Wood Shavings For Smoking Fish

Feel free to use any fish you prefer.

Wood shavings for smoking fish.

Of course not just any wood. Wood chips burn faster than sawdust or pellets. I have used this salt beef cure on a couple of occasions last time for this christmas and found it excellent. Soaking wood chips in water for about 30 minutes generates steam that adds moisture and heat to the smoking process.

Smoking wood chunks works with gas grills charcoal grills and smoker boxes. Wine oak wine oak has a heavy smoke flavour and hints of fruity wine barrel. However fattier fish will absorb more smoke flavor so fish such as salmon and trout are perfect for smoking. 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.

If using wood chunks let them soak in a bucket of water for half an hour. Any fish will work. Wood chunks will burn slowly and release smoke over a long period of time. You can used larger wood chunks or smaller smoking chips.

Barbecue smoking chunks made of 100 natural raw timber that is precision cut and kiln dried. If using an electric smoker turn it on just before using and place sawdust or wood shavings in the smoking pan. Different types of wood will produce different flavors and different types of trees have unique compositions and burning points. These wood pieces or chips provide a burst of natural smoke flavor to foods and come in a variety of flavors.

It s great with seafood pork beef poultry lamb and game. In ancient times smoke was used to preserve meat for long periods of time. You can use whole fish or parts but fillets with the skin still on are better than other cuts. Smoke is the ancient and time honored way to add flavor to anything you can cook.

Oak oak wood has a smoke that has a medium smokey flavour and is perfect for mixing with other woods. It is good with red meats and game. I do not care for oily types of fish done this way but many prefer them. 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.

After smoking this will keep for about a week in the refrigerator. Hickory smoker wood ignited quickly and com busts completely to create a delicate smoky flavor. Choosing the right fish and the right wood. Smoke is the third leg of barbecue with the other two being heat and time.

Need to brine for about 12 hours and smoke for about 6 8.