This is good, "clean" cooking I'm talking about. Up to today, I've only smoked pork products—should roasts (Butt or Picnic) and Baby Back Ribs. Up to today, I've only smoked using hickory wood. Today, I tried something different.

Today, I smoked some fish. It was a trout/salmon (I forget what kind, specifically). It was delicious.

I used alder wood chips this time. It's the perfect wood complement for fish, though you can use a mix of alder and fruit tree woods (such as apple).

The fish had beautiful color in the scales. There's a nice magenta/pink striping in the middle.

The recipe called for the fish to be seasoned with brown sugar, dill, salt, and pepper. It was to be seasoned the night before, letting the flavor imbue the fish overnight. I wasn't supposed to use all of the seasoning, leaving some to make a mop.

But, as I use a water smoker, mopping isn't necessary, so I put the extra seasoning on the fish.

After an hour smoking over alder wood chips, this is the final product. It looked and tasted delicious.

Next on the smoking agenda is some artichokes. I have a recipe for bronzed 'chokes. I'm looking forward to it. I'll have to do it soon; we have the 'chokes, so I want to get to it before they go bad.