>>>>If you do, make sure they're damp throughout, not just the outside. That means soaking them for a while. This is really meant for smoking. Works fine for flavouring steaks if you don't use too much, but is great with ribs.
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>>>I've only been grilling for about a year now. I finally got past the point where I burn everything... so now I am going to actually try new things.
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>>Do you have a set of charcoal rails so you can do indirect grilling? If not, invest in a set. Pretty much essential if you're going to do pork, chicken or turkey, ribs.
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>Give that man a cee-gar. Turkey is absolutely great grilled. Cook it over indirect heat -- high at first to seal in the juices -- for 3-4 hours. Delicious. Grilled turkey is a Thanksgiving tradition at my house.

Do you also smoke it? With some will power, you should be able to control your instincts on that line. It works nicely if you use well soaked hickory wood chips, for example.