Man, i dont make that much $$$, atleast not enough to buy a BGE!
A meat thermometer is a must. There's no way to know where the meat temp is at without one
you know what they say about too many cooks, and I'm gonna really be splitting hairs here. a true smoke house cooks "cold", you can stand in them. somewhere between 85-110 degrees I'd guess. what we do with gas,electric or charcoal is imo grilling with a water pan and soaked wood chips to add a smoky taste. and it works and tastes good. I've used gas and charcoal types but kept temps lower in the 140-180 range as possible as you don't want the water bowl to boil and steam the meat, let alone having to refill it every 15-30 minutes. however lower temps take longer to cook food. I only did turkey breasts, as a whole turkey would take way too long. any of the above methods should work fine. I'd just keep a close eye on the chips and water pan if you plan on using them, at higher temps. bon appetitte.
Poultry takes on smoke much faster than other types of meat and the little bit of fat that it has reduces the need for a real low and slow cook. I'm going to go at about 300 with a couple of chunks of Apple wood for about an hour to an hour and a half and then increase the heat incrementally until I hit 400 at the end to achieve crisp skin.
I bought the brinkman propane smoker primarily to do the trout I was getting fom a nearby fly fish only stream. even on low temps they didn't take very long to cook and were hard to overdo. next to trout was shrimp, salmon then turkey. applewood and hickory wood 50/50 are awesome. kinda hard to find applewood down here. mix some sour cream, horseradish and dill, then refidgerate for a few hours, for a dipping sauce.
