Have read in more than one spot that a turkey breast needs to be "smoked" at 325*. I have done plenty of cooking on our BGE and don't recall seeing any smoke at that temp....
Will there be smoke?
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12/14/14 at 8:14am
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12/14/14 at 8:29am
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12/14/14 at 3:15pm
- 123 Posts. Joined 9/2013
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Cooked on my stick burner with apple wood only - 325-350 degrees for about 5 hours. These were 24# birds.
They both had excellent smoke flavor and crisp skin.
If there is smoke in the cooking chamber it will get into the meat.
Edited by YNOT2K - 12/16/14 at 6:21am