This month the foodservice section of our web site contains a video on smoking turkey thighs. Estimate 20 - 30 minutes per pound when using a smoker. Always use a food thermometer. The turkey is done when the food thermometer, placed in the drumstick, reaches 180 F. Spray rack with vegetable oil. 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 legs 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.