Having spent a great deal of my working life, working with the US Military ( in quite a few interesting and remote places) and going to Ft Benning and staying in Columbus, I have always been intrigued by the smoking of meats.
We Brits, dont seem to relish this form of cooking and have occasional ' Summer' BBQ's rather than embracing the 365 days a year option that is the smoker.
To this end, i have been gifted today, as a birthday present the following smoker
So with this in mind, and my partners love for smoked fish, could anyone pass on suitable advice for the use of, wood chips to use and any smoking recipes for wild sea trout, salmon ( not that Canadian stuff, but the real North Atlantic Variety) and last but not least, the good red meat stuff.
I have seen some recipes that suggest wood chips, with sugar, tea and other herbs and spices... I have no objection to this, but what types to use and is it possible to use wood you collect yourself, or to use premade and packaged chippings.
Thanks for reading