Happy Thanksgiving everyone, may you be blessed with a joyous holiday and bountiful morsels of delight.

We do pretty much the standard fair, though we're trying something new by putting the turkey on a gas grill rotisserie. Anyone else do this? Got any advice on how to add smoke chips?

My grill has a rotisserie burner on the back wall, which means that the heat is directly on the bird and the rest of the grill is relatively cold. I'm thinking of using one of the lower burners (there are 4 ) on low and placing the smoke slabs there.

Helpful advice or not, Happy Holiday everyone!