Yoo Momma wrote:

So, 300* sounds about right, right? Or should the temp be lower since
I'm slow cooking at 8 hours?

I do mine at around 260F. Forget the dial. Get a polder-style probe
thermometer. Clip the probe into a couple of wooden clothes-pins so that the
pins will sit on the grill surface like minature saw-horses -- that will
indicate the true temperature of the pit.

As to time estimates, there are too many variables: size of turkey, whether
it's been brined (home or packing house), how cold internally is the bird
when you put it on the grill, stuffed, how often you open the pit "just to
check", etc. A second probe can be inserted into the breast of the turkey
to indicate when it is done.

Be careful with the amount of smoke. It is REALLLLLY easy to oversmoke
poultry and accumulate a thick slimy coating of creosote on the skin.

Check out the BBQ FAQ at: http://www.eaglequest.com/~bbq/faq2/toc.html to
get more info. There is a whole section on turkeys that will give you a lot
more info.

Have a blessed Thanksgiving.
--
Dave
www.davebbq.com