Page 145 - Turkey Book from Meathead

harcoal grills are the most versatile all-purpose
outdoor cooker. When set up properly, the good ones can do both high temperature infrared searing, low temperature convection air roasting, and smoking. Their main advantages are that charcoal generates more energy than most gas burners and you can capture more smoke because you have more control over airflow. Gas grills have large permanently open vents so you can’t easily contain the smoke, but they can do a respectable job. You just need to burn through a lot more wood.
If you are using a charcoal grill, set it up for 2-zone cooking. This is the secret to keeping the temperature down so you don't shrink the proteins and make the turkey meat (or any meat) tough. We consider 2-zone cooking an essential skill.
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