I do mine on the Weber kettle, and they're fantastic. I brine overnight. Put a disposable deep roasting pan in the center of the charcoal grate, and put 1/2 of the lit charcoal on either side. Line up the handles on the cooking grate over the charcoal so you can add charcoal and wood chips as necessary. Rub the bird down with Salt, pepper and olive oil. Mmmm