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Flavor Profile. Cherry. Adds a light cherry flavor to your turkey, more delicate than other smoke flavors. Pecan. A medium flavor wood that will be more powerful than fruit woods, but not as strong as other woods that might overpower your turkey. Maple. Maple is mild and slightly sweet, but not as sweet as peach wood.
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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.
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After smoking turkey for the last 15 years, my personal preference comes down to three different types of wood: Cherry, Alder, and Maple with Cherry being my number one pick. Cherry is not an overbearing smoking wood and it offers a subtle sweet flavor. Smoke your turkey at the right temp, for the right amount of time, with the correct wood and.
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Apple Wood Chips For Smoking Turkey. Fruity flavours stand out on turkey; Produces lots of smoke; Great smoky flavour; On the Big Green Egg, I used this product to smoke my Thanksgiving turkey. Before putting the chips on the hot natural charcoal, soak them for about an hour and a half. Smoke entered the brined turkey completely, giving it a.
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90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter. 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours.
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1) Maple Wood Chips For Smoking Turkey. Flavour Profile: Smokiness: Mild. Flavours: Subtle Smokiness and Sweet. Overall: Best Wood Chips For Smoking Turkey. Pros. Doesn't overpower the turkey. Gives the meat a darker and richer colour. Natural sweetness pairs with the turkey.
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Some of the most popular wood chips for smoking turkey include: * Hickory: Hickory wood chips impart a strong, smoky flavor to turkey. They are a good choice for those who like their meat to have a robust flavor. * Apple: Apple wood chips produce a mild, sweet flavor that pairs well with turkey.
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Step 9. Cover the smoker, then add wood chips to the coals. Check temperature often, and plan on 30-40 minutes per pound at 235˚F*. Replace coal and wood chips every 1 1/2 hours.
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Meat pellet grills can help instead of using slow cookers or smokers. 4. Maple. Maple wood chips are used for turkey, brisket, BBQ, and more recipes. This type of wood chip can give the turkey a slightly stronger smoke flavour than the fruity wood chips or wood chunks.
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Place the lid on the grill. Every 20 - 30 minutes, remove the turkey and add some more wood chips. Flip the turkey, return to the grill, and cover. The total cook time will be about 2 - 3 hours, but after about an hour and a half, start checking turkey with a thermometer to see if it's done. When the turkey breast reaches 165 degrees F.
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As you know, water boils at 212 °F (100 °C). All the water must evaporate before the wood can ignite at around 356 °F (180 °C). Soaking wood chips merely delays when the chips start to smoke. Meathead Goldwyn from AmazingRibs.com did some testing and claimed that wood chips only absorb about 6% weight in water.
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Wood Chip Temperature Notes; Apple: 225-250F: Sweet and mild flavor. Hickory: 275-300F: Strong, smoky flavor. Maple: 250-275F: Sweet and smoky flavor. Oak: 250-300F
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As we've mentioned, different woods produce different flavor profiles that work nicely with turkey. Some of the most common choices include: 1. Pecan. One of the most common woods used in meat smoking, pecan provides an excellent combination of sweetness, smokiness, and sharpness to your turkey meat. A little more robust than a lot of the.
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Add pecan wood chunks: Add 3 pecan wood chunks to the lit coals. Let the chunks begin to smolder. When ready, the smoke should be light and blue and not rolling out like dinner was burned. Figure up to 45 minutes to an hour to get the smoker dialed in with those blue wisps. The wood should smolder, not burn.
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10. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion powder to the turkey. 11. Preheat your smoker to 325° F and use apple, cherry, or pecan wood. 12. After 1 1/2 hours, check the color of the turkey. Once it is dark, tent the turkey in aluminium foil. 13.
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This will help add a little bit extra smoke to it, and complements the cherry well. Recommended cherry wood: Traeger Cherry Wood Chips. These cherry infused chips provide clean burning wood infused with a beautifully rich cherry flavor. Made from 100% natural hardwood, without any artificial additives or binding agents. This stuff is the real deal.
