Originally Posted by Muscrat
I cut the back bone out and trimmed it out so it lays flat. To I need to put it in a shallow pan with butter in the bottom?
It can go right on the grill grate but not too close to the charcoal. If you were using a Weber, you would want to do indirect cooking. If you are using a smoker with a separate fire box, then you're set.
I don't believe that fowl benefits from a long slow smoke like pork and beef. Just start the fire and let 'er rip!
Since the meat is milder flavor, I go with milder smoking woods like apple, cherry, oak and/or maple.