By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
Smoke salmon with red gum wood at 65-80°C (150-180°F) for 2-3 hours. Internal temp: 63°C (145°F). Red Gum adds a sweet, aromatic, with eucalyptus undertones flavour.
Why Red Gum Wood for Salmon?
Red Gum is a medium-strong-intensity smoking wood with a sweet, aromatic, with eucalyptus undertones flavour profile. Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis).
Red Gum is an excellent match for salmon. The most popular BBQ wood in Australia for good reason. Sweet smoke with a unique eucalyptus character. Burns long and steady. Source from a reputable firewood supplier.
Flavour
Sweet, aromatic, with eucalyptus undertones
Smoker Temp
65-80°C (150-180°F)
Internal Temp
63°C (145°F)
How to Smoke Salmon with Red Gum
- Prep the salmon: Dry brine with 2:1 sugar-to-salt mix for 4-8 hours. Rinse, pat dry, air-dry 1-2 hours until a tacky pellicle forms.
- Set up your smoker: Preheat to 65-80°C (150-180°F). Add red gum wood chunks (not chips — chunks burn slower and produce cleaner smoke). Use 2-3 fist-sized chunks to start.
- Smoke: Place the salmon on the grate, fat side up (skin side down). Maintain a steady temperature throughout the cook.
- Monitor: Use a leave-in probe thermometer. Check the temperature regularly.
- Target temp: Cook until the internal temperature reaches 63°C (145°F).
- Rest: Rest for 10 minutes before slicing or serving.
The pellicle is essential — it's the tacky surface that forms after air-drying. Smoke won't adhere without it. Hot smoked salmon is fully cooked and flaky, unlike cold smoked (lox). Keep the temp low to avoid the white albumin leaching out.
Red Gum Wood — Flavour Profile
| Characteristic | Detail |
|---|
| Flavour | Sweet, aromatic, with eucalyptus undertones |
| Intensity | Medium-Strong |
| Best For | All meats — the Australian all-rounder |
| Origin | Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis) |
Wood Pairing Tips
Red Gum sits in the middle of the intensity spectrum — strong enough to impart flavour but not so aggressive it overwhelms. A great standalone choice for salmon.
Pro tip: Always use seasoned (dried) wood, never green. Green wood produces bitter, acrid smoke. Chunks over chips for a cleaner, longer burn. And remember — thin, blue smoke is the goal. Thick white smoke means your fire needs more oxygen.
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Frequently Asked Questions
Is red gum good for smoking salmon?
Yes, red gum is an excellent choice for salmon. Red Gum provides a sweet, aromatic, with eucalyptus undertones flavour at medium-strong intensity.
How long to smoke salmon with red gum wood?
Smoke salmon with red gum at 65-80°C (150-180°F) for 2-3 hours. The wood choice doesn't change the cooking time — focus on the internal temperature reaching 63°C (145°F).
What temperature to smoke salmon with red gum?
Smoke salmon at 65-80°C (150-180°F) regardless of wood type. Red Gum burns steadily — use 2-3 fist-sized chunks to start.
Related BBQ Guides
Sources & References
1
Serious Eats
Kenji Lopez-Alt's science of grilling fish without sticking.
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