Smoking a Turkey on the Grill

You're not looking for that beautiful, golden crisp you're talking about. You're really slow cooking the birds. Some spots charred, a little bit darker,. someare going to be a little lighter, and somere going to be like, in between. For people who are not quite as committed to varcue as you are, what do we do for our heat? Can we use briquett? What source of heat should we use for the smoke flavor?