Search Results for: Trout fish smoked
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woods such as hickory, mesquite, pecan, and the different varieties of oak impart a strong smoke flavor. maple, alder , and fruit woods such as apple, pear , and cherry impart a milder, sweeter taste. stronger-flavored woods are used for pork and beef , while the lighter-flavored woods are used for fish
during smoking, the bbq lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. the smoke must be able to move freely around the meat and out of the top of the apparatus quickly; otherwise, foul-tasting creosote will build up on the meat, giving it a bitter flavor. smoked...
https://www.newworldencyclopedia.org/entry/Barbecue