smoking fish - Page 2

Old Number 7 · 10-19-2013, 01:58 PM

Smoke fresh salmon on a cedar plank often. Never had a problem with my Weber Kettle.

thirdeye · 10-19-2013, 02:53 PM

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.

letdasmokeroll · 10-19-2013, 03:10 PM

ITS SIMPLE ....fish should be fried ....lol I bet I get some

looks from that but I'm from the south so...

USMC · 10-19-2013, 03:49 PM

Quote:

Originally Posted by NeilH

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.

GARNAAL · 10-20-2013, 03:00 PM

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..

ebijack · 10-20-2013, 05:17 PM

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.

slackdogbbq · 10-20-2013, 05:48 PM

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.

andrewdee123 · 10-20-2013, 06:43 PM

No matter how many Eels I smoke I can't get my pork or any other meat to taste like Eel !!

BriGreentea · 10-20-2013, 07:00 PM

Fish is made to be seared

10-19-2013, 02:53 PM	#17
thirdeye somebody shut me the fark up. 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. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

10-20-2013, 03:00 PM	#20
GARNAAL 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.. __________________ food bloggin at http://oldjinks.blogspot.com/

10-19-2013, 01:58 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.

10-19-2013, 03:10 PM	#18
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	ITS SIMPLE ....fish should be fried ....lol I bet I get some looks from that but I'm from the south so...

10-20-2013, 05:17 PM	#21
ebijack Babbling Farker Join Date: 08-23-13 Location: Detroit Mi Name/Nickname : tom	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.

10-20-2013, 05:48 PM	#22
slackdogbbq Full Fledged Farker 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.

10-20-2013, 06:43 PM	#23
andrewdee123 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 !!

10-20-2013, 07:00 PM	#24
BriGreentea On the road to being a farker Join Date: 06-10-12 Location: Fort Worth, TX	Fish is made to be seared