Prefered smoke flavor for turkey

WJS

I was wondering what type of smoking chips/chunks everybody used for their turkey, and what you r past experiences had been.[p]I went to the BBQ Galore over the weekend to to pick up my T-day supplies, and was hoping to pick up some maple this year and give it a try. To my surprise, they did not have any, nor did I see any empty shelf space to indicate that they were just out of stock. I did pick up some Alder (never tried it before)to augment my existing supply of Hickory, Mesquite (both too strong), apple, and some Oak. I also have Almond for burning in the fireplace.[p]Opinions?

stike

WJS,
i find that the family prefers a little smoke, not a lot.[p]i use Royal Oak lump, which has enough smoke to begin with, and don't really add any more (with turkey, that is).

WooDoggies

WJS,[p]Pecan seems to be the preferred wood for smoking turkey. It's a milder version of hickory and will give the turkey a nice bronze color and wonderful flavor..... I wouldn't use much tho, as a little goes along way........poultry gobbles up the smoke.
Hope this helps.[p]John

PCO3

WJS,
I have used maple and pecan. I liked both, but I would probably go with the pecan if you are going for a really beautiful looking golden bird. It is a strong smoking wood so you will want to go easy with it.

mad max beyond eggdome

WooDoggies,
last year i used a nice long piece of that apple wood you gave us....gave a real nice subtle smoke flavor. . .still got a piece or two left i think. .will be using that. ..

tach18k

WJS, I really liked the apple chips

katman

WJS,
Three chunks of apple and one chunk of hickory.

yaB

WJS,
I plan on using one chunk of apple wood stuck right in the middle of the fire, plus some apple chips and a few alder chips stirred (not shaken) in with the lump. [p]Bob

fishlessman

WJS,
1 small cunck off cherry in the middle of the fire for 15 minutes and then fashion little canoes out of foil and add about a .25 cup of pecan pellets split into about five of these canoes. i place them nearer the edge, not in the initial fire. then put the bird on after the initial heavey smoke has subsided. all my smoking wood is in chunks except the pecan