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Pecan wood for turkey on t-day

Unknown
Unknown
edited November -1 in EggHead Forum
From what I read from the forum and BGE book, pecan wood chips are a must for turkey. I am going to smoke my turkey for t-day on my medium egg but I cannot seem to locate any pecan chips here in the northwest. Does anyone have an idea where I might be able to locate some in time for Thursday cooking?

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Comments

  • Unknown
    Unknown
    NWster,[p]I am from Ct. when you find out, please let me know, been
    looking for the pecan wood too.[p]
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  • Unknown
    Unknown
    Rita of Ct.,
    How are hichory chips, if you can't get pecan?
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  • Ray
    Ray Posts: 59
    NWster,
    I am smoking a 21 lb turkey for tomorrow's dinner at work. I am using pecan chip. for smoke, apple juice in a drip pan, couple oranges in the cavity, rubbed with olive oil with sage. Has anyone tried similar and how was it?
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  • Chrispy Bob
    Chrispy Bob Posts: 93
    NWster, Check and see if you have a Barbeques Galore near you. I know they have pecan chunks. I used some on chicken last night...very tasty. If you can't find pecan, cherry is very good.[p]CB

    [ul][li]Barbeques Galore[/ul]
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  • tmEGGer
    tmEGGer Posts: 92
    NWster,[p]I am in CT and could not find any stores that sold pecan wood.[p]It probably won't come in time for Thanksgiving Day, but I just purchased some pecan wood and other woods at www.smokingwoods.com[p]NutmEGGer
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  • tn slagamater
    tn slagamater Posts: 623
    Rita, Ct., hickory is "EGGCELLENT", in my humble opinion, on ANYTHING..... I have used it on turkey MANY times....

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  • Unknown
    Unknown
    Rita, Ct.,[p]Pecan trees are in the hickory "family" of trees. They are a bit "milder" in effect than hickory when used for smoking. So a "light" dose of hickory will be pretty close to a "normal" dose of pecan for smoking. As the other poster said on hickory for smoking the big bird... go for it, as you like it. :)[p]HTH,
    Old Slab Sides

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  • yaB
    yaB Posts: 137
    NWster,
    Whether pecan wood is good for smoking any particular food is definitely a matter of taste. I've learned that for some folks, pecan is the easiest smoke flavor to overdo, even more so than mesquite. I like pecan in moderation, but I do think it has a "drier" flavor than some of the other more common smoking woods, so I usually go easy on it, mixing it in with other types of chunks and chips.[p]If you haven't tried apple wood with turkey, I suggest you give it a shot before pecan. There seems to be a natural affinity between apple wood smoke and poultry, and it's a good all-round smoking wood for other meats and vegetables as well.[p]Bob
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  • Unknown
    Unknown
    All
    thanks everyone for all your help[p]Much appreciated!
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  • Unknown
    Unknown
    tn slagamater,
    hickory is the only chip I can get for the big day.
    Am going to use it lightly mixed in with Big Green egg coals. Should I still soak just the hickory for
    half an hr.?
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  • tn slagamater
    tn slagamater Posts: 623
    Rita, Ct.,I do not think it makes much difference whether you soak wood chunks/chips or do not soak. I just use dry chips.They will produce plenty of smoke dry and poultry absorbs smoke readily.

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  • Unknown
    Unknown
    NWster,[p]If'n you are around the East Side of Seattle I can give you some pecan chunks for tomorrow's cook.[p]Drop me an email.
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