Maybe a strange question. I have roasted many turkeys but never smoked one. I always feel I get good results when I stuff them with aromatics... Fruit, fresh herbs, cinnamon, etc. they impart a very subtle flavor that I like. Now if I spatcock the bird and smoke it on my weber kettle, where do I put these aromatics? I have no clue haha. A spatcocked bird has no cavity. In the drip pan? Under the skin? Right on the grate underneath it? Thanks again for all of your help!