Smoked Turkey

Thaw completely, rinse, pat dry. Combine ingredients 2-5 and divide in half. Rub 1/2 of the mixture inside the turkey cavities. Rub the other half under the breast and leg skin. Rub the oil over the entire turkey. Using a Weber type grill prepare for indirect cooking method. Light 10 Kingsford, (or other high quality charcoals) on each side of the grill. Place a drip pan in the middle of the grill and add 1/2 cup water, this helps retain moisture. When the coals ash over add a 2" square chunk of hickory or other hard wood to each side of the grill right on top of the coals. Place the turkey on the cooking grate and maintain 150-250 degrees for 20 minutes per pound by adding 3-5 coals to each side at about 1.5 hour intervals. Add Hickory to maintain steady smoke stream from the vent. If flame occurs, and it may when you lift the lid, just drizzle a little beer or water on the flames. As you near the end of cooking time (for about the last hour), keep the temp at the high (250 degree) side of the heat range. If your turkey has a sensor on it, it may or may not pop up. I usually just check that the thick part of the thigh reaches 165 degrees.