re: Smoking a Turkey for Dummies (Me= the Dummy)

I know nothing about that smoker, but I've been smoking turkeys for over 30 years and I'm damn good at it.

I don't inject my smoked turkeys...you can if you wish. I'll write an injection mix if you want it. I don't, in part because I want it to be different from my fried turkey as much as possible...very good, but different.

Rub the bird with olive oil. Season the bird well. I use a Cavendars and Tonys for salt...and I like the taste of both.Go all over the outside and inton the cavity. I also add paprika for color and flavor.

Stuff the cavity with a half to a quarter of each: apple, orange,and lemon, as well as garlic cloves and celery. Add these items plus additional dry seasoning to the water pan under the bird, too. If you are not using a water pan, a pox upon your house and the houses of your children...there is little hope for you, as you are lost...

Use a good wood for smoke along with good charcoal. I use pecan. Pecan shells work very well, too. Cook until the leg moves freely in the joint. For my rig, and a bird that big, we're talking 8-10 hours.