Preparation

• Prepare a 12- to 14-pound turkey by thawing and washing out the inside of the cavity. Larger birds can be smoked, but because they take a long time, often the drumsticks and wings will be cooked long before the rest of the bird is ready. For especially moist results, soak the turkey in a five-gallon pail with a brine made of one cup of kosher salt and enough water to cover the bird. Some cooks add flavoring to the brine such as apple or orange chunks; however, you don't want to cover up the smoky taste.

  Another part of the preparation is to soak, overnight, the chunks of wood or wood chips you will use. One 10-pound bag will be sufficient.

  Prepare the smoker by placing charcoal in the firebox and soaking it with starting fluid. Ignite the charcoal and allow the coals to turn gray. Grease the rack that the turkey will cook on with non-stick cooking spray. If your smoker uses a water bowl, fill the bowl with water and place it in the smoker. Take the turkey out of the brine solution and pat dry with paper towels, and then place the bird in the smoker. Add some of the soaked wood chips directly onto the charcoal and close the smoker.

Smoking process

• When you no longer see any smoke coming out from the smoker, open the smoker and add more wood chips. Before adding new chips, give the charcoal a stir to bring some of the bottom pieces to the top. Add some more wood and close the smoker until more wood is needed. Avoid opening the smoker to check to see how the bird is doing between adding wood chips.

  A 14- to 16-pound turkey needs to be smoked four to six hours or until a meat thermometer inserted into the thigh reads 165 degrees F. Allow the turkey to set for an hour before carving.