• 1 cup(s) hickory wood chips
• 1 tablespoon hungarian sweet paprika or paprika
• 1 tablespoon brown sugar
• 1 teaspoons salt
• 3/4 teaspoons garlic powder
• 3/4 teaspoons onion powder
• 3/4 teaspoons black pepper
• 1/2 teaspoons ground red pepper
• 1/4 teaspoons ground red pepper
• 1/4 teaspoons ground cloves
• 1 piece (2-pound) skinned, boned turkey breast half

Preparation
Soak the wood chips in water 1 hour. Drain well.
Combine paprika and next 7 ingredients (paprika through cloves); rub turkey with spice mixture.

To prepare turkey for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on hot coals. Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place turkey on grill rack covering left burner. Cover and grill for 1 hour and 50 minutes or until a meat thermometer registers 180°, turning halfway during cooking time.