The key to this smoked turkey is time; prepping the right wood chips as a base for the slow smoking of the turkey is key.
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275ºF. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
Place the turkey in the grill or smoker and cook for 45 minutes.
Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155ºF, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.