Things You'll Need:
- Brinkmann smoker
- Charcoal or lava rocks
- Water or marinade
- Turkey
- Wood chips or chunks
- Meat thermometer
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Step 1
Fill the smoker's charcoal pan with briquettes or lump charcoal and let the coals burn until the surface is covered with ash (about 20 minutes). If you're using an electric smoker, plug the unit in and be sure to use lava rocks.
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Step 2
Fill the water pan with water or marinade and set it in place. After the water has heated to near boiling, add damp wood chunks or chips to the hot coals or lava rocks.
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Step 3
Prepare a 12 to 16-pound turkey as you would for oven roasting and set it in the smoker on a lightly greased grill. Heavier birds will not fit well in the Brinkmann smoker and may cook unevenly. If you're making stuffing, cook it separately.
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Step 4
Adjust the Brinkmann smoker's vents to hold the temperature at 230 to 250 degrees. If your smoker's thermometer is not graduated in degrees, keep the temperature in the high half of the "ideal" range.
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Step 5
Check the coals, wood chips and water level every two hours. Cooking times vary, but allow 35 to 40 minutes per pound.
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Step 6
Test for doneness with a meat thermometer. Breast meat is done at 165 degrees. Dark meat should register 180 degrees.
