What kind of wood should I use to smoke salmon?
Posted at 3:27 pm on 12/22/2019 by Ken Theobald
The overwhelming favorite for smoking, grilling, or planking salmon is the white cedar from Maine. Cedar has the strongest of all smoke flavors which is ideal for flavoring fish that are high in natural oils. Native Americans long ago learned the technique of pegging a salmon fillet on a cedar slab before an open fire.
Wild apple is also a great choice as well. Apple lends a nice fruity smoke to a slow smoked fillet.
However, having said that, all cedar is not the same as is not
all apple is the same, etc. It seems to be common knowledge that wood
from the colder climates have more density than those grown in
year-round warm weather.
A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.html
shows that northern woods have a higher density (4%-28%) than their southern counterparts.
The
bottom line to all of this is simple: The greater the density of wood,
the more smoke, and the more smoke the more flavor! All of the wood
from Flame Grilling Products is native to Maine or New England.
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