What to use

[Az porky]

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

 

[Bklmt2000]

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

Apple would be my first choice.

 

[Kmm]

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.

 

[OklaDustDevil]

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.

 

[WilliamKY]

I'm using an electric smoker and I use 2 cups apple chips and 1/2 cup cherry for deeper color.

 

[sleebus.jones]

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.

 

[frognot]

I'd go pecan and cherry.

 

[Lomey]

I use a mix of apple and pecan.

 

[Tatanka]

Like frognot, I'd go pecan and cherry. Great smoking combo that I also use on brisket. Poultry, more cherry. Beef, more pecan.