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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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11-17-2018, 02:59 PM | #1 |
Is lookin for wood to cook with.
Join Date: 10-16-18
Location: Goodyear Arizona
Name/Nickname : Gary
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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?
Thanks Az porky |
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11-17-2018, 03:03 PM | #2 |
On the road to being a farker
Join Date: 03-25-18
Location: Cincinnati
Name/Nickname : Brian K
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11-17-2018, 03:17 PM | #3 |
On the road to being a farker
Join Date: 04-30-16
Location: Varna,il
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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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11-17-2018, 03:54 PM | #4 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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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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11-17-2018, 04:26 PM | #5 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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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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11-17-2018, 04:29 PM | #6 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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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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11-17-2018, 09:23 PM | #7 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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I'd go pecan and cherry.
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11-18-2018, 01:44 AM | #9 |
On the road to being a farker
Join Date: 01-20-16
Location: East Bethel, MN
Name/Nickname : Kevin
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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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"Government is not Reason; it is not Eloquence; it is FORCE. Like fire, it is a dangerous servant and a fearful master." ~ George Washington Kevin 22.5" Weber Kettle & 18.5" Weber Smokey Mountain |
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