Cooking Resources

Alix · 01-06-2011, 09:34 AM

Oh lord. I may need to retitle this one. I'll see how many spammer hits we get with this title though.

I have a huge slab of pink salmon brining right now. I figure while we have some milder temperatures I need to get some done or we are all going to go into withdrawal.

Going to use a combination of alder and maple chips on this slab. If it stays mild I'll do another one tomorrow with some hickory. I haven't found the right amount of hickory flavoring for salmon yet. I think the milder alder is probably the best chip to use, but I'm still experimenting. Haven't made any that tastes BAD yet, so I'll just keep messing about.

Anyone else?

**PrincessFiona60** · 01-06-2011, 09:42 AM

Camel...

**FrankZ** · 01-06-2011, 09:55 AM

Alix,

Have you tried pecan instead of hickory? It should be a little more mild but is part of the hickory family.

pacanis · 01-06-2011, 10:35 AM

I'm not smoking anything today, food or otherwise...
I like maple. I use more maple and apple than anything. I've never thrown a fish on the WSM before though. Fish is on my short list.

Alix · 01-06-2011, 11:24 AM

Quote:

Originally Posted by FrankZ

Alix,

Have you tried pecan instead of hickory? It should be a little more mild but is part of the hickory family.

Pecan is tough to find around here Frank. I've never seen it in the stores. My duaghter is allergic to the nut do you suppose the smoke would affect her?

Quote:

Originally Posted by pacanis

I'm not smoking anything today, food or otherwise...
I like maple. I use more maple and apple than anything. I've never thrown a fish on the WSM before though. Fish is on my short list.

I smoke more salmon more often than anything else. I am still working on getting jerky right. Why do you like apple so much, pacanis? Is the flavor sweeter?

Kayelle · 01-06-2011, 11:27 AM

Alix, you use a conventional smoker? I've been anxious to try salmon in my stove top smoker, but my husband claims he doesn't like salmon. He loves his bagels and lox, so I don't get it. I don't like grilled salmon either, but smoked salmon is another story I think.
I have an assortment of wood chips that came with the smoker so I'm paying close attention here. Good to know about the pecan wood, Frank, and I have some!

**FrankZ** · 01-06-2011, 11:33 AM

Alix,

I don't know what the relationship to a nut allergy would be to the wood, though pecan is part of the hickory family. Does you daughter show signs when you use hickory wood?

pacanis · 01-06-2011, 11:37 AM

Alix, it seems sweeter. Still smoky, but milder. I like it on any cut of pork and also chicken. I usually use half apple and half maple. I used hickory on some fatties a month ago and they were almost too smoky. Not really, but I hadn't used straight hickory in a while. It caught me a little off guard, like the difference between cheap vodka and good vodka

Alix · 01-06-2011, 02:53 PM

Quote:

Originally Posted by FrankZ

Alix,

I don't know what the relationship to a nut allergy would be to the wood, though pecan is part of the hickory family. Does you daughter show signs when you use hickory wood?

She hasn't shown any signs, but she really didn't care for the hickory flavor much so didn't eat much. Couldn't hurt to try it if I can find it. What do you like the best about that flavor Frank?

Quote:

Originally Posted by pacanis

Alix, it seems sweeter. Still smoky, but milder. I like it on any cut of pork and also chicken. I usually use half apple and half maple. I used hickory on some fatties a month ago and they were almost too smoky. Not really, but I hadn't used straight hickory in a while. It caught me a little off guard, like the difference between cheap vodka and good vodka

I have a friend who just cut down an apple tree and offered me a bunch of wood. I don't know how to chip it all up though. I'm game, and I think I'd like to try that out. Thoughts on how to chip it up?

Quote:

Originally Posted by Kayelle

Alix, you use a conventional smoker? I've been anxious to try salmon in my stove top smoker, but my husband claims he doesn't like salmon. He loves his bagels and lox, so I don't get it. I don't like grilled salmon either, but smoked salmon is another story I think.
I have an assortment of wood chips that came with the smoker so I'm paying close attention here. Good to know about the pecan wood, Frank, and I have some!

I have a little wee cold smoker. It was a gift one Christmas. It does a great job if you aren't trying to be too fancy. I'd take a picture but I can't find the camera cable! This is sort of like mine, only mine is only 3 racks.

pacanis · 01-06-2011, 02:59 PM

Quote:

Originally Posted by Alix

I have a friend who just cut down an apple tree and offered me a bunch of wood. I don't know how to chip it all up though. I'm game, and I think I'd like to try that out. Thoughts on how to chip it up?

Whittling knife and a rocking chair?

If you could cut it into small pieces I'm sure you could splinter the pieces up with a hammer on some concrete, but I don't know of an easy way to get chips. I would definitely get some though.