Did you stuff the bird? A neighbor got a Weber and decided to do a stuffed turkey. The stuffing absorbed too much of the smoke to be palatable.
Turkey was fine, but it took forever, especially when "insulated" by the stuffing.
We definitely stuff it. An average size bird takes 3-1/2 to 4 hours. It takes longer to cook with the stuffing in it. We use the recommended cooking time in the Weber instruction book and it works perfectly.
I use plain charcoal and don’t put wood chips on it, so no smoke flavor.
You MUST use the “indirect method” (ie, charcoal in containers at the edges of the kettle, NOT underneath the bird) and align the trap doors on the grate over the charcoal containers. That way you can recharge the charcoal hourly. When I was starting out with the Weber, I accidentally used the “direct method” (ie, charcoal all over the grate like you’re doing a steak) and it ruined the turkey — burned on the bottom.
Also be sure to put a Weber foil pan under the bird to catch the drippings for gravy. Put a 1/2 to full cup of water in the pan; otherwise the drippings boil away into nothing.
It really is foolproof and produces wonderful roasted turkeys. Here in Northern CA we can do them year-round, too.