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Hickory chunks and applewood chips?

post #1 of 17
Thread Starter 

Picked up some hickory chunks for Sunday's Thanksgiving and I also picked up a bag of applewood chips. Is it ok to use these two together?

post #2 of 17

Pretty much you can use any combination of woods that you think you'll like the flavor of as long as they are smoking type woods

post #3 of 17
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

Pretty much you can use any combination of woods that you think you'll like the flavor of as long as they are smoking type woods


Thanks Piney, I just wasn't sure if it would be too much.
 

 

post #4 of 17

Hickory is a stronger medium flavor apple is light and fruity

post #5 of 17

You may want to stick to the hickory for poultry, even a mix with mesquite. 

post #6 of 17
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

Hickory is a stronger medium flavor apple is light and fruity



My plan is to load the box with charcoal to get a nice bed of coals, use the hickory as the main wood/heat source and to make several foil pouches of applewood to throw on through out the cook time. Sound ok? It's my first bird so I apologize for all the questions.

 

post #7 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

You may want to stick to the hickory for poultry, even a mix with mesquite. 


Really? I have always heard that mesquite has the potential to over power the meat.
 

 

post #8 of 17

Sounds good to me my family really likes the light fruity flavor the apple gives the poultry

post #9 of 17

You may have better control using either or depending on the type of smoker you have.   Chunks may not work as well in electric or propane but burn just fine in charcoal smokers.  Chips are probably better in electric, being a bit more controllable in the smaller chip trays but they burn up too quickly  in charcoal.

 

Not a big issue, just something to think about!

post #10 of 17
Thread Starter 
Quote:
Originally Posted by alblancher View Post

You may have better control using either or depending on the type of smoker you have.   Chunks may not work as well in electric or propane but burn just fine in charcoal smokers.  Chips are probably better in electric, being a bit more controllable in the smaller chip trays but they burn up too quickly  in charcoal.

 

Not a big issue, just something to think about!


I have a homemade charcoal smoker (It's probably the ugliest thing on the planet but it was built with love), that's why I bought chunks.
 

 

post #11 of 17

I like hickory and apple.

Hickory works well on a short smoke where you want a lot of smoke flavor to be imparted to the meat

in a short time (2-4 hrs).

 

Apple is great on a longer smoke.

              goodluck.gif

post #12 of 17
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

I like hickory and apple.

Hickory works well on a short smoke where you want a lot of smoke flavor to be imparted to the meat

in a short time (2-4 hrs).

 

Apple is great on a longer smoke.

              goodluck.gif



Ok to mix em?

 

post #13 of 17

Sure, it will be fine.

I mix them often, I use the apple for the heat source and hickory for the smoke.

post #14 of 17
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

Sure, it will be fine.

I mix them often, I use the apple for the heat source and hickory for the smoke.



I'm actually looking to do the opposite,because I've got hickory chunks and applewood chips. But good to know that I can mix them. Thanks.

post #15 of 17

I did Exactly what you ask all summer...Hickory Chunks mixed into the Charcoal Briquettes with Apple Chips added everytime I got up to get a Beer...Great combo on Pig and Chix...JJ

post #16 of 17

Mesquite is what a lot of of use in S Tx but be careful., you can get a "creosote effect if you use too much too soon.."  Just sayin...

Personally I like hickory and Pecan.

post #17 of 17
Thread Starter 

Thanks for the advice guy. Pullin the bird outta the brine this morning. Gonna dry it off, inject it with applewood smoke marinade, then back in the fridge overnight. I really hope this comes out ok.

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