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Unread 05-10-2013, 03:13 PM   #4
is one Smokin' Farker

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Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I use mesquite or hickory for beef. For pork I use hickory and apple, the mix varies. For Salmon I use hickory and cherry, I smoke a lot of Salmon and have done side by side taste tests with several people and everyone likes the cherry (as opposed to just hickory or adding apple). I know they use alder in the northwest for Salmon, but I like more smoke flavor.
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