I just bought a large egg for smoking a turkey. I've never used a smoker before. In the past the turkey was always cooked in a oven. I have used only gas grill for my grilling needs. This year I've taken the plunge and decided I want to learn about smoking meats. I understand it's not the best way for a novice to get started by cooking a turkey.

I hope some of you can give me some guidance, since I have a few questions. I'm going to follow the recipe on this site for Smoked "Super Buzzard" Turkey. I have purchased a vertical turkey roaster with drip pan.

Here are my questions:

1. After obtaining the temp. for the egg, I put the turkey in and walk away? Do I have to come back and check on it every 30-60 mins? In the regular oven I would baste it every 30-60 mins. I'm afraid if I keep opening it, it will loose it's heat.

2. When do I add the wood chip? at the beginning with the charcoal? and how much to use? which chip would you recommend for turkey?

3. What else do I need to know?

i baste ever 20 minutes or so. .. i don't worry about heat loss as it comes right back when i close the dome. ..

add wood at the beginning and make sure it is burning clean so you don't get any bitter smoke hitting your bird. . .

i like fruit wood (apple or cherry), maybe pecan, for a turkey. ..