type of wood to use

2uptown · 11-09-2008, 10:18 AM

last year i tried to smoke a turkey but it came out to smokey. what type of wood is best for a really light smoke?

big brother smoke · 11-09-2008, 10:31 AM

Quote:

Originally Posted by 2uptown

last year i tried to smoke a turkey but it came out to smokey. what type of wood is best for a really light smoke?

What type of wood did you use?

Your answer may be to use less wood, Grasshopper

My preference however is peeecaan!

BBQ Grail · 11-09-2008, 10:34 AM

What type of wood did you use?

I prefer fruit woods mostly. Usually a 75% fruit to 25% hickory blend.

I'd give some thought to the "to much smoke" theory.

Chuckwagonbbqco · 11-09-2008, 10:43 AM

Many people think that if a little smoke is good-----A lot of smoke must be better. If the smoke coming out of the smoker is gray colored and smells awesome-----the meat will be awesome. If the smoker is belching thick black smoke that does not smell appetizing----then the meat willl be like licking an ashtray.

I use mostly oak---because I use a lot of it and that is what grows here. I love using fruit wood and get all of the apple I can get. I also use pecan.

I have a stick burner smoker going every weekday from 7 AM until 7 PM---so my I go thru a lot of wood.

Jaberwabee · 11-09-2008, 10:43 AM

To much smoke? Or not the right kind of smoke?
What did the smoke look like, even the lightest smoke flavor, like pear, would give you a over smoked bitter taste if it was big white billowy smoke. I doubt "to much" smoke came fromthe type of wood. We all have done it at some point, but more smoke is not good.

nthole · 11-09-2008, 10:54 AM

Apple gives a very light flavor. But too smokey is relative. Less wood or fuel and a cleaner burn would give you less smokiness, even using something like hickory. Also older wood, if you have a variation of aged wood available to you, will give less smokiness as well since it will burn faster.

River City Smokehouse · 11-09-2008, 11:30 AM

Apple wood is about the mildest. You can use the harshest (mesquite) and still get great results. It's all about airflow as well as amount of smoking wood. What are you cooking on? Temp? Do you have sufficient airflow? More info is needed.

JD McGee · 11-09-2008, 12:07 PM

My first choice is Pecan...second would be Apple. I always let my smoke calm down before putting on the meat...when I see the "thin blue" after the "thick white"...that's when I know it's time!

Ron_L · 11-09-2008, 01:04 PM

Cherry. It gives the skin a nice, red color.

nthole · 11-09-2008, 02:17 PM

Quote:

Originally Posted by Ron_L

Cherry. It gives the skin a nice, red color.

And is the only truly sanctioned wood for a brethren to cook on!

1_T_Scot · 11-09-2008, 02:50 PM

Every tried just using lump and not additional wood. If you don't want a specific or strong flavor you might try just the smoke from the charcoal.

Brauma · 11-09-2008, 03:26 PM

Preheat your wood before putting it in your firebox. This will cut down on the white, bitter smoke. If you drop a cold chunk of wood in the fire, it takes energy from the fire to bring the new chunk up to temp before it burns. Most of us lay the next stick on top of the firebox to heat up before chucking it in.

Paulie G. · 11-09-2008, 03:28 PM

I use maple.

jestridge · 11-09-2008, 05:10 PM

I use hickory on a stick smoker it not the wood it how well the oxygen /fuel ratio is need good air intake and keep the exhaust wide open. Also preburn or preheat your wood also remember free wood is good also

11-09-2008, 10:18 AM	#1
2uptown Found some matches. Join Date: 08-31-08 Location: battle ground Washington	type of wood to use last year i tried to smoke a turkey but it came out to smokey. what type of wood is best for a really light smoke?

11-09-2008, 10:34 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	What type of wood did you use? I prefer fruit woods mostly. Usually a 75% fruit to 25% hickory blend. I'd give some thought to the "to much smoke" theory. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

11-09-2008, 10:43 AM	#5
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	To much smoke? Or not the right kind of smoke? What did the smoke look like, even the lightest smoke flavor, like pear, would give you a over smoked bitter taste if it was big white billowy smoke. I doubt "to much" smoke came fromthe type of wood. We all have done it at some point, but more smoke is not good. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

11-09-2008, 10:54 AM	#6
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Apple gives a very light flavor. But too smokey is relative. Less wood or fuel and a cleaner burn would give you less smokiness, even using something like hickory. Also older wood, if you have a variation of aged wood available to you, will give less smokiness as well since it will burn faster. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

11-09-2008, 11:30 AM	#7
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Apple wood is about the mildest. You can use the harshest (mesquite) and still get great results. It's all about airflow as well as amount of smoking wood. What are you cooking on? Temp? Do you have sufficient airflow? More info is needed. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

11-09-2008, 10:43 AM	#4
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	Many people think that if a little smoke is good-----A lot of smoke must be better. If the smoke coming out of the smoker is gray colored and smells awesome-----the meat will be awesome. If the smoker is belching thick black smoke that does not smell appetizing----then the meat willl be like licking an ashtray. I use mostly oak---because I use a lot of it and that is what grows here. I love using fruit wood and get all of the apple I can get. I also use pecan. I have a stick burner smoker going every weekday from 7 AM until 7 PM---so my I go thru a lot of wood.

11-09-2008, 12:07 PM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	My first choice is Pecan...second would be Apple. I always let my smoke calm down before putting on the meat...when I see the "thin blue" after the "thick white"...that's when I know it's time! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

11-09-2008, 01:04 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Cherry. It gives the skin a nice, red color. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-09-2008, 02:50 PM	#11
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	Every tried just using lump and not additional wood. If you don't want a specific or strong flavor you might try just the smoke from the charcoal.

11-09-2008, 03:26 PM	#12
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	Preheat your wood before putting it in your firebox. This will cut down on the white, bitter smoke. If you drop a cold chunk of wood in the fire, it takes energy from the fire to bring the new chunk up to temp before it burns. Most of us lay the next stick on top of the firebox to heat up before chucking it in. __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

11-09-2008, 03:28 PM	#13
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	I use maple. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

11-09-2008, 05:10 PM	#14
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I use hickory on a stick smoker it not the wood it how well the oxygen /fuel ratio is need good air intake and keep the exhaust wide open. Also preburn or preheat your wood also remember free wood is good also

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