Any tips on cold-smoked wild turkey...this will be my first try?

What trees grow out there that are appropriate for smoking ? Take it slow the first time so you don't overpower the turkey.

Hi mete-

I'll be using Mesquite...powerful and intense so I need to go easy...but I was wondering about putting the turkey in a brine/herb solution of sorts...

But was wondering what other folk here have been successful with i.e., brine or rub?

Thanks!

Anyone else?

I've smoked turkey (whole) a couple times and done rolled season breast a few times, but I'm not sure what you meant by cold smoked.
I've done injected marinade, and rubbed a butter based seasoning paste under the skin, always rub EVOO on the skin. I usually put it in HOT to sear it then turn the heat down to smoke. I am using a Treagger so can adjust the temp easily, and have liked maple and apple wood the best. Nate

'Cold smoking' is usually done 70-90 F ,never more than 120 F.

I may be wrong but here's my take... Cold smoking is best for cured meats that will be cooked later to give a bit of flavour although I hot smoke most of the time.

Cold smoking is appropriate where you could eat the meat raw such as salmon. I doubt you'd be eating turkey raw and since you'll have to cook it anyway why not just hot smoke it?

Thanks gang...I'll play with several ideas before I gitrdone...

Hot smoking cooks the meat. Cold smoking does not cook the meat so storage must be careful and you must cook it.
I think the cold smoking is useful when you want a subtle smoke flavour.For stong flavours hot smoke along with spice rubs but to me that masks the turkey flavour.

mete- Good stuff...Thank you