Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking. Whole turkeys that weigh 12 pounds or less are the recommended size for safe smoking. Do not stuff the turkey. Also, smoked stuffing has an undesirable flavor. Charcoal smokers have two pans - one for charcoal and one for liquid.
Smokers require a liquid to create the moist, hot smoke needed for cooking.
When using a charcoal smoker, fill the pan for liquid with water, wine, apple juice or the liquid you desire. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 250 F to 300 F, quickly place the turkey on the smoker rack and replace the cover. Add charcoal every hour, as necessary, to maintain 250 F to 300 F. Replenish the liquid as necessary.