Turkey smoke wood

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herkysprings

Smoking Fanatic
Original poster
Jun 2, 2009
578
11
Eugene, OR
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.

Thanks!
 
Purely a matter of taste I would also consider apple wood
 
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.
 
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.
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Just pretend I did it. OK?
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