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Put a chunk of alder or cherry on the barbeque ahead of time. Once it starts smoking, move it off to the side just a little, then put the fish on the grill. Adds a subtle smoke flavor without overpowering it. I do this every time I barbeque fish. Best of both worlds.
Quote from: RC on May 25, 2023, 10:46:20 AMPut a chunk of alder or cherry on the barbeque ahead of time. Once it starts smoking, move it off to the side just a little, then put the fish on the grill. Adds a subtle smoke flavor without overpowering it. I do this every time I barbeque fish. Best of both worlds. I breakout the old Weber Charcoal Kettle Grill and use Apple Wood chunks. Alder chunks also works well. I never bought into the cedar planks though. Tried them a few times, and basically think they add little to nothing. Seems more gimmick then function
Quote from: Alchase on May 25, 2023, 03:46:29 PMQuote from: RC on May 25, 2023, 10:46:20 AMPut a chunk of alder or cherry on the barbeque ahead of time. Once it starts smoking, move it off to the side just a little, then put the fish on the grill. Adds a subtle smoke flavor without overpowering it. I do this every time I barbeque fish. Best of both worlds. I breakout the old Weber Charcoal Kettle Grill and use Apple Wood chunks. Alder chunks also works well. I never bought into the cedar planks though. Tried them a few times, and basically think they add little to nothing. Seems more gimmick then function I cut my own planks. If they are thick enough and you soak them you can cook at a temp hot enough to get alot of smoke but not overcook the fish . Ads alot of flavor in a short time . Even more flavor if you can find a piece of old growth to make planks out of . I really like it ,
If you only smoke mediocre salmon, you'll only have mediocre smoked salmon.