Smoked over a mix of Hickory, Sugar Maple, and a little Apple...the skin was the only thing I was disappointed with...it was a little "rubbery" and tough...but the meat underneath...was EXCELLENT!!! Done temp was 165 taken in the thigh (be careful to go a deep with probe as possible WITHOUT hitting the bone for accuracy)
Using a good brine can be very helpful, and you can smoke at higher temps to get a crispier skin, 300° and above are ok. I've smoked poutry anywhere bewtween 350°-400°, just watch the wing tips for burning, or foil them. Be sure and give it a good resting time before you slice it up. It's all good my friend.
I smoke my turkeys at 250* and always have great skin on the finish. try basting with melted butter before placing it in the smoker-- probably a key to my nice skin results. Salt & pepper on the butter. I like to keep the woods light: fruit or nut woods aren't too aggressive. Don't stuff the turkey -- way too long in the danger zone! My 20+ pounders are done in roughly 4.5 hours.
Thanks for all the help !! I really enjoy this forum !! I always check it for ideas. I have a CI electric that smoker that tops out about 275deg so I guess we'll see what shes got with the bird! I did do 9 chicken quarters on a blustery winter day, that turned out great. Ill post some pics with some details of the results! Thanks again and have a great holliday!!