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Using cherry chips on turkey?

evenwhenitsrainingevenwhenitsraining Posts: 73
edited 7:01PM in EggHead Forum
I'm going to smoke a turkey with cherry chips for maybe 1/2 hour before cranking up to roasting temp.

Will this be too smokey?

Too dark?


  • crghc98crghc98 Posts: 1,006
    no, but really no reason to go with a lower temperature at the beginning...

    just add the chips throughout the lump (careful with amount as poultry will take on smoke) and roast away
  • RRPRRP Posts: 20,636
    Don't get me wrong I love cherry, but find it a tad too strong for poultry. Apple is very nice and more mild as is pecan, but to each his own!
    L, M, S, Mini
    Dunlap, IL
  • Capt FrankCapt Frank Posts: 2,578
    Absolutely nothing wrong with cherry but pecan will give good flavor and add a wonderful mahogany color.
    As already mentioned, no need to start at low temp.

    One more thing, poultry absorbs a lot of smoke compared to pork or beef, so it is easy to overdo. :)
  • MickeyMickey Posts: 18,273
    I mix a little cherry/pecan.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Pecan with cherry like Mickey.
  • AZRPAZRP Posts: 10,116
    I get all the smoke flavor I want with just the lump. -RP
  • glc203glc203 Posts: 41
    Take it real easy on the smoke, a little goes a long way.
  • pecan is also my favorite for poultry.
  • AZRP wrote:
    I get all the smoke flavor I want with just the lump. -RP

    I agree with this. I use cherry chunks for everything I smoke, and love it. Its a mild smoke, and it does well in poultry as well. But I use very little when doing poultry. I never use chips, so I dont know how to recommend them, but I would say one small chunk would be enough for poultry (if not just the smoke from the lump by itself). Good luck.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones

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