Does anyone here smoke foods? If so, do you have any helpful hints/tips?

What food pairs well with what type of wood? How long do you generally leave food in the smoker for? Etc....

I would love to learn how to do this. Smoked salmon consumption would increase by 300%

i need to get a smoker asap

I smoke all kinds of stuff

Poles.

They don't call me PollMan for nothing

one time my dad made deer jerky, and to appease him my brother and I said it was good. He took that for us saying "please make 600 pounds of it every year and pester us to tell you how much we like it". The shit was so hard and dry it was like eating a burned moccasin soaked in worcestershire sauce.

Talk to xaidsx.

i need to get in on the pork smoking game

Originally posted by: XWHISKEYX

one time my dad made deer jerky, and to appease him my brother and I said it was good. He took that for us saying "please make 600 pounds of it every year and pester us to tell you how much we like it". The shit was so hard and dry it was like eating a burned moccasin soaked in worcestershire sauce.

When I was a kid my mom decided to dehydrate everything. Banana chips are one thing, but she took it too far. While my friends had snack packs and cheetos

Originally posted by: XWHISKEYX

one time my dad made deer jerky, and to appease him my brother and I said it was good. He took that for us saying "please make 600 pounds of it every year and pester us to tell you how much we like it". The shit was so hard and dry it was like eating a burned moccasin soaked in worcestershire sauce.

When I was a kid my mom decided to dehydrate everything. Banana chips are one thing, but she took it too far. Dried apricots, apples, cherries, While my friends had snack packs and cheetos in their lunch boxes, I had dried fruit. And when you're 7, that sucks.

just did smoked salmon w/ Alder wood. ANY answer to ANY question about BBQ and smoking foods, go here:

click here for link

it is the greatest food site known to man

I wish I could add more to this thread, but my husband does all the smoking. He makes a country picnic every few weeks (an uncured ham) and we always have company over to gobble it all up. He usually brines it first, and smokes it for 6-8 hours, checking the temp dial every hour or so and never opening the smoker more than necessary (every time you open it you add time to your smoking)... beyond that I have no idea. He usually uses applewood, mesquite, hickory, or a combination, depending on what he's smoking. Hickory and mesquite are much stronger than the fruit woods like apple and cherry.
Side note, you can easily add some smoke flavor to whatever you're grilling by soaking chips in water for a half hour and then wrapping them in foil and poking holes in the foil and throwing it in the grill near the flame. We do this all the time and it still adds a real nice smoke flavor to the meat.

Why don't you just come up here and cook the food for me.

Originally posted by: Ace of Spades
Side note, you can easily add some smoke flavor to whatever you're grilling by soaking chips in water for a half hour and then wrapping them in foil and poking holes in the foil and throwing it in the grill near the flame. We do this all the time and it still adds a real nice smoke flavor to the meat.

i do this when grilling chicken and veggies all the time.

Originally posted by: xaidsx

just did smoked salmon w/ Alder wood. ANY answer to ANY question about BBQ and smoking foods, go here:

click here for link

it is the greatest food site known to man

this link... i'm salivatin'