Smoked Turkey
A holiday favourite.

Turkey (10 to 12 pounds)

10 pound bag of charcoal (none instant light, instant light causes a taste)
Charcoal starter fluid (not store brand,cheap fluid can leave a taste)
Hickory chips (soaked in water)

5 gallon bucket, cleaned and scrubbed

Place frozen turkey in bucket, fill with water till covered.
Put about 1/4 cup salt in water, mix good, cover for 8 to
10 hours.*

Place charcoal in smoker, apply starter fluid, let stand for about
10 minutes. Start charcoal and let burn till good and grey, about
30 minutes.

Clean turkey well, remove any giblets. Rub vegetable oil on the
inside and out. Place turkey on top rack of smoker. 
Check water pan often.
Cook until done, about 8 to 10 hours. Check internal temperature
with a meat thermometer.

*Persons on a restricted salt diet, use a different thawing method. Do
not leave out the salt. Harmful bacteria can form.