I prefer my stuffing cooked separately and usually put aromatics inside the bird. Lots of different herbs, onion, apple, orange, and lemon. Comes out really nice! I use a kettle rotisserie and still fit a turkey sized foil pan underneath to catch the drippings for smoked turkey gravy. Dynamite!! I just do two banks of coals, one on each side.
Kettleheads Anonymous Platinum Member