BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: renvette on November 22, 2010, 11:51:17 AM

Title: Wood Choice
Post by: renvette on November 22, 2010, 11:51:17 AM
Is it a good or bad idea to use hickory to smoke turkey?  Any suggestions on smoke time is greatly appreciated.
Title: Re: Wood Choice
Post by: hal4uk on November 22, 2010, 12:00:58 PM
Good.   ;D
Title: Re: Wood Choice
Post by: Ka Honu on November 22, 2010, 12:24:00 PM
Hickory works well with turkey but I usually prefer a lighter wood (maple or pecan are faves).  Generally 2-3 hours of smoke (at 225-250°) followed by continued cook in smoker, oven, TBE, or whatever until the desired AT is achieved.  Then rest, carve, and eat.
Title: Re: Wood Choice
Post by: KyNola on November 22, 2010, 12:53:01 PM
Being that I too am from KY, I will second the motion of the first young man from KY by saying hickory on turkey is indeed a good thing! :)
Title: Re: Wood Choice
Post by: DTAggie on November 22, 2010, 12:56:21 PM
Good?  It is GREAT
Title: Re: Wood Choice
Post by: smoker pete on November 22, 2010, 02:32:03 PM
It's all GOOD!!!  Just smoked a 12lb turkey with (2)hickory to (1)apple (3 hours) and it was a rave at my wife's sewing club luncheon today ... hickory, pecan, apple, cheery, maple, and of course then you can mix things.  I like (2)pecan to (1)apple, or (2)hickory to (1)cherry, etc.  I will say that I have never used Jim Beam on poultry but I'll be giving that a try too soonest  :D ;)
Title: Re: Wood Choice
Post by: FLBentRider on November 23, 2010, 07:18:09 AM
I've done Hickory on Turkey more than a few times and never had a complaint.
Title: Re: Wood Choice
Post by: SnellySmokesEm on November 23, 2010, 07:28:11 AM
I just did 2 hours of apple on my first turkey and it was good.
Title: Re: Wood Choice
Post by: SouthernSmoked on November 24, 2010, 03:06:59 AM
I too have done a turkey using Hickory but this year I will be using Apple.
Title: Re: Wood Choice
Post by: beefmann on November 24, 2010, 06:57:24 AM
have done maple and cherry with turkey
Title: Re: Wood Choice
Post by: Mailman on November 24, 2010, 08:19:07 AM
I'm doing 8 lbs breast tomorrow was thinking apple and maple or apple and pecan any thoughts on those? and you pull from smoker @ 165* correct? Sorry not trying to steal thread.
Title: Re: Wood Choice
Post by: thirtydaZe on November 24, 2010, 08:28:05 AM
I'm going 2-3 hours of Oak, then topping off with an hour of Apple.
Title: Re: Wood Choice
Post by: SoCalBuilder on November 24, 2010, 08:28:43 AM
I'm doing 8 lbs breast tomorrow was thinking apple and maple or apple and pecan any thoughts on those? and you pull from smoker @ 165* correct? Sorry not trying to steal thread.

No worries. I'm an apple fan, but may give the hickory a shot tomorrow, or a combo of the two. 165 in the breast is what I use, but if you want to crisp up the skin, pull it a bit early and throw it on the grill or under the broiler to bring it up to the IT. Just watch it carefully.
Title: Re: Wood Choice
Post by: smoker pete on November 24, 2010, 11:11:41 AM
I'm doing 8 lbs breast tomorrow was thinking apple and maple or apple and pecan any thoughts on those? and you pull from smoker @ 165* correct?

I have found (2) pecan to (1) apple to be a good combination in the past.  Pecan works great with poultry.  But then, it's ALL GOOD ...!!  165º in the breast is good number but I wouldn't go any higher.
Title: Re: Wood Choice
Post by: dumoch126 on November 24, 2010, 11:35:48 AM
Anyone ever use mesquite for a short time?
Title: Re: Wood Choice
Post by: BigTex71 on November 24, 2010, 05:35:39 PM
I use a 1:1 of Hickory and Apple for about 3 hours. I also do an apple cider-based brine before smoking. Sooooo good!
Title: Re: Wood Choice
Post by: Mailman on November 25, 2010, 05:36:04 AM
Did not brine turkey but did rub him down with a blend of chipolte. Will smoke with pecan and apple. I have always liked apple smoke. But love hickory. Always use hickory on grill with my steaks and chops. Even have slow cooked brats with it.
Title: Re: Wood Choice
Post by: cinrds on December 21, 2010, 01:01:09 PM
I few weeks ago I did a Apple Brine Turkey with Apple wood and I wish it would have had a little stronger smoke flaver so next time either hickory or maybe Jim Beam oak.
Title: Re: Wood Choice
Post by: lumpy on December 22, 2010, 10:31:14 AM
Here is a list of woods that Nepas posted a while back

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness


Hickory   
Pungent, smoky, bacon-like flavor.   
Good with Pork, chicken, beef, wild game, cheeses.

Pecan   
Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.   
Pork, chicken, lamb, fish, cheeses.

Mesquite   
Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.   
Most meats, especially beef. Most vegetables.

Alder   
Delicate flavor that enhances lighter meats.   
Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.

Oak   
Forthright but pleasant flavor. Blends well with a variety of textures and flavors.   
Beef (particularly brisket), poultry, pork.

Maple   
Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.   
Poultry, vegetables, ham.

Cherry   
Slightly sweet, fruity smoke flavor.   
Poultry, game birds, pork.

Apple   
Slightly sweet but denser, fruity smoke flavor.   
Beef, poultry, game birds, pork (particularly


Extra for the poopers   

Peach or Pear Pellets. Slightly sweet, woodsy flavor.   
Poultry, game birds, pork.

Grape Pellets. Aromatic, similar to fruit woods.   
Turkey, chicken, beef.

Wine Barrel Pellets. Wine and oak flavors. A flavorful novelty that smells wonderful.   
Beef, turkey, chicken, cheeses.
Title: Re: Wood Choice
Post by: Poolshark on December 22, 2010, 12:52:52 PM
I do most of my smoking with Cherry. Not solely because I get cords of it for free (well not totally free. I trade 5lbs of pulled pork for all the wood I can fit in my vehicle...man i love that guy!!), but I truely enjoy the flavor. Some others are far too overpowering.
Title: Re: Wood Choice
Post by: cinrds on December 23, 2010, 12:31:23 PM
Lumpy that is good thanks for that post.
Title: Re: Wood Choice
Post by: Smokeville on December 29, 2010, 08:28:59 PM
Anyone ever use mesquite for a short time?


Yes, for the first 40-60 minutes on a 12-14lb bird. Followed by apple and maple. Came out great!