Is Apple wood good for smoking fish?

It’s commonly used when smoking salmon, but it goes well with most fish, pork, poultry and light-meat game birds. Apple has a very mild with a subtle sweet, fruity flavor. This smoking wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.

What is the best wood for smoking fish?

Alder Wood Chips: Alder is probably the best wood chips for fish. Alder smoke has an earthy sweet aroma and flavor and is perfect for smoking salmon and other fish, even for smoking shrimp. The best wood chips for smoking fish would be alder and applewood chips in a 50/50 blend.

Can you use apple wood to smoke salmon?

The type of wood used for smoking salmon can vary, but it’s always a hardwood like oak, cherry, hickory and apple. Apple wood has a light, sweet aroma, which makes apple wood smoked salmon light and sweet.

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Can you use fresh cut apple wood for smoking?

It can and does work well, it can also go terribly wrong. Good cured hardwood will give you heat and a base of coals, if you heat with wood. I do not. “Green”it apple wood or even sugar maple will give a completely different smoke and flavor than does cured.

What wood should not be smoked?

What Wood Not to Use for Smoking

  • Softwoods. Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. …
  • Wood Containing Toxins. …
  • Lumber Scraps. …
  • Chemically Treated Wood. …
  • Painted or Stained Wood. …
  • Moldy Wood. …
  • When in Doubt.


What is the best wood to smoke salmon with?

Alder is the traditional wood used in the Pacific Northwest for smoking salmon, and I generally use hickory, but apple, oak, maple, and pecan are other good options. Mesquite burns too hot and fast for this low smoking.

How long do you smoke fish?

How Long Do You Smoke Fish? At 200 degrees F, you should smoke your fish about 1 to 3 hours. The fish is done smoking when it reaches an internal temperature of 160 degrees F.

What do you smoke with apple wood?

Apple has a very mild with a subtle sweet, fruity flavor. This smoking wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.

Do you have to brine salmon before smoking?

You don’t have to brine salmon before smoking it. You can just toss it in the smoker, I guess, but brining adds a lot of good things to the fish. … It gives the salmon more flavor and the sweet/salty components of the brine go really nicely with the smoked flavor.

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What wood is good for smoking ribs?

Hickory and pecan are just two of many types of wood that you can use for smoking ribs. Other popular types of wood used for smoking ribs include white oak, cherry, apple and whiskey grilling.

Can wood be too old for smoking?

Can I Use Old Wood for Smoking? … Generally speaking, this blackened wood is still perfectly fine for smoking as long as it’s still hard and solid. Wood that is overly soft, spongy or decayed is never recommended for smoking as it tends to impart an unpleasant flavor to the meat.

How long should wood dry before smoking?

How long should you season wood before smoking? Well-seasoned wood, wood that has been aged and dried, is the first step to a great tasting barbecue, and the whole seasoning process can take anywhere from 6 to 18 months. You shouldn’t go over 18 months because then the wood could lose its flavor.

What is the best wood to smoke brisket with?

What is the Best Wood for Smoking Brisket

  • Hickory. When smoked, hickory hardwood exudes a strong aroma that infuses a very rich, bacon like flavor into meat. …
  • Mesquite. Texas Style Brisket aficionados prefer mesquite hardwood for its strong, almost spicy flavors. …
  • Pecan. …
  • Oak.

Can you use any wood to smoke?

Generally speaking, any wood that is hard and free of resin (or sap) is good for making smoke. If the tree makes fruit or nuts you enjoy eating, then the wood is typically good for smoking. Some wood, of course, makes better smoke than others. … Wood smoke is what gives outdoor cooking its outdoor flavor.

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What wood is bad for cooking?

Pine, cedar, fir, hemlock, cypress, and spruce are several to look out for and avoid. Avoid anything in the conifer family. You may have a whole pine stand in your back forty, but don’t use the wood for cooking.

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