Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Howdy Gang!

Just ordered my first Turduckin from the CajunGrocer....  I am planning on doing it on the egg indirect after first adding a bacon wrap to it (just to up the calorie count a bit!).  Any recommendations as to cook temp?  I am planning on taking it to 165 deg internal.  Was wondering if most people are cooking them ~325 (as is recommended for the oven) or if you like 'slowing' it down a bit and adding more smoke...  Can't wait!

Smoke On!


  • Horizons expanded, thank you.
  • nolaeggheadnolaegghead Posts: 15,348
    I'd smoke it really low - 200F until 120, then sous vide to 155, then throw it back on at 400 until it hits 160 internal.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Richard FlRichard Fl Posts: 7,902
    NO SMOKE!!! Have done a few and poultry normally gets a strong smoke flavor but the stuffing gets most of it and it will make the meal taste like a burnt mess IMHO.
  • Set the egg up indirect add pecan wood and follow the included directions.  Good luck. You can also use salt pork cut about 1/4 inch thick rather than bacon.  Cooks Illustrated did a cook on this 
    Eggin in SW "Keep it Weird" TX
  • Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?
    Eggin in SW "Keep it Weird" TX
  • Richard FlRichard Fl Posts: 7,902
    Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?
    I have found over the years that turkey sucks up smoke so don't do any with turducken..  A little at the end should not hurt, but the stuffing in turducken really holds the smoke.
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