Propane burns cleanly and efficiently, meaning you’ll avoid soot deposits on your food. Smoking temperatures are easy to maintain, and with much less labor than what’s required by a wood- or charcoal-burning smoker. Most models feature push-button ignition. Drawbacks: Some widely available brands are poorly constructed using thin-gauge metals. They leak smoke and do not perform well in cold or windy weather conditions due to a lack of insulation. read more
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. read more