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Ideally you want a light blue smoke for adding great flavor. But in an electric smoker that isn't possible since the wood chips are smoldering instead of burning so C2 is dead on in that you don't wan too much wood at any time - just a few chips at a time and then wait 30 - 45 minutes before adding anymore. As you can see, I didn't do that which caused the outside to turn really dark. But due to my short cooking time, I had to add a bit more chips and more often - just something I was willing to accept.
If you are doing a whole bird, cook it in a disposable pan so you can cover it with foil when the outside gets to the color you are looking for. But put a cooling rack in the bottom of the pan so the bird isn't sitting down in the grease.
Another thing, I don't soak my wood chips when using the electric smoker - that makes them smolder longer. Smoldering wood creates creosote which is what causes the numbing sensation on your lips when you eat the smoked meat.
Steve
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Reaper, that's some fantastic looking meat...... thanks for sharing the photos. I've decided to smoke this bird, will take a little of all your advice and use less wood chips, none after a couple of hours, will cover with foil once it turns the right color, and will sip on a Heineken along the way.
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OK Toon...do you have a picture of your big smoker...sounds interesting.....dave
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Toon, that looks fantastic. I'm going to do that in a couple weeks for sure. Is the stuffing pre-cooked?
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How did it turn out Stinky? Are you still licking your fingers?
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X2!Originally Posted by Crappie ciller
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Anyone on here besides me use pecan and peach?
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Heck yeah! Anytime I come across free wood from any fruit or nut tree I smoke with it tho I still almost always mix it with hickory. To me hickory smells like good BBQ even before you put the meat on. I am a certified Kansas City BBQ Society judge and meet cookers who shun hickory for pecan or use Apple wood for chicken etc. Peach is hard to come by tho- it just sounds like it would make tasty smoke! I did use nectarine once. Here is an odd factoid for you. Here in the Philippines meat open smoked over green peeled sticks is the most popular and delicious street food and they use absolutely any kind of random wood they can find to cook with. Hardly ever seasoned so it produces great clouds of smoke and has to be hand fanned constantly or the fire will go out. Random jungle wood with no bark and the meat is kind of wonderful every time- except for the chicken intestines etc., I couldn't tell you about that!
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Acquiring peach is easy enough. Livesey Orchard will let you haul it out by the truck load. My pecan comes from a family friends pecan groove. In a pinch, I'll use oak. From all the dead oaks I have, getting that is no problem. Like toon I don't soak my wood. A lighter smoke is obtained. Also, I don't fully wrap my bird (s) once I get the color I'm after, but I do blanket it with foil or butter soaked cheese cloth to keep it from blackening and add richness.
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Pecan is real good with fowl! Hickory the rest of the time, just because that's what I was raised on!!
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