Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking. OR LESS are the recommended size for safe smoking. F - too long. Do not stuff the turkey. Also, smoked stuffing has an undesirable flavor.
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.