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Best wood chips for turkey

post #1 of 11
Thread Starter 

If I use a apple brine & rub should I use apple wood chips

on turkey or  use another type of wood chips I have a Mes--40

  Thanks---Ken

post #2 of 11

You can still whatever smoke flavor you like. Apple chips may tie it all together or use a stronger wood to accentuate. I recently smoked turkey with hickory smoke just because I like it. There is no wrong answer. Try it both ways and see what you like best.

 

 

Mike

post #3 of 11

I've used a mixture of 80% apple and 20% mesquite or hickory, just to add a slight bit of different smoke flavor.

post #4 of 11
Thread Starter 

By the way how did your chicken come out last week----ken

post #5 of 11

I mostly use apple wood on chicken and turkey because I always read that poultry takes on smoke easier than other meats, so I was afraid of over smoking birds. Apple and cherry are more mild.  I have used cherry, and I really like it for almost everything.  I do know that mesquite is a very strong wood and can ruin a meal if you use to much. I threw some in my gas grill long ago making hamburgers and it was too much for me, have not used it since.

 

I may give hickory a try on poultry just to see what I'm missing.

post #6 of 11

smoking-meat.com has a pretty good article on wood and their affect on different meats.

post #7 of 11

I almost always use mesquite on poultry, but we like the smoke flavor.

post #8 of 11

Recently, I have been smoking poultry with (chardonnay) grape wood.  Highly recommended.

post #9 of 11
Thread Starter 


how did your apple chicken come out last week--Ken

Quote:
Originally Posted by SmokinHusker View Post

I've used a mixture of 80% apple and 20% mesquite or hickory, just to add a slight bit of different smoke flavor.


 

 

post #10 of 11

anyone know of a good turkey rub recipe?

post #11 of 11

I like cherry.

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