Salmon-Wood

[Lane A.]

Making salmon appetizers per recipe on main page. Don't have any alder, only hickory and cherry chunks. Should I use a combination or just one of the other. We like a fair amount of smoke but not overpowering. Have a king fillet about 2 lbs. Plan to smoke 3-4 hours to dry for appetizer. Any thoughts?
Thanks,
Lane

 

[Lane A.]

Oh, I almost forgot I also have apple wood. Anybody got any suggestions. Thanks
Lane

 

[Tom Raveret]

I'd probably run with the cherry based on your liking a fair amount of smoke but not overpowering.


If you choose to do a fair amount of Salmon I think a mail ordered bag of alder is a good investment as it has a great taste.

If you choose to go with the hickory use it very sparingly or you can quickly overpower the wonderfully delicate taste of Salmon

 

[Keri C]

Go light on the cherry, too - I OVER-smoked some salmon with cherry once. Use a little less wood than you normally would, and save the hickory for the ribs. /infopop/emoticons/icon_smile.gif BBQ-er Delight makes alder pellets. I have a little 1-use bag just waiting for my next salmon cook.

Keri C, smokin on Tulsa Time

 

[Susan Z]

You can cook salmon on a cedar plank, too.

 

[Lane A.]

Thanks everyone, I am going with cherry, 3 small chunks, will let you know how it turned out.
Lane