We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Twice I have tried smoked turkeys on the egg and both times the smoke flavor was very little to non existent. Bird flavor and moistness was great but the smoke just wasnt there. Used Cherry chunks and was told not to overdo it on poultry. I used two chunks about fist size both times. Do I need to add more? I arranged them so that the fire would hit them later, which it did. Had a nice smoke coming out of there for a while. What am I doing wrong? Birds were cooked at 325.