Make a spice blend of salt, pepper, and garlic powder to rub over the turkeys. 

 Using fresh or thawed turkeys, remove the “guts” that are packaged in the crevices. Rub the spices all over the outside of the turkeys.

 Place the turkeys in a large zip-top plastic bag and refrigerate overnight.

Prepare your smoker:
a.    Place charcoal briquettes in the smoker bowl.
b.    Nestle 3-4 lighter cubes among the briquettes.
c.    Light the cubes.

Insert an electric thermometer into the smoker so that it can be inserted into a turkey.  Be sure to plug the probe into the thermometer base. Place 2 turkeys on the lower rack of smoker barrel.  Insert the thermometer into one of the turkeys.

Place applewood chips on top of smoking charcoal briquettes. Place the smoker barrel on top of the charcoal. Place additional turkeys on the top rack of the smoker and cover the smoker.

Periodically check smoker to ensure that smoker is in the ideal smoking range.  (Check the dial on the smoker gauge.) . Smoke the turkeys until the thermometer probe reads 165 degrees Fahrenheit.

Remove the probe and remove the turkeys from the smoker.