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Smoke a 20-22 lb bird for 5 hrs,using 2 coke cans full of oak chips,not more than that with the oak chips. Cause they smoke a lot and the bird will suck all that oaky flavour in,won't taste too good after that. A little goes a long way!
We do a smoked gobbler at least once a year, brine for 72 hr in JD and Cranberry juice and water with salt, pepper, poultry seasoning and brown sugar. Smoke with cherry at 200 for 5 hrs then remove the smoke and let it go for another 2 hrs. I think Head Lice was in on one of the feasts. Never any left overs.