Originally posted by kbartman
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Do you introduce the smoke at the beginning, end or continuous during your turkey bake? What kind of wood are you using to generate the smoke, and how are you using it (eg, wet, wrapped in foil, etc)? We did a bird at Thanksgiving that had a great brown color, but adding a little smoke would be nice I sort of accidentally smoked some chickens by not removing all the coals and shutting the door, but that is a different kind of taste than what you get from fresh hardwood chips.
PS - Merry Christmas to you too!
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