My first turkey, don't want it to be a busted bird

[jacksonvillesmokehouse]

Hey all,
Lovin my doublebarelled NEFL smoker!!!
Have smoked multiple butts, shoulders, bacon, even London broil (don't ask, wife said to try)
Now, I think I am ready to try a turkey. I have heard mixed opinions about using something other than a kettle type, and offsets tend to dry it out. Need some tips on keeping it from drying out.
We will be brining, since that seems to be a really good thing to do. I have purchased
(after long looking for something that isn't "screwed" with, the only thing they say is it has up to 5% retained water, but not solution)
a 15.25 lb bird.
I have been able to maintain temps steady from 225, to 350, without too much hassle.
My questions, should I use lump/ hardwood logs ? all lump/charcoal, with chips, ??
I just bought 2 large stacks of mixed White oak, pecan, hickory, and maple. Can I use those ? should I burn them down first, before putting them in the firebox ? (have a separate outdoor fireplace)
Should I use any chips ?
Also, I have bought 2 small whole chickens to try tomorrow night. I am brining them tonight, I read on here and elsewhere it is a good way to get a feel for brining and smoking, without messing up an expensive bird.
Again, thanks for the help in advance, will provide food p*rn when its done!!

ps, link to my first food p*rn, and smoker pics
http://s221.photobucket.com/albums/dd255/darenj1975/Smoker/

[Harry Nutczak]

My best products have come from duplicating the temperatures you would use in a home oven.

Run it at about 325, with all wood for a real smokey bird, cook it to 160 in the breast, 175'ish and the 1/2 hour rest will add carryover cooking to the proper temps.
I think you should use whatever fuel you have the easist time maintaining the correct temp, and add chips for flavor if needed.
there is several turkey discussion happening in the General section right now, check that for reference.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[jim]

I always brine when I cook outside, which helps maintain the moisture, and you don't open up the lid to baste. Consider an injection in the thighs and breast before you cook too.

An offset will work just fine. I've smoked and/or cooked 20 lb turkeys for years. Start with the breast facing the firebox. After 30 mins to an hour, turn the bird around so the thigh is closest to the box. Tent the bird with aluminum.

You may want to limit your smoke, as it can overpower a bird, no matter what type of wood you use. Try a main fuel, such as briquets or lump, and add chunks of wood, or a log to get your smoke.

You will love it, and the bird will come out moist and tender.

Last bit of advise, never stuff the bird, unless you want to spend forever cooking!

Jim

Red, White & Que

[adolpho]

This weekend, when I cooked 10 turkeys, I kept my pit around 300 degrees (fluctuating between 290-315). I didn't brine the birds since they were given to me in the last minute and the process of thawing them with cold water was laboring and time consuming. I used lump charcoal since it can raise the temp better and I don't have to worry about controlling the smoke with strictly a log fire. I put in one pecan log that smoked for an hour and then the lump did it's job all alone after that. I was just being lazy doing it that way, but temperature and smoke management is much easier that way.
_________________
"Tag line? We don't need no stinkin' tag line!"