Hey there Vox.
I and getting lulled to complacency with this evening race thing... but the BBQ gets all day to perfect itself. I think I’m going full turkey this weekend with the smoker. I am going to split it up to make sure it’s all cooked safely, but hey, any leftovers will be frozen, and sandwiches of smoked turkey are yummy.
Now the big decision... fruitwood, hickory, or mesquite.
As a "personal preference," I like sugar maple-wood smoke with turkey but have used fruitwood, mesquite in the past. Last week I made some saliva inducing pulled pork (shoulder)-- ten+ hours of slow cooking/smoking with a good rub. Used pear wood chips with that for the first time. mmmmmmmmmmmm.