Hickory smoker wood ignited quickly and com busts completely to create a delicate smoky flavor.
Wood shavings for smoking fish.
You can used larger wood chunks or smaller smoking chips.
Soaking wood chips in water for about 30 minutes generates steam that adds moisture and heat to the smoking process.
Nowadays we use it to enhance the flavor of meats by adding wood to the fire.
Wood chips will burn hot and fast and give off smoke in a quick burst.
Smoking wood chunks works with gas grills charcoal grills and smoker boxes.
If using wood chunks let them soak in a bucket of water for half an hour.
I like to smoke whitefish salmon perch or trout.
These wood pieces or chips provide a burst of natural smoke flavor to foods and come in a variety of flavors.
It is good with red meats and game.
However fattier fish will absorb more smoke flavor so fish such as salmon and trout are perfect for smoking.
When fillets are sufficiently dry build a charcoal fire if necessary it will take about 30 minutes for the charcoal to reach the desired state.
Of course not just any wood.
I have used this salt beef cure on a couple of occasions last time for this christmas and found it excellent.
I do not care for oily types of fish done this way but many prefer them.
Choosing the right fish and the right wood.
In ancient times smoke was used to preserve meat for long periods of time.
It s great with seafood pork beef poultry lamb and game.
You can use whole fish or parts but fillets with the skin still on are better than other cuts.
Oak oak wood has a smoke that has a medium smokey flavour and is perfect for mixing with other woods.
Any fish will work.
Wood chips burn faster than sawdust or pellets.
Wine oak wine oak has a heavy smoke flavour and hints of fruity wine barrel.
Feel free to use any fish you prefer.
After smoking this will keep for about a week in the refrigerator.
Smoke is the third leg of barbecue with the other two being heat and time.
If using an electric smoker turn it on just before using and place sawdust or wood shavings in the smoking pan.
Wood chunks will burn slowly and release smoke over a long period of time.
Barbecue smoking chunks made of 100 natural raw timber that is precision cut and kiln dried.
Different types of wood will produce different flavors and different types of trees have unique compositions and burning points.
