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I have smoked turkey's on a Weber grill and a Brinkman smoker grill. While I love my Weber grill the Brinkman is just the perfect way to go. First of all the Brinkman comes with grill and a drip pan. It also comes with briquettes that are used for a gas grill. The first thing to do is pick out the smoking chips that you want to use. These come in many different types, I usually use mesquite. I grab about two hand full's soak them in water for a short time and wrap them in tin foil. I then use a fork to poke hole in the foil to let the smoke come out. I then place the tin foil on top of the briquettes and place the drip pan onto the hanger's right above. The most important part of this task is to always keep 2-3 cups of water in the drip pan at all times to provide moisture and it also collects the drippings. Next put the turkey on the top grill rube some butter all over it and fire up the grill. The difference in the Weber grill and the Brinkman is the temperature gauge. While you have to keep the Weber at approximately 400 degrees the brinkman has an ideal mark in its gauge. I have learned to keep this on the ideal mark after using it many times. You must compensate for windy conditions at times with either grill to keep the temperature just right. I like to use turkeys that have the popping plug but you can use the thermometer on the Weber grill or an individual one to get the turkey to the right temperature for eating. The best part is eating the turkey. I have had people who never would eat turkey just not get enough of it when I serve it this way. You wouldn't believe the golden brown look it has and just how juicy it is.

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