Simple question, which wood for turkey?

[watermelonslim]

I've only used hickory or mesquite because that's all they sell around here.

I just found a store that sells all kinds of wood, so now I want to try something what.

What wood is the best for turkey?

 

[dirtsailor2003]

I've had good success with apple, cherry, and pecan. This thanksgiving I will be using apple, as that's what I have on hand.

 

[pineywoods]

The simple answer is what ever flavor you like best. That being said I usually use apple or cherry personally the apple gives a nice light smoke flavor

 

[watermelonslim]

What I normally do with hickory is throw a chunk on the basket (which is full of lump) every hour or so. Is that the same with apple and cherry or should you go heavier/lighter with that wood?

 

[pineywoods]

The key with any wood is Thin Blue Smoke (TBS) you want just a thin blue smoke or no smoke at all and just the smell of the wood in the air. If you can smell it so can the meat. White billowing smoke is not good and can lead to creosote which never tastes good.

 

[rbranstner]

The most generic answer would be to use which ever wood is your favorite. I personally like to use a mild wood like apple or cherry since I don't want a really strong smoke flavor as some of my guests might not care for that. But that's just me.

 

[watermelonslim]

Okay cool, so basically just do it the same as I've been doing it, just a different type of wood.

Maybe I'll try a mix. Throw a hickory chunk on, next time throw an apple chunk on, then after that do a cherry.