Thread: Smoking recipes

Its really important to pat the meat / fish / whatever dry then leave in the fridge uncovered to develop a slightly tacky surface. Its called creating a pellicle , which just means the smoke will adhere to the outside of the meat better.

I have used manuka , pohutukawa , cherry , apple , walnut , mesquite , all sorts of sawdust. My favourite is definately manuka but your expeirence may differ