I am planning a hefty cook sometime soon on my new smoker. What type of wood could I use for chicken wings, turkey and brisket?
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Most here would not recommend smokin' beef and fowl at the same time - if you want crisp skin on the fowl because fowl normally cook hot and fast while brisket cooks low and slow. And most here want to hold their brisket in a faux cambro for at least an hour or 2. That will leave plenty of time to cook other things hot and fast while the brisket is in a cambro.
As far a wood goes, hickory and oak are popular for beef while fruit woods seem to work well for birds. Others will chime in with other recommendations.
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That would work, but you might want to add charcoal ~ 30 min before you think the turkey will be done. That should help the skin crisp - unless it looks good when you check it.
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I will have to watch the smoker and check the charcoal on a regular basis to keep the temps right. Will need to crank up the temp for crisp chicken skin.
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I would go with Oak. It seems to work well with poultry and it is pretty much all I use on Brisket.
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For a milder flavor you can go with Hickory or Pecan. If you burn the oak clean, it is great stuff. Fenixrising103
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Spinaker I may have to try a oak /pecan mix.
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No problem with that. I like to mix some Cherry in with Oak when I am doing ribs. Great Flavor. Fenixrising103
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