In rec.food.cooking, Fran wrote:
Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like
to cook the turkey in the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully
received.

I've done up to a 22 pound turkey in a Weber Kettle. Two Challenges:
You need to add a small amount of charcoal frequently.
If you want to use any wood, it will smoulder and give the surface an
acrid taste.

Your best bet is to use natural lump charcoal. If you use briquettes,
the nasty stuff in them will flavor the meat unless you start them ad et
them get grey in a a seperate container.


--
....I'm an air-conditioned gypsy...

- The Who