Will there be smoke?

Discussion in 'Poultry' started by inkjunkie, Dec 14, 2014.

  1. inkjunkie

    inkjunkie Master of the Pit

    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....
  2. 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.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  4. ynot2k

    ynot2k Smoke Blower

    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!
    Last edited: Dec 16, 2014
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

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