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1st timer -- looks AWFULLY dark
Earl, well, I decided to scrub off what I could of the outside before I sliced it. Everyone thought it was very smoky but good on a sandwich with mustard and mayo. I thought it was a little dry. I cooked it to 165, think I'd stop at 160 next time. Val -
1st timer -- looks AWFULLY dark
I'll check the accuracy to be sure, but I think I know what I did. At one point, I'd added more chunks of wood. The temp had dropped very low, so I opened the intake and exhaust, then got called away for a minute. When I came back, the temp had shot up to 450. I got it back down pretty fast... -
1st timer -- looks AWFULLY dark
I just finished smoking two 4# skinless boneless turkey breasts. I put them in to my Big Green Egg with hickory chunks at 270 and sprayed it occasionally with apple juice. It finally reached an internal temp of 165 and I pulled it, but the outside looks nearly black. Is this normal? Thanks... -
New Member -- Big Green Egg
You know...I'm having a white maple taken down right now. Would the chips from that work? -
New Member -- Big Green Egg
Thanks for the welcome, Earl and LadyJ! I did register for the ecourse, and I have my first lesson in my inbox! Here's a newbie question: where do I find wood chips to add to my charcoal? :oops: Val -
New Member -- Big Green Egg
Hi! I just found this place when I was looking for a group on Yahoogroups. I have a Big Green Egg that I've used as a grill/oven, but never as a smoker. I bought a couple of boneless skinless 4-pound turkey breasts that I'd like to smoke to serve Mother's Day, and I thought maybe I could...
