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Smoked turkey - Page 2

post #21 of 25

I typically just use apple for birds. I like cherry for beef. You don't want a real powerful wood for turkey and I find apple gives me enough smoke flavor without overpowering the meat.

post #22 of 25
Thread Starter 
Yeah, I either use a mix of apple and pecan or just pure pecan, it turns out great :) I would not use oak as I think it is too strong.
post #23 of 25

g

post #24 of 25
So a 12lb bird @ 230 for 6-7 hrs straight smoke is good? No periods with heat only?
post #25 of 25
Thread Starter 
Sorry bigsmoketexas, I think my reply will be too late now. But I would just use the 4-6 chunks I added from the start of the smoke and not add anymore. Hope your turkey turned out good :) This was mine after 6 hours in the smoker



It was nice and moist:

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