I have smoked a bird on my Green Mountain grill the past couple years and wow!! Smoke it at 185F for 8 hours then cook at 275f for another 4 hours or so. I think the key to a moist turkey is a good brine.
I am right there with ya, I hope no big power outages happen. I am not on standby but if we have a lot of issues then the couple guys on standby may need a hand...
