Fortunately, I've got several kilos of smoking chips all in hardwoods. Alder, hickory, apple, and two or three that I can't remember off of the top of my head. We also added raw chipotle for that sweet zing.
I would love to have a smokehouse to hang and slow smoke these fillets but am just going to have to use the smoker and bbq. We have too much snow too look at smoking in pits although the weather is going to warm up this weekend.
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11-21-2013, 02:24 PM
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