Meat, not tobacco! While the wife is cooking her 25lb or so turkey in the oven this year, I decided to smoke a turkey. Just ordered 12/14lb free range, non-frozen turkey, no chemicals. no injections, etc. I have my mix or apple/maple chunks, brining solutions, creole/butter injection mix, etc. I have smoked many a beer can chicken, ribs etc, but never a turkey. From what I have "googled", all states to smoke about 25/30 minues per pound around 225-275*. A 12 pound bird then should take 6/7 or so hours. A couple of my "smoker" friends think this should take much longer. My thermometer will tell the true story. This will be my first "smoked" turkey, and if it goes wrong, at least we have my wife's turkey. I will be using my CharGriller Duo with side firebox, which I have much experience with. Anybody have any ideas. tips, cautions? Thanks.