Each year I cook three turkeys for Thanksgiving. One in the oven, one in the fryer and one either on the grill or in the smoker. Of all of them, I usually like the smoked turkey the best. My guests tend to like the fried one. (Some years the roasted one wins!) The smoked turkey is always a lot of work because it takes so long to cook and my basic charcoal smoker requires a good deal of handholding to keep it's temperature in the right range. Typically, the smoked flavor is gained in the first several hours of the smoking process. So this year I am thinking about starting the turkey on the smoker for around 3 or 4 hours and then moving it to the grill to finish it off. It's a 15lb bird, so to smoke it the full time would be around 7.5 hours at 225-250 by my math. Am I making a big mistake by trying to cut some time and effort out of the process by finishing it on the grill? If this is NOT a bad idea, any suggestions on temp, time, etc. from others who have done it before?