I Have a Brinkman Water Smoker, and Use It for Turkey All the Time.
Cooking MethodGrilling
Ingredients
- Instead of plain water, I usually make "potpourri" for the water
- pan. In a large pan, bring water to a boil, while adding such
- items as cinnamon sticks, fresh fruit such as apples, pears, oranges,
- limes, etc. I also add a few bay leaves and cloves. The result
- is a very "fruity & spicy" steam, which permeates the meat.
Instructions
I have found that splitting the turkey in halves will give a better. product. I smoke mine for 10-12 hours, using charcoal or hardwood,. and lots of chips or shavings, like hickory, or apple. Soak the. chips, etc, and place them in a "tray" made of foil on the coals.. Be sure to stir the coals and add new chips and coals as needed,. every few hours.. As for the bird itself, I use a dry rub at times, sometimes nothing at all. About halfway through the cooking process, switch the top rack and the bottom rack to even out the cooking. I got better heat from mine after I drilled a series of holes in the fire pan, to let the ashes out, and improve the air draw.