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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-17-2018, 03:59 PM   #1
Az porky
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Default What to use

I will be smoking two14# apple brined turkeys on my MES 40 for thanksgiving. When I Checked I only have cherry or hickory pellets,but I have apple and pecan wood chips. Which should I use for best flavor?

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Old 11-17-2018, 04:03 PM   #2
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Quote:
Originally Posted by Az porky View Post
I will be smoking two14# apple brined turkeys on my MES 40 for thanksgiving. When I Checked I only have cherry or hickory pellets,but I have apple and pecan wood chips. Which should I use for best flavor?

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Az porky

Apple would be my first choice.
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Old 11-17-2018, 04:17 PM   #3
Kmm
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Unless you have a smoke snake in the bottom of that MES, use the chips. So far as which wood for poultry? I would vote in this order:

Apple: mild, fruity smoke flavor
Pecan: mild, smoke..much less harsh than hickory
Cherry: mild, fruity smoke but will turn skin and exposed meat a dark color, which can be very off putting to many non-purists
Hickory: strong smoke....but easy to overdue on poultry.

Also consider a mix of apple and pecan.
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Old 11-17-2018, 04:54 PM   #4
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I’ve used hickory and pecan splits (and both) to smoke turkeys on my horizontal offset and loved the result. So IMHO you can use any of them.
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Old 11-17-2018, 05:26 PM   #5
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I'm using an electric smoker and I use 2 cups apple chips and 1/2 cup cherry for deeper color.
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Old 11-17-2018, 05:29 PM   #6
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I love pecan, so I would go with that. Kmm's suggestion of mixing apple with the pecan is a good one, especially if you want to tone the smoke down a bit...which depends on you and your guest's tastes.
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Old 11-17-2018, 10:23 PM   #7
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I'd go pecan and cherry.
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Old 11-17-2018, 11:49 PM   #8
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I use a mix of apple and pecan.
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Old 11-18-2018, 02:44 AM   #9
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Like frognot, I'd go pecan and cherry. Great smoking combo that I also use on brisket. Poultry, more cherry. Beef, more pecan.
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