Here is an easy to use chart which includes the hot smoking times and wood choices for game birds, small game, beef, pork and even seafood.
Game Meat | Wood | Time |
Wild Turkey | Apple | 8 to 12 hours |
Pheasant | Apple | 2 to 3 hours |
Partridge | Apple and/or Alder | 1 to 2 hours |
Grouse | Apple | 1 to 2 hours |
Quail | Apple and/or Alder | 1 to 2 hours |
Turkey Breast | Apple | 3 to 4 hours |
Large Ducks | Cherry and/or Hickory | 3 to 4 hours |
Small Ducks | Cherry and/or Hickory | 2 to 3 hours |
Whole Goose | Pear and/or Cherry | 6 to 12 hours |
Goose Breast | Pear and/or Cherry | 3 to 4 hours |
Squirrel | Hickory and/or Alder | 2 to 4 hours |
Wild Rabbit | Hickory and/or Mesquite | 3 to 5 hours |
Pork | Hickory, Pecan, Cherry or Apple | Varies |
Beef | Hickory and/or Mesquite | Varies |
Seafood | Alder or Maple | Varies |