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Smoking salmon over some beech wood will infuse it with a mild, nutty flavor. Not that overpowering, so for those who like the more subtle smoky tastes, beech wood is probably the best option to use when smoking salmon. Alder. Alder Wood is a type of birch tree with 35 species in total.

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Instructions. Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple). Season Salmon: Coat the flesh side of salmon with the Dijon mustard, and then season with salt and pepper. Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F).

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🐟Best Wood For Cold Smoking Salmon. Cold smoking is a completely different process compared to hot smoking. It requires maintaining low temperatures, usually below 90°F (32°C). Specific types of smokers or setups are used for this. There are plenty of options to choose from: dedicated cold smokers, pellet smokers with cold smoking.

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Here are a few milder kinds of wood that'll provide a nice subtle flavor: Alder: Some may think that alder wood is too delicate for salmon. However, because salmon must smoke for long periods of time, it's the perfect choice. It'll lend a light smokiness to the salmon without overpowering it. Apple: Slightly stronger than alder, apple.

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The best wood for smoking salmon are hardwoods. Some of the best options include cedar, alder, apple, lemon, and cherry. Smoked salmon is one of the best fish dishes to make with your smoker. There is nothing quite like smoked salmon sandwiches or bagels, especially during the summer season. Plus, smoking salmon helps it to stay fresh for longer.

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Oak Wood. Oak wood provides a rich yet not-too-intense smokey flavor to your salmon. It has a high-temperature range, is lighter than woods like mesquite, and is heavier than apple wood. However, you'll need to produce lots of heat initially to get this wood to smoke correctly. Pro-tip: Try soaking your wood with bourbon to infuse more.

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Step 1: Soak the wood plank! Whatever you use to soak the plank, make sure it's fully submerged in water and soak for 1-2 hours. Step 2: Prepare salmon. Rub bottom of the salmon skin with some oil. Whisk ingredients for the mustard sauce and rub salmon all over the top and sides.

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A simple combination of kosher salt and brown sugar. Use the right wood for smoke that pairs with salmon. Do not overcook the salmon. This is the most important part. The key temperatures are a 225° F smoker and 140° F finished internal temperature. If either of the temperatures gets too high, the salmon will dry out.

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Cherry is wood with a sweet, fruity flavor, and it is considered a good option for all types of fish and meat. It is commonly used for pork and beef. However, it is a popular choice for smoking salmon among experienced smokers. Cherry wood is combined with types of wood that come with a pungent flavor, such as hickory.

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Best Wood For Cold-Smoking Salmon. Cold-smoked salmon is best done with a fish fillet with the skin on and pin bones removed. Before cold-smoking, the salmon should first be dry-cured in salt to draw out moisture. It is then smoked at a low temperature (80°F or below) for 12 to 24 hours.

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Apple Wood. Hickory Wood. Maple Wood. Cherry Wood. After Thoughts. There are all kinds of meats that can be smoked. You have everything from pork to poultry products. Smoking these foods can provide an ideal flavor that you just simply wouldn't be able to achieve otherwise. That being said, there simply is no meat like salmon.

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Alder Wood. Alder is a gentle hardwood that's perfect for adding a delicate note of smokiness to salmon. Like beech wood, alder can also be mistaken for being too weak to smoke salmon, but remember, cold smoking salmon can last for a minimum of 24 hours.

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Applewood. Applewood comes in second for the best wood for smoking salmon. Applewood has a subtle yet sweet flavor that adds depth to the taste of your smoked salmon without overpowering it.. Additionally, applewood helps produce a nice pink color in the flesh of the fish, making it a great choice for those who want to achieve an aesthetically pleasing finished product.

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check price. #3. Apple Wood. Apple wood works great for salmon. It produces a sweet and fruity smoke that combines perfectly with the tender flesh of fish. Slightly stronger than both alder and beach, apple wood smoked salmon has a light citrus flavour that's quite neutral and not too overpowering.

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However, alder wood really is an exceptional choice when it comes to smoking salmon, and should be any beginner's first port of call. Since smoking salmon is typically a far longer process than even smoking brisket (cold smoking of salmon can take up to twenty-four hours), you really need a wood whose flavor is mellow enough that long.

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3. Apple. Apple is one of the best woods for smoking salmon as it's one of the lightest woods available. If you want a gentle fruity flavor that won't overpower but enhance the salmon's natural taste, step this way. It gives the fish a very mild, smoky and sweet flavor while delivering a delicious crust on top.