Well we just finished the thanksgiving feed. I cold smoked a 13.5 pounder for 3 hours with apple, then injected it with an old bay and butter mix, rubbed it with yellow mustard and rubbed old bay on the skin. Total time in the fryer was 40 minutes and it turned out awesome. The skin was crispy, meat was very moist and the smoke was perfect. There were 14 of us and two turkeys. The only thing left of mine were the legs. Everyone who tried it told me how unbelievably good it was. One even talked about getting a Bradley and a fryer. It was an experiment but I will definitely be doing it again. It is also hard to beat cooking a turkey in 40 minutes with a fryer!
Sounds good, but I rather use a Big Easy or an SRG then an oil fryer. To scared of catching the house or me on fire