Turkey Smoking Tips
Set up your smoker or grill
For all vertical smokers: Fill the water pan 2/3 full of very hot water. Place the
turkey in a roasting pan, or put a pan on the lower rack to catch the drippings (for gravy).
For charcoal vertical smokers: Fill the charcoal bowl or ring half full of unlit
charcoal. Place a few chunks of smoke wood on top, then fill the rest of the way with lit
charcoal briquettes. This creates a progressive burn, that extends cooking time. Repeat this
procedure (without adding more smoking wood) as needed to keep the temperature up to the
desired level.
For gas grills: Use indirect grilling. Preheat with all burners on, then turn off the center
burner(s) and place the turkey (in a pan to catch juices) there, so there’s no heat directly
underneath it.
For charcoal grills: Use indirect grilling. Place a pile of burning charcoal on each
side of the grill. Place the turkey in the center of the grate. Replenish charcoal as needed.
The best smoker temperature: Keep the ѕ