I'm planning to smoke a turducken for about utthree hours depending on the internal temp, and then finish it in a fryer (way out in the driveway). Main reason, nobody likes rubbery poultry skin, and that's always what I end up with. I figure this way we have smokey meat flavor and bark on all three birds. Seems that this will take away that danger zone concern as well. Opinions? comments? concerns??