I guess I might as well include my recipe for smoked turkey while I'm at it.

Ingredients:
1 turkey 12-25lbs
The less expensive frozen turkeys that are injected with broth work best.

Instructions:
I prefer using a 22.5" Weber Grill, Kingsford Charcoal and hunks of your favorite smokin' wood. I like hickory, pecan, red laurel (bay), apple, pear, or mesquite soaked in water for several hours. Oak can be a bit strong. If you use it, do so sparingly.

Make a simple aluminum foil tray to catch the turkey drippins'.
Place the foil tray in the center of the charcoal rack.
Place 15 burning charcoal briquettes on each side of the foil tray. Add hunks of smokin' wood on top of the burning charcoal briquettes. Open the vents on the grill full blast.
Place the turkey breast side up in the top rack.
Stick the grill lid back on, add more charcoal and wood every ½ hour.

My experience is that after 3–31/2 hours the turkey will be done. My wife always insists on using a meat thermometer. If you do forget what ever you've heard about the right temperature and pull the turkey off the heat between 160 – 170 degrees.

Done properly the outside of the turkey will be as black as a charcoal briquette while the inside will be moist and juicy.