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Smoked Turkey: Mesquite or Hickory?
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Eggcentric
Posts: 4
My first turkey on the egg. I'm going to brine. Any suggestions?
Comments
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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! -
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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But LC, "Mesquite" sounds good, just rolls off the tongue, making the person who's saying it seem really cool.
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You know how I feel about mesquite.... :blink:
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You may wish to think pacan or apple, maybe cherry?
GO EASY ON THE WOODSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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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I like Mesquite with chicken
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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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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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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 -
Be careful - I think Bacchus was pulling LC's leg. I don't think he was recommending mesquite.
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Just read the other responses, and surely mesquite is not the "general consensus".
Cheers Frank! And happy Thanksgiving.
Chris -
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:
SteveSteve
Caledon, ON
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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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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. -
I can see why you're confused if you think I'm Ron.
Howdy to the missuz for me!
Chris -
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 -
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.
SteveSteve
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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Really the hardwood lump charcoal puts off a decent amount of smoke on its own, certainly enough for poultry.
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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 -
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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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 -
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.Large, small and mini now Egging in Rowlett Tx -
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.
MelvinSan Angelo, texas
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