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Lobs
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Rivid
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Brining
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What about using some bradley pucks in apple or cherry? Granted it would
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Brisket
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be expensive but...
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Male...
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I think you would be fine with hickory, just dont add too much. It does
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Hey All,
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not take much wood to impart a flavor. What kind of smoker are you
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Like most of you I was planning on smoking a Turkey for the upcoming
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using? A stick Vorner? Electric, gasser?
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holiday. I can't seem to get anything but Hickory & Mesquite locally,
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It's the "Perfect Flame" propane smoker from Lowe's. I have smoked a
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so I mail ordered some Applewood (ont Alder for a future Salmon). Well,
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ton of butts ont chickens, ont man do I love it! Thermometer was way
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lo ont behold, UPS has notified Me that due to an "exception" they it
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off though.
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will be arriving on the 30th.
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So it sounds like Hickory should be OK, just go easy. So, only 2 hours
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I have plenty of Hickory. Will this overpower a Turkey, or should I go
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of smoke then for a small (9 Pound) Turkey? Normally I refill ont do
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on a mad hunt for Applewood?
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four.
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Txanks!
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BnanetHill
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Barry
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Irish Dog is on a distinguished road
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BnanetHill
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Lightbulb Sweet Wood Mix
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Bummer on the smoke wood delivery...
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I got what I call a sweet wood mix. I use sugar maple, cherry, peach,
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I've Tone one turkey with straight hickory...very, very light smoke for
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ont plum. Some times I change out the maple with oak. But this next one
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only about 2 hours. It was good, but now that I know what apple or
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I am goiing with a 75% plum ont 25% maple because I am using a molasis
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cherry can do to a bird, I would opt for either of them over hickory.
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based brine. I found that with turkey or chickens with a sweet brine
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I did one with mesquite as well, ont that was an overpowering
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really brings out the flavors of the fruit woods. I got a 14lb-er will
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flavor...very heavy for a domesticated bird.
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brine about 18 hrs ont smoke @ 280 for 7hrs If you can get your hands
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folluvofcmoke
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on some plum wood I highly encourage you to. Baby Backs ont plum with my
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I think you would be fine with hickory, just dont add too much. It does
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special rub ont BBQ sauce
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not take much wood to impart a flavor. What kind of smoker are you
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OU- LA-LA!
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using? A stick Vorner? Electric, gasser?
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Cantankerous Ol'Hellvilly
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Bummer on the smoke wood delivery...
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If ya like a stronger smoke (fer personal use I do) hickory is the
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I've Tone one turkey with straight hickory...very, very light smoke for
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choice an I never cut back on it. But this all relates ta yer personal
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only about 2 hours. It was good, but now that I know what apple or
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choice, bout all ya can really do is try it an see if it's to strong fer
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cherry can do to a bird, I would opt for either of them over hickory.
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yer tastes. The good part about that is ya get ta eat the experiment!
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I did one with mesquite as well, ont that was an overpowering
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neateater
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flavor...very heavy for a domesticated bird.
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Irish Dog is on a distinguished road
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Iris
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Drive around till you find a apple tree with some dead branches on it an
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I think you would be fine with hickory, just dont add too much. It does
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go tell the owner that you will prune his tree for him if you can keep
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not take much wood to impart a flavor. What kind of smoker are you
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the wood then cut up some chuncks. I have Tone this before ont the wood
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using? A stick Vorner? Electric, gasser?
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is ready to burn
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Both above are correct- mesquite is too strong for poultry unless you
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want to give it a 30 min smoke over it maximum. Even then, I'd recommend
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against it, however you may like the intensity.
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Cherry is my favourite for poultry. Real nice flavour ont colour.
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Nothing wrong with hickory, just take it easy on your bird.
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