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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-19-2013, 02:58 PM   #16
Old Number 7
Found some matches.
Join Date: 05-30-12
Location: Bossier City, Louisiana

Smoke fresh salmon on a cedar plank often. Never had a problem with my Weber Kettle.
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Old 10-19-2013, 03:53 PM   #17
somebody shut me the fark up.

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Join Date: 01-14-06
Location: At home on the range in Wyoming

I have smoked and grilled fish in drums, Eggs and Little & Big Chiefs without any residual odors or flavors from the next cook. I will allow the fire to burn after I'm through with a load of fish, and I toss on a couple more splits (or a partial pan in my Chiefs) just in case.

All that said, I have heard a lot of folks claim WSM's will pick-up a fishy flavor.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
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Old 10-19-2013, 04:10 PM   #18
Full Fledged Farker
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Join Date: 06-03-13
Location: Maiden NC

ITS SIMPLE should be fried I bet I get some looks from that but I'm from the south so...
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Old 10-19-2013, 04:49 PM   #19
is one Smokin' Farker
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Join Date: 06-30-13
Location: Benndale, MS

Originally Posted by NeilH View Post
Any oily fish like bluefish is gonna leave a smell whether fresh or not. Think that's bad, try mullet.
Popeye mullet is the main fish we smoke down here in MS, but it never makes the smoker carry smells or flavors to other foods. I guess if you smoked a lot it could build up though.
How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB
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Old 10-20-2013, 04:00 PM   #20
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX

I smoke eel, mackerel, salmon, pork shoulders, sausages, hams, legs of lamb, brisket, turkey, beef jerkey etc... with no problems..

all in the same smoker -

just make sure you clean the water/drip pan every time after/before a smoking session..
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Old 10-20-2013, 06:17 PM   #21
is One Chatty Farker

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Join Date: 08-23-13
Location: Slums of Warren Mi

I've smoked a lot of fish over the years, lots of salmon for the wife. I can't stand the smell of tuna or salmon!!!!! I've never had any left over smells as long as I clean the grates really good with a stainless wire brush and do a short burn. Ever. I'd have to get rid of the smoker If I ever had left over fish smell.
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Old 10-20-2013, 06:48 PM   #22
Full Fledged Farker

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Join Date: 07-09-09
Location: Loxahatchee, FL

I also have smoked fish many times on my Stump's and never had any problem with this issue. As ebijack stated I clean grates after cook.
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Old 10-20-2013, 07:43 PM   #23
Found some matches.
Join Date: 03-14-12
Location: Point Pleasant N.J.

No matter how many Eels I smoke I can't get my pork or any other meat to taste like Eel !!
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Old 10-20-2013, 08:00 PM   #24
Knows what a fatty is.
Join Date: 06-10-12
Location: Fort Worth, TX

Fish is made to be seared
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