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First time whole turkey in my MES.


Joined Aug 21, 2013
I am preparing to smoke up a whole butterball in my MES30 on sunday. I have yet to smoke any poultry to date and I am a little concerned about the amount of smoke to put to it. I don't yet have an AMNPS which seems to be the easiest way to get TBS so I am just using the chip pan. Also wondering what wood people prefer with their poultry? If anyone has any suggestions or comments it would be greatly appreciated.




Meat Mopper
Joined Dec 8, 2013
I have used Hickery on my first turkey.  Was awesome.  We brine it as well. It was a salt water brine.  The second bird we did with Pecan and ran out so finished it off with Cherry.  I was a fresh home raised bird and had a different more rich taste and a different texture.  Kind of rubbery.

I read here that if your brine a bird too long it can make it rubbery.

Other than that I can't be of much help since I am new to smoking.



Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
Ryan, Apple wood is good for Poultry. High heat and a Spatch job on the carcase helps with skin too ( more surface to get close to the heat...) and make sure the skin is well dried and placed in 'reefer to get the outside crusty dry.

Have fun and . . .

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