wood

[Amajeff99]

What wood do you use for poultry like chicken? what is your preference when adding some wood to your cook also how much do you use when adding smoke. I usually add about 6 oz of chunk at the beginning of my cook.

[Spinaker]

I love using oak for chicken, and pretty much everything else. I only add wood at the beginning of my cook. There is no need to add more wood towards the end of the cook. I don't measure how much wood I use but I would guess it would be close to 6 oz, but maybe more.

I light my fire, let the kamado come up to temp, then add the wood while I am putting the place setter in. And I like to use 8-inch oak splits. They balance better in the firebowl and I think they burn better and longer than chunks.

[Jimmie Rhoden]

I like to use Red Oak, if I don't have red oak I like to use Black Jack Oak, in which I only cook certain foods with both of them because for me they're hard to come by only thru family members.

[LarryO47]

I like to use Apple for my chicken cooks.

[fuzzydaddy]

I like to let any thick white smoke thin out a bit before adding my chicken (or any meat). I'm on a cherry wood kick these days, but I also like oak and apple.

[BGWolf]

I like cherry on poultry, especially on a whole bird. It gives it a nice flavor and color.

[vandy]

When I am cooking chicken on my pellet grills I will use either apple or hickory. Each one adds it own unique flavor so I change it up every so often just to give the meat a different taste. I like both, haven't tried cherry yet but I think I will try that to see if there is a different taste.

[Amajeff99]

I have been using apple which I like. I also have some pecan wold but have not used any yet not sure what goes well with pecan wood or what kind of flavor it imparts. Thanks for the suggestions. Learning a lot from everone.

[vandy]

You can't go wrong with just about any fruit wood or hardwood, they all impart their own unique flavor to the meat. Just try several different woods to find out what taste you like best. I like experimenting.

[Mr. Bones]

I variously use hickory, apple, mesquite, or peach when doin' yardbird. Often a mix of 2 or more...

It depends on th' chicken recipe I'm makin', or intended purpose.

Example: Makin' Cajun chicken. Some will be eaten as an entrée, some pulled for jambalaya, gumbo, etc.

For this, I use a mix of hickory an' mesquite, mebbe some apple, as well...

[Steve R.]

I really like plum with chicken, if you have some of that. I cut down a dying wild plum tree a couple of summers ago, so I use it a lot for poultry.

Also, I have never regretted using cherry for most anything.