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20 min read
Smoked sea salts bring a deep, layered flavor that instantly elevates everyday cooking. Infused with natural wood smoke—we offer, hickorywood, applewood, alderwood, and Cherrywood. these salts combine the clean taste of ocean minerals with a rich, savory smokiness that adds complexity without requiring a smoker or hours of slow cooking. For home cooks and adventurous flavor seekers alike, smoked sea salt is one of the simplest ways to introduce bold, rustic character into any dish.
One of the easiest ways to use smoked sea salt is as a finishing touch. A light sprinkle over grilled meats, roasted vegetables, or even a simple fried egg can transform the entire experience. Because the smoke flavor is already concentrated in the salt, you get that “fresh off the fire” taste instantly. Try it on sliced tomatoes, avocado toast, or mixed greens to add depth where you might otherwise use plain salt.
Smoked sea salt also shines in everyday comfort foods. A pinch stirred into mashed potatoes, mac and cheese, or soups adds a subtle campfire warmth that feels both hearty and familiar. It pairs particularly well with corn—whether sprinkled over buttered corn on the cob or dusted lightly over popcorn for a smoky snack that feels indulgent but effortless. Even something as simple as baked beans or scrambled eggs can take on a new life with just a touch.
Beyond finishing and seasoning, smoked sea salt plays a powerful role in preserving and curing. When working with wild game or preparing dried meats, it adds not only flavor but also tradition. The smoky essence enhances venison, beef, and poultry, giving cured cuts or jerky a more authentic, slow-crafted taste. For homemade meat sticks or jerky, incorporating smoked sea salt into your seasoning blend brings out natural flavors while adding that unmistakable wood-fired character people love.
It’s also an excellent tool for creative experimentation. Use it to rim cocktail glasses for a smoky twist on margaritas or Bloody Marys, or blend it into spice rubs for grilling and smoking projects. Bakers can even explore its contrast in sweet dishes—try a light sprinkle over dark chocolate or caramel desserts to create a balance of sweet and savory with a hint of smoke.
What makes smoked sea salt so special is its versatility. It bridges the gap between everyday cooking and artisanal flavor, allowing anyone to craft dishes that feel intentional and memorable. Whether you’re finishing a dish, building layers of flavor, or preserving meats the old-fashioned way, smoked sea salt offers an easy, natural way to bring warmth, richness, and a touch of fire to your kitchen.
Hardwood Smoked Sea Salts
Rating is 5.0 out of five stars based on 1 review
5.0 | 1 review
$6.75 Regular Price
$5.50Sale Price
🔥When it comes to smoked sea salts, each wood tells its own story—and understanding those flavor profiles lets you pair with intention and cook with confidence. Apple, cherry, alder, and hickory each bring a distinct personality to your salt, shaping how it interacts with food and how deeply it enhances or transforms a dish.
🍎Applewood smoked salt is one of the most approachable and versatile profiles. It carries a light, slightly sweet, and subtly fruity character that complements rather than dominates. Because it’s mild, it works beautifully with delicate proteins like chicken, pork, and seafood, where it enhances natural flavors without masking them. Apple-smoked salt also shines with vegetables—sprinkled over roasted squash, carrots, or even fresh greens, it adds a gentle warmth. In practice, applewood acts like a bridge flavor: it brings smoke into lighter dishes without overwhelming them, making it ideal for everyday use and broad appeal.
🍒Cherrywood smoked salt builds on that fruitwood sweetness but adds a slightly richer, more rounded profile. It’s still mild, but with a deeper fruit note and a subtle tartness that gives food a more complex finish. Cherry pairs especially well with pork, poultry, and even beef, helping create a balanced flavor that feels both savory and bright. It has a natural affinity for dishes where you want a hint of sweetness—think glazed meats, grilled chicken, or even smoked cheeses. Cherry’s character also enhances visual appeal in cooking, often associated with a deeper color and richer finish, making it a favorite for artisanal presentations.
🌿Alder smoked sea salt is the most delicate of the group. Its smoke is light, clean, and slightly sweet, offering a subtle earthy tone that enhances food without standing in front of it. Traditionally paired with salmon and other seafood, alder excels wherever you want balance and restraint. It allows the natural richness of fish, poultry, or even light game to remain the focus while adding a gentle layer of smoky depth. In everyday cooking, alder is ideal for eggs, vegetables, and dairy-based dishes where a heavy smoke would feel out of place. It’s a quiet enhancer—never overpowering, always supportive.
🔥Hickory smoked salt, on the other hand, is bold and unmistakable. With a strong, savory, slightly sweet “bacon-like” depth, it delivers the classic barbecue flavor most people recognize instantly. Hickory thrives with rich, fatty foods—think beef, pork, wild game, and hearty stews—where its intensity can stand up to robust flavors. When used thoughtfully, it creates a deep, satisfying smokiness; but in lighter dishes, it can overpower if applied too heavily. This makes hickory best as a purposeful seasoning—ideal for rubs, curing meats, or adding backbone to grilled dishes.
Together, these smoked salts create a spectrum—from the light, clean touch of alder to the bold punch of hickory. The key is matching intensity to the food: delicate dishes benefit from subtle smoke, while richer proteins invite stronger, deeper flavors. When used this way, smoked sea salt becomes more than seasoning—it becomes a tool for shaping the entire flavor experience.
🍎 Applewood Smoked Sea Salt
“Light smoke, a touch of sweet, and everyday balance.”
Simple Applewood All-Purpose Rub
2 tbsp applewood smoked sea salt
1 tbsp brown sugar
1 tsp black pepper
1 tsp garlic powderThis rub delivers a gentle sweetness with a soft smoky finish that enhances rather than overwhelms. Rub generously over pork chops, chicken thighs, or even roasted vegetables. The applewood note caramelizes beautifully when cooked, creating a slightly sweet crust that pairs perfectly with lighter meats.
Quick Apple Marinade
2 tbsp olive oil
1 tbsp applewood smoked sea salt
1 tbsp apple cider vinegar
1 tsp honeyWhisk and coat chicken or pork for 1–2 hours. This blend brings out natural juices while layering in subtle smoke and brightness.
🍒 Cherrywood Smoked Sea Salt
“Sweet depth with a rich, rounded finish.”
Cherrywood Sweet Smoke Rub
2 tbsp cherrywood smoked sea salt
1 tbsp paprika
1 tbsp brown sugar
½ tsp chili powderCherrywood adds a deeper, fruit-forward sweetness that pairs beautifully with pork ribs, duck, and even beef. This rub creates a rich, slightly glossy finish—perfect for slow cooking or grilling.
Cherrywood Glaze Marinade
2 tbsp cherrywood smoked sea salt
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp mustardUse this marinade on pork loin or chicken, letting it sit for a few hours before cooking. The cherry smoke deepens the glaze, giving a balanced sweet-savory bite.
🌿 Alder Smoked Sea Salt
“Clean smoke, delicate touch, pure flavor.”
Alder Light Herb Rub
2 tbsp alder smoked sea salt
1 tsp dried thyme
1 tsp lemon zest
½ tsp white pepperThis is your go-to for delicate proteins. Sprinkle over salmon, trout, or chicken breast before cooking. The alder smoke stays subtle, letting the natural flavors shine while adding a soft, clean finish.
Alder Citrus Marinade
2 tbsp olive oil
1 tbsp alder smoked sea salt
Juice of 1 lemon
1 tsp fresh herbs (dill or parsley)Perfect for seafood or poultry. Let fish sit for 30–60 minutes before cooking. The citrus brightens the dish while the alder adds just a whisper of smoke.
🔥 Hickory Smoked Sea Salt
“Bold smoke with deep, savory backbone.”
Hickory Classic BBQ Rub
2 tbsp hickory smoked sea salt
1 tbsp smoked paprika
1 tbsp black pepper
1 tsp garlic powderThis is a bold, no-nonsense rub ideal for beef brisket, ribs, or wild game. Hickory brings that unmistakable “fire-cooked” intensity, creating a deep, savory crust that stands up to rich meats.
Hickory Steak Marinade
2 tbsp olive oil
1 tbsp hickory smoked sea salt
1 tbsp Worcestershire sauce
1 tsp cracked pepperMarinate steaks or venison for 2–4 hours. The hickory salt penetrates deeply, giving meat a robust, smoky backbone with every bite.
Final Tip:
Think of your smoked sea salts as your flavor dial—turn it light with alder and apple for delicate dishes, or bold with cherry and hickory when cooking richer cuts. With just a few ingredients, each blend becomes a signature taste that you will come back for again and again.🍒 Cherrywood Smoked Sea Salt
“Sweet depth with a rich, rounded finish.”
Cherrywood Rib Dust
2 tbsp cherrywood smoked sea salt
1 tbsp brown sugar
1 tsp cumin
1 tsp black pepperRub onto pork ribs or chicken wings before cooking. The cherry flavor creates a slightly sweet bark and deeper finish.
Cherrywood Burger Blend
1 tbsp cherrywood smoked sea salt
1 tsp Worcestershire powder (or sauce mixed in)
½ tsp garlic powderMix directly into ground beef before forming patties. Cherrywood adds richness without overpowering the meat.
🍎 Applewood Smoked Sea Salt
Applewood Breakfast Sprinkle
1 tbsp applewood smoked sea salt
1 tsp cracked pepper
½ tsp dried chivesSprinkle over eggs, hash browns, or avocado toast. The mild smoke adds warmth without overpowering delicate morning flavors.
Applewood Veggie Toss
2 tbsp olive oil
1 tbsp applewood smoked sea salt
½ tsp garlic powderToss with potatoes, carrots, or squash before roasting. Applewood’s gentle sweetness helps vegetables caramelize naturally.
🌿 Alder Smoked Sea Salt
“Clean smoke, delicate touch, pure flavor.”
Alder Butter Finish
2 tbsp melted butter
1 tsp alder smoked sea salt
½ tsp lemon zestDrizzle over fish, shrimp, or steamed vegetables. Alder’s light smoke enhances without masking the natural flavor.
Alder Simple Fish Cure (Quick Dry Cure)
2 tbsp alder smoked sea salt
1 tbsp sugar
1 tsp dillCoat salmon or trout and let sit for 1–2 hours before rinsing and cooking. The mild smoke allows the fish to stay front and center while adding depth.
🔥 Hickory Smoked Sea Salt
“Bold smoke with deep, savory backbone.”
Hickory Campfire Rub
2 tbsp hickory smoked sea salt
1 tbsp black pepper
1 tsp paprika
1 tsp garlic powderPerfect for steaks, venison, or brisket. Hickory delivers that strong, classic BBQ flavor that stands up to rich meats.
Hickory Bean Seasoning
1 tbsp hickory smoked sea salt
1 tbsp brown sugar
½ tsp chili flakesStir into baked beans or lentils. It adds instant slow-cooked flavor without hours on the smoker.
🍎 + 🍒 Blend Recipe
“Sweet smoke meets rich depth.”
Fruitwood Chicken Marinade
1 tbsp applewood salt
1 tbsp cherrywood salt
3 tbsp olive oil
1 tbsp vinegar
1 tsp honeyMarinate chicken 1–2 hours. This follows a classic balanced marinade ratio of oil, acid, and seasoning to carry flavor into the meat.
Result: lightly sweet, layered smoke that works great for grilled or roasted chicken.🔥 + 🌿 Blend Recipe
“Bold meets balanced.”
Game Meat Rub (Balanced Smoke)
1 tbsp hickory salt
1 tbsp alder salt
1 tsp black pepper
1 tsp garlicIdeal for venison, elk, or beef roasts. The alder softens the edge of hickory, creating a smoother, more refined smoky profile.
🍿 Quick Everyday Uses (Great for packaging sidebars)
- 🍿 Smoked Popcorn Toss – Melt butter + any smoked salt and toss with popcorn for an easy snack upgrade. [droolrecipes.com]
- 🌽 Corn Finish – Butter + smoked salt on corn on the cob = instant grilled flavor
- 🥔 Smoked Potato Dust – Toss fries or roasted potatoes with smoked salt right out of the oven
Closing Note
All great rubs and marinades follow simple principles—salt builds flavor, fat carries it, and a touch of acid balances everything out. Your smoked sea salts do more than season—they define the dish. Whether it’s light and clean or bold and fire-driven, each blend gives you a tool to cook with intention and confidence.
🔥 Cooking & Preserving Wild Game
“From the field to the fire—smoke, salt, and time.”
Working with wild game like venison, duck, and game fish is about respecting the meat. These proteins are lean, rich, and full of natural character. Smoked sea salts give you a way to enhance that flavor without masking it—whether you're cooking fresh cuts, curing for preservation, or crafting old-school jerky.
🦌 Venison (Deer & Wild Red Meat)
“Lean meat, bold flavor, built for smoke.”
Venison benefits from stronger smoke profiles like hickory or balanced blends with cherry. Because it’s lean, salt plays an important role in both flavor and preservation.
Simple Venison Jerky Cure
2 lbs venison (thin sliced)
1 tbsp hickory smoked sea salt
½ cup soy sauce
2 tbsp brown sugar
1 tsp black pepperSlice venison into thin strips (¼ inch), coat evenly, and refrigerate 12–24 hours before drying or smoking.
Dry slow until firm but flexible.Why it works:
Salt pulls moisture from the meat and helps prevent spoilage while concentrating flavor.🦆 Duck (Wild Waterfowl)
“Rich, fatty, and perfect for balancing smoke.”
Duck has a deeper, fattier flavor, which pairs beautifully with fruitwood salts like cherry or apple to create balance.
Cherrywood Duck Breast Cure
2 duck breasts
2 tbsp cherrywood smoked sea salt
1 tbsp sugar
1 tsp cracked pepperCoat the duck evenly and refrigerate 24–48 hours. Rinse, pat dry, and hang or refrigerate uncovered to dry.
Slice thin for a cured, smoky duck breast.Why it works:
Salt and sugar draw out moisture and firm the meat, preserving it while intensifying flavor.🐟 Game Fish (Trout, Salmon, Fresh Catch)
“Delicate meat, clean smoke, natural shine.”
Fish pairs best with alder or apple smoked salt, allowing the natural flavor to stay forward.
Alder Cured Fish (Simple Gravlax Style)
1 lb salmon or trout
2 tbsp alder smoked sea salt
2 tbsp sugar
1 tsp dill or herbsRub mixture over fish, wrap tightly, and refrigerate 24–48 hours.
Rinse lightly and slice thin.Why it works:
Salt and sugar cure the fish by drawing out moisture and firming the flesh without cooking it.🥩 Jerky Basics (Wild Game Ready)
“Preserve it. Pack it. Take it anywhere.”
Jerky is one of the oldest and most effective ways to preserve meat. The process is simple: slice, season, dry.
Essential Steps:
- Choose lean cuts (fat spoils faster during drying) [extension.psu.edu]
- Slice thin for even drying
- Marinate or cure overnight
- Heat to safe temperature before drying when needed
- Dry until moisture is removed and texture is firm
🔥 Universal Smoked Salt Jerky Blend
“One mix. Any game.”
1 tbsp smoked sea salt (choose your wood)
1 tsp garlic powder
1 tsp black pepper
1 tbsp brown sugarWorks on venison, duck, or even fish strips.
Adjust your smoke intensity based on the meat:- Hickory → red meat & game
- Cherry → duck & mixed proteins
- Alder → fish & light meats
Final Thought
Smoked sea salts aren’t just seasoning—they’re tools rooted in tradition. From curing fish to drying venison, they help control moisture, enhance flavor, and preserve the harvest. When used right, they connect modern cooking back to its oldest roots—fire, salt, and time.
🦌“Different game. Same principles—salt, smoke, and patience.”
No matter the animal, curing follows a simple truth:
salt draws out moisture, concentrates flavor, and preserves the meat.
From there, your wood-smoked salts become the flavor signature.🦌 Elk (and Large Red Game – Moose, Antelope)
“Lean, mild, perfect for slow cures and jerky.”
Elk is even leaner than venison, meaning it cures quickly and absorbs flavor deeply.
🔥 Hickory Elk Dry Cure
2 lbs elk roast or strips
2 tbsp hickory smoked sea salt
1 tbsp brown sugar
1 tsp black pepperCoat evenly, wrap, and cure 24–48 hours.
Rinse lightly, dry, and slice thin or hang to air-dry.Best use: sliced cured meat or jerky bases
Why it works: lean cuts absorb cure quickly and dry evenly with minimal spoilage risk🍎 Applewood Elk Brine (Tender Cure)
1 gallon water
1 cup salt (use your smoked salt blend)
½ cup sugar
Garlic + herbsBrine 12–24 hours, rinse, and cook or smoke.
A standard brine ratio like this balances salt, sugar, and water for moisture retention and flavor. [recipes.net]🐗 Wild Boar / Wild Hog
“Richer than deer, built for deep curing and smoking.”
Wild pork behaves closer to traditional ham—ideal for long brines and heavy smoke.
🔥 Hickory-Boar Ham Cure
1 gallon water
1 cup hickory smoked sea salt
½ cup brown sugarSubmerge meat fully and cure 5–7 days (depending on thickness), turning daily.
This mirrors traditional brine curing methods used for wild hog ham.Best use: smoked ham, bacon-style cuts
Flavor tip: add maple or molasses for a sweeter finishBoar Jerky Marinade
1 tbsp smoked salt
½ cup soy sauce
2 tbsp vinegar
1 tsp chili flakesMarinate 12–24 hours, then dry or smoke.
Fat should be trimmed well—fat slows drying and spoils faster. [anoffgridlife.com]🐇 Rabbit (Small Game)
“Delicate, lean, and ideal for light cures.”
Rabbit benefits from short cures or brines to avoid over-salting due to its size.
Alder Rabbit Light Cure
1 lb rabbit meat
1 tbsp alder smoked sea salt
1 tsp sugar
½ tsp thymeCure 12–24 hours, rinse, and cook or dry.
Why it works: dry curing pulls moisture and firms texture while maintaining a mild flavor
🍎 Applewood Rabbit Jerky
2 lbs rabbit (thin sliced)
¼ cup Worcestershire
2 tbsp brown sugar
1 tbsp applewood smoked saltMarinate a few hours to overnight, then dry slowly.
Simple marinades like this infuse flavor while preparing meat for dehydration.🐦 Upland Birds (Turkey, Pheasant, Grouse)
“Lean white meat that benefits from moisture + smoke.”
These meats need brining more than heavy cures.
Smoked Salt Game Bird Brine1 gallon water
1 cup applewood smoked salt
½ cup sugar
Herbs (sage, thyme)Soak 8–24 hours depending on size.
A balanced salt-water brine helps the meat retain moisture and stay tender during cooking.
🔥 Game Bird Jerky
1 tbsp smoked salt (light blend like alder or apple)
1 tsp pepper
1 tbsp brown sugarSlice thin and marinate 6–12 hours before drying.
🐟 Firm Fish (Catfish, Pike, Striped Bass)
“Heavier fish, stronger smoke.”
🔥 Hickory Fish Cure
2 tbsp hickory smoked salt
2 tbsp brown sugar
1 tsp pepperRub over fish and cure 12–24 hours before smoking.
Why it works: curing draws out moisture and firms the flesh for cleaner slicing and longer storage.
🧂 Universal Cure Ratios
These simple ratios help you experiment confidently:
- Dry Cure:
- 1 part salt : ¼ part sugar
- Basic Brine:
- 1 cup salt + ½ cup sugar per gallon water
- Jerky Marinade:
- Salt + liquid + sweet + spice
These ratios control moisture, flavor, and preservation—the core of curing success.
Final Note
Every animal brings its own personality—lean, rich, delicate, or bold—but the process stays the same.
With the right smoked sea salt, you’re not just preserving meat…you’re shaping flavor from the ground up.- Dry Cure:
“Small pinch. Big smoke. Instant upgrade.”
Smoked sea salt isn’t just for grilling—it’s the fastest way to add wood-fired flavor without a smoker. A simple sprinkle can make everyday food taste like it came off real fire. [droolrecipes.com]
🍿 Smoked Popcorn Toss
Melt butter + your smoked salt and toss with hot popcorn.
Upgrade it:
- Add a little brown sugar → smoky kettle corn
- Add chili powder → backyard BBQ popcorn
- Mix with roasted nuts → trail mix with bite
-
Smoked salt turns basic snacks like popcorn or nuts into something rich and addictive with almost no effort.
🌽 Corn Finish
Butter + smoked salt on fresh corn = instant grill flavor.
Extra tips:
- Add lime + chili flakes → street corn shortcut
- Works on frozen corn too—makes it taste fire-roasted
- Try applewood salt for a sweeter, lighter profile
-
Even simple vegetables like corn transform with smoked salt because it mimics char and caramelization.
🥔 Smoked Potato Dust
Toss fries, roasted potatoes, or home fries right out of the oven.
Pro move:
- Mix smoked salt + garlic powder + paprika
- Sprinkle after cooking for maximum flavor (not during)
-
Smoked salt works best as a finishing touch so the aroma and texture stay bold.
🔥 More Everyday Shortcut Uses (Add-on section)
🍳 Breakfast Boost
Sprinkle on:
- Scrambled eggs
- Fried eggs
- Avocado toast
-
Turns basic breakfast into something that tastes “campfire cooked.”
🧈 Smoked Butter Spread
Mix softened butter + smoked salt.
Use on:
- Toast
- Biscuits
- Steak
- Corn
-
Instant compound butter without extra ingredients.
🥓 Fake the Smoke (No Grill Needed)
Add a pinch to:
- Store-bought rotisserie chicken
- Frozen burgers
- Oven-baked ribs
-
Smoked salt gives a grilled flavor without actual fire.
🥗 Salad & Veggie Upgrade
Sprinkle on:
- Tomatoes
- Cucumbers
- Roasted veggies
- Simple salads
-
It adds depth and richness to otherwise mild foods.
🍝 Sauce & Pasta Finish
Use a pinch in:
- Pasta sauces
- Mac and cheese
- Rice or grains
-
A small amount enhances savory depth without adding more ingredients.
🍉 Sweet + Smoke Combo
Surprisingly good on:
- Watermelon
- Pineapple
- Caramel or chocolate desserts
-
Smoked salt creates a salty-sweet contrast that makes flavors pop.
🍹 Drink & Cocktail Edge
Use it for:
- Margarita rims
- Bloody Marys
- Smoked lemonade or tea
-
Adds a subtle, smoky layer to drinks and makes them feel premium.
Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.
❄️ Proper Storage Temperatures
Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.
🧊 Thawing & Cooling Safely
Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.
🥣 Brining & Marinating
Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.
🔪 Cross‑Contamination Prevention
Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.
🌡️ Cooking Temperatures
Cook foods to safe internal temperatures:
Chicken & poultry: 165°F (74°C)
Ground meats: 160°F (71°C)
Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest
Fish: 145°F (63°C) or until flaky
A reliable digital thermometer is one of the most important tools in any kitchen.
🧼 Cleanliness & Kitchen Hygiene
Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.
🛡️ General Safety Notes
When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.
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Reviews
We have been using these salts for years.
The cherry, apple and hickory are great with venison, wild, turkey and black bear. The Alderwood is excellent on any fish. We have even used it on fresh caught Spanish mackerel.