Change 1 - It occurred to me that when the smoke was done that since I had the huge drip pan, all heat from the burners was relatively "indirect" and I should get better (more even) cooking by turning the 2 left burners on low and turning the right burner off. So I did.
Mopped it with its own drippings every 20 minutes or so until done and flipped/rotated to get even coverage a time or two. Took almost 3 hours to get to the right IT (but I kept it on pretty low heat and opened the cover a lot, so that wasn't unexpected).
Threw some olive oil and garlic on some veggies and roasted that, too. Defatted the drippings and added to the stock for gravy while the bird was resting. Served with spinach salad, and the aforementioned veggies.
It didn't suck; our guests were pleased. More importantly, SWMBO was pleased and therefore I was (or may get) pleased.
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