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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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11-30-2020, 07:39 AM | #1 |
Got rid of the matchlight.
Join Date: 11-29-20
Location: Cincinnati OH
Name/Nickname : John
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Wood choice and flavor on poulty
I have been smoking on a charcoal smoker for years and this year finally did a whole turkey for Thanksgiving. It turned out great but I was surprised that despite using just apple wood (3 baseball sized chunks) it didn't have a distinctive apple smoke flavor. It just tasted smoky like when I do a pork butt or ribs using hickory. I thought with turkey being a meat that soaks up the smoke I would definitely taste the apple flavoring.
Do you guys taste the difference with your wood choices, especially apple and cherry? Does the charcoal impart more flavor than those running electric and propane smokers? I am using Kingsford Hardwood charcoal since Stubbs went away. |
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11-30-2020, 08:18 AM | #2 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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This is my opinion only, and I'm sure many here will disagree, but smoke is smoke, it takes a very experienced super taster, and they are rare, to tell the differences in different wood smoke, there is just too many variables, species, and regional differences, that make this possible with accuracy.
I've used many different woods, some are stronger then others, and may be better suited to different meats, but they all make a good finished product if the smoker does their part. Thats me, YMMV, let the bashing begin!, |
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11-30-2020, 08:22 AM | #3 |
is One Chatty Farker
Join Date: 09-07-15
Location: NJ, exit 9
Name/Nickname : Fred
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I have always used apple or hickory on poultry. I can not "taste" the apple smoke, it is just the level of the smokiness and strength of the smoke that I taste. Since poultry is a "lighter" tasting meat, apple is not a strong smoke like mesquite is.
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11-30-2020, 08:55 AM | #4 |
is One Chatty Farker
Join Date: 01-19-18
Location: Oklahoma City
Name/Nickname : A man named Lynn
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I have some apple from tree's my brother cut down. I've seasoned it and burn it in my stick burner and I can't tell any flavor from it. And it has a weak aroma that is not distinct while its burning.
As opposed to cherry , which has the nicest aroma while burning. Same as the hardwoods of oak, hickory, pecan , et al . |
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11-30-2020, 09:04 AM | #5 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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I am 100% onboard with cherry for poultry. Myself and the family could tell the difference when I use cherry with it. As for apple when I use it I can tell a difference in the smoke smell as opposed to oak or hickory, it has a sweet smell.
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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11-30-2020, 03:45 PM | #7 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Pecan or cherry if I had the choice. I normally have oak and hickory on hand and I use oak most of the time. Cherry is awesome on poultry though
Sent from my iPhone using Tapatalk Pro |
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11-30-2020, 03:56 PM | #8 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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I use pecan or cherry for poultry, mesquite or hickory for beef, hickory for pork for the most part. Never got much out of apple smoke the few times I have used it.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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11-30-2020, 04:24 PM | #9 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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I do Pecan or nothing with chicken. I like hickory and oak for most everything else.
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I started out with nothing and I got most of it left. |
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11-30-2020, 04:30 PM | #10 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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I've always preferred the fruit woods for poultry.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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11-30-2020, 05:19 PM | #13 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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I use pecan for poultry. Smells almost as heavenly as cherry and adds a nice subtle flavor to birds.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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11-30-2020, 05:32 PM | #14 |
Got rid of the matchlight.
Join Date: 11-29-20
Location: Cincinnati OH
Name/Nickname : John
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Thank you everyone. That is helpful to know I am not alone or missing something. Sounds like I need to give cherry a go next time and try pecan again. I tried it once and was underwhelmed. Maybe I got a bad batch. Appreciate everyone sharing their experiences.
Last edited by john ley; 11-30-2020 at 05:34 PM.. Reason: Formatting it as a group replay. |
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11-30-2020, 06:12 PM | #15 |
Knows what a fatty is.
Join Date: 07-02-15
Location: Front Range
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Pecan to me. Along with mesquite, oak or hickory. The Pecan is very light, more of a smell when cooking but in my mind really says great chicken is in the air! also this is one of the few times I use mesquite as it burns hot and is (to me) for short cooks as it's strong.
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Live forever, or die trying. GMG DB & Cookshack Smokette w/McGyvered PID controller. |
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