Whether to use charcoal or wood when smoking a turkey is a common question for those getting started with smoking meat. Both fuel sources have their pros and cons, and work well for smoking turkey if used properly. Here’s a look at the key differences between charcoal and wood for smoking turkey, along with some tips on how to use each one.
Quick Pros and Cons of Charcoal vs Wood
Here’s a quick overview of the main pros and cons of using charcoal versus wood for smoking turkey:
Charcoal
Pros:
- Easy to light and control heat
- Produces steady, even heat
- Imparts subtle smoky flavor
Cons:
- Doesn’t impart as strong smoky flavor as wood
- Temperature can spike if not monitored
Wood
Pros:
- Imparts strongest smoky flavor
- Greater temperature control once mastered
- More “authentic” smoking experience
Cons:
- Harder to regulate temperature
- Requires learning curve to master
- Produces more smoke and ash
Charcoal for Smoking Turkey
Charcoal briquettes are a popular choice for smoking turkey for several reasons:
- Charcoal lights easily and reaches cooking temperatures fast, making it beginner friendly.
- It provides a steady, even heat ideal for low and slow smoking.
- Temperature is relatively easy to control by adjusting the air vents.
- Charcoal imparts a subtle smoky flavor that complements the turkey.
- It’s inexpensive and readily available.
Lump charcoal is preferred by many over briquettes for its natural wood flavor. Briquettes infused with wood also help enhance the smoky flavor. Whichever type you use, charcoal alone will not impart as strong a smoke flavor as wood.
To use charcoal to smoke a turkey:
- Pile charcoal on one side of smoker or in a charcoal basket.
- Light charcoal and let burn until covered in ash and embers are glowing red.
- Place a water pan beneath the turkey to add moisture.
- Put turkey on opposite side from charcoal, skin side up.
- Maintain temperature of 225-275°F by adjusting air vents.
- Add a few wood chunks or chips if desired for more smoke flavor.
- Cook until internal temperature reaches 165°F.
It typically takes 4-6 hours to smoke a 10-15 lb turkey at 225-250°F with charcoal. Use a meat thermometer to monitor doneness. Let turkey rest 30 minutes before carving.
Tips for Smoking Turkey with Charcoal
- Use indirect heat by piling charcoal on one side only.
- Soak wood chunks/chips 30 minutes before adding for more smoke.
- Add a disposable foil pan for drip catch and extra moisture.
- Maintain steady low temperature between 225-275°F.
- Monitor temperature closely and adjust vents as needed.
- Allow at least 4-6 hours cook time for a 10-15 lb bird.
- Use a digital thermometer with probes for internal temp.
Wood for Smoking Turkey
Wood is prized by pitmasters for imparting the richest, smokiest flavor when smoking meats. While it requires more skill, wood can infuse turkey with incredible smoky depth and complexity. The key tips for smoking with wood include:
- Use milder woods like fruit or nut woods. Hickory and mesquite are too strong.
- Soak chunks in water 1 hour to control burning.
- Start with a charcoal base to get temperature up initially.
- Add a few wood chunks every 45-60 minutes for steady smoke.
- Learn to control air flow to manage temperature.
- Be prepared for more smoke and ash than charcoal.
The most popular wood choices for smoking turkey are:
Apple
- Mild, sweet, fruity smoke flavor
- Excellent for poultry
- Subtle complement to turkey
Cherry
- Slightly sweet, mild smoke
- Adds hint of fruity flavor
- Great paired with apple or pecan
Pecan
- Rich, mellow, nutty smoke
- Pairs wonderfully with poultry
- Gives great depth of flavor
Mixing two or more wood varieties together allows you to create custom smoke flavor profiles. Apple, cherry, and pecan smoked turkey is a classic combination.
Tips for Smoking Turkey with Wood
- Soak wood 1 hour to control burning.
- Use mild fruit and nut woods like apple and pecan.
- Start with charcoal base to get to 225-250°F.
- Add soaked wood chunks every 45-60 minutes.
- Keep water pan filled to add moisture.
- Learn to manage air vents to control temperature.
- Allow 1 hour smoke time per lb, at least 4 hours for a whole bird.
It takes skill to manage temperature and smoke when using wood, but the unbeatable flavor makes it worthwhile. With some practice, you can master smoked turkey with real hardwood.
Charcoal vs Wood: Which is Better for Turkey?
Whether charcoal or wood is better for smoking turkey is largely a matter of personal preference:
Charcoal
- Easier to use for beginners
- Provides steady, even heat
- Temperature is simpler to regulate
- Imparts subtle smoke flavor
- Great option for weeknight or hurried cooks
Wood
- Imparts deepest, richest smoky flavor
- More challenging but rewarding
- Allows endless customization with wood types
- Best for seasoned pitmasters seeking authentic BBQ
Both can produce delicious smoked turkey with practice. Charcoal is the easiest starting point for newcomers to smoking. For the true wood-fired flavor, wood is unmatched.
Smoking Turkey with Charcoal and Wood Together
Using both charcoal and wood together gives you the benefits of each fuel source:
- Charcoal provides steady base heat and is easy to control.
- Wood added to charcoal imparts extra smoky depth.
- Combo allows more precise temperature regulation.
- Can use lesser amounts of wood for milder smoke flavor.
To use both:
- Pile charcoal on one side of smoker.
- Light charcoal and let burn until red embers form.
- Place soaked wood chunks directly on charcoal.
- Put turkey on other side, add water pan.
- Maintain 225-250°F, adding wood chunks every 45-60 minutes.
- Cook until 165°F internal temp.
Using charcoal and wood chunks together is an excellent option, especially for beginners looking to dabble in using wood for smoke flavor.
Additional Tips for Smoked Turkey Success
Here are some additional tips to ensure perfect smoked turkey every time, no matter which fuel you use:
- Brine the bird – Soaking turkey in a saltwater brine ensures juicy, flavorful meat.
- Dry thoroughly – Pat turkey dry before smoking for crispy skin. Air dry in fridge overnight.
- Use a rub – Coat turkey with spices, brown sugar, and herbs for a flavor crust.
- Maintain steady heat – Keep temperature as close to 225-250°F as possible.
- Use a water pan – Add moisture and buffer temperature swings.
- Check doneness – Cook to 165°F in thigh for food safety.
- Let rest before slicing – At least 30 minutes for juicy results.
Frequently Asked Questions
Is charcoal or wood better for smoking turkey?
There is no definitively better option. Charcoal is easier to use for beginners, provides steady even heat, and imparts a subtle smoke flavor. Wood requires some skill but results in the deepest, richest smoky flavor.
What is the best wood for smoking turkey?
Apple, cherry, and pecan are the most popular woods for smoking turkey. They impart mild, fruity smoke that pairs wonderfully. Mixing two or more varieties creates depth.
How long does it take to smoke a turkey?
Smoking a whole turkey takes approximately 30-40 minutes per pound at 225-250°F. So a 15 lb turkey will take 6-8 hours with charcoal or wood.
What is the ideal smoking temperature for turkey?
225-275°F is ideal, with 250°F being the magic number for most pitmasters. The low, steady heat allows the turkey to cook slowly while absorbing maximum smoke.
Should you brine a turkey before smoking?
Yes, brining is highly recommended. Soaking the turkey in a saltwater solution seasons the meat and helps it retain moisture during the long, slow smoking time.
Can you use both charcoal and wood when smoking turkey?
Absolutely. Using charcoal along with chunks of wood is a great way to enjoy the benefits of both fuel sources when smoking turkey.
Conclusion
Whether you’re a smoking newbie or longtime pitmaster, charcoal and wood each have their merits for smoking turkey. For convenience and ease of use, charcoal creates delicious smoked turkey. For the ultimate in smoky depth and flavor, wood is hard to beat. Combining both allows you to reap the advantages of charcoal heat and the unparalleled wood smoke.
With some practice using the right woods and managing temperature, you can achieve competition-worthy smoked turkey in your own backyard smoker. Let your taste preferences guide you as you master the nuances of smoking turkey with charcoal and wood.