Superstore had a smokin deal on cod fillets, so I thought I would smoke some this weekend. My brine is soya - brown sugar but my question is what type of wood would be best suited for this?
I have usually used alder, I still have a bag or two of it so looks like thats the wood of choice. I hope they turn out spectacular,as this is my first try with cod. Thanks everyone for your input, I will try to post results later.
I think you have to soak the fillets, and your liver with rum to do it right
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WC......no rum, but tons of vodka ! The fillets have been soaking since Thursday night, they are primmed for the smoker now. My liver is marinating in a mixture of last nights beer and todays vodka-lemonade ........ it doesnt get better than this !
Hey Murray what time dhould I come for a taste test lol.
Andy
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Smokin Cod
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