- Mar 15, 2015
- 4
- 10
I have been smoking for a long time - chicken, turkey, brisket, pork butt, fish, etc., using a charcoal/water smoker. Now I have "graduated" to a Big Green Egg, and today did my first smoke (two chickens).
I guess I need some help, because the chickens did not have anywhere close to the degree of smoke flavor I got from the charcoal/water smoker. Can anyone give me some pointers?
I guess I need some help, because the chickens did not have anywhere close to the degree of smoke flavor I got from the charcoal/water smoker. Can anyone give me some pointers?