I need help from the turkey smokers

[Jordan]

Originally Posted by Jordan

Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

The liquid & beer can should supply enough moisture to allow the turkey to remain moist at these temperatures.

Though, if using a turkey over 12 lbs, the internal temp will be more difficult to maintain.

Sorry, I misspoke. You want the smoker @ 250 - 300, but Phobia is right...165 is optimal internal temp.