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Unread 07-03-2013, 10:48 AM   #1
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Default Chicken on same rack as salmon?

Hi! The title pretty much says it all but wondering if I could smoke a beer can chicken next to a piece of salmon on the top rack of a 22" WSM. Salmon will be on a piece of foil and using this recipe.

http://www.virtualweberbullet.com/salmon1.html

Thanks!
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Unread 07-03-2013, 10:52 AM   #2
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From a space standpoint? I don't think that'd be an issue.
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Unread 07-03-2013, 10:55 AM   #3
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Even foiled the salmon might infuse its flavor and aroma into the chicken. Personally I wouldn't.
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Unread 07-03-2013, 11:00 AM   #4
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Ah, ya that is more what I was asking (about the flavor). Thanks. Maybe I will do the salmon first then the chicken.
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Unread 07-03-2013, 11:04 AM   #5
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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.
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Unread 07-03-2013, 11:07 AM   #6
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Did you foil the fish?
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Unread 07-03-2013, 11:09 AM   #7
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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
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Unread 07-03-2013, 11:13 AM   #8
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Quote:
Originally Posted by Smoking Westy View Post
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
Did you do them on the same rack?
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Unread 07-03-2013, 11:20 AM   #9
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Chicken and fish should cook at different temperatures and for different lengths of time.
I wouldn't try to do both together.
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Unread 07-03-2013, 11:29 AM   #10
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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.
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Unread 07-03-2013, 11:46 AM   #11
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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.
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Unread 07-03-2013, 11:48 AM   #12
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You will be fine as long as they dont touch
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Unread 07-03-2013, 11:53 AM   #13
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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.
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Unread 07-03-2013, 11:53 AM   #14
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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.
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Unread 07-03-2013, 11:57 AM   #15
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Quote:
Originally Posted by mirage View Post
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.
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.
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