on the lid with the vents all open. don't forget to place a whole sweet onion on the "head-side" of the bird.
after 30 minutes flip the bird, add more chips, and cover with both the foil tray, and the lid. after another 30 minutes test the temperature using a probe thermometer in the deepest part of the thigh. if it's at, or near 170°f take it off the grill. cover it with loose foil, and let it rest for 15-20 minutes before carving. 