Little Thanksgiving help???

BIGBrandon2785 · 11-19-2010, 09:37 PM

Im doin my first turkey on my drum smoker.What I was wondering is it is also the 1st time im using wood that is not chips and I got right out of my back yard.The hickory looks like it has a little bit of mold on the bark,does this matter??

And also do I cook the turkey in a pan or put it directly on the grill??

Goin Que Que · 11-19-2010, 10:05 PM

Can you remove the bark?
Also be careful not to over smoke it hickory may be too strong of a smoke.
others may chime in but just my $0.02

John

blackdog043 · 11-19-2010, 10:16 PM

Take the bark off and I agree hickory may be to strong, just use 1 small piece if you do. Apple would be a better choice for poultry.
You can cook in a pan or on the rack with a pan underneath.

BIGBrandon2785 · 11-19-2010, 10:25 PM

Yeah I heard that hickory may be too strong.I was going to use 1 piece of hickory and cherry wood chips.But I may just use the cherry wood instead.Im pretty sure I can debark it though.

Thanks,for the help,Much appreciated

Midnight Smoke · 11-19-2010, 10:25 PM

I cook mine at 325º-350º, bird on rack with a drip pan below. Be careful, any wood you use if to much will make a very smokey bird, you will be burping the smoke taste. A little smoke goes a long way with Poultry.

Goin Que Que · 11-19-2010, 10:37 PM

You will probably get enough flavor from just using lump charcoal. Even without wood you will be able to tell the deferents than an oven bird and it will have a smoky flavor without being too overwhelming

John

11-19-2010, 09:37 PM	#1
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis Downloads: 0 Uploads: 0	Little Thanksgiving help??? Im doin my first turkey on my drum smoker.What I was wondering is it is also the 1st time im using wood that is not chips and I got right out of my back yard.The hickory looks like it has a little bit of mold on the bark,does this matter?? And also do I cook the turkey in a pan or put it directly on the grill??

11-19-2010, 10:16 PM	#3
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC Downloads: 0 Uploads: 0	Take the bark off and I agree hickory may be to strong, just use 1 small piece if you do. Apple would be a better choice for poultry. You can cook in a pan or on the rack with a pan underneath. __________________ Bill Red Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Super Fast Red Thermapen Got butt ? Smoke it !!

11-19-2010, 10:25 PM	#5
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I cook mine at 325º-350º, bird on rack with a drip pan below. Be careful, any wood you use if to much will make a very smokey bird, you will be burping the smoke taste. A little smoke goes a long way with Poultry. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

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11-19-2010, 10:05 PM	#2
Goin Que Que On the road to being a farker Join Date: 04-20-10 Location: Garden Grove California Downloads: 0 Uploads: 0	Can you remove the bark? Also be careful not to over smoke it hickory may be too strong of a smoke. others may chime in but just my $0.02 John

11-19-2010, 10:37 PM	#6
Goin Que Que On the road to being a farker Join Date: 04-20-10 Location: Garden Grove California Downloads: 0 Uploads: 0	You will probably get enough flavor from just using lump charcoal. Even without wood you will be able to tell the deferents than an oven bird and it will have a smoky flavor without being too overwhelming John