- What is the best wood for smoking fish?
- Alder is the classic choice for fish - delicate, gently sweet and the traditional wood for smoked salmon. Apple and cherry add a light fruitiness that suits trout and mackerel beautifully, while oak gives a slightly fuller smoke if you like a touch more depth. The aim with fish is a clean, mild smoke that enhances rather than overpowers.
- Is hickory too strong for fish?
- It can be, yes. Hickory has a bold, bacon-like smoke that's superb on pork and ribs but easily overwhelms delicate fish. If you love it, use just a pinch and pair it with oily fish like mackerel, which can carry a stronger flavour - otherwise stick to alder, apple or oak.
- Can you mix different smoking woods together?
- Absolutely, and it's a lovely way to find your own signature flavour. Oak and alder is a reliable blend for fish and lighter foods, while a little fruit wood softens a stronger base. Our 12-flavour Sampler Pack is the easiest way to experiment without committing to a big bag of one type.
- What does oak taste like when smoking?
- Oak is the best-known smoking wood in the UK for good reason - a medium, well-rounded smoke that's stronger than apple or cherry but milder than hickory. It works on almost anything, from red meat and game to robust fish, which makes it a brilliant first wood to keep in the cupboard.
- Which wood is best for smoking cheese?
- For cold-smoked cheese, mild and slightly sweet woods work best. Maple is a favourite for its gentle sweetness, while apple and beech give a soft, nutty character that won't dominate. Save the strong woods like mesquite for meat.
