What type of wood for smoking turkey legs?

troutman

I am planning to cook some big turkey legs today, indirect at 275 degrees dome until they reach about 180 degrees. What type of wood, if any, should I use?

Do these temps sound about right? Thanks for any help.

fishlessman

i use pecan pellets and a little cherry mixed in for turkey.

thirdeye

For ones I cure, or when doing a second smoke on store bought smoked ones, I go with maple or pecan. For fresh ones, I like a milder smoke like apple or apple/maple. For more color try cherry toward the end.

FearlessGrill

Troutman,

I generally use a fruitwood like apple on poultry.

In terms of your temps, I would pull the legs at 160, not 180. They'll be overcooked by that point. You really don't need to get poultry that high.

For the cooking temp, 275 will give you good smoke flavor, but might leave the skin a bit mushy. If you want to crisp up the skin, either cook at a higher temp (375-400) the whole way, or start them off at 250-275, then crank the heat after 1/2 hour or so until they are done.

Hope this helps,

-John

Mickey

I like direct and high in the dome.

RU Eggsperienced

I use Pecan on Turkey. Have been really pleased.

Grandpas Grub

 
I really like Cherry or Apple or a combination. Jack Daniels or Grape is also very good.

Do yourself a favor and cook and extra leg and try it at 165°.

GG

JLOCKHART29

Pecan or presimmon. Give the bird great color as well as taste and looks are 1/4 of the meal. IMHO

troutman

Thanks to all. I used apple and cherry since it turned out thats all I had today. Cooked to about 170 based on the feedback here.

Great turkey, the teen-age eating machine looked up long enough from the rampage to state that little gem.

I did chicken wings and then did a batch of pinto beans using two of the legs and thirdeye's recipe (more or less). I may actually try to post some pics as soon as I figure out how.

Thanks again.