01-26-2011, 11:25 PM
I'm never one to measure real exactly. It more of a ratios thing. Couple notes:
I do like including onion, typically dried onion flakes, not powder. I've been using Sea Salt, and I think it adds a nice roundness. Had used some course Hawaiian salt, but I think I like that more on - like - pork rubs. Paprika gives it a color punch.
Lemon juice, or fruit juice adds well. Or wine/beer. I like to include juice, and/or herbs in the water tray too. More aroma.
Alder is great. I've turned away from the heavy woods - hickory, mesquite - for fish. But I do like mixing in some fruit woods - apple, cherry. Even picked up some oak-whisky-barrel chips. Can't go wrong with a handful of those in the mix.
I do like including onion, typically dried onion flakes, not powder. I've been using Sea Salt, and I think it adds a nice roundness. Had used some course Hawaiian salt, but I think I like that more on - like - pork rubs. Paprika gives it a color punch.
Lemon juice, or fruit juice adds well. Or wine/beer. I like to include juice, and/or herbs in the water tray too. More aroma.
Alder is great. I've turned away from the heavy woods - hickory, mesquite - for fish. But I do like mixing in some fruit woods - apple, cherry. Even picked up some oak-whisky-barrel chips. Can't go wrong with a handful of those in the mix.