Turkey+WSM+Deep Fryer = ?

I am thinking about starting a turkey in the WSM for a couple of hours for a nice introduction to some smoke and then finishing in the deep fryer. Anybody every tried this? Can you get both a smokey flavor and crisp skin? How did you divide the time between WSM and deep fryer? I have searched the board and found some references but nothing specific. Thanks.

Sean,

The term is smo-fried and it has been discussed here before. Here's a quick search but I'm sure there's more if you modify the search.