Born from French Parents in Belgium in the French speaking part of the country, move to Paris then to Normandy
Not very attracted by local smoked food besides chicken, mainly ham and pork ribs.
Smoked salmon from Scotland and smoked heels from Holland (one of the only 2 things eatable in this country, dutch cuisine is an oxymoron) were real shocks.
Since at the time (and to some extent, still now) it was nearly impossible to find good smoked salmon where I was living, I decided to do it myself
After having screwed up many and many salmons, I finally built up an acceptable and repeatable process
I do not know if my smoked salmon is good, but those who tried it do have problems eating smoked salmon elsewhere after, whatever the price.
For wood, I am using mainly cherry, plums and dogwood
Some interesting result with Marocco Cedar and Olive tree
poor result with vines wood
I have smoked (both cold and hot) duck breast, foie gras, pork (no froglegs, no)
no chicken since in Normandy U can find very good smoke chicken in every supermarket, for the same price as raw ones
I am now gaining interest in smoking vegetables, up to now with very limited success
I have tried sweet potatoes (my only 1/2 success), carrots, Jerusalem artichokes, potatoes, onions, garlic, celery, fennel, pepper and butternuts
no great results, beside garlic (taste multiplied by 10) and sweet potatoes
Guess there is some necessary preparations (salting, parboil, ????) I am not aware of.
If somebody can help....
I will answer to all questions I will understand