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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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.

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