Wood choice for turkey - dilema

Discussion in 'Poultry' started by jtj, Aug 15, 2009.

  1. jtj

    jtj Newbie

    So I have a bird ready to go, we have company coming over tomorrow to eat it.. I just went out back and to my dismay, I have one stick of pecan left, and a puny one at that. I have a rack full of hickory but its such a powerful wood I am afraid it will be too much for the bird... This will be my second turkey ever, and the first one wasnt bad, but I think it was a whole heap of beginners luck too. I did it with just pecan.

    So what should I do? If I wait until tomorrow when I can go pick up more pecan, I will be cutting it VERY close to eating time. Close enough I dont want to chance it if I dont have to. If I just smoke it with the one stick and finish that off, transfer it to a foil tent and finish the bird in the oven, I am afraid it wont be enough "smokey-ness"... Anyone had any luck with hickory and how did you do it? I am open to any suggestions at this point to get the bird done tonight too
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Hickory is all I use, but I love the smoke taste.
    Good luck.
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Turkey bein a good sized object, I'd use the hickory (I love hickory anywho so a little biased), just don't add so much. Good luck.
     
  4. alx

    alx Master of the Pit OTBS Member

    Like Tip said you do not have to add so much of any wood-necesarily.I do not no your smoking rig-but in the old days i liked the flavor of any outdoor(non-oven) cooked bird with a hint of smoke...

    Even if you use less wood-make a gravy from the dripping and that will have powerful flavor.....
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Hickory is a good choice but easy to overdo with poultry.
    You could use apple for a lighter fruity sweet flavor, oak with a touch of fruit wood if available or birch.
    I have found birch is great on poultry, it is more like a light maple and ever so good.
    I used to use hickory all the time always and forever, and never ever mesquite.
    Then I started experimenting with birch, apple, cherry, oak, peach, most fruit blends will really compliment a bird depending on how you prepare/brine it but you sure can;t go wrong with hickory, just don't over do it like others said.
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I've had good flavor using maple. It's all in the taste my friend. Good luck.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Hickory is a good choice but it is strong. Personally I like apple or now (I smoked a couple chickens with it) Alder it's a smooth light but nice smokey flavor.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I use hickory for everything but have access to some apple so I will be trying that also...
     
  9. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I just use a little smoke on my turkeys. I use mesquite for the first hour, but if I had the choice I would just use the pecan, and go with less is better.
     
  10. jtj

    jtj Newbie

    went hickory, it turned out fine.. I was a bit freaked out at such an oversight but thanks for the tips.. I pulled it off.. (well no one is complaining right now anyway! lol!)
     

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