Smoked Ham Or Turkey(To Be Cooked In Charcoal Smoker.) - cooking recipe

Ingredients

1 large turkey or ham (you can do both at one time)
1 (20 lb.) bag charcoal (not with matchlight)
Cajun seasoning
cooking oil
charcoal lighter fluid

Preparation

Season meat and rub with oil.
Soak 5 charcoals in charcoal lighter.
Place in pan of smoker and light.
Allow the 5 charcoals to turn white.
Put 1/2 of the 20 pound bag of charcoal on top of the original 5 charcoals.
Put these in gently by hand.
Do not dump quickly.
Install water pan and fill with water.
Install bottom grill.
Fill bottom rack first, if needed.
If you are only doing one meat, use the top rack only.
Cover with lid.
Allow to cook for 8 to 10 hours.
After 8 hours, check water.
Add water, if needed.
You may also add more charcoal at this time and leave meat on smoker until you are ready to eat.
Meat will not dry out as long as you keep water in pan.
It's best to smoke meat at night while you're sleeping and it will be ready in the morning (you may also add hickory chips for extra flavor, if wanted).