Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending too much time in the temperature "danger zone" if I stuff it with traditional stuffing?
I've had delicious hot smoked/grilled turkey, which was brined first (not stuffed). However, stuffing always becomes a problem with turkey. Whether you smoke, or cook in the oven, you are going to over cook the white meat by the time the center of your stuffing is at a safe temperature. You can certainly make it safe by using the appropriate temperature, time, and measuring with a thermometer. ...and, brining can help retain moisture. Having to wait for the center of the stuffing to reach a safe temperature means that the question will be, how overcooked can you stand your turkey meat?
For an 18 pound turkey, I would suggest that you are tempting fate. You would be smoking a large bird, at presumably a low temperature (under 300*F). And you are going to be stuffing its cavity with a large thermal mass that does not conduct heat very well. It seems unlikely you would reach inactivation temperature in a reasonably safe amount of time.