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Drum Smoker - How Much Wood for Turkey

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    Drum Smoker - How Much Wood for Turkey

    I'm waiting for the arrival of my first drum smoker (Oklahoma Joe Bronco) and trying to plan ahead for the Thanksgiving Turkey. I usually make the Ultimate Spatchcock Turkey Recipe and this year I want to add some smoke. I'm not real sure this recipe lends itself to a smoke flavor and if so, what kind of wood to use.

    I was thinking about using Royal Oak lump charcoal, and cherry wood with a touch of hickory. Approximately how much wood do I add for a light but present smoke flavor?

    The turkey with be around 12-14 lbs, spatch'd and probably on the grate instead of hung.

    #2
    I would use Kingsford blue bag (kbb) briquettes instead of lump for your first cook. More reliable than lump. 3 -4 fist size wood chunks should do. And I'd cook it hot and fast like 375. Poultry is better that way. IMHO. Oh, and I am taking for granted the you are aware of the minion method used for litting the coal.
    Last edited by lostclusters; October 16, 2021, 05:36 PM.

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      lostclusters "I'd cook it hot and fast like 375. Poultry is better that way"
      This is also a true fact on my pellet grill.
      Last edited by bbqLuv; October 17, 2021, 06:03 AM.

    #3
    Originally posted by lostclusters View Post
    I would use Kingsford blue bag (kbb) briquettes instead of lump for your first cook. More reliable than lump. 3 -4 fist size wood chunks should do. And I'd cook it hot and fast like 375. Poultry is better that way. IMHO. Oh, and I am taking for granted the you are aware of the minion method used for litting the coal.
    Thank you for the concrete advice. I have plenty of KBB on hand although it's a couple of years old now but in unopened bags. I'll look up the minion method.

    Comment


      #4
      In the OJB you don’t need to use more than 2-3 chunks of wood. I’ve never used cherry, so I can’t comment on the flavor. But if you do, I would use only one chunk of hickory, as it has a stronger flavor profile than other woods, except for mesquite.

      Comment


        #5
        Cherry is the bestest of the bestest.

        Comment


          #6
          Pecan would be my first choice followed by cherry, then apple.
          If I wanted to think outside of the box maple.

          Comment


          • MtView
            MtView commented
            Editing a comment
            I have some Pecan, but haven't used it. I think I like the flavor when others use it so that's definitely something to think about.

          #7
          Before you do the T-Day turkey, I'd do a trial run with a chicken. It will cook faster but try it with a single chunk of a wood. How's the smoke level? Too much? Not enough? About right?

          Comment


            #8
            Originally posted by rickgregory View Post
            Before you do the T-Day turkey, I'd do a trial run with a chicken. It will cook faster but try it with a single chunk of a wood. How's the smoke level? Too much? Not enough? About right?
            So turkey and chicken meat pretty much take the smoke the same way? That's a great idea because I spatch my chicken and it will be a good test run with the new smoker. I don't make a lot of turkey during the year except at Thanksgiving, but if I can add a real smoke flavor I would probably make a lot more of it.

            Comment


            • rickgregory
              rickgregory commented
              Editing a comment
              Close enough that it will give you a 'yeah, this is close' or 'wow, that's way too much/little smoke'. Obviously the turkey has more mass but... I'd try it.

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