SEASONING MIXTURE:

1 tbsp. cayenne pepper
1 tbsp. black pepper (coarse ground)
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sage
1 tbsp. dill weed

CHARCOAL WATER SMOKER:

1 or 2 turkeys, 12-18 lbs.
20 lbs. fresh, dry charcoal
Up to 10 qts. very hot to boiling water, 4-5 qts. to be used at the beginning; the remainder to be added after 4 hours
2 lbs. hickory or mesquite wood chips which have been soaked in water for at least 30 minutes prior to use

Prepare the seasoning mixture before hand.

Just before lighting the charcoal, begin soaking the wood chips.

After the charcoal has been lit, do not put the turkey in the smoker for at least 15 minutes and not until the coals are hot and the flame has died down.

Wash the turkey with warm water thoroughly, inside and out. Remove all excess fat in and around the chest cavity. If the turkey has been frozen, make sure that it is completely thawed. Sprinkle the seasoning mixture all over the turkey and inside the chest cavity.

When the coals are ready, first, place the hot water in the water basin of the smoker, making sure not to spill any water on the hot coals. Then place the turkey in the smoker, one per rack. If the smoker has two racks, two turkeys may be cooked at the same time. One can also place a turkey in the lower rack and place three whole chickens (see the recipe for Smoked Chickens) on the upper rack. After 4 hours, remove the three cooked chickens and replace with three more to be cooked. Cover the smoker with its lid.

After the smoker has reached its recommended cooking temperature, put about 1/8 of the wood chips on the hot coals. Drain as much water off the chips as possible before putting them on the coals. Repeat this process about every 45 minutes to 1 hour. It is helpful to stir the charcoal just prior to adding the wood chips.

After 3 hours, begin adding 2 to 3 pounds of fresh charcoal to the hot charcoal, every 45 minutes to an hour. It is best to add the fresh charcoal half way between the time of adding the wood chips. After 4 hours, add enough hot water to the water basin to bring the water level to 4 or 5 quarts.

Cook a 12 to 14 pound turkey at least 6 hours and a 16 to 18 pound turkey at least 8 hours. Remove from the smoker, serve hot or let cool and freeze.

For an unusual smoked taste, use a mixture of 50% table wine and hot water for the water bath.