During the final 15 minutes or so of cooking brush the bird all over with a glaze made by beforehand by mixing roughly 2 oz of softened butter with 2-3 tablespoons of Irish Malt Whiskey. Alternatively you could use your favourite liquer...Drambuie perhaps.
Soaking the wood in water or beer before hand, will prolong its use. However 'un-wetted chunks (not chips) normally have sufficient life in them, after they have done their job, to carry out further smoking.
Happy Christmas everyone.
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