On Fri, 25 Nov 2005 02:10:18 GMT, Dan Krueger
wrote:

John H. wrote:



Thanks Mike. I made two turkeys. One on the smoker, and one on the
rotisserie on the Weber. Both were great, but the one on the smoker got the
best reviews. I overcooked the rotisserie bird a little because some guests
were about an hour late.

John,

Smoked turkey is one of the best. I'd love to get my hands on a
pheasant to try. What wood did you choose for your smoke? For a
turkey, I like a 50/50 mix of hickory and cherry.

I did the deep fry this year to save time. Still very good.

On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's
great to eat warm, cold, or mixed with some cream cheese and spices in a
fish dip.

Dan

We had to cut down a hickory a couple years ago, and it is slowly getting
used in the smoker. I also like mesquite, but now that I've got all the
hickory, I don't buy anything else.

In Germany I'd get apple wood when the Germans pruned their apple trees.
Apple makes a great wood for a turkey.

I've smoke salmon many times, but never any of the other fish you
mentioned. The salmon takes only about an hour on the smoker, and we love
it!
--
John H

"It's not a *baby* kicking, beautiful bride, it's just a fetus!"

A Famous Hypocrite