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Instead, combine woods that complement the flavors of hickory and mesquite – woods like alder, cherry, apple, or even pecan. This may take up to 20 minutes for certain woods and grills.īe sure to experiment with the woods to see how they react to the food you're grilling, but remember not to overuse the more pungent woods like hickory or mesquite or you'll end up with a bitter, campfire taste. Wait until smoke begins to billow out of your grill. If you don't have one of these handy items, you can also place a drip-pan filled with damp wood chips, covered with foil (with holes punched in the top), on top of your cooking grates.Ĭlose the lid, and allow the chips to begin to smoke. Again, remember to soak the wood chips before smoking and place these external smoker boxes on top of the cooking grates for smoking. If you don't have a smoker box attachment, there are a few external accessories-such as the Weber Stainless Steel Smoker Box -that will make smoking on a gas grill easy. Then put the moist wood chips in a smoker box attachment on gas grills or directly on the coals for charcoal barbecues. Just like spices, you can combine different types of wood chips to enhance your grilled fare. But there's another way to add great barbecued flavor to food – by using wood chips to smoke your food. I spice up rubs and whip up marinades that work with any type of food. Just remember to look for the perfect balance between the natural flavor of turkey and the richness of the wood chunks you’re using.I'm a pretty adventurous guy, especially when it comes to grilling. Whether you’d prefer to use apple, maple, or even oak, any of these choices can be the best wood for smoking turkey depending on your taste. Making the perfect smoked turkey requires patience, a delicious recipe, and, you guessed it, the right type of wood to put inside the smoker. This is yet another consideration to keep in mind when you are trying to anticipate how much wood you will need. Of course, this is by no means a hard and fast rule but is something to bear in mind as a guide.īear in mind that, depending on how smoked you want your bird to be, you will need to replenish the wood chips as often as you see fit. For the average smoker box, this is around 5 ounces of wood chips. Of course, you will need more as time goes on.Īnother way of looking at it is by using the rule of how much could fit into your smoker box. For example, a turkey that is around 12 to 14 lbs in weight can be started with around 2 cups of wood chips. What we mean by this is that whenever you are smoking meat, the amount of wood you need will be based on the weight of the meat.Īs such, you will need to know the weight of the turkey so you can more accurately measure how much wood you will need.
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The amount of wood you need to smoke a turkey will depend entirely on the turkey itself. How Much Wood Do I Need to Smoke a Turkey? This might not be ideal for all preferences, but it certainly gives your turkey that touch of pizzazz! It is also a great choice for those that find cherry wood too sharp.īear in mind that pecan wood is relatively rich and does not need to be used with oak or hickory wood. However, it also has the added nutty flavor.
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Just like cherry wood, pecan wood can provide a slight sweetness to your turkey.
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The reason for this is because of the uniqueness of flavor that it lends to the meat. Yes! We are happy to tell you that pecan wood is a fantastic choice for smoking turkey. It should be always at 165☏ for the best results. Remember to check the temperature of the thickest parts of the bird to make sure it’s ready. When it comes to smoking turkey, you can’t just leave it to guesswork. In this case, you’ll definitely need a probe thermometer that’s specially made for BBQ purposes. Sometimes, the built-in thermometer that you’ll find in a smoker might trick you. Don’t Forget to Buy a Reliable Thermometer You can also brine your turkey the night before you smoke it to get a tender texture and an enhanced flavor. Of course, it’s all based on your choice of spices or whatever recipe you’re following. In fact, this method should make your turkey absorb all the spices and juices released into the smoking chamber. See, the heat travels better through a thin layer of meat. This technique is favored by many because it helps the meat cook faster. This will allow you to spread the bird open on top of your pan or dish. Simply, use the shears to cut along the spine of your turkey, then remove it as well as the breastbone.