Tis the season right. So, I am smoking a turkey tomorrow. That's right. Not for thanksgiving. We don't host a thanksgiving at our place but I was at the grocery store and they had fresh, never frozen butterball turkeys for $.98/lb which I thought was a pretty good deal. In my mind I was thinking spatchcock, but then I decided that I maybe don't want to smoke the turkey for a meal at all. I'm thinking sandwiches. So I broke the turkey down into quarters and it is in my special brine. Figured quartered it would cook faster than a whole bird even spatchcocked. Now my question - if I'm going to smoke the turkey skin on, should I put all the quarters in the smoker at the same time? I know the wings will get done fairly rapidly and the breasts and legs will take longer. Also, if I'm making sandwiches, it doesn't need to be pulled turkey necessarily, is there an IT I should shoot for? The skin will be removed after cooking I just want it for moisture and flavor. It will be rubbed also. Any advice on this would be great.