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Message: <blockquote data-quote="Dumpstick" data-source="post: 3288307" data-attributes="member: 41653">I used to use a charcoal smoker to do turkeys (plural) and ham, but now I use an electric smoker. 12 hours usually isn't enough. 14-16hrs is better.  With a water pan, there is no danger of drying out the meat. I find the lighter fruitwoods work best with turkey, especially if there will be many people eating it.  Apple, cherry, grapevine (if you can find it).  When it's just the Missus and I, I use hickory.</blockquote>