in a VERY clean ice chest, place your FROZEN turkey, fish or whatever meat you'd like to smoke.
cover with a mixture of:
four parts brown sugar
one part salt (the salt also helps to eliminate bacteria during the brine process)
on top of that mixture, add daily for UP to seven (or more in some cases) days four to six trays of ice, cover and keep in a cool area of your home - do not drain any of the liquid during the brining process.
at the end of your brining process, drain your meat well and pat dry with paper towels. it's ready for the smoker now! be sure to throw out ALL the brine mixture - you CANNOT use it over.
remember, poultry must be brought up to a temperature of 180 degrees after smoking - so build your fire up afterward to test with a thermometer. the length of time you spend smoking your concoction depends upon how vigilant you are. for instance, when we do an 18-20 pound turkey at thanksgiving, pop will start it at about 10:00 p.m. and get up every two to three hours through the night to add wet hickory, cherry or mesquite to the coals for ten to twelve hours and then he'll begin his heat process.
fish will be easier to smoke and can be canned afterward in a waterbath for less than ten minutes until lids seal - see directions on lid package. you may also wish to seal your fish in a seal-a-meal baggie. my favorite smoked fish is any and all trout.
if you're wanting to do smoked pork chops, combine an equal amount of teriyaki and brown sugar and brine in the refrigerator for a few days - these are my all time favorites - i'll serve them thin sliced with chinese style hot mustard and sesame seeds.