Merry Christmas everybody! I'm hoping someone can give me some advice. I'm planing to smoke 2 boneless turkey breasts tommorrow, they have been in an apple-brine for 1 day so far. My problem is I only have Apple-wood "chips", not chunks. Is there a way to put enough apple chips without opening the door all the time? I do have some Hickory chunks, but I have read that hickory may be too strong. Any feedback would be greatly appreciated.
Thank you, Gary

Put 1-2 handfulls inside a sheet of HD Al. foil and ball up, do 2-3 of these and throw on top of the coals.

[QUOTE]Originally posted by Gary H:
I do have some Hickory chunks, but I have read that hickory may be too strong. /QUOTE]
Hickory is fine IMO as long as you don't use too much. I use it all the time on just about everything without issues. Go light at first, then go from there on later cooks to your taste.
You might also try to use a mix of hickory and the apple chips.

I agree with Dave. I use apple wood with a little hickory mixed in and it works great for eveything.

quote:

Originally posted by Don Irish:
Put 1-2 handfulls inside a sheet of HD Al. foil and ball up, do 2-3 of these and throw on top of the coals.

Yep, agreed. I myself would never mask the great sweet taste of apple wood on poultry with Hickory, but that's just me.

I used 1 chunk of hickory and two handfuls of applewood in some tin-foil. Worked perfect just the right amount of smoke. Thanks for the advise, I appreciate all your help.