Wood chips will burn hot and fast and give off smoke in a quick burst.
Wood shavings for smoking fish.
If using wood chunks let them soak in a bucket of water for half an hour.
In ancient times smoke was used to preserve meat for long periods of time.
Choosing the right fish and the right wood.
It is good with red meats and game.
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.
Need to brine for about 12 hours and smoke for about 6 8.
Of course not just any wood.
Any fish will work.
After smoking this will keep for about a week in the refrigerator.
Different types of wood will produce different flavors and different types of trees have unique compositions and burning points.
Barbecue smoking chunks made of 100 natural raw timber that is precision cut and kiln dried.
Smoking wood chunks works with gas grills charcoal grills and smoker boxes.
Soaking wood chips in water for about 30 minutes generates steam that adds moisture and heat to the smoking process.
Wood chips burn faster than sawdust or pellets.
Hickory smoker wood ignited quickly and com busts completely to create a delicate smoky flavor.
Oak oak wood has a smoke that has a medium smokey flavour and is perfect for mixing with other woods.
I like to smoke whitefish salmon perch or trout.
Smoke is the ancient and time honored way to add flavor to anything you can cook.
Wood chunks will burn slowly and release smoke over a long period of time.
These wood pieces or chips provide a burst of natural smoke flavor to foods and come in a variety of flavors.
Feel free to use any fish you prefer.
If using an electric smoker turn it on just before using and place sawdust or wood shavings in the smoking pan.
I do not care for oily types of fish done this way but many prefer them.
It s great with seafood pork beef poultry lamb and game.
You can used larger wood chunks or smaller smoking chips.
Wine oak wine oak has a heavy smoke flavour and hints of fruity wine barrel.
Smoke is the third leg of barbecue with the other two being heat and time.
I have tried the boiling method as recommended by smokedust but prefer to hot smoke on bbq low slow at 80 c 110 c for about 3 4 hours to reach an internal temp of 72 c then wrap in baking parchment foil and allow to rest for an hour then open foil.
Nowadays we use it to enhance the flavor of meats by adding wood to the fire.
