Salmon for science!
- Thread starter Jonas-Switzerland
- Start date
Jonas-Switzerland
TVWBB Super Fan
When I buy Lox here its smoked with beech. I technically live in Europe, so take that as you want. But really you can try whatever. If my ancestors would smoke lox now at the place where I live, they'd smoke it with Beech, because that's what we have around here, and its mild. Different places, different woods.
So go mild, and go wild.
So go mild, and go wild.
Brett-EDH
TVWBB Olympian
try what works best for your flavor profile. that's the best way to find what YOU like.
for me, eating lox with maple tastes like lox when i was a child. it just works with my mind. i'd have to research to find out exactly what the manufacturers did use to be sure. and i'd bet they used some cheap and widely available wood as businesses are profit motivated and that's about all.
AndyK
TVWBB Wizard
Up here the tribes use alder on salmon, deer and elk because it grows like a weed.
Other than the non indigenous fruitwoods or imported smoke wood that is all we have here, well that and the madrone.
There is a spendy diner up here called The Alderwood Cafe but I’m really not much of a fan.
I will give the Alderwood a proper try as it’s our only really free wood for smoking when salmon opens
In the Bay Area we used to get almond fire wood delivered because it burns cleaner than oak and hardly has any ash.
Anyway I have had to use it a few times as smoke wood and it wasn’t half bad on fish & chicken.
Other than the non indigenous fruitwoods or imported smoke wood that is all we have here, well that and the madrone.
There is a spendy diner up here called The Alderwood Cafe but I’m really not much of a fan.
I will give the Alderwood a proper try as it’s our only really free wood for smoking when salmon opens
In the Bay Area we used to get almond fire wood delivered because it burns cleaner than oak and hardly has any ash.
Anyway I have had to use it a few times as smoke wood and it wasn’t half bad on fish & chicken.
Misha
TVWBB Member
I smoked it with apple in my kettle overnight. Wrapped in plastic and put into fridge till the evening. Turned our great, my wife said best she ever tried. I will try alder pellets next time.
I guess if you remove skin before smoking, it'll penetrate even better. But I am wondering if slicing will be a problem in this case?
I guess if you remove skin before smoking, it'll penetrate even better. But I am wondering if slicing will be a problem in this case?
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