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<blockquote data-quote="KDM" data-source="post: 187288" data-attributes="member: 314"><p>Not my trick huffranger, that's a Mrs. KDM trick.&nbsp; She does that with Turkeys, Geese, Ducks, and pretty much any other bird that I leave the skin on as well.&nbsp; It doesn't suck!!&nbsp; Thick cut gives you more smoke flavor and something to munch on during dinner, but the cheap stuff gives you more grease to keep the bird moist.&nbsp; I have been known to mix and match depending on what I'm doing.&nbsp; Example, cheap stuff around the legs as they dry out faster and then mostly thick cut on the breast meat with a few cheapies on top of that.&nbsp; Life is better with BACON!!!!&nbsp; I smoke mine with them on their backs so the juices from the bird and bacon get into the stuffing mix.&nbsp; It's easier to get a temp on the thick part of the breast meat as well when they are like that.&nbsp; I also use a fruit tree wood like cherry or apple for birds as it doesn't take much to oversmoke birds.&nbsp; Hickory or mesquite are a bit strong for fish or birds for my taste.&nbsp; I used apple for the chickens I did with the brisket for the Bullhead Tourney and they were magnificent if I do say so myself.&nbsp; Now I want to smoke a turkey.&nbsp; (Grin)</p></blockquote><p></p>

[QUOTE="KDM, post: 187288, member: 314"] Not my trick huffranger, that's a Mrs. KDM trick. She does that with Turkeys, Geese, Ducks, and pretty much any other bird that I leave the skin on as well. It doesn't suck!! Thick cut gives you more smoke flavor and something to munch on during dinner, but the cheap stuff gives you more grease to keep the bird moist. I have been known to mix and match depending on what I'm doing. Example, cheap stuff around the legs as they dry out faster and then mostly thick cut on the breast meat with a few cheapies on top of that. Life is better with BACON!!!! I smoke mine with them on their backs so the juices from the bird and bacon get into the stuffing mix. It's easier to get a temp on the thick part of the breast meat as well when they are like that. I also use a fruit tree wood like cherry or apple for birds as it doesn't take much to oversmoke birds. Hickory or mesquite are a bit strong for fish or birds for my taste. I used apple for the chickens I did with the brisket for the Bullhead Tourney and they were magnificent if I do say so myself. Now I want to smoke a turkey. (Grin) [/QUOTE]

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