Had a neighbor that cooked a stuffed turkey in his Weber.
He said the charcoal flavor of the stuffing was overpowering, and they chucked the stuffing.
We use a large upright unit where natural gas heats pellets, chips, branches, or shavings along with a pan of water. We have much more precise control over the temperature, what type and how much smoke that we get. The smoke does flavor the stuffing and all of our guests have loved it for years. There is never any left at the end of the meal. Just because someone else tried and failed does not mean much to me. This is especially true when you are talking about people who picked their smoker because they were influenced largely by advertising.