No fish, no problem.
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Do you cook fish in the same cooker you cook beef and pork in?
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Club Member
- Apr 2018
- 4905
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Apr 2018
- 4905
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Also, wouldn't that be true for the oven? Yea, no smoke but if you cook fish in the oven and the next day cook some beef/pork or whatever is the oven contaminated with smell of fish?
No fish, no problem.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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I have been grilling/smoking fish and everything else on all my cookers for 35 years and I don't taste any connection to previous cooks at all. The wife (with the bionic nose) doesn't taste or smell anything either. I have been living in FL for 22 years and we cook different types of fish and oysters very often. Even something oily like mackerel doesn't leave a trace after I smoke it. Now I do clean all my cookers regularly so that may be the key.
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Club Member
- Sep 2015
- 8053
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Been mostly grilling (and occasionally smoking) salmon and other fish for decades. Never a problem with carryover stinkyness or taste ...
Now, reusing oil that's been used for frying fish is another story. Back in my USAF days, there was a roach coach on base that did exactly that ... for everything including fish and BACON . Needless to say, their BLT's were always a little ... "different" ... 🤮 ...
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