What kind of wood is good for smoking?
In the middle part of the spectrum are woods like hickory, maple, pecan, and oak. They’re great with pork, and strong enough to stand up to beef and game meats. Purviance’s personal favorites to smoke with are hickory and oak. Finally, there’s the strongest wood of all, and it’s in a category all its own: mesquite.
Is pecan wood good for smoking turkey?
Ideal for poultry, pecan has a stronger flavor than most fruitwood, but it is milder than hickory and mesquite. David added a large dry chunk of pecan wood to the coals for a nice rich smoke. … The combination of the two worked really well together to enhance the flavor of this smoked turkey breast.
When smoking a turkey do you wrap it in foil?
About 3 hours into the smoke, check the turkey and if the wings or other extremities are getting too brown you can wrap them with small pieces of foil to stop the browning process.
Is Cherry a good smoking wood?
You may not believe us when we say, cherry wood is great for smoking any type of meat, but it’s true. … The flavor cherry wood produces is light and sweet. It is delicate and not overpowering. This makes cherry a good wood mix with others such as apple, oak or hickory.
What wood should you not smoke with?
Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. These trees contain high levels of sap and turpenes, which results in a funny taste and can make people sick. Cedar planks are popular for cooking salmon, but don’t burn the wood for smoke.
Can you mix woods when smoking?
Just like spices, you can combine different types of wood chips to enhance your grilled fare. It’s easy to do. Soak the wood chips for about two hours. Then put the moist wood chips in a smoker box attachment on gas grills or directly on the coals for charcoal barbecues.
What is a good smoke flavor for Turkey?
WHAT FLAVOR WOOD CHIPS FOR SMOKING TURKEY? We like to use wood chips with a slightly sweet flavor such as apple, apricot, cherry, peach or maple. Hickory is stronger but is always a classic and gives an even smoky flavor! Mesquite also goes well with turkey.
What should I smoke with pecan wood?
It smokes a light sweet and fruity flavor that works great with pork, poultry and small game birds. Pecan wood is stronger than most fruit wood, but milder than hickory and mesquite. Walnut has a strong and slightly bitter flavor.
What meats are best smoked with pecan?
Pecan wood has a sweet, nutty, and rich flavor, similar to hickory, which is great for poultry. Pecan wood is also strong enough to stand up to beef, pork, and game meats as well. The smoke wood comes in both chips and chunks, with the difference being that chips burn faster than chunks.
Should I smoke my turkey breast up or down?
If using a smoker, prepare it for cooking at 225° to 240°F and have enough smoking wood ready to last 3 to 4 hours or so. Place the turkey, breast side down, directly on the smoker grate. Smoke for 1 hour, maintaining the proper temperature in the smoker.
How long does it take to smoke a turkey at 225?
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Do you smoke a turkey covered or uncovered?
When oven roasting a bird, it is a good idea to cover the breasts with foil during part of the cooking time. This is to prevent the skin from burning or drying out. Since smoking takes place at a lower temperature this won’t be necessary.14 мая 2019 г.
Is cherry wood good for smoking turkey?
Hickory is a classic hard wood choice for smoking turkey for several reasons. … Cherry and apple wood, like other fruit woods, will infuse the flavor of their fruit into your food. Fruit tree woods are especially good for smoking lighter meats like chicken or turkey with their more delicate flavors.
What is the best wood to smoke salmon?
Alder is the traditional wood used in the Pacific Northwest for smoking salmon, and I generally use hickory, but apple, oak, maple, and pecan are other good options. Mesquite burns too hot and fast for this low smoking.