Turkey (fresh, not frozen -- available at your local H-E-B).
Take a fresh turkey (or one that's completely thawed) and rub it with Tony Chachere's Cajun seasoning. Let it sit overnight in the fridge - the salt will work with the meat to develop a gel-like crust once you start smoking.
Start the smoker early in the morning. I prefer the use of a New Braunfels brand fire box indirect smoker.
Here's a picture of the one that's in my back yard:
I start the fire using Matchlight charcoal. Just a little -- the charcoal is a starter, not the end-all for this fire. Once it's started, it's time to add the wood.
My preference is to use chunk or split pecan as my wood. Hickory is an acceptable option. Apple is OK. Mesquite is not (heresy here in Texas, I know). Pecan and apple are gentle smokes that allow for a long time on the smoker. Mesquite is too aggressive for something as delicate as turkey.
Now...and this is important -- SO LISTEN UP! -- keep that fire LOW!!! Flames are BAD. Keep it smokey, low on heat and leave that damn meat alone!
Rotate the bird once every couple of hours. Keep an eye on your airflow (fire side and chimney). Too much air equals too much heat equals grilling, not smoking.
The bird will be edible in about seven hours. It only gets better - as long as you use a delicate smoke like pecan - the longer you leave it alone.
Don't fear the black crust developing on your bird. That's a BBQers meat wrapper that will peel right off when you're ready to start cutting.
ENJOY!
Slaw and beans recipes to follow!