Thanksgiving is around the corner, and Christmas is not too far behind. I am eagerly wanting to smoke a turkey for the holidays. I either plan to choose (in order of preference) between apple, cherry, or maple. Not so much hickory. In any case, I am oblivious how to pick the wood.
Does it have to be kiln-dried, "seasoned" or "green": low or high moisture? I do plan on pre-soaking my wood. But I wouldn't know if green wood produces a better tasting smoke than a moisture free kiln-dried wood.
Also, is it okay to use wood that has has bark, or must it come from the heart? I was told that using bark produces bitter smoke, then again another source says that it doesn't matter because over-smoking is what caused the bitterness.
This is in regards to those particular woods I'm interested in. Unless someone has a conviction to use otherwise, please do tell. Thanks in advance!
2007-10-21
13:41:04
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10 answers
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asked by
Anonymous
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Cooking & Recipes