Hey guys, I've been trying to smoke on the egg with little success. I tried to do pork belly for bacon and little to no smoke flavour. I've use apple, mystique, cherry and some store purchase stuff like Jack Daniel's. When tried chicken it wasn't smoky at all! I read here that poultry takes kindly to smoke but not in my case.
So i'll describe my process. I get the egg to the temp I wish; add the chips (2 cups) that have been soaked for 24 hours; add my meat of choice and remove when internal temp is to my liking.
Is i type this out is 2 cups enough chips and should i be adding more chips over the process? I usually smoke pork, poultry, turkey. I've done salmon on cedar plank and that turned out very well .
I would like to try a smoked turkey for CDN thanksgiving holiday. I'm still a little green(new) with the egg and worried about maintaining temp if I have to add chips over the full cooking time.
A child can ask questions a wise man can't answer!!!Canada
Large @ Small BGE