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Best Wood to use for smoking Turkey.....
Fort Worth ,Texas
Comments
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I stick with cherry for turkey. Mild flavor and provides a nice color to the bird.Stillwater, MN
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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."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
What they said. And definitely don't use hickory, oak or mesquite. Too much smoke for the bird.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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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-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I like pee-can or hickory.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I use peach wood for my turkey.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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 hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
A little cherry and a little pecan.Sandy Springs & Dawsonville Ga
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Pecan“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I use night lock ... it makes your mouth tingle and go numb.
Fight like a man so you don't die like a dog
- Calico Jack Rackham
1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$)
Scruffy City a.k.a. Knoxville, TN.
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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.
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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 hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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..."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I use Rockwood. I've really cut back on smoke with any poultry. Just personal preference. Good luck. It'll be great.
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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
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!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.Greensboro North Carolina
When in doubt Accelerate.... -
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.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Dry brine, with herbed butter, salt, and pepper with pecan.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Facebook
My Photography Site -
Hackberry! Mild fruitwood. As has been repeated over and over, light smoke is best!!
Kirkland, TN2 LBGE, 1 MM -
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.
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Here's a Breast I did Mad Max style with one chunk of cherry.
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@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-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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.
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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-
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Wonder how guava or kiawe would be? Gotta try sometime.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
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.Large, small and mini now Egging in Rowlett Tx
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A LOT OF SMOKE IS NOT YOUR BIRDS FRIEND.
I like a small equal amount cherry and 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. -
Try pecan once and you will never go backHave:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga
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