Chicken on same rack as salmon?

Even foiled the salmon might infuse its flavor and aroma into the chicken. Personally I wouldn't.
 
Ah, ya that is more what I was asking (about the flavor). Thanks. Maybe I will do the salmon first then the chicken.
 
From experience I would never ever again smoke fish in a smoker I wish to use for meats. I have since turned that smoker into a fish only smoker, and purchased another for meats.

I have never done salmon, mainly whiting, whitefish, shad, and bluefish. I can tell you that even after power-washing the cooker the smell of fish remains.
 
I haven't done chicken and salmon but I have done salmon and pork belly's and didn't notice any off flavor on either.

I've done a lot of salmon in both of my cookers and haven't noticed any left over fish smell either.

If it were me I wouldn't hesitate to do it :peace:
 
Smoking Westy said:
I haven't done chicken and salmon but I have done salmon and pork belly's and didn't notice any off flavor on either.

I've done a lot of salmon in both of my cookers and haven't noticed any left over fish smell either.

If it were me I wouldn't hesitate to do it :peace:
Click to expand...

Did you do them on the same rack?
 
Chicken and fish should cook at different temperatures and for different lengths of time.
I wouldn't try to do both together.
 
If you do, "That's a gutsy move man..."

In all seriousness, I'd be curious on your opinion of the results afterwards if you do go for it.
 
You CAN cook the salmon and chicken at the same temps, but I prefer my chickens to be cooked at a higher temp (325-375).

Personally, the only reason I'd split up the cook is because of that.
I'd probably do the salmon first, then do ramp up the temp and put the chicken on. I've done hot smoked salmon like that many times on both my kettles and UDS and don't have a problem with odor or "fishiness" that I've noticed.

The cure on that recipe is going to remove a lot of the moisture in the fish that would otherwise "leak out" and "fishify" the smoker I think. As soon as the fish develops the moisture coming out of it, it's done so it shouldn't mess with anything.


Just my $0.02.
 
You will be fine as long as they dont touch
 
There are only two reasons a piece of salmon should ever leave a "fishy" smell behind. One is if it was a bad piece of fish which was a little passed its prime to begin with the other is if you overcook it, which from my experience most people do.
 
The recipe I was planning on using for the chicken is this one.

http://www.virtualweberbullet.com/chicken2.html

If I do the salmon first, do I just shovel more unlit coal onto the coal from the salmon cook? Sorry for the dumb questions, lol, first cook and I DEF don't want to be doing a "gutsy" cook as my first one. Haha.
 
mirage said:
The recipe I was planning on using for the chicken is this one.

http://www.virtualweberbullet.com/chicken2.html

If I do the salmon first, do I just shovel more unlit coal onto the coal from the salmon cook? Sorry for the dumb questions, lol, first cook and I DEF don't want to be doing a "gutsy" cook as my first one. Haha.
Click to expand...

The WSM shouldn't need more fuel.

Just load up up with coals, light and stabilize at 225, cook the salmon, remove it, put the chicken on and open up the vents on it until it climbs above 300, then stabilize it and cook the chicken until it's done. You'll end up with better skin at higher temps, IMHO.
 
Wampus said:
The WSM shouldn't need more fuel.

Just load up up with coals, light and stabilize at 225, cook the salmon, remove it, put the chicken on and open up the vents on it until it climbs above 300, then stabilize it and cook the chicken until it's done. You'll end up with better skin at higher temps, IMHO.
Click to expand...


Cool, cool. Thanks a lot! Cooking tomorrow so should be good to cook for a while.
 
Or do the whole cook around 300, I did some salmon last Saturday right around 300 and it turned out pretty fantastic. I do like to cook my chicken on a hotter fire as well to get a better do on the skin.

When I refered to my pork belly and salamon cook, yes they were on the same rack (top for that cook).
 
As a salmon hater, I can tell you that I can pick up the smell of salmon (and I mean very good fresh salmon (my BIL is a salmon killer extreme) in any cooker that was used to smoke salmon. Grilling is totally different, but, smoked salmon, I can tell just by smelling the smoker.

And if I ever use a smoker for a competition, I will never use it to cook salmon or smoke with alder. Even a little bit, it throws off flavors that get picked up.
 
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