good. Second pound of bacon coming off. Browning... Finished at a little over 4 hours. I have some pics of the carving, but they're all blurry because the camera was froze up. The bird turned out really well, moist, tasty & not too smokey. ~R Thanks for viewing, I look forward to your comments/ suggestions.