Yesterday (Thanksgiving), I smoked my first turkey. I used hickory and cherry wood on top of the coals. The 12 lb. bird was on the smoker for 8 hours. I kept hickory or cherry wood on the coals for most of those 8 hours. Although my family raved about the bird, I thought the smoke taste was a bit too rich. What is a good rule of thumb for the percent of time to keep wood smoking on the coals?
If this subject is already addressed on the forum, I would appreciate a link.
The New Guy