Soak each wood chip in water before use or if you're feeling adventurous, soak in beer, wine or fruit juices. You do not need to soak the wood chips unless you are going to smoke the fish within 30 minutes.
We offer different types of wood chips for smoking. Some are better suited to smoking certain foods than others. For this reason, here is some advice:
- Apple wood chips: adds a natural sweet flavour to the food, which will find ample use in fish, shellfish, pork and poultry.
- Cherry wood chips: impart a mild and slightly fruity flavour to dishes. It is mainly used in the preparation of game and also in almost all meats and fish.
- Mesquite wood chips: this wood chip is most popular in the southern part of the USA and adds an unmistakable pungent, smoky flavour to food. It is particularly suitable for smoking larger cuts of beef or game, and is also particularly good for use on lamb.
- Oak wood chips: fish, but also in combination with pork (ham and smoked meats).
- Alder wood chips give a delicate flavour to dishes after smoking. It can be used with any kind of meat but especially with any kind of fish, but it is also popular for baking pizzas.
- Pecan and Hickory wood chips have a distinct smoky flavour and are very suitable for red meats, especially beef steaks. It is also excellent for burgers and sausages.
