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Best Wood For Turkey?

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Unknown
Unknown
edited November -1 in EggHead Forum
Hey y'all...new to the forum but have had the egg for 5 months..family coming for turkey day and wondering whats best smoke for the bird..been using hickory for chickens but looking for some input.. thanks
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  • Unknown
    Unknown
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    BillyAustin,
    I don't know if it is the best or not, but I really like apple wood for turkey.
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  • Unknown
    Unknown
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    Jalopy Bob, thanks bob..14 lb bird..how many hours of smoke?[p]
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Howdy Billy
    Now you mentioned you use hickory on chicken, so if your family is used to smoked birds, then pecan would be a great choice, or a as Bob mentioned, apple. [p]Personally I would not use any wood, and make sure your fire is burning cleanly. You'll still get plenty of smoke flavor simply by cooking on the egg, and it will already be more smoke than a lot of folks are used to.[p]Happy Tday!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Nature Boy,
    I'm in total agreement. My test run last week came out very smokey and I didn't use any wood. Just a very clean burning Ozark Oak fire. [p]Mike
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  • Scotty's Inferno
    Scotty's Inferno Posts: 170
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    Nature Boy! Happy Holidays Bro, Cheers, Scott

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  • fishlessman
    fishlessman Posts: 32,766
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    BillyAustin,
    i use about a half handful of pecan pellets and a tiny piece of cherry. some lumps have enough flavor on their own, the wicked good comp blend i have has so little flavor you need to add some. guava is also good instead of the pecan
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • EggspertMN
    EggspertMN Posts: 93
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    BillyAustin,
    for me, I like apple or cherry. Cherry will give your turkey a deep red color. and it tastes great, not overpowering at all.[p]Cheers
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  • Jeeves
    Jeeves Posts: 461
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    BillyAustin,[p]Hey Billy...[p]I've asked that question before and I've heard cherry, but CHUNKS.[p]Yesterday, i spoke to Cory at BBQ Outfitters and he suggested the standard 'pecan'.[p]BBQ O sells those chuncks of cherry for $25 per bag! It's a big bag though... I haven't decided which way to go though. I'm afriad that since poultry absorbs so well, it may take away from the taste of the turkey. I'll probably just go with Pecan.[p]-Jeeves[p]P.S. I'm going to add you to my Austinite list - I work in the Arboretum and live up near Round Rock.
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 816
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    Jeeves,
    i use cherry chips all the time, no problem. if you have chips, use chips. if you have chunks, use chunks. it's not that exact of a science, but most likely, personal preference.[p]chunks will last longer in a hotter fire though, but chips have more surface area that will give off more smoke in the beginning. [p]it's another test subject for the whiz... chips versus chunks.
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