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Smoked Turkey Legs

SmokingLongSmokingLong Posts: 34
edited 6:11AM in EggHead Forum
Anyone have a rec on what type of wood works best to smoke turkey legs? I did a batch over the weekend using a mixture of lump and mesquite chucks. I brined the legs in a salt/brown sugar/bay leaf/peppercorn solution for eight hr before cooking them at 250 for ~three hours to 190 degrees. The meat was tasty but parts of the meat were overpowered with smoke flavor. I am wondering if apple, plain lump or another wood would work better. Any thought?


  • mesquite is awful strong for poultry....try a fruit wood like apple or cherry. ...or pecan is also very good with turkey. ..and it doesn't take a lot. ..i usualy just stick one nice chunk (say 4 inch square) of dry wood in with a whole bird . .HTH
  • SundownSundown Posts: 2,971
    Max is right mesquite is way too strong for bird meat. Poultry absorbs smoke very easily.

    What I've found is that we get enough smoke flavor from just the burning lump. The smoke flavor is subtle and just right, again, for us.

    When we do use smoke on a bird it's usually apple or maple.
  • tomotomo Posts: 78
    I agree. For our taste a chunk of pecan is ideal....tom
  • popedaddypopedaddy Posts: 51
    Did some chicken drums with cherry chips last night and they were too smokey. But I did put 3 handfuls in.
    Think I will go with apple next time!
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