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Christmas Day turkey smoking chips??

I will be cooking a turkey on Christmas day. I wanted to see what wood chips people are using with turkey? Also do you cook it Vertical? What about just the breast any different?

Any recommendations would help


  • MJQ8MJQ8 Posts: 43
    I used apple chips on Thnksgiving. I don't know if you plan to brine but I advise strongly considering it. I cooked horizontal.
    Any cook you can walk away from is a good one.
  • MickeyMickey Posts: 16,884
    edited December 2012
    I use a single handful of half cherry and half pecan chips. Used this combo for the last 6 years and works just fine. I am not in the brine club. I find it is fine w/o that extra work. I spatchcock at 400 raised direct and takes about 90 mins for the cook. Note the cherry gives it the real good color. And I use a coffee rub.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 16,884
    edited December 2012
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • I did the Thanksgiving turkey on the Egg breast side down on the grate with a drip pan underneath. I brined the turkey and used one apple wood chunk. Good smoke flavor, but not too much smoke. I have read that Cherry gives a great color to the skin.

  • TjcoleyTjcoley Posts: 3,453
    Spatch it and use pecan. Great color and flavor.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • U_tardedU_tarded Posts: 1,368
    I just bought some peach gonna give it a test run with a bone in breast fruitwoods are great for turkey all the above are good suggestions.
  • GriffinGriffin Posts: 7,308
    Cherry or apple.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • jbates67jbates67 Posts: 164
    I used cherry over Thanksgiving and my bird turned out fantastic. Just don't over do the amount of chips, you can overpower the amount of smoke in a bird as opposed to pork or beef. I believe any fruit wood, apple, peach, etc would be good.
  • bodskibodski Posts: 373
    I've used pecan and apple and they both produced great results. Going to try cherry next. Easy does it; only takes a small handful.


    LBGE, Weber Kettle, Weber Gasser

  • gdenbygdenby Posts: 4,867
    I just use the shells from the pecans I crack open for other uses. Usually, a double handful, but not much by weight.

    The breast doesn't need to get as hot as the legs and wings. Try placing some bagged ice over the breasts before cooking.

    Brining really does help. I use a "dry" brine to save 'fridge space. Just a rub of coarse salt 2 days in advance, and a massage a couple of times before cooking.
  • Vertical or in a horizontol rack?
  • MickeyMickey Posts: 16,884
    Viamarco if you are asking me? Flat as it is spatchcocked. Also on spatchcock I never ice the breast. I have cooked3 to 4 each year for the past 6 years. This is one of the easiest cooks on your egg. I also like a coffee rub for the turkey.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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