Wood for a turkey

[RodgeA]

I'm getting ready to smoke a turkey and I don't know what type of wood to use right now I have seasoned red oak cherry and silver maple I hear sugar maple good to use but don't know about silver maple and I don't know if the red oak would be to strong what do you guys think?

[noXcuse]

I use apple or pear.

[Miketheforester]

Out of those options I would use the red oak. I have not used silver maple either, but the maple I have used is very sweet and marshmallow tasting, and I would think would easily overpower everything but salty ham. Cherry wouldn't be bad, but oak is possibly a little more neutral.

[Gizmo]

I think MTF is right - go with the oak first time around.

noXcuse is spoiled and probably doesn't even know it. The fruitier woods seem to be the best for BBQing birds so try to get your hands on some apple. Usually isn't too hard to find - especially if you call an orchard this time of year - they're likely pruning right now and would have either some trimmings or if lucky some deadfall you could use right away. Trimmings would need about 6 months blocked and split laying outside to dry out a little but you would have it for easter dinner at least…..

[Puff]

Despite my minimal exposure, I think Gizmo is right on....the guy who cut a tree in front of my house brought me a pickup truck load of Apple. Not being a refined pallet I had done maybe 12 oak cooks since that's all I have. The Apple had a very distinct difference in smell and flavor.

I was also thinking of exposing the meat to less smoke by using lump after the first two hours. I get a very wide smoke ring about 1/4 to 3/8" and for someone who may enjoy less strong smoke flavor, it might just mellow the taste. From what I've read, after 140 degrees, flavor absorption is very low. Guess I just have to try it... My 2

However, my first time cook with those 30+ slabs Turned out fantastic with a all red oak for 6 hour ribs.

[Rodcrafter]

You're correct Puff poultry takes in too much smoke easily so running lump and just a few chunks of the flavor smoke you want is a good approach. I have smoked some very nice turkeys. The troops love it that way

[noXcuse]

Just lots of fruit trees here in VA. There are lots of vineyards too, so grape wood is also plentiful. That's real good with poultry.

[RodgeA]

thanks for the info guys I do have a bunch of crab apple but it is green however I do have some seasoned mulberry that I would really like to try out.

[Pete Mazz]

I found this list of woods and their flavor descriptions.

http://www.deejayssmokepit.net/Download ... rChart.pdf

[Gizmo]

Mulberry is good. But it doesn't burn as hot as other woods I've tried - supplement it with a touch of briquettes and you'll be fine.

At my age I can't remember exactly what the drawback to crab apple was but there was something people didn't like about it - haven't used it personally but you might do a little research on it first …. fwiw

[RodgeA]

how about if I mix the mulberry with cherry?

[Gizmo]

MULCHERRY! sounds interesting….

[RodgeA]

lol

[cancerboyuofa]

My vote is for pecan and cherry. Sweet and sweeter.

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