Smoking Salmon - Apple sticks

[Brian Trommater]

I have two big salmon fillets to smoke. I asked a friend of mine to bring me some wood from his apple tree which I have used in the past. He brought my four sticks about 1/2" in diameter covered in bark. He lives up in OK and wont see him for a couple of weeks and I want to Q the salmon this week. Should I go ahead and use these? All I have is pecan and hickory which I think would be to strong for salmon. I do have a maple tree. I tried the maple on chicken once and had a funky flavor. Not sure I want to chance using it on my fish.

 

[Bob Sample]

Maple had a funky flavour? How long did you dry it for. I use it all the time from my bush. I dry it between 6 and 12 months,remove the bark and it should give you a nice smoke/sweet flavour. I'm using sugar maple chunks.
For the apple branches I'd chip them up soak them and put them in a pouch.

 

[Jim Lampe]

Brian, If I'm not too late, and if you can get your hands on some OLIVE wood, olive is sooo wonderful smoke wood for salmon. Sooo wonderful!
Good luck whatever you use!

 

[Mark B]

I would go with a light dose of pecan (been using it for a few cooks now) or the apple.

The salmon is a fatty fish and should stand up to some smoke from these just fine.

I also use alder for salmon which works well for chicken too.

 

[Wolgast]

Here in sweden the traditional wood is alder like mark said.

But apple will be fine.

 

[Chuck_B]

Brian apple wood would be fine but it must be dried out.

 

[Brian Trommater]

Used the sticks which after stripping the small stuff off ended up with plenty of wood. Was just worried the bark would give a bad flavor. Threw a rack of spares I had in the freezer in smoker with fish. Smoked two hours and finished ribs in slow cooker. All turned out good. Took a soft tortilla last night and spread cream cheese on it. Crumbled salmon over it with a little sprinkle of cayenne and rolled up then cut into pin wheels. Very tasty.