Best Wood to use for smoking Turkey.....

FWRealtor

Please forgive me if this has been discussed a million times, BUT, what is everyone's favorite wood type for smoking a turkey. Everything I have read says Oak by itself is too strong. I am looking at a blend of oak and pecan with mostly pecan. I have an egg and an offset smoker that I will be doing turkeys on. The egg, of course will be lump and chunks but the offset will be firewood. Thanks for any input! 

StillH2OEgger

I stick with cherry for turkey. Mild flavor and provides a nice color to the bird.

YukonRon

I have used peach, pecan, cherry and sugar maple. Liked them all. As @StillH2OEgger mentioned, cherry does a good job for color, and flavor. I like the light sweet smoke for poultry.

JethroVA

What they said. And definitely don't use hickory, oak or mesquite.  Too much smoke for the bird.  

lousubcap

Another vote for cherry-but if all you have is pecan that will certainly do the job.  And just be mindful with the off-set that poultry will easily take up smoke.  FWIW-

fishlessman

in the egg i go light with pecan or maple, and its pellets or shavings that i slide in during the cook small amounts here and there using a spatula to ricochet them toward the center as i drop them. one small chunk cherry for color.would rather have too little smoke than too much with turkey

tarheelmatt

I like pee-can or hickory.  

Focker

I like black or wild cherry for my stickburner.  It's mild and sweet enough I run both clean and dirty poppets open the entire cook on the Karubecue, perfect profile for our tastes.  And, like posted above, the bonus is it can give a nice hue to your que.  The hue isn't guaranteed every time though.  

This was my last bird done a few months ago with Plowboys Yardbird and black cherry.

GATraveller

I use peach wood for my turkey.

Carolina Q

I don't think I've ever done turkey on the egg, but tons of chicken. I have used white oak, cherry, hickory and maple. I don't find white oak or maple too strong. Cherry gives a beautiful color and is also fairly mild. Hickory is much too strong. Mostly, I don't use any wood. The lump is plenty.

To illustrate the cherry color several have mentioned...

bgebrent

A little cherry and a little pecan. 

Hans61

Pecan

PirateBill

I use night lock ... it makes your mouth tingle and go numb.

keepervodeflame

Turkey and all poultry for that matter is a smoke sponge in that it picks up both flavor and color very readily. IMO, it is easy to over smoke it, causing it to pick up a bit of bitterness.  I don't use wood smoke, but do like a hint of fragrant smoke just before I take the bird off the grill so I toss a nice handful of fresh rosemary into the fire during the last 15 minutes of the cook. Rosemary smoke is very fragrant and fresh, IMO. Happy Cooking.  

Carolina Q

keepervodeflame said:

Turkey and all poultry for that matter is a smoke sponge in that it picks up both flavor and color very readily. IMO, it is easy to over smoke it, causing it to pick up a bit of bitterness.  I don't use wood smoke, but do like a hint of fragrant smoke just before I take the bird off the grill so I toss a nice handful of fresh rosemary into the fire during the last 15 minutes of the cook. Rosemary smoke is very fragrant and fresh, IMO. Happy Cooking.  

I like that idea. Next time you strip off the rosemary leaves for... whatever, save the stems for smoke wood for the poultry. Thanks!

WeberWho

Carolina Q said:

I don't think I've ever done turkey on the egg, but tons of chicken. I have used white oak, cherry, hickory and maple. I don't find white oak or maple too strong. Cherry gives a beautiful color and is also fairly mild. Hickory is much too strong. Mostly, I don't use any wood. The lump is plenty.

To illustrate the cherry color several have mentioned...

I get pizza and bread not done in the egg especially with your nuclear oven but a turkey is a night and day difference when done in the egg. A must try @Carolina Q

pgprescott

I use Rockwood. I've really cut back on smoke with any poultry. Just personal preference. Good luck. It'll be great. 

Carolina Q

WeberWho said:

I get pizza and bread not done in the egg especially with your nuclear oven but a turkey is a night and day difference when done in the egg. A must try @Carolina Q

@WeberWho, you misunderstand. I just never seem to be at home when turkey is being cooked. So either someone else cooks it or I do (but in the only-electric-oven available). Believe me, I know it would be much better in the egg!

And I haven't used the nuclear function in a while now. With my baking steel, I've been keeping it at 550° or less. And it STILL works great for bread or pizza!

johnmitchell

Focker said:

I like black or wild cherry for my stickburner.  It's mild and sweet enough I run both clean and dirty poppets open the entire cook on the Karubecue, perfect profile for our tastes.  And, like posted above, the bonus is it can give a nice hue to your que.  The hue isn't guaranteed every time though.  

This was my last bird done a few months ago with Plowboys Yardbird and black cherry.

Brandon.... Looks like your rub has clumped up a tad around the drums.. .. Other than that great color sir..

Focker

johnmitchell said:

Focker said:

I like black or wild cherry for my stickburner.  It's mild and sweet enough I run both clean and dirty poppets open the entire cook on the Karubecue, perfect profile for our tastes.  And, like posted above, the bonus is it can give a nice hue to your que.  The hue isn't guaranteed every time though.  

This was my last bird done a few months ago with Plowboys Yardbird and black cherry.

Brandon.... Looks like your rub has clumped up a tad around the drums.. .. Other than that great color sir..

Lol, thank you.  This is actually a good, nonclumping, rub....Plowboys Yardbird. 

tarheelmatt

Dry brine, with herbed butter, salt, and pepper with pecan. 

The_Stache

Hackberry!  Mild fruitwood.  As has been repeated over and over, light smoke is best!!

feef706

I'm interested in this also, is it safe to use royal oak as the coal? I'm doing my first turkey on the egg and don't want to over smoke as I know poultry picks it up.

Phatchris

Here's a Breast I did Mad Max style with one chunk of cherry.

lousubcap

@feef706 -  no worries if you just run with the lump.  If you have cooked chix over the RO without an issue then you are fine.  You may want to toss in a chunk of cherry or a handful of chips for the great dark red color it imparts.  FWIW-

stlcharcoal

I usually do not use anything......just charcoal.  That has enough smoke for me.  Anytime I've ever put a little pecan or anything else, people have complained.  Peach or apricot would be good, and/or a little sugar maple.

feef706

lousubcap said:

@feef706 -  no worries if you just run with the lump.  If you have cooked chix over the RO without an issue then you are fine.  You may want to toss in a chunk of cherry or a handful of chips for the great dark red color it imparts.  FWIW-

I don't cook many birds, typically just breast or thighs, I did one spatchcock chicken a few years ago but it wasn't over RO. I think I'll do just a little cherry and peach chips for color. Thanks!

HofstraJet

Wonder how guava or kiawe would be? Gotta try sometime. 

Austin Egghead

Prefer fruit wood for turkey.  Usually dry brine with compond herbed butter under skin.  This year may sous vide the breast and cook the rest of the bird on the egg.  

Mickey

A LOT OF SMOKE IS NOT YOUR BIRDS FRIEND. 
I like a small equal amount cherry and pecan. 

billt01

Try pecan once and you will never go back