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Hi,

I've been cold smoking things for several years now, and have found a great deal of difference between the different hardwood sawdusts I've used, both in appearance and taste. So far my personal favourite is ash (subtle and slightly nutty).

Anybody else have a favourite?

regards Dylan.

Dylan,

I don't have a favourite but I have been using Whiskey Oak Barrels which I am finding a bit too woody(for want of a better turn of phrase) even though I mix it with Beech.

For what it's worth it also bursn a bit hot for my liking.

Rgds,
FB

oak -conv-

Personally, I find oak too strong tasting. I think this has something to do with the high tannin content. I've noticed produce smoked in oak will often take on a smoky colour faster than other woods.

Plum, it has a nice sweetness to it. But as I have to make my own chips from a chopped up plum tree I don't use it as often as I would like.

I used to smoke most stuff, bar fish, with mesquite, but now my wood of choice is Hickory.

Hickory I find great for bacon but most if not all my fish is with oak.

Cheers WW

I like hickory and cherry wood...cherry will give a nice color and a bit of sweetness...

Sugar Maple is my favorite

I may be a bit late but when I started Smoking fish I got a lot of info from the 3mens smokehouse http://www.3men.com/threemen1.htm I Have hot and cold smoked salmon trout white fish and mackerel no complaints

I agree with the WW I use oak for most of my smoking But maybe I am lucky as I live not too far from a bonded warehouse which has a cooper to repair the barrels. And I get the dust and shavings if the police stopped me with my last load I would have been breathalysed. Point of interest Arbroath smokies are hot smoked over beech as oak is to slow burning

I use hickory and apple for bacon, mesquite for beef (and grilling steaks or chicken) AND PECAN WITH EVERYTHING!