Turkey smoke wood

Discussion in 'Poultry' started by herkysprings, Aug 9, 2009.

  1. herkysprings

    herkysprings Smoking Fanatic

    Alder or Pecan for a turkey?

    I need to know in the next 2 hours so I can start this baby.

    Brined in basil rosemary zinfandel mix, rubbed with garlic basil rosemary.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Purely a matter of taste I would also consider apple wood
  3. bigsteve

    bigsteve Master of the Pit

    While Pecan is not overpowering for beef and pork, at times it seems just a bit too strong for poultry IMHO. I've never had Alder. Given the choice between the 2, I would go Alder, just because I've never had it.

    Doing Chicken on the Rotiss today, and I will be using a small amount of Apple.
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I would go with alder with a bit of pecan thrown in.
  5. rivet

    rivet Master of the Pit OTBS Member

    If you got Alder, rock on with it!
  6. bud lite

    bud lite Smoke Blower SMF Premier Member

    Me, too. I just finished smoking 4 turkey breasts in the MES for 6 hours with apple wood.
    OK, I know....I forgot the pictures, so I didn't happen. [​IMG]

    Just pretend I did it. OK? [​IMG]
  7. rivet

    rivet Master of the Pit OTBS Member

    Okay, Herky.....what'd you use? [​IMG]

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