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Smokin turkeys

Powak
Powak Posts: 1,412
edited November 2021 in EggHead Forum
I’ve done a few turkeys on the egg and when searching around on here for info about smokin em I often see “smoke is not your friend” and “go 325-350 with a little pecan”, which I’ve done before and wasn’t super impressed. A lotta folks with other smokers love going low n slow, using hickory and cherry. Has anyone done a low n slow turkey smoke here with positive results? I love when I get good smoked turkey at my local deli which makes their own or pulled chicken at bbq joints. Love to replicate that on an egg. I would like to try a straight up smoke, spatchcock style but low n slow for color and smoke. Is it possible?
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Comments

  • lousubcap
    lousubcap Posts: 34,432
    Yup- Give "pulled chix" a look in the forum search function for some good info.  I've run at around 250*F on the dome for 4-5 hours for the chix.  Have not done a low smoked turkey but the process should be directly adaptable.  Go for it.
    Cherry for the mahogany color.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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