Pohutukawa is good,
oak is even better, gives good colour and not at all bitter taste as manuka sometimes can be.
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Bitterness is from having the smoker too well sealed....you have to let the smoke out too!
I have been doing half brown sugar half sweet chilli sauce of late, oddly the Wife prefers the sweet chilly (hates hot stuff like chilly) while I prefer the brown sugar (drowns anything bland in Tobasco sauce)
I’d forgotten about this thread but as it’s been bought back here is a Kahawai with brown sugar and rum. Was bloody nice too.
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Wow thats pretty dark alright, not too strong then?
Or consumed in the making of smoke Kahawai?
I like the idea of rum smoked fish - if the Mrs likes the resulting fish, it may justify buying more rum! :)
Going to try this.