Roadking, we did the same thing over Christmas. We deep fried a turkey while some friends were over. We just picked away at the bird while we had a visit and the next thing you know half of the turkey was gone
The turkey was brined for a week, then cold smoked, then deep fried. The cold smoking was done in a home made smoker (not a Bradley) for a day. You could taste the smoke, but it wasn't overpowering. I imagine if it was done in the Bradley the smoke flavour would have been much, much stronger.