Nice needle threading there Timmay

 

Not at all. Burn the wood to coals first. As I said: coals are coals. Some restaurant pits I have seen on tv do the same with hardwoods. They burn to coals in a barrel with a rack and an access door, then put the coals into the pit beneath the meat with shovels. Of course, a fish smoker doesn't need that much coals, the ones I saw were quite small compared to a backyard bbq. I did not use them, or even see them in use, or I might know more about it.
Incidentally, Black Forest ham is pinewood smoked.

 

Talk about a tight squeeze. I would hate to have to back that in!

 

Well then, your familiar with hot boxes too. Years ago I was changing out cabinets for a PLC upgrade. It was a 2 years project in a running/working facility. I had some of my guys yank all the components out of one cabinet install a 300 watt quartz light fixture in the bottom and wire racks above that. We put our lunches in at first break and by lunch time everybody's lunch was hot and ready. No waiting for a microwave. We mounted the box in a low traffic area, but it was found out pretty quick by the aroma of all kinds of different foods. I've seen a lot of hot boxes on job sites during my days of traveling, but that was the only Stainless Steel Hot Box I ever seen.

 

Here in Kalifornia, we don’t have a lot of trees that are popular for smoking, but there are a few. Most of the popular woods are brought in from other regions. Alder, being my favorite grows fairly close and is hard to get and expensive. Thankfully the local bbq store and some of the big home stores sometimes have it in chunk form.


I would be surprised if they used pine, but I haven’t tried it, so I really don’t know. If I had to bet on it, my first guess would be red oak (also preferred for Santa Maria tri tip) or possibly white oak. Being trout they’re cooking, it could also be alder. Fish absorbs smoke pretty easily and alder has a great flavor and light on the smoke. I love it on pork and chicken too.

 

Well sir, you would certainly be one of the main contributors to the thread. Any ideas on what you would call it?

 

Glutton Gulch?

 

^^^HAHAHAHA!!!

 

Never tried alder. That I know of, anyway. On camping trips it is often mystery wood doing the cooking. But if there is fire, there is good food coming!
I think glutton gulch is just down the hill by the creek, isn't it? Maybe I misread the map...
Ajbrown, I have not ever seen a hotbox, unless you count that time back in 85 when 7 of us squeezed into a fairmont to pass a scooby.

 

Alder is GOOOOD!! It grows like crazy in the PNW. Campfire mystery wood is almost always good. I have picked up a WTF was that piece a time or two.

Im pretty sure glutton gulch is my back yard! Haha

 

Not too much thought at all, actually. My reply above took a grand total of 3-4 minutes. Google is your friend.

 

I couldn't have typed all of that in 3-4 minutes. I use the one-thumb-hunt-and-peck-then backspace-to-correct system on my phone. And I need practice!
Cool, new smiley faces. Sorry, Imojis I mean.

 

Adding to the culinary side of FTE, after 2 weeks in brine and 6 hours on the smoker, pork tenderloin ready to serve. Picture included to make your taste buds salivate.

 

Glutton Gulch could work... Any other suggestions from anyone?

 

FTE - Food Tasting Experts