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Having issues with smoke

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.


  • U_tardedU_tarded Posts: 1,312
    Try slowing it down maybe. I haven't done a smoked turkey on the egg but I used to run my weber around 250-275 with about 5-6 chunks and would get lots of smoke in it.
  • U_tardedU_tarded Posts: 1,312
    Also, sometimes low and slow on turkey kills the skin wrap it in cheese cloth and bump up the temp the last 30 mins to crisp the skin if you so please. Remove cheese cloth before doing so
  • fishlessmanfishlessman Posts: 17,522
    you can low and slow the bird but you wont get the texture of a roasted bird, i still like them cooked that way at times. also at 325, try addding different types of smoking wood, adding hickory to the cherry 50/50 will give more flavor to the smoked bird, cherry to me is mild but adds lots of color
  • Have it hit the smoke right away. 1-2 chunks should do it. No need to have it hit later

  • Where are you getting your wood? I used to use cheap stuff from Wal-Mart or Lowe's, but when I started using some better quality wood I noticed a much better flavor.
  • Plano_JJPlano_JJ Posts: 448
    Where are you getting your wood? I used to use cheap stuff from Wal-Mart or Lowe's, but when I started using some better quality wood I noticed a much better flavor.
    This is good wood from a reputable meat market. They sell it by the pound. Whatever the problem is, its all me I'm sure.  I am going to mix some Hickory in there next time. Also going to back the heat down some. When I had an electric smoker, I used to smoke birds at 250. Thanks for all the replies.
  • nolaeggheadnolaegghead Posts: 15,467
    The wal-mart trees used for smoke chips are on steroids and antibiotics.  Makes for a terrible smoke. ;)
    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 

  • And Walmart pays the trees less than minimum wage. (:
    XL, large and small. Hartwell GA on beautiful Lake Hartwell.
  • MaskedMarvelMaskedMarvel Posts: 1,380
    edited December 2012
    Dry rub 6-12 hours before
    Leave in fridge uncovered
    Cherry wood and water pan
    350* for less than 2 hours
    Yank and foil when ~160* in breast
    Foil ~30-60 minutes
    Fudge this recipe one way or the other depending on taste....

    Large BGE -- Greensboro!

  • ..meh - can't edit that last repeat pic out, sorry...

    I won't say i was impressed with this formula for delicious turkey, but zoom in on that meat in either of those last pics there ---  unbelievably moist and cherry smoke flavour throughout...

    Don't worry about oversmoking the meat...  Two pieces is WAY too little, imho..  Load up the smoker.  Let the bird sit in that for a few hours...  If it's quality wood, if the smoke SMELLS good, it will taste amazing.
    Large BGE -- Greensboro!

  • Best to smoke at the start of the cook. Once the meat reaches a certain temp it won't take on much more smoke flavoring.
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