Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

How to water/smoke a 24 lb. Thanksgiving turkey.

amf124amf124 Posts: 1
edited November 2011 in Root
I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.

Comments

  • stikestike Posts: 15,597
    you won't need to replenish charcoal, or soak chips for starters. not sure what 'water' refers to...

    ed egli avea del cul fatto trombetta -Dante
  • @Tweev: beat me to that, phone rang. Well put 
    I'm ashamed of what I did for a Klondike Bar.
  • Haha whod'a thunk it? I figured Tweev would require a little more couth!
    I do mine 320-350. Around 1.5 +/- total time. Fill lump up and you won't have to replenish. No chips use unsoaked chunks. NO WATER


    Paul
    thebearditspeaks.com. Go there. I write it.
  • I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.
    Welcome to the forum
    B-)

    Steve 

    Caledon, ON

     

  • I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.
    Welcome to the forum
    B-)
    LOL. Welcome =))
    I'm ashamed of what I did for a Klondike Bar.
  • lousubcaplousubcap Posts: 16,185

    You do know the answer to the ? "Want in one hand and $hit in the other and see which one fills up first?" All will work out!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • pokeypokey Posts: 59

    You won't need to replenish your lump, if it is full and you have the damper set correctly you will be able to do a boston butt over a 12-14 hr period.  They are right about the chunks also, chips have a tendency to burn up quickly.  I asked a similar question, seems like 350-400 degrees, not alot of smoke, use a meat thermometor if you have one to check the breast and thigh joint, (breast temp should be a little lower than thigh) and let bird rest 1 hour after taking off egg to rest before slicing.  I'll try to find out recommended breast and thigh temp and get back with you, good luck.

     

  • Welcome to the forum
    B-)
    Suck up.
    How do you know I wasn't being facetious? One of the may tools in my repertoir

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.