Smoking wood chips and sawdust influence smoke intensity and the final flavour of fish, meat and cheese. Smoking wood should be dry, clean and free from unwanted treatments or contaminants.
Alder provides a mild, classic smoke profile that works especially well with fish. Other woods can produce sweeter, stronger or fruitier flavours.
Finer material smoulders easily and can suit controlled or cold-smoking setups, while larger chips are commonly used for hot smoking. Match particle size to your smoker.
Do not use painted, varnished or chemically treated wood. Adjust smoke time and intensity to food size, temperature and desired flavour.
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