How smoky is a turkey done on the EGG ?

Unknown

I want to do my 11 lb turky on the egg, but I am just wondering how smoky it will be ? Thinking of an elderly guest who may not like it. And, do you still serve it with regular turkey gravy ? Thanks.

Nature Boy

EJ,
Poultry absorbs smoke quickly, and can easily be smoked too much. Even a little is too much for some folks. I used 2 chunks of pecan on last year's, and many thought it was too smoky. Yet they don't normally eat smoked turkey. For those who are used to smoked meat, a few chunks are good. But for the uninitiated, the flavor of the lump charcoal smoke alone gives the bird plenty of character and smoke flavor.[p]Also, the higher temps you use, the less smoky it will be.
Happy Thanksgiving
NB

Jimbo

EJ,[p]I did a 6 lb chicken yesterday (kind of a practice bird..) on a verticle roaster at 375* for 90 minutes. I didn't add any chunks for smoke save the natural BGE brand lump. It was just smokey enough for me and plenty smokey for my wife. I planned on using pecan chunks for more smoke, but I think that natural lump gives enough smoke flavor. Just 1 man's opinion.[p]Jimbo