BBQ Smoked Turkey

[hambone1955]

I have a BBQ pit that looks like A Franklin stove/oven 4ft x2ft wide 4ft tall made of sheet metal actualy it was left at my Father inlaws rent house when the tenant skipped out on his rent over twenty years ago. I can roast/smoke two large turkeys at a time usally over oak coals. I use oak because it burns slower than mesquite. Has any one roasted/smoked turkey over a diffrent wood source other than oak? ..... I have deep fried turkeys and they taste great however I actualy like the roasted/smoked turkey better. I inject them with Creole sesoning and dry rub them before I put them in the pit.. mighty good!

[kitchenelf]

I prefer Hickory. If I could find some fruit wood I would use that too.

I brine my turkey first, then smoke.

[TheCook]

I use cherry wood and brine the turkey first. The brine makes it jucier I think. And I make sure to use all natural turkey with no additives.

Here's a video I made smoking a turkey last year with my Weber Smokey Mountain

YouTube - Smoked Turkey on the Weber Smokey Mountain (WSM)

[Michael in FtW]

I, too, prefer hickory or pecan. I have sometimes used oak for the fire and wet chunks of hickory or pecan for the "smoke" if I don't have enough to do the whole cooking process.

Sometimes mesquite might be added in to boost the temp (not only does it burn fast it burns hotter).

[africhef]

a few years back a friend gave me wild turkey after gutting,plucking and picking out buckshot, i brined it then steamed, then i smoked in over oak with a pan of brown sugar directly on the coals when the sugar burns it creates a wonderful smoke. it was delicious, i also smoke salmon this way.

[Uncle Bob]

Wood Coals Rock!!! -----I prefer 20% Hickory --- 80% Oak -----Maybe a little Wild Cherry added in for poultry products -------

[MJK]

One of the other things I do is spilt the turkey down the middle (lengthwise) with a meat saw. Then I barbeque it. It takes about half the time as doing it whole. I prefer apple wood and lump charcoal. I can inject each half with a different marinade and/or use various rubs. I'll start each half in a sepearte aluminum recyclable pan and baste if I feel like it. (Depends on the rub and/or marinade) and finish on the open grate.

[AllenOK]

Well, I haven't attempted a whole turkey, yet. I will do turkey legs. I brine my turkey legs first, and smoke with a mix of oak and pecan.