Not your typical traditional Turkey (smoking wood) recommendation.....

northGAcock

I was looking through this article on smoking woods....and found some interesting options I had never considered before. I will give the article some credibility as it notes that Rockwood is the best charcoal known to man (sorry guys, don't intend to start a lump discussion here). There were a few that struck my interest and wondered if anyone had actually tried some of these with your Turkeys or other poultry.? Would appreciate any thoughts that you have on each of these. Crab-apple, Grapefruit, Pepper Tree and Sassafras. Ha I am not trying to re-invent the Turkey here....just have some time next week to get out of the box a bit. Thanks for reading and commenting.

saluki2007

I have not used any of those, but I have been using orange wood alot on my poultry and really like it.  Not over powering at all and a subtle sweet taste.

stlcharcoal

I usually don't use any smoke wood for chicken or turkey--just let the charcoal do it.  But if I do, a golf ball size chunk of peach, pear, or apricot is all I use.  Orange sounds good too.

bgebrent

stlcharcoal said:

I usually don't use any smoke wood for chicken or turkey--just let the charcoal do it.  But if I do, a golf ball size chunk of peach, pear, or apricot is all I use.  Orange sounds good too.

I agree. Takes little to no smoke wood. When I use smoke wood it's one, maybe 2 small chunks of mild wood. All the fruit woods are good as is pecan. Definitely less is more for me. 

northGAcock

stlcharcoal said:

I usually don't use any smoke wood for chicken or turkey--just let the charcoal do it.  But if I do, a golf ball size chunk of peach, pear, or apricot is all I use.  Orange sounds good too.

Good to know...and makes sense. The one that really caught my eye was the Pepper tree.  I have some peach and apricot in the fold already...so may try one of those. Crab-apple and Sassafras are available to me. Thanks for your input.

YukonRon

northGAcock said:

stlcharcoal said:

I usually don't use any smoke wood for chicken or turkey--just let the charcoal do it.  But if I do, a golf ball size chunk of peach, pear, or apricot is all I use.  Orange sounds good too.

Good to know...and makes sense. The one that really caught my eye was the Pepper tree.  I have some peach and apricot in the fold already...so may try one of those. Crab-apple and Sassafras are available to me. Thanks for your input.

I have done chicken with sassafras. It was unexpectedly good. Sweet and mild.