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 smoky is a turkey done on the EGG ?

I want to do my 11 lb turky on the egg, but I am just wondering how smoky it will be ? Thinking of an elderly guest who may not like it. And, do you still serve it with regular turkey gravy ? Thanks.


  • Nature BoyNature Boy Posts: 8,494
    Poultry absorbs smoke quickly, and can easily be smoked too much. Even a little is too much for some folks. I used 2 chunks of pecan on last year's, and many thought it was too smoky. Yet they don't normally eat smoked turkey. For those who are used to smoked meat, a few chunks are good. But for the uninitiated, the flavor of the lump charcoal smoke alone gives the bird plenty of character and smoke flavor.[p]Also, the higher temps you use, the less smoky it will be.
    Happy Thanksgiving
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JimboJimbo Posts: 44
    EJ,[p]I did a 6 lb chicken yesterday (kind of a practice bird..) on a verticle roaster at 375* for 90 minutes. I didn't add any chunks for smoke save the natural BGE brand lump. It was just smokey enough for me and plenty smokey for my wife. I planned on using pecan chunks for more smoke, but I think that natural lump gives enough smoke flavor. Just 1 man's opinion.[p]Jimbo
Sign In or Register to comment.
Click here for Forum Use Guidelines.