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First turkey in the new smoker

post #1 of 6
Thread Starter 

Hi there everyone,

I have been browsing the forums for advice on which wood to use with turkey (lots of good information).  I am going to smoke a turkey breast tomorrow, the second use of my new smoker.  Anyone have any words of wisdom you can share?  I promise to share some pictures!





post #2 of 6

Steve , hello . May I suggest Apple Wood... easy to get around this area and gives Turkey a good flavor.


I have some Cherry I use on my poultry and it's good too, mixed would be nice.


Have fun and send Q-view :biggrin:. . .

post #3 of 6
I use peach. It has a nice mild flavor.
post #4 of 6
Depends on how hot I'm cooking as to what wood is best for me. If I was doing low and slow, apple, cherry or some other mild fruit wood would be the choice. For hot and fast, which is how I usually do birds, I'll go with pecan or hickory. They have a stronger flavor and in the short smoke time of a hot and fast bird, will still give a nice smoke flavor.
post #5 of 6

I like pecan with fowl but that might be influienced by the pecan trees out back.


Use whatever wood you have locally and enjoy. My suggestion would be to use a light hand smoking it. Fowl isn't pork or beef, it absorbs that smoke so much better, so I would use less smoke that you normally use. You'll normally find that most folks don't like as much smoke flavor as the old hardcore farts around here. We have developed the hard habit.


Looking forward to those pictures.

post #6 of 6

I love a mix of Pecan and Apple or Cherry.  Such a great mix for Fowl!!



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