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Will there be smoke?

post #1 of 5
Thread Starter 

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....

post #2 of 5

You don't have to see it to get the smoke flavor. For your BGE throw in a piece of seasoned wood about the size of your fist.






Happy smoken.


post #3 of 5


post #4 of 5




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.


Smoke on!

Edited by YNOT2K - 12/16/14 at 6:21am
post #5 of 5

If you can Smell it the meat will absorb it...JJ

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