Quote:
Originally posted by Eric:
Alder.........green alder.

I cut a sappling about 3-5" in diameter into 10" lengths, debark the pieces and right into the hibachi (what I use for a heat source). I can get 2-3 hrs out of a chunk of wood. I should mention I cut the wood an hour before I use it......the greener the better.

By getting 2-3 hrs. out of a piece of wood, it allows me to keep the door shut for longer periods of time which keeps the heat in which lessens the time needed to complete the batch. I use a homemade smoker.

I love alder not only for the flavor but the glaze it produces on the meat (when done correctly).
Hey Eric, give the viney maple a try the exact same way, but don't worry about peeling it. Just do up half a fish or so just for a test run. You won't be disappointed. I too use a home made smoker that resembles an out house. My wood pan is a very large cast iron skillet sitting atop an old crab cooker burner. Got the propane tank outside of course. After topping off the skillet I cover the top with a chimney rain guard to keep too much direct heat to the fish and to also keep the drippings from torching the whole mess to the ground.
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