Hi, first time poster, found this forum while searching for turkey smoking techniques. In a nutshell: Due to work schedule, other time constraints and the weather forecast for Thanksgiving day I don't think I'll have time to do a full-fledged smoked turkey in time for dinner on Thursday. What I thought I'd do is throw it on the smoker Wednesday evening and leave it there just long enough to get a good smoke flavor going. Then I'd put the bird back in the fridge and finish it off in the oven the next day. I have at my disposal a Brinkman upright electric smoker and a Char Griller charcoal grill with the side-box. Plan on using hickory, won't have time to brine the bird. Wife's afraid I'm going to screw up Thanksgiving dinner.