Smoked Turkey

Notes from 11/22/2018:

I got a 16lb frozen bird from Meijer.  The night before, I created a brine with:

1.5 gallon cold water
1.5 cup kosher salt
ice

I removed the giblets and neck, then washed the turkey as best as I could with my hands.  
I let it brine in the lagrest stockpot we have, with the breast down.  It was able to sit
flat in the stockpot.

To cook it, I got the smaller roasting pan.  The rack I have doesn't fit in either
part of the roasting pan, so I just didn't use it.  I let it roast for 45 minutes
in the convection oven at 500 degrees before putting it on the grill.

I prepared a basting solution, based on something from Bobbie Flay:

1 cu chicken stock
2 Tbsp honey
2 Tbsp apple cider vinegar

After taking it out of the convection oven, I brushed on canola oil, and then liberally
added salt and pepper.  I should have done this before I put it in the convection oven, 
but just forgot.  

On the grill, I tried to keep the temp between 200 and 300.  I had to use coals
in both the main area and the firebox.  

I tried putting dry woodchips in a aluminum foil bomb, but the foil kept burning through.
Eventually, I went to putting wet woodchips directly on the coals.

I cooked it until the thigh hit 165 and the breast 155.   The popup thermometer never went
off this time.

Improvements:

I saw many brine recipes that called for apple juice, spices, etc.  They would probably help.

Some brine recipes say to boil the water first, then cool it down. I  didn't have time to do
this, but it would probably get the salt to disolve better.

I didn't use nearly as many coals as I had in the past, but still had trouble with ash
building up.  Thouroughly cleaning before starting may help.  Don't get the grill
hot until the turkey has been in the oven for 15-20 minutes.

Using oil/salt/pepper before putting in the oven would make it easier to get it to stick.

I have an injector.  I should have used it.