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Using cherry chips on turkey?
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evenwhenitsraining
Posts: 75
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?
Will this be too smokey?
Too dark?
Comments
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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 -
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!Re-gasketing America one yard at a time.
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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. -
I mix a little cherry/pecan.Salado 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.
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Pecan with cherry like Mickey.
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I get all the smoke flavor I want with just the lump. -RP
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Take it real easy on the smoke, a little goes a long way.
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pecan is also my favorite for poultry.
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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.
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