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Smoked Turkey: Mesquite or Hickory?

EggcentricEggcentric Posts: 4
edited November -1 in EggHead Forum
My first turkey on the egg. I'm going to brine. Any suggestions?
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Comments

  • Greetings,
    Both are pretty pungent woods. Just remember that less is more when it comes to fowl. Pecan is my favorite with birds also apple and grape wood. Happy Holidays!
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  • Little ChefLittle Chef Posts: 4,725
    If you really want to smoke your bird, only suggestion I have is go easy on the smoking wood!! Poultry picks up smoke easily, and can quickly become over smoked. Especially with mesquite!! Do you have any apple wood, or cherry? Much milder flavors from them than mesquite or hickory. (should be able to pick up both at your local orange home store....)If you only have the two woods to choose from, go with hickory IMO.
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  • BacchusBacchus Posts: 6,019
    But LC, "Mesquite" sounds good, just rolls off the tongue, making the person who's saying it seem really cool.
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  • Little ChefLittle Chef Posts: 4,725
    :sick: You know how I feel about mesquite.... :blink: :sick: :whistle:
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  • MickeyMickey Posts: 16,113
    You may wish to think pacan or apple, maybe cherry?
    GO EASY ON THE WOOD :)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Neither. Just the small amount of smoke from the lump is plenty. Or go with a fruit wood - but sparingly. I use a little sugar cane.
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  • EmarfEmarf Posts: 167
    I like Mesquite with chicken
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  • GirlyEggGirlyEgg Posts: 622
    Ditto the others... careful on the stronger woods like mesquite and hickory...otherwise, you may get a bitter taste... Applewood is available at Kroger & Publix, so might want t check out the grocery store near you for apple... think "gentle" smoke with poultry...
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  • solonsolon Posts: 25
    I vote for alder wood. Gives a nice flaor and less is more.
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  • Wow! Thanks for all the suggestions everyone, I think I agree with Bacchus, when he said he liked the sound of Mesquite smoked turkey. Also, I've had Mesquite smoked chicken that was pretty good. Will definitely take it easy on the wood chips since that seems to be the general consensus. Happy Turkey Day to all you!
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  • Nature BoyNature Boy Posts: 8,333
    Not read the other responses, but I vote for no wood...just clean burning lump. If you must, a little fruit wood or pecan and wait for the smoke to clear before putting that beautiful bird on.
    Happy T Day!!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Be careful - I think Bacchus was pulling LC's leg. I don't think he was recommending mesquite.
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  • Nature BoyNature Boy Posts: 8,333
    Just read the other responses, and surely mesquite is not the "general consensus".

    Cheers Frank! And happy Thanksgiving.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • KokemanKokeman Posts: 815
    I used wild cherry and grape vines today on mine and it is great.
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  • Way to go Ron...Now you have everyone confused...including me :blink:

    Steve

    Steve 

    Caledon, ON

     

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  • Little ChefLittle Chef Posts: 4,725
    Egg...I think the true consensus was not to go with mesquite or hickory... :blink: ...a bit of fruit wood perhaps instead....? Obviously, it's your bird..... Best of luck to you!
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  • BacchusBacchus Posts: 6,019
    Sorry Folks, I thought my sarcasm was more evident that it was.
    Im my Humble Opinion, mesquite is a terrible choice for cooking anything, ever.
    My point was that mesquite seems to be favored by those who like to talk about smoking meat, not actually doing it with much success whereas people actually enjoy eating it.
    Hope I don't offend anyone. Maybe there are some who use it with great success.
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  • Nature BoyNature Boy Posts: 8,333
    I can see why you're confused if you think I'm Ron.

    Howdy to the missuz for me!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Nature BoyNature Boy Posts: 8,333
    Howdy LC. Sometimes folks tend to get their minds set on something. Hopefully the guests will be expecting "smoked" turkey. Hope all is well down yonder.
    Happy TDay
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Chris,

    I was hoping he would jump in to clarify. I ruined one bird with too much smoke and hate to see it happen to someone else. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • Feliz Dia de Gracias Chris
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  • Actually, I meant that the general consensus was to use a small amount of wood chips. I'm still not really seeing a consensus on what type other than some kind of "fruit wood". Maybe I'll pick up some cherry chips. I have apple, but I usually use that for pork.
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  • BacchusBacchus Posts: 6,019
    Really the hardwood lump charcoal puts off a decent amount of smoke on its own, certainly enough for poultry.
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  • Nature BoyNature Boy Posts: 8,333
    Or, you could just hold off on the wood, and see how the lump does. Then if you want more smoke next time, you can notch it up. I got a lot of long faces the first time I put smoke on my turkey.

    Good luck bro!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Good idea with the apple or cherry, LC. I'm planning on cherry, myself. What wonder will you and BT be conjuring up in the Egg?
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  • Rib FanRib Fan Posts: 305
    I use black cherry and I dont go sparingly...just ensure smoke is "sweet blue" before stickin your bird in. Served many guests and EVERYONE loved it. But would not do the same using hickory or mesquite (devils wood).

    My thoughts,

    Wayne
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  • Going with cherry wood for my turkey but only going to use two big chunks. I want the hint of the cherry but not a lot of smoke flavor.

    I am adding to the roasting pan onions, carrots celery bay leaves and combination of chicken stock and Riesling to the roasting pan for moisture and flavor.
    Eggin in SW "Keep it Weird" TX
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  • I live in west Texas and you can't walk ten feet without going around a misquite tree. I have had some luck with beef brisket and misquite but every time I have combined mesquite with poultry it was a disaster. I am cooking my turkey with a FEW oak pellets and the rest will be the natural smoke of the lump. Misquite is plentiful here and it sounds cool to say you cook with it but take it from someone with repeated experence, do not cook birds of any kind with it.
    Melvin
    San Angelo, texas
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