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When smoking a Turkey or parts, which is your favorite wood(s)

Discussion in 'Poultry' started by richoso1, Oct 29, 2010.

  1. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    While experimenting with high heat smoking with the AMNS, I chose a combo of 50/50 maple and apple for the smoke. This turned out to be the best tasting turkey meat I've had. What's your best choice of wood or woods?
  2. coacher72

    coacher72 Smoking Fanatic

    I've used a mix of Hickory and Apple. Liked it. However, the brine that I used seemed to have the greatest effect on the outcome. It's one I found last Thanksgiving when the turkeys went on sale for 39 cents per lb. Stocked up on a few. Forgot the brand name of the brine mix. Hope they have it again this year.
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    maple, apple, cherry.  I think I throw a little cherry in for everything anymore!
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I like apple and cherry they are simalr woods but they are both a smooth and fruity flavor.
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I keep it light: fruit woods or nut woods.
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    pecan and apple mix
  7. Hickory chunks with apple chips thrown in for me
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Rich!

    I've got over a ton of sawdust on hand, and seem to grab Apple most often.  Peach is also a great smoking wood.  I like Hickory for pulled pork, but sometimes has a "Bite" to it when compared to fruit woods.

    Glad the turkey turned out!!

  9. solaryellow

    solaryellow Limited Mod Group Lead

    I use 75% apple and 25% hickory for turkeys. 
  10. spec

    spec Meat Mopper

    I'm with you...Apple and Maple,

    I think added cherry is too strong, I use 100% wood, no electric or gas
  11. scarbelly

    scarbelly Epic Pitmaster OTBS Member

     +1 here - That is my favorite wood mix
  12. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I use apple most of the time. Once in awhile I'll mix cherry or pecan with the apple but usually its straight apple. I did do some chicken with orange wood not long ago and I'll be trying it with a turkey.
  13. smokingnd

    smokingnd Smoke Blower

    Up until today I have used hickory for everything, however, I bought some cherry and mixed in just a very small amount of hickory for some chicken breast and I'm sold.  I will be smoking the T day with cherry this year.
  14. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Hickory and Oak combined lately. Not to strong on my part.  
    Last edited: Nov 14, 2010
  15. chefrob

    chefrob Master of the Pit OTBS Member

    last night i used just pecan and it turned out great.........