How much wood to use?

You don't say what size cooker,so it is difficult to guess.

The cooker size and not the load is your guideline.

Apple is nice and mild and 3 or 4 ounces should give poultry a nice flavor in a Smokette or a 50/55.

Thanks, sorry for the oversight. I have a smokin Tex Pro, which should be comparable to the Smokette.

It's all relative to your taste for smoked meat. As poulrty takes on more of a smoke flavor that other meats I would suggest starting small with the wood and increasing as needed to please your tastebuds.

I did a 7# breast last weekend (in my SmokinTex)and used 1 1/2 oz of hickory and 2 Kingsford briquettes and that was pleanty for me. IMO, poultry is too easily over-smoked. But as I said, your tastebuds are the determining factor.

Good luck! And - let us know how your birds came out.

I also think 3 oz. wood will be too much. Cook at 225* until thigh temperature is 175*.

Thanks, everyone.

My first 3 halves are done. They look absolutely stunning, but these are gifts so I can't eat them. I think I might have a touch too much smoke but it's not bad. I took one small nibble from a piece under the bird and it was quite good. I could definitely taste the apple-juice from the brine.

I brined the birds in apple juice with salt, brown sugar, cloves, and poultry seasoning. I sprayed them with Pam and sprinkled with Lawry's seasoned pepper. I think these are keepers.

I vacuum-sealed these with my foodsave, and could see the trails of juice coming out when I vacuumed them. These turkeys are moist and juicy.

I will cut the wood down to 2 oz tomorrow when I do the other 3 halves.