Mix brown sugar, salt, and rosemary.  Add cream sherry to make a thin paste.  Brush paste in between meat and skin, and on top of skin.  Season with other herbs to taste.

Smoke turkey on high for 2-3 hours using Pecan Bisquette fuel, baste turkey with juices from cavity and continue smoking for 2-3 hours, basting every hour.  The minimum internal temperature of the turkey needs to be 165 degrees F. (verify with a meat thermometer).  Small turkeys work best, so if you are feeding a large crowd, we recommend that you smoke multiple turkeys rather than one large bird.

Smoked nuts make a great addition to your stuffing.  Soak your favorite nut varieties in salt water (2 cups non-iodized salt to 5 cups water) for 24 hours.  Smoke 1-2 hours on racks covered with cheesecloth.