Eggs & Wood

WildBore

What a great site! What a great smoker!
I got my Christmas present early this year, a large Egg. My wife got it for me now (completely out of the blue) because she wants me to smoke a turkey for Thanksgiving. We have a housefull for Thanksgiving every year, and already bake a stuffed bird or two, and fry a couple more (we cooked a total of 5 turkeys last year). Smoking one was the only thing we weren't doing yet, and now we will![p]I used to do most of my outdoor cooking over straight hardwood, not charcoal. Chunks or logs of hickory, oak, pecan, or peach. Has anybody tried that in an Egg? I know it won't last as long as lump, but I like the pure wood flavor. So far I've used the BGE lump and like it even more than the Whole Foods Mkt. lump I was using. [p]I've had it assembled for 5 days, and cooked on it 4 times, times and advice gleened from this forum making it possible. I love it.[p]Bruce[p]

Prof Dan

WildBore,[p]I really like smoke, but straight wood gives you too much smoke. The food can get bitter. Try it sometime as an experiment, and you'll see.[p]I use lump plus two or three wood chunks, each about the size and shape of an ordinary stapler. Plenty of smoke.

maddaug

WildBore,
Wow now thats a Thanksgiving. If you like cheesy potatoes they are great on the egg. The smokey taste.....yum...I use stoneware when making these.