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Smoked turkey is not uncommon. Mention it in conversation, and most people will respond positively. “Oh, I love smoked turkey,” they’ll say. “My dad/grandfather/brother-in-law/uncle smokes one every year.” I have yet to hear someone praise their mother’s, grandmother’s, sister-in-law’s, or aunt’s smoked turkey, and I suspect it is because the women are busy doing everything else Thanksgiving dinner requires. Sending a man into the yard to prepare the ceremonial bird is a win-win for everyone involved: You get the man out of the kitchen, where he was probably in the way, so you can focus on everything else that needs to be done without worrying about the bird. (I realize this is a very binary way of thinking of Thanksgiving labor, but it is the norm, for better or worse.) Smoking something on a charcoal grill—the only kind of smoking I’ve ever done—is a fairly engrossing activity. You don’t have to do much, but there’s always a certain amount of fiddling involved, mostly to make sure you keep the temperature where it needs to be. In the case of smoked turkey, most recipes will tell you this is 325℉, the same temperature you would want your oven when roasting a turkey. These recipes aren’t complicated: Spatchcock and dry brine the bird, and coat it with a rub before cooking. Set up two zones of heat on your grill, toss one big wood chip on the coals, and place the turkey in the indirect zone to cook at 325℉ until […]