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Considering smoking salmon

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Considering smoking salmon

Gregg S | Oct 18, 2001 02:35 PM

for the first time this weekend. Any tips on the best wood? I have a ready supply of white oak that I usually use for pork and chicken, but would like to hear other options. Hickory and mesquite seem a little strong for salmon (at least to me).

I would also like opinions on cooking times. I've heard really low heat for 5-6 hours gives the best flavor.

Other tips appreciated.

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