First time with the Egg

Unknown

Jumped right in for my very first cook on the Egg and did a 14 lb range turkey(non-injected)bird. Started with an apple cider brine for 14 hrs then an indirect cook at 325 for 3 1/2 hours to a turkey temp of 172 degrees. Turned out the best turkey my family had ever eaten! Added a couple handfulls of apple chips for smoke and noticed the dark meat had more smoke flavor than the white meat. Any reason why there was a difference in smoke in dark and white meat? Never could have done this without all the information on the forum since my basic BBque skills have always sucked Thanks guys you are great!![p]Vic in UT

Smokey

Vic,[p]White and dark meat definitely have different characteristics (chicken as well as turkey). Dark meat is often moister that white meat and white meat cooks faster. I didn't know about absorbing smoke differently, but it's not surprising. [p]