I keep the charcoal & chimney in a large plastic 
tub, just slide it in the Vanagon for a trip to a 
park or camping, I brine the turkey in a plastic 
bucket so you can take that too in the back of the Vanagon.
The Weber fits in there too but it's often a bit 
messy unless you clean it first. I picked up one 
of those racks that fits in the receiver and is a 
good place to carry this stuff too.
A smoked turkey is good enough and easy enough 
that you could do this anything of the year, not just Thanksgiving Day.

I did this a few years back and wrote down what I 
did, every year I look at this again.
I brined the turkey for 12 hrs before cooking and 
use a brand name charcoal briquette, the briquettes are started in a chimney.

An 11# turkey on my Weber 22.5" kettle.

I put it on a rack, set it in the 13x9 alum drip 
pan, put 2 cups of broth in the pan and set that in the Weber.

I used hickory chips and put about 25 coals per side for indirect cooking.

Closed it up and put the thermometer in one of the vent holes.

The directions said 350� but I never got it much above 300�.

After an hour I covered the breast with foil, 
added some fresh coals (unlit) and some more chips.

It took 2 1/2 hrs for my instant read thermometer to read done.

Rob
becida@comcast.net