Hickory chunks and applewood chips?

Discussion in 'Poultry' started by jetsknicks1, Nov 25, 2011.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Picked up some hickory chunks for Sunday's Thanksgiving and I also picked up a bag of applewood chips. Is it ok to use these two together?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Pretty much you can use any combination of woods that you think you'll like the flavor of as long as they are smoking type woods
     
    Last edited: Nov 25, 2011
  3. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Piney, I just wasn't sure if it would be too much.
     
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Hickory is a stronger medium flavor apple is light and fruity
     
    Last edited: Nov 25, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You may want to stick to the hickory for poultry, even a mix with mesquite. 
     
  6. jetsknicks1

    jetsknicks1 Smoking Fanatic

    My plan is to load the box with charcoal to get a nice bed of coals, use the hickory as the main wood/heat source and to make several foil pouches of applewood to throw on through out the cook time. Sound ok? It's my first bird so I apologize for all the questions.
     
  7. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Really? I have always heard that mesquite has the potential to over power the meat.
     
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good to me my family really likes the light fruity flavor the apple gives the poultry
     
  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You may have better control using either or depending on the type of smoker you have.   Chunks may not work as well in electric or propane but burn just fine in charcoal smokers.  Chips are probably better in electric, being a bit more controllable in the smaller chip trays but they burn up too quickly  in charcoal.

    Not a big issue, just something to think about!
     
  10. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I have a homemade charcoal smoker (It's probably the ugliest thing on the planet but it was built with love), that's why I bought chunks.
     
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    I like hickory and apple.

    Hickory works well on a short smoke where you want a lot of smoke flavor to be imparted to the meat

    in a short time (2-4 hrs).

    Apple is great on a longer smoke.

                  [​IMG]
     
  12. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Ok to mix em?
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Sure, it will be fine.

    I mix them often, I use the apple for the heat source and hickory for the smoke.
     
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic


    I'm actually looking to do the opposite,because I've got hickory chunks and applewood chips. But good to know that I can mix them. Thanks.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I did Exactly what you ask all summer...Hickory Chunks mixed into the Charcoal Briquettes with Apple Chips added everytime I got up to get a Beer...Great combo on Pig and Chix...JJ
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Mesquite is what a lot of of use in S Tx but be careful., you can get a "creosote effect if you use too much too soon.."  Just sayin...

    Personally I like hickory and Pecan.
     
    Last edited: Nov 25, 2011
  17. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks for the advice guy. Pullin the bird outta the brine this morning. Gonna dry it off, inject it with applewood smoke marinade, then back in the fridge overnight. I really hope this comes out ok.
     

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