Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        water pan seasonings
   1      cup           white wine - dry
   1                    onion - whole
   1                    garlic clove - whole
   1      tablespoon    liquid smoke
   1      teaspoon      dried mint - crushed
   2      tablespoons   parsley -- chopped
   6      drops         Peychaud's bitters
   2      tablespoons   Worcestershire sauce Worcestershire sauce

Preparation:

Prepare smoker. While briquettes are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly. I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night. From Justin Wilson's Gourmet and Gourmand Cookboo