We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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.