› Forums › Smoking Meat (and other things) › Poultry › Wood choice for turkey - dilema
New Posts  All Forums:Forum Nav:

Wood choice for turkey - dilema

post #1 of 10
Thread Starter 
So I have a bird ready to go, we have company coming over tomorrow to eat it.. I just went out back and to my dismay, I have one stick of pecan left, and a puny one at that. I have a rack full of hickory but its such a powerful wood I am afraid it will be too much for the bird... This will be my second turkey ever, and the first one wasnt bad, but I think it was a whole heap of beginners luck too. I did it with just pecan.

So what should I do? If I wait until tomorrow when I can go pick up more pecan, I will be cutting it VERY close to eating time. Close enough I dont want to chance it if I dont have to. If I just smoke it with the one stick and finish that off, transfer it to a foil tent and finish the bird in the oven, I am afraid it wont be enough "smokey-ness"... Anyone had any luck with hickory and how did you do it? I am open to any suggestions at this point to get the bird done tonight too
post #2 of 10
Hickory is all I use, but I love the smoke taste.
Good luck.
post #3 of 10
Turkey bein a good sized object, I'd use the hickory (I love hickory anywho so a little biased), just don't add so much. Good luck.
post #4 of 10
Like Tip said you do not have to add so much of any wood-necesarily.I do not no your smoking rig-but in the old days i liked the flavor of any outdoor(non-oven) cooked bird with a hint of smoke...

Even if you use less wood-make a gravy from the dripping and that will have powerful flavor.....
post #5 of 10
Hickory is a good choice but easy to overdo with poultry.
You could use apple for a lighter fruity sweet flavor, oak with a touch of fruit wood if available or birch.
I have found birch is great on poultry, it is more like a light maple and ever so good.
I used to use hickory all the time always and forever, and never ever mesquite.
Then I started experimenting with birch, apple, cherry, oak, peach, most fruit blends will really compliment a bird depending on how you prepare/brine it but you sure can;t go wrong with hickory, just don't over do it like others said.
post #6 of 10
I've had good flavor using maple. It's all in the taste my friend. Good luck.
post #7 of 10
Hickory is a good choice but it is strong. Personally I like apple or now (I smoked a couple chickens with it) Alder it's a smooth light but nice smokey flavor.
post #8 of 10
I use hickory for everything but have access to some apple so I will be trying that also...
post #9 of 10
I just use a little smoke on my turkeys. I use mesquite for the first hour, but if I had the choice I would just use the pecan, and go with less is better.
post #10 of 10
Thread Starter 
went hickory, it turned out fine.. I was a bit freaked out at such an oversight but thanks for the tips.. I pulled it off.. (well no one is complaining right now anyway! lol!)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Wood choice for turkey - dilema