I brined the bird and then (for the first time) cooked it on the grill
-- closed, indirect heat, around 375-400 F. I put in three or four
aluminum foil packets full of hickory chips during the first hour or so
of cooking (all this per Alton Brown).

The turkey was fine, and a beautiful mahogany color like I've never seen
before. The skin had a nice smoky flavor, but once you got maybe a
millimeter under the surface, there just wasn't a noticeable smoke
flavor at all.

Why not? How do I get a nice smoky flavor all the way through?

Isaac