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Smoke flavor question

SandmanSandman Posts: 36
in EggHead Forum
Just made a turkey tonight- it was great-however, I didn't get the apple smoke flavor I was looking for- I put 4 or 5 small pieces of apple wood on top of the pile of lump just before I put the turkey on- it seemed like the apple wood smoked for only about 20 minutes-[p]I looked into the pellets but they say they only burn for 30 min- what do you all use to produce a smoke flavor that lasts 2 or 3 hours for cooking a turkey etc.? Thanks a bunch.
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Comments

  • Unknown
    If you did not soak the apple wood for an hour at least that might be your problem. There is also nothing wrong with putting in more if it needs it. The apple wood smoked turkey sounds good maybe this next weekend .............
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  • An Egg DownunderAn Egg Downunder Posts: 152
    Sandman ,[p]Try stirring the chips/pieces evenly throughout the lump before lighting it. The idea is they will burn progressively giving you an even supply of smoke. Also, I think you could use a bit more wood as apple is mild-flavoured.
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  • BlueSmokeBlueSmoke Posts: 1,678
    Sandman ,
    For low and slow, I light the fire right in the center (only one place). Then, before I put the grill in place, I arrange wood chunks at various distances from the center - the idea being that as the fire spreads it will encounter fresh chunks.[p]HTH
    Ken
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  • fishlessmanfishlessman Posts: 14,161
    Sandman ,
    turkey can be overpowered with too much smoke, i would maybe add a little hickory or pecan to the fruit wood if you want the taste to be stronger. just my tastes, but too much smoke for too long on a turkey just overwelms it. i usually go wth a little pecan (pellets is what i have) with some cherry to modify the flavor
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  • RodanRodan Posts: 32
    Sandman ,
    I smoked a turkey breast this weekend and used some wine barrel staves that Raichlen sells (got them @ 50% off at BB&B, only way I'd buy them. They really gave off an excellent aroma and flavored the turkey really well.[p]I've often used pecan also with good results. I think the real secret to turkey is brining though.
    Rod
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