Chicken Halves  
Cooking Time: approximately 1¼ hours

Fill indirect fire boxes with briquettes. Season meat to taste with salt,
pepper and granulated garlic powder. Place on grill. No refire.

 
Cornish Hens
Cooking Time: 1½ hours

Fill indirect fire boxes. Season meat with granulated garlic powder, pepper and salt. Refire after 45 minutes.
 

Turkey
Weight: 10-12 lbs.
Cooking Time: 2½ hours

Build pyramid of 10 briquettes in the center of each indirect fire box. Season turkey to taste with granulated garlic powder and pepper. Tie wings close to sides to prevent burning. Refire every 45-60 minutes. Turkey may be stuffed.

Smoked Turkey
Weight: 12-15 lbs.
Cooking Time: 5 hours

4 medium onions
3 apples
8 large celery stalks
1 cup olive oil
Granulated garlic powder
Pepper
2 cups of soaked hickory chips
1 (10 pound) bag charcoal

Quarter onion and apples; cut celery in small pieces. Place in a mixing bowl. Add ¼ cup olive oil with pepper and seasonings. Soak the bird’s cavity with ¼ cup of olive oil, add the stuffing. Coat turkey’s exterior with remainder of olive oil and add pepper and seasoned granulated garlic powder. Cover well.  Add ½ inch water to drip pans.  Build pyramid of 10 briquettes in the center of each indirect fire box.  When coals are white, add half of the hickory chips and cook 2 ½ hours before checking. Check and add more coals, chips and water if necessary. Cook 2 ½ more hours. Remove from cooker and let stand 20 minutes before carving.

Smoked Turkey Breast with Bacon
Weight: 12-15 lbs.
Cooking Time: 2¾-3 hours

Onion powder
Granulated garlic powder
Pepper
Bacon

Build pyramid of 10 briquettes in the center of each indirect fire box. Season turkey breast with onion powder, pepper and garlic powder. Take bacon strips and cover entire top of turkey (top with one layer of bacon, you want it to brown and crisp on top of the turkey). Empty a bag of hickory chips in a bucket and fill bucket with water. When coals are ready (gray in color) place turkey breasts on the grill. If cooking more than one, leave space between each breast for better heat movement. Sprinkle about 2 handfuls of wet hickory chips on coals in the basket. Close damper on top of grill to where there is only a very small opening. Check bacon after 45 minutes and turn over. When both sides of the bacon are brown and crisp take it off and repeat process with more bacon. Add more hickory chips every time you check the bacon. Refire every hour.