At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
For rub, in a small bowl, combine chili powder, lime peel, cumin, and salt. Sprinkle mixture evenly over turkey; rub in with your fingers.
In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place drumsticks on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until juices run clear (180 degrees F). Add additional coals and water as needed to maintain temperature and moisture. If desired, serve the turkey with salsa. Makes 6 servings.