Author Topic: Wood Choice  (Read 4952 times)

Offline renvette

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Wood Choice
« 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.

Offline hal4uk

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Re: Wood Choice
« Reply #1 on: November 22, 2010, 12:00:58 PM »
Good.   ;D
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Offline Ka Honu

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Re: Wood Choice
« Reply #2 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.

Offline KyNola

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Re: Wood Choice
« Reply #3 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! :)
« Last Edit: November 22, 2010, 12:59:47 PM by KyNola »

Offline DTAggie

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Re: Wood Choice
« Reply #4 on: November 22, 2010, 12:56:21 PM »
Good?  It is GREAT

Offline smoker pete

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Re: Wood Choice
« Reply #5 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 ;)
 
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Offline FLBentRider

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Re: Wood Choice
« Reply #6 on: November 23, 2010, 07:18:09 AM »
I've done Hickory on Turkey more than a few times and never had a complaint.
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Offline SnellySmokesEm

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Re: Wood Choice
« Reply #7 on: November 23, 2010, 07:28:11 AM »
I just did 2 hours of apple on my first turkey and it was good.
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Offline SouthernSmoked

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Re: Wood Choice
« Reply #8 on: November 24, 2010, 03:06:59 AM »
I too have done a turkey using Hickory but this year I will be using Apple.
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Re: Wood Choice
« Reply #9 on: November 24, 2010, 06:57:24 AM »
have done maple and cherry with turkey

Offline Mailman

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Re: Wood Choice
« Reply #10 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.
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Offline thirtydaZe

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Re: Wood Choice
« Reply #11 on: November 24, 2010, 08:28:05 AM »
I'm going 2-3 hours of Oak, then topping off with an hour of Apple.

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Offline SoCalBuilder

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Re: Wood Choice
« Reply #12 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.

Offline smoker pete

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Re: Wood Choice
« Reply #13 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.
 
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Offline dumoch126

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Re: Wood Choice
« Reply #14 on: November 24, 2010, 11:35:48 AM »
Anyone ever use mesquite for a short time?