![]() ![]() The amount of water the wood actually absorbs is insignificant, and doesn’t make a bit of difference. It’s a myth and a waste of time,” was Patrick’s thought on the matter. I had always been under the impression that soaking the wood chunks in warm water for an hour or two was standard protocol with any type of smoking. If it’s gray or black, something has gone horribly wrong. He reiterated the importance of not overdoing it your smoker should emit subtle “blue” smoke – it should never be pure white. I also learned that chunks of wood are better than small chips, which burn hotter and can produce too much smoke. As far as mesquite goes, he says, “Stay away! It’s too strong and overpowering.” Paquette told me none of the seasoned pros he knows use mesquite. He also explained to me that hickory produces more potent smoke and is better suited for hearty (or fatty) meats like pork. “They all taste pretty much the same, but cherry adds a bit more color and will make the finished product come out a little darker,” he proclaimed. For fish and poultry, he prefers hard fruitwoods such as apple, pecan, or his favorite, cherry. Paquette also schooled me on using the proper wood to match what you are smoking. A couple 3-pound blues are the perfect size for smoking. Keep a keen eye on it toward the end of the process. ![]() Your smoker should stay below 225 degrees, and the fish should not be cooked at a temperature higher than 150 degrees. Food that has been over-smoked is too dry and has a harsh, bitter aftertaste.Ī good digital thermometer is a crucial gadget for serious smokers. Yes, you want a nice smoky overtone to the finished product, but you should still maintain the delicacy of the fish and not overwhelm it. According to Paquette, the number one mistake people make when smoking fish is that they simply overdo it. ![]()
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