Glad to hear you are happy with your results.
Your miss on the skin is normal. A Bradley doesn't get hot enough to fully render the fat under the skin on poultry. So the skin doesn't crisp up like it does at higher temps. Some folks will apply smoke to their turkey, then move the turkey to the oven and higher temps to finish the cooking and crisp the skin.
For the leftover smoked turkey, try some bowtie pasta, some pesto, turkey, and a hand full of walnuts for some crunch. It's enough of a favorite at our house that we intentionally make leftovers.