I thought I would ask what everybody uses for smoker chips. I have been using cherry lately for my fish but my supply is starting to dwindle down. I am interested in finding out what is everybodies favorite wood is.

I prefer to use apple chips, with a bit of cherry or hickory blended in.

Gives the fish a sweeter smoked flavor. I think it also would depend on what your brining the fish in.

Mike

I use apple when I can get it, mostly Alder because it's everywhere, and I actually throw in a chunk of mesquite from time to time to get a real deep smoke flavor.

Cherry, I make my own at work from board ends.

Apple and Alder. I mix store bought apple chips with home cut alder saplings run through the chipper. The apple for it's sweeter aroma and the larger alder chunks for a longer smoke.
Sweet & Slow!

3 pans of alder chips. Sometimes apple.

I am not sure anyone can tell the difference after I dump syrup on the fish before putting it into the smoker

I smoked up ten pinks that I have caught this year on the snohomish and they turned out pretty good. Lead what type of syrup you use. I tried a brown sugar glaze on the fish it turned out pretty decent. Do you guys use seasoned wood or wet wood. I uasually buy mine I came across an abundance of cherry last year. When we had that huge wind storm it knocked down a few alders and from people are saying alder might be a wise choice. Now a question seasoned or wet. Input greatly appreciated

Peoples preferance is dictated by there location. Most wash. are much more familiar with alder/apple/cherry woods. I personally favor mesquite, wich is more of a southwestern wood, but can't be beat for any cooking or smoking of meats or fish because of it's heat and flavor characteristics. Mesquite is a very hard wood in chunk size and needs to be soaked 12-24 hrs. While most recipes call for several pieces of wood, I load up the coals and let it roll. Temp. is the most important. Keep records and try different combinations until you find the mix you prefer.

Green Alder is the best in my opinion.

Some might cringe at this, but what I do is run my chainsaw until it is out of oil. Make a few cuts off the log end. Then take a round of alder and rip it (with the grain) the long shavings that come off a nice new blade make some real good smokin.

When you have enough just put the bar oil back in your saw a run it again.

Wet Luhr and Jensen chips are a good substitute.

I believe Alder is the best and it is free.
You can find fallen or broken Alder on any rivers.
Just cut a branch into 3 inch sections, then split them into quarters. Let the wood sun dry for a couple of day and start smoking.
Save your money for fish hooks.

This is what I do, and have done for 25+ yrs....

I use alder.....Have an extra lot where I have alder trees from 5- 20 yrs old.

1. I select 1 tree about 6" in diameter, fall the tree.

2. Then use a old chain saw, no bar oil, and cut as many "rounds" as can be, about 1" - 1 1/2" thick.

3. Take the bark off

4. Drill a hole in the center.

5. I leave mine to dry in the sun for a week or two.

6. Take a rope, run thur the holes, and hang until ready to use.

7. I use 2 -3 of these for smoking steelhead or salmon. IT WILL START BURNING FROM THAT "CENTER DRILLED HOLE" AND WILL LAST A GOOD HOUR OR 2.

Any river will have alder in a log jam or just washed up on a gravel bar.......3' cut in to 1" pieces will give you lot's of "cheap smoking wood".

"Worse day sport fishing, still better than the best day working"....

Drifterwa

Will those rounds you cut smoke even in a little chief?

Lead Thrower:

That what I use.......well now I've "up graded" to the big chief.

I've even had some wood that just "made it" in the pan..........worked great!!!!!!

"Worse day sport fishing, still better than the best day working"

Green Viney Maple. Pull the moss off and use 2 inch rounds. Very Very Nice.

Guess I should make the Viney Maple post more clear. I live in the sticks so I just run my quad out the back forty and chain saw some Viney Maple. I put the Chaffe/Saw Dust in the bottom of the pan and pile up the Viney Maple chunks on top to get the first batch going. Use about 4 pans on the average.

Cherry / Alder / Apple.Good luck,
STRIKE ZONE

Cool thanks nice to know what everyone uses. I smoked up 8 Humpies on Sunday and used alder. I had a bunch left over from that big storm we had a couple months ago worked out pretty good. Thanks for all your replies

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.