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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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01-17-2012, 07:36 AM | #1 |
is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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Smoking fish on a WSM, Bad?
I've heard some people say that smoking fish on a WSM leaves some sort of an aftertaste on the smoker. So I just have never done it.
But watching Bobby Flay's BBQ Addiction show recently, he smoked some trout on one. What's up with that? Do any of you smoke fish on a WSM? Thanks for the feedback!
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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01-17-2012, 07:49 AM | #2 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Do it, Don.
I've done Salmon on my drum a few times (not cold smoked) and it turned out GREAT! Had no issues with any "after taste". If the fish is fresh, there sould be no smell at all.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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01-17-2012, 07:58 AM | #3 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I smoke fish all the time in my UDS. Never a problem with it affecting the taste of the next cook. Do it, smoked fish is great
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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01-17-2012, 09:07 AM | #4 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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I've done hot smoked salmon on my WSM with no trace of the fishy funk afterwards.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-17-2012, 12:17 PM | #5 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I personally would not cook Salmon on on any of my WSM's that I would be using in competition. The Salmon is a pretty oily fish and I've judged comp meats that were cooked on WSM's the next day after a Salmon side category and the smell and after taste were really prevalent. And we have some Head Judges that bring that up at Cooks meetings too.
If it were my only cooker, I suppose it wouldn't be a big deal seeing I could clean it out after each smoke, or if I did a lot of fish I'd have a dedicated fish smoker. (Little Cheif) Bobby Flay likely used a demo bullet for the show. Trout isn't as oily as Salmon, he was likely hot smoking and it didn't take all that long to cook. Give it a try, foil the pan and oil the grate so the skin won't stick, and you be the judge.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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Thanks from: ---> |
01-17-2012, 12:51 PM | #6 |
Full Fledged Farker
Join Date: 11-05-10
Location: Orange County, CA
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i've done it several times without problem.
i think any smell or flavor that happens on your next cooks likely come from drippings that are remnant in the charcoal or near the charcoal. |
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01-17-2012, 01:00 PM | #7 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Well I know when I cook brisket, it definitely leaves an aroma behind, never tried fish though. I don't think Harry Soo recommends if I recall, but I'm sure whatever is left behind is not permanent.
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01-17-2012, 01:12 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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My BIL's kettle smells like alder smoked salmon, but, the smell does not seem to get on any of the other meats. Not sure what the deal is, I assume salmon fat is in there somehow, but, does not get on the meat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-17-2012, 03:55 PM | #9 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Just wash it out after you smoke fish.
Simple solution. |
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