Preparing the Smoker

• 1). Remove the lid, cooking grills and water pan from the smoker. Place a drip pan under the smoker.
  
  
• 2). Open the door on the side of the smoker and check that the charcoal pan is correctly seated on the notches of the three legs.
  
  
• 3). Stack the charcoal in the charcoal pan in a pyramid. Soak with lighting fluid and ignite with a lighter or match. Close the door. Let the charcoal burn uncovered until the briquettes are covered with white ash and hot.
  
  
• 4). Open the door carefully and add your flavoring wood to the hot coals. Soak your flavoring wood for 20 minutes before use. You can use water, wine or juice to soak the wood.
  
  
• 5). Place the water pan on the lower support brackets. Fill it with water or marinade so that it is 1 inch below full. You can use the same water in which you soaked the flavoring wood.
  
  
• 6). Place one of the grilling racks on the notches above the water pan. Place the prepared turkey on the rack and cover the smoker with the dome lid.
  
  

The Turkey

• 1). Completely thaw the turkey a day or two ahead of using it.
  
  
• 2). Coat the turkey with a small amount of oil and sprinkle salt and pepper all over to season. There is no need for extra flavoring because the smoke will be the predominant flavor.
  
  
• 3). Place the turkey in the prepared smoker and close the lid.
  
  
• 4). Smoke for 20 to 30 minutes per pound at an optimal temperature of 225 degrees F.
  
  
• 5). When finished, remove the turkey from the smoker and rest it for 10 minutes.