Any Pro smoker, will tell you Alder is their go-to wood for fish, poultry and pork. Even on its own it has an excellent mild and delicate flavour, but the addition of beech and the sweetness of cherry will take your flavours to the next level. Serve your food smoked with this and get out the way.
For grilling: To grill with wood chips, simply toss the unsoaked chips on the glowing charcoal or place in the smoker box or in a smoker pouch in your gas grill. They'll smoulder briefly, then catch fire, releasing the sort of light, delicate wood smoke flavor associated with Tuscan or Argentinian grilling. Use 2 to 4 handfuls of wood (1 to 2 cups) for 1-1/2 to 2 pounds meat.
For smoking: To smoke with our wood chips, first place in a bowl with water (or other liquid, like beer, wine, or apple cider) to cover, and soak for 1 hour. Drain well.
If working on a charcoal grill (and charcoal is the best fuel for smoking), set up your grill for indirect grilling. Toss a generous handful of soaked wood chips (about 3/4 cup) on each mound of coals. Cover the grill and adjust the vent holes to obtain the desired temperature.
If working in a smoker, toss 1 to 2 cups soaked wood chips on the coals or on the heating element.
If working on a gas grill, place 1 to 2 cups soaked wood chips in the smoker box (if your grill has one), or in a smoker pouch and place under the grate directly over one of the burners.