You’re not really smoking that turkey. At least, not what I consider smoking. Your putting the wood right in the water and it’s not smoking. Your smoke wood should be soaked or damp so it doesn’t burn up but I’ve never seen anyone put it in the water. The water is good, yes, smokers always use it so you don’t dry out your meat but the chips should be damp but closer to the eat so not only should your meat be getting swamped in smoke but you temperatures should be down in the low 200s for slow smoking and it should take many hours.
Don’t get me wrong, that sounds like it’s probably really good, but it’s more of a roasting with rub.
Um, the water was strictly to control the heat. No wood was placed in that water.
These were wood chunks, not chips, so getting them damp does no good.