We smoke fish at home - what sawdust or wood is best for smoking.

What sawdust and what kind of wood can you use to smoke fish?

Smoking fish at home has significant advantages over industrial smoking. In most cases, store-bought smoked fish do not even go into a smokehouse, but acquire the appropriate taste and aroma through exposure to special chemicals. Therefore, many fishermen and simply lovers of delicious natural smoked fish begin this procedure on their own.

You can easily find other useful materials about home-smoked fish on the website (See. hot, cold And semi-hot smoking fish), and here we’ll look at what wood you can smoke fish on and what sawdust is best to use.

The ideal supplier of raw materials for a smokehouse is alder and juniper wood. They produce sawdust or shavings that fill fish, meat and other smoked products with a unique taste and aroma. Also suitable are oak, maple, ash, walnuts and some fruit trees (apple, pear, plum, cherry). Coniferous trees (pine, cedar, spruce) are absolutely not suitable for smoking. When using birch wood, it is necessary to remove the bark from it due to the tar content in it.

When you have decided which wood or sawdust you will smoke on, the next most important rule is that you must use only dry wood. It needs to be planed into 4-6 cm chips or you can use sawdust from this wood.

You should not build a large fire; the key to good smoking is the presence of heat at a sufficient temperature and the optimal amount of smoke.

Fish, meat and other products are smoked using the same smoking tools, and the type of wood is selected individually. Everyone does this based on their culinary and aesthetic preferences.

If you mix 2-3 types of wood, you can get a new taste and aroma of the finished products. Try different options, this will help you more accurately understand how to smoke better in your smokehouse.

We smoke fish at home - what sawdust or wood is best for smoking.

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