Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Multiple types of meat cook

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Multiple types of meat cook

    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?
    Attached Files

    #2
    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.

    Comment


    • RonB
      RonB commented
      Editing a comment
      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.

    • Fenixrising103
      Fenixrising103 commented
      Editing a comment
      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.

    • EdF
      EdF commented
      Editing a comment
      Good advice all around, IMO!

    #3
    I would go with Oak. It seems to work well with poultry and it is pretty much all I use on Brisket.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      For a milder flavor you can go with Hickory or Pecan. If you burn the oak clean, it is great stuff. Fenixrising103

    • Fenixrising103
      Fenixrising103 commented
      Editing a comment
      Spinaker I may have to try a oak /pecan mix.

    • Spinaker
      Spinaker commented
      Editing a comment
      No problem with that. I like to mix some Cherry in with Oak when I am doing ribs. Great Flavor. Fenixrising103

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here