I have use Cherry in the past, but I have started using alder and I like it better.

Springer,

Everything you say is correct. I used vine maple for years with excellent results......still do as a #2 wood if Alder isn't available. My tastes have simply shifted and I now prefer alder most of the time.

Good fishing!

Don't mean to promote my own company but if you want to try various Cooking woods

See my Website @ http://www.need-wood.com
or E Mail me @ info@need-wood.com

We will have all kinds of Wood to try and I will give you a fishing discount !!!!!

Thx
SB11

I think it is more what's in the brine you use than the wood as far as producing the best tasting smoked salmon. Try this brine:

1 gallon raw unfiltered apple juice (the cloudy stuff, NOT cider)

1 big can Dole pineapple juice

half cup sweet rice wine vinegar

grated ginger (about half cup)

1 2lb bag dark brown sugar


1 1/2 cup rock salt

Brine your fillets about 24 hours, rinse off and let them tack up well before loading smoker.

Tasty, tasty...

The only wood to use is 300 year old yellow fir (Pseudotsuga menziesii for all you hippie biologists), make sure it comes from an old, abandoned bridge deck on private timberland and has been soaked in Penta for at least 45 years. Gives the fish a pungent, tangy aroma, and also keeps it waterproof for at least half a century more in case of accidental underwater fish tasting.

Hey Shore Zinger, I agree and and your recipe sounds great. Mmmmm!, fresh grated ginger. Sounds like a keeper and I'll definately be trying it. Thanks.

Luke, in the event 300 year old yellow pine is a bit difficult to locate, a brine of 100% creosote should accomplish the same results. Not too kind to the liver and other bodily organs, though.