I want to smoke a turkey at 180 temp to really get the smoke flavor into the meat.?

When I did smoked poultry of any kind, chickens, ducks and turkeys, I brined it for 24 hours with a bit of liquid smoke in the brine, this intensifies it,, a slow smoke with hickory or mesquite will have a good flavour, just make sure it is fully cooked or do it for 3-5 hours and slow roast it at 325 d F for 2-3 more to make sure it is completely done, it should be 185 d F internal temp at the most.

You know that over-smoking is possible - and not very palatable (acrid tasting). Ruining a 17lb bird would be a shame. Stick with the tried and true smoking temps of 225-250 for 25 minutes a pound.

Yes, its nice idea you will love the tasteand If you need some privacy, use LEO Privacy Guard v 3.0.