What wood you use on turkey?

[oldbill]

Pecan is my go to wood for everything but beef which gets oak or mesquite.
I think that the other fruit woods would be good too though, peach or apple would give it a nice mild flavor.:grin:

 

[Fallen Kell]

I have settled into pecan. I have tried apple, cherry, maple, and pecan for turkeys (and a mix of them) and keep going back to just all pecan. It could simply be my tastes, but to me it doesn't overpower the bird and yet still gives a nice flavor to compliment it.

 

[frognot]

Another pecan fan here, mainly because that's what I have a lot of.

Love the smell of cherry wood and would use that if I had some.

 

[Oak-n-hickory]

You might assume from my nom-de-que that I use oak and hickory. For beef and pork, that's the case - oak logs and hickory chunks, or just chunks in the electric rig. For turkey, I use only oak, unless I have some decent pecan on hand, in which case that's my first choice.

 

[qnbiker]

Apple and/or cherry for me, too. And, not much of it.

 

[Firby13]

For the Thanksgiving birds I just use Lump.
If I'm making pulled turkey, either Apple or Cherry but sparingly.
Poultry sucks up smoke like a sponge...

 

[Red Blaze]

I've been playing with Orange wood on poultry lately. Did a 13 pound turkey on the rotissery. Stuffed the cavity with a lemon, an orange and some garlic and rosemary.
It turned out very tasty with good color... Just tryin something new.. Larry

 

[toymaster]

I use Cherry on all my poultry. Peach and Apple are second if I run out of Cherry.

 

[Char Yard]

I like pear wood mixed with apple, but sparingly as most everyone else has said. Good luck with what ever you decide to go with

 

[1MoreFord]

I use cherry and apple, with cherry getting more use lately. Also if available, try pecan as it is a different flavor profile, but very good in my opinion. I would use pecan if I could get some locally, but have no source available. Any light flavored wood will work, as turkey absorbs smoke as easy or easier than a yard bird. Good luck with whatever you decide on!

Blessings,

Omar

Academy Sports has it from time to time.

 

[ChickenWang]

Pecan and oak, that's what I use

 

[bam]

My answer is what you got. I got oak and pecan that's what I'm using.

 

[c farmer]

Lump gives me enough smoke unless the meat is getting used in a dish of some sort.

Then I use oak.

 

[trufunk]

doing pecan with a little cherry this year!!

 

[Pocchampion]

Another vote for pecan

 

[mikemci]

B&B Oak Lump.....no wood chunks required on poultry IMO.

 

[1buckie]

Got the wood thing figured out pretty well.....mostly cherry here.....

As for T-Day finger foods, get a breast tenderloin or some other useable turkey meat & make a batch of turkey 'Turds....

 

[Mo-Dave]

Got the wood thing figured out pretty well.....mostly cherry here.....

As for T-Day finger foods, get a breast tenderloin or some other useable turkey meat & make a batch of turkey 'Turds....

Thanks for the food suggestion. I had some store bought ABTs awhile back, they were stuffed with sausage. I have bought them there before, and they were stuffed with cream cheese. I did not care for them as much as my usual cream cheese ones, but part of that was, I think was not expecting them to be filled with sausage.
Dave

 

[dano]

Another for cherry or apple

 

[webesmokin]

I've been using hickory on everything including turkey many times and liked it. However, we have a lot of wild black cherry trees in our woods. I'm wondering if that kind of cherry would be good to use.