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One of the best ways to cook a fish is to smoke it, the flavour is just second-to-none, but each type of wood adds a different taste to the fish, so I have to ask, What is your favourite type of wood for smoking fish? If there are any combinations that you like be sure to mention them.
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My go to woods: Cherry for beef //Prime Rib or eye of round cuts Apple for pork or mix apple/hickory // shoulders, loin, butt cuts Alder for fish or mix alder/pecan// Maple or hickory for poultry
I have not used oak, but was given a bag of Jack Daniels chips for christmas, I have mesquite but this is a heavy smoke wood and not a favourite. The one I havn't tried in the smoker is cedar chips I'll let you know once salmon comes on sale.
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I usually use a 50/50 mixture of Apple & Cherry for fish.
I play around with various combos for pork--apple/hickory/maple.
For beef, I will use a combo of hickory/maple/mesquite.
I use different percentages for the pork and the beef, depending on my mood.
I've never smoked much poultry, so have no preference.
My wife gave me another smoking book for Christmas and there are a lot of recipes for "brined" poultry. I may try smoking a turkey breast this year when it gets warmer. The Bradley doesn't like cold and wind and I have no place to shelter it.
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So far our favourite for fish is also Apple and Cherry combo, for Turkey we like to go mostly Mesquite and Hickory and we throw in a bit of Apple or Cherry every once in a while as to not make the savory smoke flavours overpowering.
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From the years using my Bradley - I don't think really makes a difference the type of smoke used. Most people focus in that title was smoked and stop there! For most - real and fresh smoked meals are a infrequent novelty!
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by far my favorite is alder for fish....but I will trip out to the boonies (alder swamps everywhere) and cut some fresh alder (bigger around the better)...sit down with your favorite jacknife and skin the pieces , cut into useable size pcs with a saw (depending on your smoker) , soak overnight in water , then add to your heat source...brine is personal...I just used coarse salt and brown sugar...
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I have been using dried field corn cobs now for about 15 years. It is a light/sweet taste and doesn't overpower the meat being smoked. NOW is the time to gather enough them as the corn crop is just being harvested. Just ask the friendly farmer on the combine to shut off the "chopper" as he gets close to where you want to pick them up and have him dump the bin in a pile. Bag them up, store them in a dry place and they will last all year long.
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you guys have given me a ideas. I use a stove top smoker for my fish. I have been torn between cherry and apple. For some reason it never occurred to me to mix the two. I will do that the next time. Thanks
Favourite type of wood chips for smoking fish
