Source: The Southern Living Cookbook edited by Susan Carlisle Payne
1 (10- to 14-pound) turkey
1 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon ground cinnamon
1 apple, cored, peeled and quartered
2 medium onions, quartered
4 stalks celery with leaves, cut into thirds
About 20 pounds charcoal briquettes
Thaw turkey according to directions if necessary. Remove giblets and neck. Rinse turkey, pat dry. Sprinkle cavity with salt.
Combine sugar and cinnamon. Dredge apple in sugar mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under.
Prepare charcoal fire in smoker. Let it burn 10 to 15 minutes. Meanwhile, soak hickory chips in water. Place water pan in smoker and fill about half-full with water. Place turkey on rack above water pan. Sprinkle around 1 cup hickory chips on coals and cover smoker.
About every 30 minutes, start more coals in a second grill. About every 45 minutes, add more coals and hickory chips, and refill water pan if necessary. Cook 8 to 12 hours, until thermometer in thigh reaches 180 degrees F.
Cover turkey and chill, or let stand 20 minutes before carving.