Is it a good or bad idea to use hickory to smoke turkey? Any suggestions on smoke time is greatly appreciated.
Good. ;D
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.
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! :)
Good? It is GREAT
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 ;)
I've done Hickory on Turkey more than a few times and never had a complaint.
I just did 2 hours of apple on my first turkey and it was good.
I too have done a turkey using Hickory but this year I will be using Apple.
have done maple and cherry with turkey
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.
I'm going 2-3 hours of Oak, then topping off with an hour of Apple.
Quote from: 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.
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.
Quote from: 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?
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.
Anyone ever use mesquite for a short time?
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!
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.
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.
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.
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.
Lumpy that is good thanks for that post.
Quote from: dumoch126 on November 24, 2010, 11:35:48 AM
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!