Brian, That is a great Idea to wrap it in foil right on the grate. I pulled it off, and it was a bit of a challenge lifting the 14lb bird off the grate. I Will have to remember that one.
This was my first bird, and Second smoking attempt of any kind. My turkey was really done as an experiment and, and since my mother inlaw was making the primary turkey, there was no pressure if the bird didn't come out well. However, everyone was amazed at how well it came out and how flavorful and delicious it was including me. It was certainly the best turkey I've ever had. My wives grandmother is a sprightly 85 and was a cook in her younger years, and she pulled me aside and told me that though she didn't want to say it at the table because it would insult her daughter, she said it was the best tasting turkey she'd ever had too. I take very little credit other than I can follow directions. Thanks for everyones help and a special thanks to the website admin/blogger who wrote up the instructions on the main site. I followed them to a tee. The only thing I might have made a mistake on, was because my bird was a backup, I didn't spend too much money on the bird, so needless to say it was pumped up full of solution @ 9.5%. I put the bird in the normal brining solution before i started reading about how folks would cut down on the salt in the brining solution for higher solution birds. Anyhow, No one noticed or maybe it was what made it taste so good, who knows, but it was juicy and flavorful all the way throughout the breast meat, which is usually to dry for my taste. I can't wait for leftovers..
Happy Thanks Giving.