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Are there advantages wrapping with pink butcher paper rather than foil during cooking?

I have the 18" bullet. My future mother n law has asked me to smoke a turkey for the big family dinner next week. I asked her how big the turkey is and its 19.6 lbs. My inexperience with smoking turkeys makes me want to ask, will this bird fit on my smoker?

I used the recipe on this site, basic barbecue chicken, and it really is good. Try it if you havent. The only problem that I had was severe flare up while trying to crisp the skin as shown on the recipe. Other than that, mmmm cest bon cher!!!!

I have used my weber now many times and have yet to ever use the bottom grill. In fact its never been in the smoker. Im going to be doing 4 butts this week for folks at work and was wondering if I need to do anything different than what Ive been doing for 2 butts on the top rack. Which rack of...

I just picked up 2 shank portion hams uncooked, one about 8 lbs and the other about the same. I want to slow smoke these sort of like pork butts but the only method I see here is 15-20 minutes per pound with the weber at 325 degrees or so, no water..Can someone tell me what the best thing to do...

I just tried something on a whim and boy was it good. I stuffed some boneless chicken thighs with a strip of jalapeno and sausage then wrapped them in bacon. I put a baste on them then covered them with texas bbq rub #2 and grilled them on my kettle w/indirect heat.. They came out WONDERFUL!!

I had been using two pieces of wadded up newspaper to light my chimney. The results were always paper ash flying around everywhere as the newspaper burnt. I now put 2 briquettes soaked with lighter fluid under the full unlit chimney. It really seems to work well. Anybody got other ideas?

Susan, I just read on a past post where you said your ribs turn out great on a kettle but you have trouble on the WSM. Is this correct? How do you do em on the kettle, direct heat, or indirect. Im asking because Ive always had trouble on the kettle so I was just assuming they would be easier on...

Im new to all this so bear with me. Im wondering with the WSM, if a person wanted to smoke a variety of meats in one session, how's it done. Say I had some ribs, chicken, pork butts, and sausage. Is there anyway to put em all on at the same time and finish up at the same time?