I've always used my electric smoker for turkeys with the water pan, brined with 1 lb salt 1/2 bottle of italian dressing and 3 or 4 sliced lemons in a 5 gal bucket with enough water to cover. Then when I smoke it I wrap it in 2 layers of cheesecloth and baste it with a mix of honey beer and chicken broth and use cherrywood for smoke. And I always cook turkey breast side down so the juices run into the breast (EVEN IN THE OVEN). It's not as pretty as breast side up, but the breasts are always moist and I always carve it up in the kitchen anyways. My electric burner is out AGAIN, so I'll be smoking it on my offset smoker for the first time. I recently saw online a guy who split his turkey and smoked it. Does anybody have any pros or cons to this?