Larry Medina larry wrote in message om...

I've tried the maple syrup before too, or for even lower volume brines
without the as much of the "sweet" taste, you can use molasses.

I've never used molasses, but that sounds good. I have to be
careful with maple syrup because it's easy to get it too sweet.

Which reminds me: While traveling in Canuckistan, I ran across what
they call "Indian candy". It's a fairly sweet and moist smoked
salmon. I've never seen a recipe for it, but all this talk about
smoked fish is getting me hungry. :-) Think I'll do a little
Googling to see what I find. :-)

[forming pellicle by aiming a fan at fish]

I put it on the table under the ceiling fan for the same effect.

pel li cle: a thin skin or film: as a : an outer membrane of some
protozoans (as euglenoids or paramecia) b : a film that reflects a part
of the light falling upon it and transmits the rest and that is used for
dividing a beam of light (as in a photographic device)

Right you are, hell, I learned the term from an Uncle born and raised in
Iowa, only ever heard the term from him... should have known it was
incorrectly annunciated. =)

I sort of figured it was a word-of-mouth thing. :-) I forget
exacly where I first picked up the term, but I'm pretty sure it was
from a book.

I use both cherry and apple.

I wish I could get apple easily down here. As a kid growing up in
Tennessee, we had a huge apple tree in the backyard. I remember
thinking the tree was just a nuisance (green apples all over the
place). Of course now I know better. :-)

I've always avoided "shop wood" or any form of processed lumber... I
know typically kiln dried woods aren't enhanced with anything, but
depending on what was in the kiln before them, I've been concerned there
may be some residual chemicals. I usually rely on a mixture of
processed chunks/chips and cuttings from fruit trees that I save up from
trees. My neighbors always wonder why I'm so happy to help prune their
trees and haul away the debris =) I cut this stuff up into chunks and
use it along with whatever is available commercially. I've also run
some of it through a chipper and saved it in 5 gallon barrels.

Hmmm ... I had never given any thought to the idea of shop wood
containing chemicals. I wonder if the same couldn't hold true for
trees in people's yards? (Though I guess if you know how they
approach fertilizing and pest control that wouldn't be a problem.)

Sounds like a "Brinkman" type smoker, which is what I use for jerky. I
use an electric (Luhr Jensen) smoker for fish because I've found fish
smoked in water smokers doesn't seem to keep as long... but sometimes,
that's NOT a problem!! If you're doing a batch of trout anyway, you
also might want to consider popping down to the store and picking up a
chunk of Ahi Tuna or Halibut... these are GREAT smoked!!

Mmmmm ... I'll have to give those a try sometime, thanks. I'd
never thought about smoking either one, but I can see how halibut
would lend itself to smoking, and Ahi seems like it would be almost
like smoking meat. :-)

And yes, I use a Brinkman. It's the tall one with three racks
(Smoke King?).


Chuck Vance