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Total Newbie...Wood for smoked salmon?

MeisterbriefMeisterbrief Posts: 7
edited 7:56AM in EggHead Forum
Hi All....I would appreciate your input! Total newbie here...only had my egg 4 days. I want to do some smoked salmon....What do you recommend for wood flavors? I appreciate your input! Thanks!
Sinjun

Comments

  • Little ChefLittle Chef Posts: 4,725
    Sinjun....For smoked salmon, hot especially, I favor Apple or Cherry....Not too much into the heavy smoke flavors, especially of fish. If it your first time, I would try apple. Good luck, Happy Eggin, and Welcome to the forum!!!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Muskiedine or peach. Would stay away from hickory or mesquite unless you like a lot of smoke. I use it sometimes but love smoke. Not to hijack thread but Lil Chef did you see my reply to you question about Sazerac coctail?
  • Little ChefLittle Chef Posts: 4,725
    J..I did not see it! Sorry...been spread pretty thin here lately! I am sorry! Any chance you can provide it again??? I am super sorry!!
    Thank you!!
  • Thank you "J"
    Love the thought of Peach what a way to go
    Sinjun
  • "J" Where would I be able to obtain Peach Wood - Is there a mail order that I can use Your suggestions are appreciated
    Thanks
    Sinjun
  • Celtic WolfCeltic Wolf Posts: 9,773
    Not to dispute our resident chef, but I prefer Alder or Guava for fish of any type.
  • Celtic Thank you Another wonderful thought that is very much appreciated
    Sinjun
  • AnnaGAnnaG Posts: 1,104
    Well, First welcome to the forum!!!

    Second, you might like a lighter flavor on fish or chicken... Something like Maple, Apple or Cherry... Fish and chicken tend to absorb the smoke more than other things...

    Third... If you are anywhere in the area, you need to come to our Mini Fest in FL... It will be the weekend of August 21st and will be much fun... Let us know if you want more details...

    I hope that this helps somewhat... :)
  • Thank you
    Another wonderful thought for consideration This is an exciting time.
    Sinjun
  • Anna
    I will with every intention drag my butt "smoking or not' to that Mini Fest
    Thank you for your help
    Sinjun
  • Cactus DougCactus Doug Posts: 341
    Originally being from the pacific northwest alder is my wood of choice. If you cant get alder, other fruit wood such as apple or cherry would be a good choice. Welcome aboard, good luck.
  • stikestike Posts: 15,597
    cedar is an option too. if you want to do it tonight, you'll have a tough time scaring up guava...

    hahaha

    cedar shouldn't be tossed into the fire in any great amount, it can be bitter when over done. and you'll either like it or hate it.

    you can find cedar planks at pricey williams/sonoma places, or you can buy untreated plank (or shngles) at the hardware store.

    soak it for an hour or so, throw the salmon on it and put the plank on, essentially roasting the fish useing the plank as an indirect barrier. it'll start smoking maybe halfway through the cook which is just enough.

    alder planks work too. i guess you could use a plank from any type of suitable wood... i find the cedar works to balance the fat in the salmon.
    ed egli avea del cul fatto trombetta -Dante
  • DryFlyDryFly Posts: 351
    Alder.
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