Nope, whole bird but at 11 or 12 lbs it's not 
real big by today's standards, it does fit in the 
pan. I picked up a small folding rack for it at the Goodwill.

Rob

At  11/25/2010 03:58 PM, Michael Sullivan wrote:
>Do you cut the bird in half?  Seems like UNLIT 
>briquets would kinda stink, but you say it 
>works?  I also brine my birds. Gobble Gobble.
>Michael in San Antonio
>91GL Weekender AT 2.1L 'Gringo'
>
>
>
>On Thu, Nov 25, 2010 at 4:32 PM, Rob 
><<mailto:becida@comcast.net>becida@comcast.net> wrote:
>I keep the charcoal & chimney in a large plastic 
>tub, just slide it in the Vanagon for a trip to 
>a park or camping, I brine the turkey in a 
>plastic bucket so you can take that too in the back of the Vanagon.
>The Weber fits in there too but it's often a bit 
>messy unless you clean it first. I picked up one 
>of those racks that fits in the receiver and is 
>a good place to carry this stuff too.
>A smoked turkey is good enough and easy enough 
>that you could do this anything of the year, not just Thanksgiving Day.
>
>
>
>I did this a few years back and wrote down what 
>I did, every year I look at this again.
>I brined the turkey for 12 hrs before cooking 
>and use a brand name charcoal briquette, the 
>briquettes are started in a chimney.
>
>
>An 11# turkey on my Weber 22.5" kettle.
>
>I put it on a rack, set it in the 13x9 alum drip 
>pan, put 2 cups of broth in the pan and set that in the Weber.
>
>I used hickory chips and put about 25 coals per side for indirect cooking.
>
>Closed it up and put the thermometer in one of the vent holes.
>
>The directions said 350� but I never got it much above 300�.
>
>After an hour I covered the breast with foil, 
>added some fresh coals (unlit) and some more chips.
>
>It took 2 1/2 hrs for my instant read thermometer to read done.
>
>
>
>Rob
><mailto:becida@comcast.net>becida@comcast.net
>