How do you cook your bird? I know of three methods that the pilgrims may have used. They either boiled it in a pot over an open fire; fried it in a similar pot over an open fire; or smoke/roasted it over an open fire. Let’s stick with the smoking one, because we know that creates the best flavor.

Remember we talked about a boucan earlier this summer. A modified version must have been used in 1621. This would have been the only smoking method they would have known about since it had just recently moved its way up the coast. This is also a method that can still be used today with a few modifications to your existing grill. If you use a Weber kettle the modification is rather simple and I think produces the best results.

Weber Grill Smoking—

The Method

Get your Weber grill smoking turkey, ribs or brisket by using this method. This can be done using no special equipment; however there’s one item that makes smoking in your Weber a lot easier. That’s the Weber char-basket charcoal fuel holder. They come as a pair, and are designed to contain the charcoal into two separate piles, one on each side of your Weber kettle grill. I often use just one of them when I want to cook down around 225 degrees fahrenheit. When using the pair, the temperature runs higher.

The main points to remember when smoking in a Weber kettle grill:

• Monitor the temperature through the lid vent

• Keep the charcoal positioned at the edges of the charcoal grate

• Position the lid vent opposite the charcoal when using one basket, or centered when using two.

• Mix wood with unburned charcoal, then top off with hot, burning briquettes

• Plan to replenish the charcoal hourly

• Plan to enjoy great smoked foods

This is everything you’ll need to smoke in your Weber: the grill, a single charcoal basket (two can be used for hotter barbecuing), drip pans (not 100 percent necessary), smoker wood, charcoal, newspaper, and a charcoal lighting chimney. Put them all together, and you’re ready for smoking. The hot charcoal briquettes are placed atop a mix of unburned charcoal and smoker wood. The fire will burn downward, slowly providing even heat and smoke for the turkey you’re smoking. For best results add hot burning briquettes to the basket each hour.

When the grill is smoking, be sure to monitor the temperature regularly with a handheld probe thermometer through the lid vent. It’s also advisable to keep the probe of a remote cooking thermometer in one of the breasts, so you can be sure the food’s not overcooked.

Now comes the fun part, I’m going to give up one of my most prized recipes for fowl. If you use this recipe I can guarantee you your bird will taste better than last year (giving the fact that you smoke it properly):

White Barbecue Sauce

2 C Mayonnaise

1 1/2 T Rub

2 T black pepper

6 T white vinegar

6 T lemon juice

Mix all ingredients together. Stir well.

I like to slather this sauce over and under the skin of the bird, rub it, and then smoke as normal. Some people like to smoke the bird first them drench it in the sauce, drip off the excess and then serve. Either way I think you’ll enjoy this flavor and it will become a staple in your arsenal.