The catalogs are always plentiful during the holidays. There are all types of gift ideas, large and small, and I am sure the orders will flow. The catalogs that get to me are the ones where they show the really great pictures of the turkeys and hams that are smoked in that very special way. The costs are very special, also I checked the costs of some of these turkeys (and that is what they are), and figured that a person could buy himself a smoker and a turkey, take my recipe and accomplish the same thing the picture shows. It may take a little practice, but trust me! Believe me, Wal-Mart does not need my help, but they do have all the things you need to make my point. They carry the Basic Brinkman Smoker, which is generally around $28. Plus, they carry a rather nice brand of turkey for 58 cents a pound (unheard of). The brand is Jennie-O In the frozen section, and it has a pop-up!

I have been barbecuing on the Basic Brinkman for years. I have worn out and given away enough Brinkman units that just my business alone would make their stock do well. The Brinkman unit is a work of functionality. It will do what you prepare it to do. One of the most common problems of the unit is that you constantly have to add charcoal for long hours of cooking. If you follow my steps in preparing the fire in the Brinkman, you will find that you may get the meat done without having to redo your fire. First of all, use only Kingsford Charcoal. I know the other is cheaper, but not better. Go first-class, use Kingsford! If you can find some natural lump coal, you may consider it. Light a few briquets in a charcoal chimney and burn them to white or an ashy gray; then put them in the bottom of your unit. Next, place some hickory, bay, oak, orange tree, pecan, or any wood you like (hard wood), and on top of that, fresh briquets (that's the secret). (DO NOT SOAK THE WOOD)! Withthis basic preparation, you should be able to cook most things on the Brinkman without refiring the coals. In a future column, I will provide you with ideas and procedures for making your Brinkman into a larger-capacity unit, by adapting it so you can hang things in it to smoke.

If you use a frozen turkey, you should allow enough time for it to thaw in the refrigerator. This could take two days or so. You may also thaw in water (cold, never hot), by keeping the turkey covered with cold water and changing it often. Another method that I have found, is to put the turkey in a cooler overnight with the lid dosed. All of these are good ways to thaw a frozen turkey, but if you can get a fresh one, you can save the thaw time. Wash the turkey thoroughly, and be sure to keep all areas touched by the turkey very clean. Season turkey by rubbing with King's Taste Barbecue Sauce and sprinkling with Tony's Creole Seasonings. That is all you need to do.

The turkey should be smoked for four to five hours if it is between 12 and 15 pounds. More time is required for larger turkeys. If the pop-up has not popped by that time, don't waste time, finish the turkey off in the oven. Try keeping the finish-off temperature at 250-300 degrees. Keep covered with aluminum foil to prevent further browning. ENJOY with Smoking Turkey!

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