What type of wood do you prefer with Poultry?

Alder wood is good with poultry. Pecan also.

Maple is nice on chicken thighs.

I like to brine my yardbirds in apple juice, brown sugar, maple syrup, salt, and water. I smoke 'em with cherry. Comes out sweet and smokey...very nice.

<-- apple, cherry or both

Pear is really good but most of the time it's apple or pistachio.

Cherry gets my vote. A bit bolder than apple but not as bold as hickory. I'll use alder and only alder on fish.

Apple gets my vote. And only 2 oz. of chips.

quote:

Originally posted by AZScott:
Pear is really good but most of the time it's apple or pistachio.

What variety of pear tree do you use for smoking chunks? My nephew gave me some Bartlett (I think) and it didn't smell very interesting when I gave it a dry run in the smoker so I never smoked anything with it.

Smoking a turkey with hickory as this is written...

I use Pecan. Hickory is good on poultry too but a little goes a long way. I have also used oak with good results.
JT

Yes. A little hickory goes a long way on poultry. I always use less hickory on turkey and chicken...in fact, I only use hickory on turkey now that I think about it...never on chicken.

I did use mesquite on chicken once with good results, believe it or not. But I haven't done in again, so I guess it wasn't great.

Try Black Walnut.

chicken pieces can take on smoke easily.
There are good cooks that may just use the seasoning from the cooker walls

Many comp cooks will grill over plain charcoal for a better "bbq" taste.

Just a couple of thoughts.

Right now I'm really liking the Maine Grilling Woods organic black cherry chunks I'm using. They are "certified pest free", being heat-treated at 160 degrees for 90 minutes. Don't know if that's important or not, but I'm happy with them. Anyway, I prefer the flavor to hickory for both poultry and pork.