[Luggage]

Personally we have an outdoor smoker and I put it up 8- 12 hours before depending on the size of the bird you get a beautiful cooked perfect bird never done because the temperatures are much lower and yes I do check the internal temperature with the thermometer. Down here you can get Cherry chips orange chips or pecan even or hickory. It's not too over smoked as I just put in enough to last for the first few hours. Very juicy and it keeps the heat out of the kitchen as well . And yes I use the frozen turkeys that are usually 49 to 99 cents on sale, the trick is to defrost them three or four days before to make sure they're totally defrosted in the cavity .