The full guide
Read straight through, or dip into the sections that matter for your next smoking session.
Alder is the lightest of the common smoking woods. Its delicate, slightly sweet smoke is the traditional choice for salmon on the Pacific coast of North America, and it is one of the best woods for fish and seafood when you want the fish, not the smoke, to be the star.
What does alder smoke taste like?
Alder is usually described as very mild, clean and faintly sweet. It is hard to over-smoke with, which makes it a good choice for beginners and for delicate food.
What to smoke with alder
Fish: salmon, trout and white fish are the classic matches. Poultry: chicken and turkey. Vegetables: its light smoke suits them well.
Which grade for your smoker?
We sell alder as fine chips, the grade for stovetop smoking ovens and small smoker boxes. It is also in the 12-flavour sampler and 10-flavour gift pack.
Alder vs apple
Both are mild. Alder is cleaner and more neutral; apple adds a touch of fruity sweetness. For the purest fish flavour, alder; for a little sweetness, apple.
Getting the best from alder chips
Use the chips dry and start with a small handful; you can always add more, but over-smoked food tastes bitter. Match the grade to your equipment and follow its instructions for fuel, ventilation and where to use it. Change one thing at a time, such as the wood or the amount, so you can tell what made the difference.
Smoke adds flavour; it is not a doneness test. Hot-smoked fish and meat must be cooked through: check the centre of the fish with a probe thermometer rather than relying on time or colour. Our fish smoking temperatures guide explains the checks.
Common questions
Why is alder used for salmon?
Its light smoke complements salmon without masking it, and it has long been used for salmon by the peoples of North America's Pacific coast.
Is alder too mild for meat?
It suits poultry well. For pork or beef, most people prefer something fuller such as cherry, oak or hickory.
Can I use alder for cold-smoked salmon?
Cold smoking needs wood dust in a cold smoke generator, and our alder is a fine chip, which is made for hot smoking. See our cold-smoked salmon guide for the right fuel and method.
A note on flavour: these descriptions are the ones smokers commonly use, not the results of a Down The Cove tasting trial. Smoke is personal, so treat them as a starting point and let your own notes decide.
Compare the other woods: apple, oak, cherry, hickory, beech, , and , or see . For grades, read and .
Smoking kit to help at home
Home smoking essentials that make the advice easier to put into practice.
