Smoke Wood Placement?

[Rusty James]

Hi all,

Any suggestions for smoke wood placement for a 24 pound turkey?

To avoid creosote, I have been placing wood chunks on a bare grate before adding charcoal, and that method has worked well for smoking pork shoulders using the Minion method, but does that (and the Minion method) sound doable for a turkey?

No fridge room for self-brining, so I will be smoking a pre-brined Honeysuckle White bird this year. I have one apple chunk left in the bag, and I thought about mixing it with a chunk or two of cherry wood (never tried cherry yet).

I was entertaining thoughts of an all-night smoke below 275° using a filled water pan.

 

[Dwain Pannell]

I fill the charcoal ring, pour lit charcoal on top of the unlit, and when it burns clean, throw a cpl chunks of smoke wood on. I like to get my fire for turkey at least 350*F for crisp skin. To get to 350*F I do not use water. In fact, I remove the water pan, set it aside, and hang my bird from the Weber Expandable Cooking Rack. (If you choose to buy one from Amazon, Please be sure to use the Amazon link from this site so Chris will get a tip of the hat) Here is a video of the technique I have been using to cook poultry lately along with a photo. YMMV.

Here are a cpl articles addressing turkey using more conventional techniques from Chris.

IMHO, to avoid creosote: simply make sure you have a clean burning fire and good air flow.

Hope this helps.

 

[Phil S]

I place my wood on top of the unlit coals where it will burn within the first hour based on what I've read here about smoke absorption early in the cook.

If you live in a cooler climate, you can brine in a cooler. I'll thaw a frozen bird in brine on the back porch and if it thaws too quickly, toss some ice in the cooler. As long as you bleach the cooler before and after and keep the temp of the brine below 40, you should be safe.

 

[Chris Allingham]

I place wood chunks on top of hot coals OR nestle then down in unlit charcoal with just the top surface sticking out and pour lit charcoal over the top so it comes into contact with the wood. Which I choose depends on my mood, I don't see/taste a difference either way.

 

[Bob Correll]

Which I choose depends on my mood, I don't see/taste a difference either way.

This!
I can tell light, medium, or heavy smoke flavor, but not the type of wood.
Maybe with mesquite being the only difference.

 

[PhilP]

I place wood chunks on top of hot coals OR nestle then down in unlit charcoal with just the top surface sticking out and pour lit charcoal over the top so it comes into contact with the wood. Which I choose depends on my mood, I don't see/taste a difference either way.

That's how I did my bird. No problems at all, great smoke ring and flavor in the meat.