Talking Turkey

ducknutts

I am a fairly new egg owner and love it so far. The one thing I don't love is the taste poultry takes on when using wood for cooking ( I don't only use wood it is mixed in with the charcoal). Are there any suggestions for cooking a chicken / turkey and not having it taste real smokey?

RedSkip

Don't use wood chips/chunks.
Let he smoke clear before putting the bird on the grill.  Stabilize temps for 45-60 minutes prior should work, but each type of lump is different.

Eggscuses

^^^^^^^
What Redskip said
And welcome to the forum.

Dobie

Also use a neutral lump like Rockwood. 

RibsnWhiskey

I throw a couple of big chunks of pecan in when I do my Turkey. It's a light smoke and not overpowering.