Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smokin Wood, Plum or Persimmon? <NM>

Pete,

I think alder bark can add a bitter component. And too much smoke is a bad thing as I've had salmon that tasted metallic due to excessive smoke.

Paul, True story about too much smoke. Smoke is, after all, a carcinogen(sp). I use it sparingly. I also do not debark alder but I do use dry wood. I think dry wood burns cleaner with less creosote. I control the temp with dampers. I smoke only when the air temp is not too warm. I cold smoke only.