There are many kinds of meat that can be smoked to provide ideal flavors. Salmon is one of the most popular fish to smoke all over the United States. When it comes to smoking any type of meat, the wood you use has a huge impact on flavor. In this ranking we will know some of the best wood for smoking salmon.
Smoke Generator For BBQ Grill for Smoking Salmon
The cold smoke generator is a very practical accessory for lovers of smoked food. Its circular maze shape allows it to be loaded with enough sawdust and get over 8 hours of smoke.
It is made of stainless steel and has two practical handles on the sides for easy transport. It has a small space to put the candle and it is easy to light the sawdust. Fits almost any type of grill.
The Best Wood for Smoking Salmon
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Alder is one of the more mild woods you can use. As such, it’s good if you want to infuse milder flavors. It’s also a good choice if you want to smoke your salmon for several hours, as the lighter smoke won’t become bitter.
For many experienced smokers, alder is the first choice when you’re smoking salmon. It can also be used for any kind of fish. Smokers recommend it for poultry as well. Because the flavors are so mild, though, smokers don’t recommend it for heavier meats.
- Subtle Sweet flavor
- Chunk size pieces
- Four pound bag
- 350 cu. in. (0.006 m^3) sized bag
Apple is a popular type of fruit wood with a medium smokiness. If alder is too light for your tastes, but hickory is a little too dense, apple might give you the perfect balance of flavor. Many smokers use apple as a go-too wood for all kinds of smoking needs. It’s good for seafood, lamb, pork, and poultry.
Many smokers recommend mixing apple with a slightly stronger wood to offset the fruity flavor. You can combine oak and apple wood to get the dense smokiness of the wood with the lighter sweetness of the apple. Mesquite is another good choice to blend with apple, as it’s often too strong on its own.
- HICKORY WOOD FIRED FLAVOR: Traeger Hickory Hardwood Pellets are great for naturally enhancing beef, chicken, pork, and veggies with full-bodied, bold flavor. So it should come as no surprise that Hickory’s assertive flavor is one of the most popular choices for classic BBQ cooking.
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- PAIRS WELL WITH EVERYTHING: Pairs especially well with Beef, Poultry, Pork, Vegetables
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Hickory is the best choice for smoking salmon if you want a strongly flavored wood. This southern barbecue staple has such a strong association with bacon that some people will taste bacon flavors in hickory-smoked food.
Hickory is one of the most popular woods for any kind of smoking, and it’s particularly good for salmon. The smoke tends to be pungent and strong, infusing meat with smoky and sweet flavors.
It is important to be careful when you use hickory smoke, though. If you smoke your salmon for too long, or you use too much hickory wood, you’ll end up with bitter and aggressive flavors.
Other Good Woods for Smoking Salmon
- Maple BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Maple wood heat treated to eliminate and prevent pests, mold, or rot.
- 180 cubic Inches of large sized Maple BBQ Smoking Chips per package.
- Use to make a variety of maple smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Maple BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Maple is one of the more mild wood options. It’s a good choice if you’re going to be smoking your salmon for a long time, as the lighter smoke won’t imbue your salmon with bitterness.
Maple wood will give your salmon a sweet and mild flavor. It’s most commonly used to smoke cheese, vegetables, and poultry, but it can also be a good choice for fish. Maple smoke will darken the appearance of the meat.
One popular choice is to combine maple wood with alder, apple, or oak.
- Cherry wood chunks
- Subtle fruity flavor
- Goes great with fish, poultry, pork, & vegetables
- 350 cu. in. (0.006 m^3) sized bag
Cherry is considered an all-purpose wood that can benefit all types of meat and fish. It imbues meat with a mild, sweet flavor. Though cherry is most popular with pork or beef, you can also use it to smoke your salmon. The smoke will turn the meat into a mahogany hue.
This is a wood that’s commonly paired with alder, pecan, oak, or hickory wood.
- Post Oak BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Post Oak wood heat treated to eliminate and prevent pests, mold, or rot.
- 180 cubic Inches of large sized Post Oak BBQ Smoking Chips per package.
- Use to make a variety of post oak smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Post Oak BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Oak tends to be stronger than the wood from fruit trees. However, it’s lighter than heavy woods like hickory or mesquite. Oak tends to burn at very hot temperatures, so it’s a versatile blending wood.
Oak wood will give your salmon a moderate smoky flavor. It doesn’t have the same sweetness or fruity tones that many other woods do, so it’s a good choice if you want your salmon to taste smoky alone.
#4. Peach and Pear
- Peach BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Peach wood heat treated to eliminate and prevent pests, mold, or rot.
- 180 cubic Inches of large sized Peach BBQ Smoking Chips per package.
- Use to make a variety of peach smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Peach BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Pear and peach woods tend to be very similar to each other, similar enough that many smokers use them interchangeably. They have light, fruity flavors that imbue your meat and fish with a subtlety that’s difficult to achieve with other wood.
It’s not easy to find pear or peach wood. They’re most popularly used with poultry and pork, but your salmon can also benefit from their flavors. You’ll have the best results if you mix them with a more smoky-flavored wood, like oak.
- Pecan wood chunks
- Provides a rich & Sweet flavor
- Use with fish, Port, poultry, lamb, & beef
- 350 cu. in. (0.006 m^3) sized bag
Pecan wood is one of the stronger woods available. It’s a part of the hickory wood family that’s a little less strong than hickory, but stronger than fruit woods. You have to be careful with the use of pecan wood because it can make your salmon bitter and pungent if you use too much.
This is a cool-burning wood that, when used correctly, gives meat and fish a delicate flavor. You just have to take care to make sure you don’t overuse it.
- 10 Uses Per bag, only 1/3 cup per use
- Stand-Up Resealable Bag
- Black Walnut Wood Pellet 100% All Natural
- Roughly 10 Uses Per 1 Pound Bag
- Perfect for Beef and Pork
Walnut tends to be used in conjunction with other woods. It has an incredibly strong flavor and can make your meat bitter if used in excess. Most people prefer to use it for red meats, but you can use it with salmon if you’re careful.
When you’re looking for a flavorful smoked salmon, there are multiple hard woods that can do the job. It all depends on how strong you want your flavor to be and how long you want to smoke your salmon.No products found.is a great choice for mild flavors, so it’s ideal for any kind of fish.Traeger Grills PEL319 Hickory 100% All-Natural Hardwood Pellets Grill, Smoke, Bake, Roast, Braise and BBQ, 20 lb. Bag, meanwhile, is a strong staple that will give your salmon a bacon-y flavor. Many experienced smokers prefer to use a combination of alder and hickory wood for the best possible flavoring.