Alder wood question

Harmening · 02-25-2008, 01:21 PM

Hey all, I've got a whole bunch of alder wood that was given to me by my dad. Have many of you tried smoking with this wood? If so, what particular cuts of meat did you use? Is it a good wood to smoke with? Is it strong, mild, etc? Any help would be greatly appreciated. We're finally getting away from the arctic temps up here in Iowa, so I'm starting to get the itch.

Ron_L · 02-25-2008, 01:26 PM

I use alder once in a while. It is a light smoke and does well with poultry, pork, and fish. I also mix it with a heavier wood like hickory on brisket

pne123 · 02-25-2008, 01:28 PM

I like to use alder when making jerky. it is not over powering. very mild

Mark · 02-25-2008, 01:28 PM

classic for smoked salmon

K I N G P I N · 02-25-2008, 01:30 PM

If the Indians used it...thats good enough for me.

Harmening · 02-25-2008, 01:35 PM

Thanks, guys. I was hoping someone had tried it on salmon. My boys love salmon, so I think I'll introduce them to smoked salmon.

CarbonToe · 02-25-2008, 01:52 PM

Salmon (and other fish), shell fish, crabs, any delicate meat. Has a nice but very subtle flavour.

There are a few 'classic' grill recipes involving cooking whole fish on planks, so split a large log and throw it on the grate!

But ensure the wood is seasoned before using.

Quote:

Originally Posted by Ron_L

I also mix it with a heavier wood like hickory on brisket

Ron, When I tried mixing it I found the other woods overpowered the Alder. Now you've mentioned it I'd like to try again. What wood ratios to do you mix?

thirdeye · 02-25-2008, 02:10 PM

I use it for starters on all my salmon and most cheeses. I also use it for a light smoke on something like oysters or scallops.

Munkee's Pit · 02-25-2008, 02:30 PM

Growing up in the Pacific NW, I can say from experience that there is no better wood for smoking fish and seafood. Light smoke flavor that lets the real flavor of the meat shine through.

Ron_L · 02-25-2008, 02:30 PM

Quote:

Originally Posted by CarbonToe

Ron, When I tried mixing it I found the other woods overpowered the Alder. Now you've mentioned it I'd like to try again. What wood ratios to do you mix?

I've mixed alder with oak and hickory. When I used oak it was probably 50/50 but when i used hickory it was probably 80% alder.

beerguy · 02-25-2008, 03:03 PM

Alder for any fish or seafood is great. I even buy Alder planks instead of Cedar for salmon, thats how much I like it. My bride doesnt like heavy smoke, so when i do chicken I know she will be eating , I also use alder on poultry because its very light. You will love it, if you don't, mail it to me!

Divemaster · 02-25-2008, 03:05 PM

Check out this one....

http://www.bbq-brethren.com/forum/sh...ad.php?t=38254

02-25-2008, 01:21 PM	#1
Harmening On the road to being a farker Join Date: 04-11-07 Location: West Okoboji, IA	Alder wood question Hey all, I've got a whole bunch of alder wood that was given to me by my dad. Have many of you tried smoking with this wood? If so, what particular cuts of meat did you use? Is it a good wood to smoke with? Is it strong, mild, etc? Any help would be greatly appreciated. We're finally getting away from the arctic temps up here in Iowa, so I'm starting to get the itch.

02-25-2008, 01:26 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I use alder once in a while. It is a light smoke and does well with poultry, pork, and fish. I also mix it with a heavier wood like hickory on brisket __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-25-2008, 01:28 PM	#4
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	classic for smoked salmon __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

02-25-2008, 01:30 PM	#5
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY	If the Indians used it...thats good enough for me. __________________ XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

02-25-2008, 02:10 PM	#8
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I use it for starters on all my salmon and most cheeses. I also use it for a light smoke on something like oysters or scallops. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-25-2008, 01:28 PM	#3
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	I like to use alder when making jerky. it is not over powering. very mild

02-25-2008, 01:35 PM	#6
Harmening On the road to being a farker Join Date: 04-11-07 Location: West Okoboji, IA	Thanks, guys. I was hoping someone had tried it on salmon. My boys love salmon, so I think I'll introduce them to smoked salmon.

02-25-2008, 02:30 PM	#9
Munkee's Pit On the road to being a farker Join Date: 09-16-07 Location: Columbia, MO	Growing up in the Pacific NW, I can say from experience that there is no better wood for smoking fish and seafood. Light smoke flavor that lets the real flavor of the meat shine through. __________________ [FONT=Arial][SIZE=3][B]Phil Schaefer[/B][/SIZE][/FONT] [FONT=Arial]Natural Born Grillers[/FONT] [FONT=Arial]Large Spicewine [/FONT] [FONT=Arial]Weber Kettle[/FONT] [B][FONT=Arial][SIZE=3]Vice President Beta Beta Que Society[/SIZE][/FONT][/B]

02-25-2008, 03:03 PM	#11
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	Alder for any fish or seafood is great. I even buy Alder planks instead of Cedar for salmon, thats how much I like it. My bride doesnt like heavy smoke, so when i do chicken I know she will be eating , I also use alder on poultry because its very light. You will love it, if you don't, mail it to me! __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

02-25-2008, 03:05 PM	#12
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Check out this one.... http://www.bbq-brethren.com/forum/sh...ad.php?t=38254 __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.