After deep frying turkey for several years I wanted to try smoking a turkey. I had several bags of apple and cherry wood and I bought some lump charcoal (I used it to keep the temp up on several occasions). I brined it in a brine my wife and I bought from the William's & Sanoma store. Being new to smoking meat I struggled with temp control for the first hour, then I struck onto the right mix of hardwood and charcoal that kept it right around 300. Today was a bit on the cold side (and kind of windy) but I strapped on my kilt and bravely fought the elements to smoke my first turkey. The skin got a little dark (I forgot to use the EVOO on the skin) but it tastes great! My wife is now using the bones to make a stock that will be used to make gravy that will go along with the turkey we are going to have for dinner tonight. This forum has been a fountian of information and I look forward to many more years gaining knowledge from serious smokers. Cheers! I have also included photos!