Hi guys. I'm hoping you can give me some quick advice. I have a CharGriller and have smoked a few pork shoulders -- that's it. Anyway, my wife suddenly decided that she wanted me to smoke the Thanksgiving turkey this year. And she bought a 20-pounder without asking me. So I'm stuck with a big bird, no prior experience smoking a turkey, not to mention 25-degree temperatures outdoors next week. My question: Would there be any harm in me brining the bird for 24-48 hours, then smoking it for an hour or two with some 3-year-old cherry wood I have laying around, then just taking it inside and cooking it in the oven? My thinking is that -- worst case scenario -- the turkey comes out just like it would if she'd done it in the oven in the first place, but it will also have some degree of smoky flavor. Whatever I can get into it in a couple of hours of fighting the temperatures outside and burning cherry chunks non-stop. My big concern is not messing up the bird on Thanksgiving. My in-laws are going to be here. And I have serious doubts that I can maintain a temperature above 200 or so in my CharGriller for more than an hour or two with the outdoor temperatures so low. So basically, I'd be smoking it for a couple of hours, then just going the oven route. Thoughts? Thanks, guys!