Re: The smoke is super important!


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Posted by Doc Dave [69.19.14.15] on Thursday, August 26, 2010 at 21:40:44 :

In Reply to: Re: The smoke is super important! posted by Jerry in Idaho [64.139.238.43] on Thursday, August 26, 2010 at 16:12:17 :

Jerry - check your email.
I did use Alder once for some fish I smoked, and it turned out excellent.
I soak the fish in salt water overnight, then lay the fillets out on a spare grill I hang in the smoke house.
Alder is not local here, but I bought it from a Lowe's type store in their grill section.
The hickory I use for the pork is local; I either cut it in my woods or buy it green from someone else.



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