Wondering if those of you that do fish smoking use the same smoker as your meat meat smoker? Do you worry your smoker (I mostly use a BGE or my small Pellet) will acquire a fishy smell?
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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I've always used the same smoker to do my salmon as everything else. And I never once thought that meat that I cooked tasted or smelled like fish. Either I'm lucky, unable to sense it, or it's not as big a deal as some lead you to believe. I'm not sure which. I always clean my smoker out afterward, scrape the grates, change the foil at the bottom that catches all the drippings, etc. I'm sure that has a lot to do with it. But I do that after most cooks anyhow, fish or not.
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Iuse the same smoker for mackeral and salmon as I do for everything else. Huskee does more than me. After smoking a few fillets, I load her up with mesquite and GIVE HER ALL SHE'S GOT SCOTTY for about 30 minutes to burn out and cover up any fishy aftersmell.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I smoke salmon, lake trout and halibut frequently in a BGE, COS &/or Weber Kettle. Never noticed any off odors/flavors as a result. I sometimes give them a "burnout" with the Red Dragon after smoking fish, mostly to burn off the brown sugar that drips off the fish, but most often I do not. I think the "don't smoke fish in the same smoker" mantra is perpetrated by people who want to sell you an extra smoker...
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Look if you buy, catch or cook FRESH seafood it doesn’t smell anyway. If your fish smells either before or after you cook it, that indicates seafood decay.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Originally posted by HorseDoctor View PostI smoke salmon, lake trout and halibut frequently in a BGE, COS &/or Weber Kettle. Never noticed any off odors/flavors as a result. I sometimes give them a "burnout" with the Red Dragon after smoking fish, mostly to burn off the brown sugar that drips off the fish, but most often I do not. I think the "don't smoke fish in the same smoker" mantra is perpetrated by people who want to sell you an extra smoker...
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