I got mine on about 8:15am and the damn thing was done by 10:45. Considering it was a 20lb bird, that completely blew my mind. My Mother was completely freaking out because "there was no way in hell a turkey could ever be cooked that quickly". The thermometer doesn't lie. I monitored the grate temp and breast temp with my iGrill. I also monitored the thigh temp with my other digital thermometer. I checked 4 different places as I pulled it off and everything said it was done. Here is the iGrill graph
I had some issues getting the WSM up to temps. I propped the door open a crack and held it in place with a heavy duty magnet. I was getting impatient so I fired up a 1/2 chimney to add. By the time it was ready, the temps had got up to 325 on their own. I dumped the chimney anyway, and then just choked it down. Everything was pretty smooth sailing after that. I messed with the vents a little here and there, but not much. The bird looked great
Smoke ring turned out pretty impressive on the dark meat. Here is a slice from the leg
The overall plating looked pretty good as well
All in all......it looked great, smelled great, and everyone liked it. The meat was all very juicy and cooked perfectly. That being said, I didn't really care for it. I thought it was pretty good, but was expecting better. I would not do the recipe again without doing some sort of a rub on the bird itself. I also think the smoke flavor was a little much on the skin. No one complained......in fact, it was the opposite, but I still think it could be better. For reference, I used 4 small fist sized chunks of apple wood mixed in the charcoal. Next time, I would use less, maybe none at all. Overall, I would call it a success, but I can't wait to improve on it next time