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Best kind of wood for smoking chicken?

post #1 of 16
Thread Starter 
I only have some leftover hickory I used for deer and goose. I plan to smoke chicken quarters next and heard apple is best for poultry. Any ideas on what kind to get? I think I'll take my wife to watch Cloverfield tonight and stop by the BassPro to pick up some wood for smoking next weekend.

Any suggestions would be greatly appreciated!
post #2 of 16
I like apple mixed w/ a little hickory!
post #3 of 16

I use maple, but thats...

I use maple, but thats because I have a lot of it. Although, I do a lot of birds, little 4-5 pound chickens and 14 pound turkeys, Maple seems to work fine for me, not too strong and nice flavor.
post #4 of 16
i am just opposite........hickory with a lil apple and cherry.......cherry, ROCKS
post #5 of 16
I usually like a a oak/apple combo or cherry straight up.
post #6 of 16

My Brother has some cherry

My Brother has some cherry, I honestly have never tried it yet. He said I could come get it this winter. I just have to haul it out of the woods, split it up and dry it. I guess he'll get a pile of jerky for that deal. I am looking forward to try some different wood other than Maple, Oak, and Apple:-)
post #7 of 16
you won't be disappointed with the cherry,.......if i had a lot of it, instead of just the chips i get at lowes, i would smoke with it all the time........
post #8 of 16
Hickory for chicken is fine to me but, then everyone has their own taste preference.
If you went light on the hickory it would be fine. Apple is a good choice as well. However If I persaonally was to use a fruit wood for the bird, it would be cherry. Going with Dude on this one.
Cherry adds a light fruity smoke flavor. What it does the best IMHO is color the meat.
post #9 of 16
yes allen.........color's the meat good......real good......
post #10 of 16
I have a pellet smoker and the pellets are about 60% flavor and 40% alder or oak, so take this for what its worth.

I like mesquite or pecan and I've mixed them.

People bag on mesquite, but I like it. Maybe it has to do more w/the smell from the smoker, I don't know...but that is a very strong possibility.

I've used cherry before, and I don't care for it. And I know that comes from the smell from the smoker. I'm not a big "sweets" fan. I haven't had cake for over 5 yrs, thank you! ........well, some pie I like PDT_Armataz_01_11.gif .

Cherry does add a sweet taste to it.

What do you have to loose? Try it out, you won't be let down.
post #11 of 16
wish i could texas.......wish i could......hard to find here......hawg-eyes has it, but they must think its gold or summin
post #12 of 16
I'm with WD on the cherry. Here in NW Mo. I can get wild cherry and run a stick burner, which I fire with all most exclusively cherry and a little apple when I can find enough to fire with. Use cherry for everything as hickory upsets my stomach. My vote is cherry.
post #13 of 16
Citrus wood is good for poultry also. Use to use orange wood all the time when I still had some trees. Now I do a hickory/pecan mix.
post #14 of 16
I got 1 word for ya..........Pecan!!! PDT_Armataz_01_34.gif
post #15 of 16
I like cherry and apple and maple for my chicken. I have used a mix of maple and hickory and that was pretty good too. I guess it all depends on your tastes. I have also noticed it also depends on how I season and marinade the chicken. I wish I could get some pecon or citrus wood up here. I have had sausage that my dad smoked with citrus wood and it was pretty good. Give them all a try and let us know what works for you.

post #16 of 16
Pecan and apple......ya can't go wrong.PDT_Armataz_01_34.gif
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