Smoking!

i bought this online over the winter, look forward to using it. You fill it with wood chips/pellets get them lighting and put in on the bbq grill for smoking. 
   

I have hot smoked salmon and king prawns on my BBQ. I bought red cedar wood planks soaked them in water for a few hours got the BBQ good and hot put the boards on, got them burning and smoking then put the salmon or prawns on the board. Turned out lovely. Have done this several times last summer.

We used to handsaw some apple tree wood for sawdust for our smoker.

I have hot smoked salmon and king prawns on my BBQ. I bought red cedar wood planks soaked them in water for a few hours got the BBQ good and hot put the boards on, got them burning and smoking then put the salmon or prawns on the board. Turned out lovely. Have done this several times last summer.

We used to handsaw some apple tree wood for sawdust for our smoker.

My apple trees are not big enough or old enough to have bits cut off them.

We did a radical prune on a client's elderly apple tree so have plenty of apple wood for chips. I'm going to prune my olive soon, do you think that would be nice.?

No idea but it sounds nice!

This is a good list

https://www.charbroil.com/how-tos/smoking-wood-flavors

I’ll be honest I’ve never actually noticed any difference in flavour between different woods. But that cold smoking. It could be more noticeable with hot.

I remember using oak sawdust. You can buy the stuff from Barbour for a ridiculous price or make your own as I did. If I was to do it again I think I would use apple sawdust or chips.

interesting, we have an old gnarled apple that I pinch small twigs from already for the hamster and pet rats x

So far, not very exciting - cod and trout fillets!
To be honest I'm finding the brining much more interesting than the actual smoking. A salt, sugar, soy and pimentón mix worked well with the cod.

I did a big lump of brisket smoked on our kettle BBQ a few weeks ago. Used a hunk of oak from our log store as the smoking wood. Made a dry rub of chilli, oregano, cumin, coriander seed, paprika salt and pepper which was left to soak in for a couple of hours before cooking. Turned out really nice, it was quite smoky so next time I might try reducing the amount of wood to see if it reduces the smoke flavour. The left overs made a really nice chilli con carne.