[jrewingjr]

I used to love the traditionally roasted turkey (still do, as a matter of fact, if someone else is preparing dinner), but not since I got my charcoal-water-smoker.

I've been smoking my turkeys for years now (but I didn't inhale). I like to use hickory chips soaked in beer, and use only beer for the liquid in the pan. The combination of the hickory mingling with the yeasty beer flavor is incredible. Always moist and tender. Last Christmas I did a big pork loin this way.

The Secret

[Angelique]

You are absolutely correct about the beer! With some herbs, it is a great marinade base for prawns--about 30 minutes. Brush while grilling and there is nothing like it!