What Flavor Smoke for Chicken?

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mkriet

Smoking Fanatic
Original poster
Dec 21, 2015
327
100
Dayton, OH
Hey guys, I have smoked chicken plenty of times before, and I usually just use hickory because that is one of my favorites for pork, and I always have some on hand.  I'm going a different route tonight, and thought I would ask for input from anyone that does a lot of chicken.  

I made a turkey a couple weeks ago and injected with Cajun Injector Creole Butter, then seasoned with cajun seasoning and some other herbs.  I decided I wanted to try doing that flavor on chicken rather than the usually BBQ flavor.  

Just curious what others would use to smoke with.  I currently have cherry, apple, and hickory in my "inventory".  

Thanks in advance. 
 
I usually use Apple, and finish with Cherry in the last 30-60 minutes.  Brings up the skin color.  Apple is a nice mild flavor, lets the chicken come through.  Also used a combination of apple with mesquite, mild yet smokey.  From what I can gather of your style, you like strong and robust, so, add about 20% hickory to the apple, you will get that smoke but it will be milder and not overpowering.
 
Cherry or apple would be my pick or both. My tastes have leaned away from Hickory and Mesquite for fish, poultry and pork. Fruit and nut woods are my go-to's. I know its not in your inventory, but if you haven't tried pecan and corn cob you should some time.
 
For chicken I always use hickory or mesquite.

Chicken cooks quickly & I like to get some good smoke on it.

Al
 
 
Cherry or apple would be my pick or both. My tastes have leaned away from Hickory and Mesquite for fish, poultry and pork. Fruit and nut woods are my go-to's. I know its not in your inventory, but if you haven't tried pecan and corn cob you should some time.
Yeah, Pecan isn't real common up here in Ohio, but I'll have to look for it sometime.  The big ones you can always find up here are hickory, apple, cherry, and even mesquite.  

I requested an AMNPS tray for Christmas, and also some corn cob and alder pellets.  Want to try those on some smoked cheese.  I may have to get an order of Pecan on order from Todd. 
 
I've become a big fan of cherry/pecan for lighter meats. If I'm just doing brined chicken breasts that I'm going to brush with bbq sauce at the end, I do like hickory.
 
Sure got a lot of different replies and that is what happens most of the time because we all have our own personal taste and opinions. So here's mine I most of the time use apple on just about everything even pork. I'm doing 3 turkeys right as Christmas presents and yup with apple.

Warren
 
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