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very green

post #1 of 13
Thread Starter 
I got a masterbuilt electric for fathers day and Ive done ribs twice with Hickory chips. I have never smoked prior to that. I am brining salmon overnight. What kflavor chips should I use to smoke them
post #2 of 13
Thread Starter 
Forgot to say im from cambria new york (close to niagara falls)
post #3 of 13

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

 

I like fruit woods or maybe oak or mesquite for fish...opinions vary.  Here's a helpful thread that lists lots of woods and what they are commonly used to smoke:

 

http://www.smokingmeatforums.com/t/50439/woods-for-smoking

 

Red

post #4 of 13
Thread Starter 
I think im gonna go with apple and serve it as an appetizer with cream cheese and crackers
post #5 of 13
Quote:
Originally Posted by raistlin View Post

I think im gonna go with apple and serve it as an appetizer with cream cheese and crackers

 

Sounds like a good plan...be sure to show and tell us how it turns out!

 

Red

post #6 of 13
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #7 of 13

Welcome Raistlin  One of the great things about this forum is there are so many post, a quick search will give you lots of opinions on which wood to use for a particular meat.  Good luck with the salmon. Sounds delicious. 

post #8 of 13

welcome1.gifto SMF!  We are so glad you joined us!

 

If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #9 of 13
Thread Starter 
I am smoking the salmon at 150 but the chips are not smoking. Maybe I should not have soaked the chips
post #10 of 13
Quote:
Originally Posted by raistlin View Post

I am smoking the salmon at 150 but the chips are not smoking. Maybe I should not have soaked the chips

I agree on not soaking the chips IME.  You might also want to check out the AMNS and ANMPS.  The products that Todd makes are great.  Many folks here on the forums use them and are very happy with the results myself included.

 

Don't for get pics!

post #11 of 13
Thread Starter 

unfortunately no pics.  it turned out terrible.  ill try again

post #12 of 13

150 degrees is a little low for smoking. 150 degrees is a little more like warming. I doubt that the chips got lit.

post #13 of 13
Thread Starter 
Im gping to do dalmon tomorrow at 225
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