Smoked Foods?

Herring, Cod, mackerel and bloater.

Don't know. Do smokers have some sort of dietary restrictions?

Humor, bored or confused by the question?

IS IT A COLD SMOKER OR HOT SMOKER?
You gotta keep practicing with different mixes on the meats and salmon. We have a cold smoker up in Maine and I always do a coupla loads a salmon each year and we seem to like a lemon pepper rub before and during smoking. We tried moose and it was good but turned out more like jerky than a smoked meat (left er on too long)

Halibut and mussels smoke up nice.



Your woods important , use a hardwood ,or fruitwood.

Smoked beef brisket's my favourite.

Grilled corn on the cob is wonderful. How does smoked corn turn out?

Thanks Farmer. I guess it would be a hot smoker. I made it myself copying one I saw in an LL Bean catalog. First the charcoal bricketts and wood chips, then a pan filled with water, a grill on top of that, the meat or fish etc. and then the top of the smoker. I love mussels. Can't get them fresh here though, only precooked and frozen. Halibut either. Mck beef brisket sounds great. I wonder what that cut would be called in Spanish. Smoked corn turned out delicious.

Possum isn't bad. It can have a rangy taste, so use a fair amount of seasoning.

I don't like turkey, but once tried smoked turkey and it was delicious.

Possum is just for the desperate ones.

As to smoked foods... aren't most foods tastier when smoked?..well at least meats, fish and cheeses. Smoked elk is an interesting item I have had a few times...but I always feel guilty about chomping away on those tender creatures.

How's about the humble trout or even,eel?

Yes both good suggestions. I'd forgotten about trout which is readily available here. The eel would be harder to come by.