We're putting a whole turkey in the smoker this morning but don't know how much wood to use, we're thinking 4 oz for a 13# bird. Appreciate any info.
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Depends on how much you like,but that would be plenty for most folks.
Hi, Mike,
I am a couple of days late, but maybe this will be useful for the next time. Four oz. of wood for a 13# turkey sounds good. It really is a matter of personal taste, so the best method is to start with a small amount of wood and increase the amount each time you cook until you get the taste you want.
We get complaints (not from you) from people who want to know exactly how much wood to use. You would be surprised at how even the most reasonable people get really testy when we can't give them an exact amount. We can give you a starting point, and a range, but #1 we don't know how smoky you like your food, and #2 this is not rocket science (as, I believe, topchef says) and there are several variables that affect the end product, including the quality of the wood, the moisture in the wood, what seasonings have been used on the product, length of time in smoker, cooking temp, temperature of product when it was placed in the smoker, and so on.
The main thing to remember is that without fail you are going to need less wood than you think you will. Those fat chunks put out way more smoke than you can imagine until you see it.
I hope this helps. If not, email me or email info@cookshack.com for customer service. We will help you get your turkey just like you want it!
Donna
I am a couple of days late, but maybe this will be useful for the next time. Four oz. of wood for a 13# turkey sounds good. It really is a matter of personal taste, so the best method is to start with a small amount of wood and increase the amount each time you cook until you get the taste you want.
We get complaints (not from you) from people who want to know exactly how much wood to use. You would be surprised at how even the most reasonable people get really testy when we can't give them an exact amount. We can give you a starting point, and a range, but #1 we don't know how smoky you like your food, and #2 this is not rocket science (as, I believe, topchef says) and there are several variables that affect the end product, including the quality of the wood, the moisture in the wood, what seasonings have been used on the product, length of time in smoker, cooking temp, temperature of product when it was placed in the smoker, and so on.
The main thing to remember is that without fail you are going to need less wood than you think you will. Those fat chunks put out way more smoke than you can imagine until you see it.
I hope this helps. If not, email me or email info@cookshack.com for customer service. We will help you get your turkey just like you want it!
Donna
Donna! I actually weigh my wood! Especially with fish. 