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Old 02-12-2010, 05:15 PM   #1
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
Default Smoked Fish

I have been having an urge to smoke salmon and halibut, however I do not want my smoker to smell like fish afterwards.

What can I do to eliminate the fish smell from the smoker?

Roughly how long does one smoke fillets for?
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Old 02-12-2010, 05:31 PM   #2
Knows what a fatty is.
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Join Date: 07-02-09
Location: VISTA, CA

I smoke alot of fish, albacore, yellowfin, bonito, halibut, thresher shark, mako, but not salmon yet. Usually 3-4 hrs is all thats needed for me at 225*.
I have smoked fish on a saturday, and sunday through in some meat and never had a fishy taste or smell. Go figure. Its all smoke flavor.
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Thanks from:--->
Old 02-12-2010, 05:54 PM   #3
Is lookin for wood to cook with.
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Join Date: 12-08-09
Location: Thibodaux, Louisiana

I have smoked salmon before on my offset. I had a pan under the fish to catch the juices and oils and have never had a problem with it smelling like fish either.
"Take the low road baby, its so much more fun and profitable." -Cleveland Brown
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Old 02-12-2010, 06:14 PM   #4
somebody shut me the fark up.
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Join Date: 04-14-04
Location: Choctaw, OK

Me I just do a brisket with mesquite after smoking salmon. ;)
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Old 02-12-2010, 06:40 PM   #5
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

No fish smell, Awesome, thanks!
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Old 02-12-2010, 07:49 PM   #6
Northwet Burner
Got Wood.
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Join Date: 11-28-09
Location: Battle Ground, WA

I worry more about getting that meat smell out of my fish smoker. Winter run Steelhead is straight from heaven- pigs butt prolly took a different route.
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