Another turkey smoking question

Discussion in 'Poultry' started by papadoc72, Nov 20, 2006.

  1. Hi all, I just found the website and am soaking up all the information...
    I am all ready to smoke a 11 pound turkey on thanksgiving day...
    Have the brine recipe printed out, smoker is ready, turkey is thawing..
    Just have one question.
    How many pans of wood (Smoke) do you use.
    I usually smoke salmon and know for a fact that you can get it too smokey.
    I have a propane smoker and was planning on once the smoker gets up to temp, put the pan of wood in (Using Hickory) and 45 minutes to an hour later, a second pan of smoke....
    Is 2 pans of smoke enough for a 11 pound turkey done at 250° F for about 6 hours?
    Thanks for all the help and information.

    Brett
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I would have the bird in smoke until the internal temp gets above 135F. I have a GOSM and added wood 3 times for my last turkey smoke (9 lb bird). I followed your idea and added wood at 45 minute intervals.

    Hope this helps.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. illini

    illini Smoking Fanatic OTBS Member

    I would not use Hickory on the turkey :(

    Go with a fruitwood, they are much friendlier to the mild tast of chicken or turkey. If fruitwood is not available be very careful with the nutwoods or mesquite. That's my opinion :p
     
  4. Thanks for the help guys.
    I'll go with apple chips and try 3 pans set about 45 mintues to an hour apart.
    Thanks again
    -Brett-
    ><)))°>
     

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