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Smoke-Grilled Salmon with Fennel and Tarragon

Adding hardwood chips or chunks to coals when grilling will infuse food with a delicious smoky flavor. Choose the type of wood to match the food you are grilling. Hickory and oak are intense in flavor and taste best with beef, pork or chicken. Mesquite, alder and fruit woods are lighter and can be used with chicken, fish or shellfish. Soak a handful of chips in water for 30 minutes, then drain and sprinkle them directly on the coals or enclose them in a perforated aluminum foil packet and place on a gas burner just before adding the food.
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